They seem to be going for a New-york style pizza with some Italian ingredients. Like Stowell's other restaurants, the style of the restaurant was great--exposed beams, casual yet also foodie enough to be interesting. I also dig that they have lots of slices available all the time, and "flour hour" happy hour with $1 slices from 10-11 PM. Doubt I'll be making it but that's cool.
We had two slices: broccoli and roasted garlic as well as the cheese, and then also a Stromboli and a salad.
Reviews:
Crust 3.5 out of 5
The crust was thin like New York style pizzas and the slices were huge and foldable. This crust was solid but I didn't find it all that interesting--no sense of fermentation, distinct flavors, and they aren't doing anything particular with the oven (just a regular pizza oven).
Toppings: 4 out of 5
I liked the broccoli and roasted garlic quite a bit although R didn't really care for it. She liked the cheese which I thought was good too but again not that distinctive.
Char: 3 out of 5
Char on the bottom of the crust was just fine but not unique.
Overall: 3.5 out of 5
Overall I'd say this place makes good pizza. Better than a lot of run of the mill pizza shops, but I didn't find it interesting enough to make it into the top eschelon of Seattle pizza. I found myself comparing to Pagliacci and while the toppings here were superior I find the crust and flavor at Pagliacci better.
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