Tom Douglas of Serious Pie in Seattle
Seattle chef Tom Douglas talks to the Savory Cities folks about his pizzeria, Serious Pie. This video appears to be part of a sneak peek at the upcoming Savory Seattle site.
Entries tagged with 'Seattle'
That's Amore: Super Special Gigantor National Edition
In which Slice wades waist-deep into the plaintive muck of Craigslist's Missed Connections in search of pizza-related longing. So come with me, my love, to the swamp of love that spawns this That's Amore. —The Mgmt.
New York City
- Dean & Vanderbilt 10pm-ish: Woman in red t-shirt with pizza - m4w - 28: When you entered my field of vision I stopped in my tracks.
The way you came around the corner with that pizza balanced so perfectly on your right hand while you didn't simply walk, but traveled with speed, grace, and style was a breathtaking sight. Simultaneously, a sway and strut pushed and pulled on eachother to create liquid strides of ease and determination.
I had spent all day in Manhattan, witness to more beauty, style, and sensuality than can be expected from any average day on the island, and yet 100 yards from my front door was the most beautifully stylized display of sensuality I had felt all day.
I would feel guilty about my blatant glare, but your facial features did not contort to the often ugly shapes that convey fear, disgust, or complaceny. Instead, your eyes glowed. Your lips curled slighty up. Your nostrils flared the slightest bit.
For me, that may be the only moment you play a part in. Without doubt that pizza was shared with the person that had made you feel so light on your feet that you could glide so effortlessly along the Brooklyn sidewalk. That quick moment still had power and dripped with humanity and will stick with me.
- I had a pink rose and was writing a song on a note pad you=curly hair - m4m - 23: me: i had a pink rose. i was writing on my note pad... i bumped into you. you said sorry...
I looked up and said it was fine and looked down. It took me a while to realize how beautiful you were. you went into driggs pizza i was going to follow you but i was kinda high. i can't believe i am posting this. this is fun. hope life is swell.
'Details' Magazine Pizza Roundup
Pity poor Ed Levine. When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground to readers of Slice and of Mr. Levine's 2005 book PIzza: A Slice of Heaven, but there are some new entries to be savored.
Pizzeria Bianco [623 East Adams Street, Phoenix AZ 85004; map] "The sauce tastes like a distillation of the ripest tomatoes."
Di Fara[1424 Avenue J, Brooklyn NY 11230; map] "... a Di Fara slice has a one-of-a-kind flavor."
Totonno's [1524 Neptune Ave., Brooklyn NY 11224; map] "Order the white pie, made with ricotta, mozzarella, and enough fresh garlic to ward off a roomful of vampires."
Link: Seattle Pizza Review
seatlle sunset, blogged to Slice from the Flickr photostream of david haggard
Cool link for you if you live in Jet City* or if you're traveling there or if you just love pizza: The Seattle Pizza Review. What do these guys have to say for themselves?
Our deep interest in pizza led to the dream of opening our own pizzeria. Our hopes were dashed when Sam learned of a disgusting skin allergy to pizza sauce while working at Pagliacci. However, we soon realized that a pizza review could be a great outlet for our pizza obsession. In a dark moment, this pizza blog was born. Our goal is to provide a comprehensive series of reviews for every pizza place in Seattle. While the name suggests an affinity for Seattle, we will also review pizza that we eat in other cities.
They've only been up to their pizza shenanigans since early this month but are a welcome addition to the world of pizza-blogging. Click on over there and give 'em a holla.
The Seattle Pizza Review [seattlepizza.typepad.com]
* I suppose they call it the Emerald City these days, but you tell me, what's a cooler civic nickname? And who can forget Queensryche's "Jet City Woman"?
In Seattle, More News on Tom Douglas's New Pizzeria
We mentioned Seattle chef Tom Douglas's soon-to-open pizzeria a couple weeks ago on Slice, but here's a very cool new twist -- especially for all you Seattleites eager to get in front of a pizza oven:
Located just off the corner of Fourth Avenue and Virginia Street, in a storefront below the Dahlia Lounge and its adjacent bakery, Serious Pie will host 40 seats, a rotating lineup of cooks from Tom Douglas Restaurants and — here's the too-much-fun part — a weekly "open mike" night. That's when pizzaiola wannabes (yes, that means you, Gianni Q. Public), can strut their pizza-making stuff.
His pizzeria, to be called Serious Pie, is slated to open later this summer.
Tom Douglas is serious about pizza [Seattle Times]
Seattle Superchef Tom Douglas to Open Pizzeria
Even though a pre-Slice Adam K. used to visit Seattle often during his stint in the Pacific Northwest, he stuck mainly to dive bars and the Dick's Drive-In on Capitol Hill and not in any of Tom Douglas's restaurants. He's a Jet City institution, though, so Seattleites will like rejoice:
Uberchef Douglas and his wife and business partner, Jackie Cross, are planning to add a casual new place to their mini-empire of culinary entrepreneurship. Serious Pie, a small pizzeria, is scheduled to open this summer in the existing Dahlia Bakery downtown, which is adjacent to Douglas' Dahlia Lounge restaurant (2001 Fourth Ave.).
Tom Douglas has a pizza place in the oven [Seattle Post-Intelligencer]
New York Pizza In Seattle
We at Slice really feel for our pizza-lovin' peeps who don't live in New York City. They have to eat either some chain-store garbage or else some crap that some folks like to think of as pizza.
That's why it's always nice to see former New Yorkers (in this case, a Brooklynite) open New York–style pizzerias in other cities.
Piecora's NY Pizza in Seattle is such a place, according to this review in the Seattle Post-Intelligencer.* Phuong Le says:
I found the pizza crust to be more chewy than crispy, and slightly thicker than I expected -- not the super-thin crust with slightly charred bottom that my hard-core Manhattanite friend marks as the gold standard. But the hand-tossed pies were tasty with a slightly sweet tomato sauce.New pizza combinations are introduced every few years, joining a tried-and-true lineup that includes the Manhattan (artichoke hearts, black olives, mushrooms and coppacola), or the Brooklyn (pepperoni, mushrooms and olives).
I've visited Jet City many times—having lived in beautiful and rainy and nearby Portland, Oregon—but I've never been to Piecora's. Maybe Slice's Seattle-based readers (there's at least one) can enlighten us as to its merits?
And here's an interesting story about Piecora's, from that charmingly snarky alt-weekly The Stranger: "Jesus Crust: Piecora's Pizza Opens Church in Dining Room."
And, Village Pizzeria on Whidbey Island is supposed to serve a good East Coast–style clam pie.
PIECORA'S NY PIZZA & PASTA
Location: 1401 E. Madison Street, Seattle WA
Phone: 206-322-9411
Payment accepted: Cash and plastic
Hours: Monday to Thursday, 11:30 a.m.–11 p.m.; Friday, 11:30 a.m.–midnight; Saturday, 12 p.m.–midnight; Sunday 12 p.m.–10 p.m.
* Post-Intelligencer is one of our favorite newspaper names.
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