The SunBreak » pizza

Patxi’s Packs a One-Two Pizza Punch

Jay Friedman — Fri, 10 Oct 2014 22:54:20 +0000

Seattle pizza lovers can now find unique pleasure at Patxi’s: Start the meal with one type of pizza and end with another. Plus—something to do with the crust.

Glimpses: “Dinner”

Chelsea — Tue, 10 Apr 2012 07:00:11 +0000

We’ve been craving pizza lately and though it’s by no means a rare occurrence, zenobia_joy‘s shot of a melty, cheesy, spinach-y homemade pizza has put us over the edge. Maybe we’ll even branch out from our usual green pepper, pineapple, and black olive concoction. Maybe – but probably not. You are reading an excerpt from … Continue reading →

Pizza Parlor Friday Holler: New York Pizza & Bar

Jay Friedman — Fri, 27 Jan 2012 19:10:25 +0000

Neopolitan, Chicago, and American. These are the three styles of pizza featured in the first three weeks of this month’s “Pizza Parlor Friday Holler.” For the final installment, this New Yorker headed back down the hill to Lower Queen Anne to visit New York Pizza & Bar (NYP). As much as I enjoyed the month’s previous pizzas, I’d been salivating at the thought of New York-style pies so close to home since this restaurant opened.

Pizza Parlor Friday Holler: The Rock Wood Fired Pizza & Spirits

Jay Friedman — Sat, 21 Jan 2012 22:31:13 +0000

With interiors featuring broken brick and an industrial warehouse feel, The Rock is a lively place for pizza. If classic rock whets your appetite, this is where you want to be, as you’ll find musical art on the walls, concert lighting above, and Aerosmith to Zeppelin out of the speakers. The pizza playlist is also interesting, as many of the pies are named after song or album titles.

Pizza Parlor Friday Holler: Kylie’s Chicago Pizza

Jay Friedman — Fri, 13 Jan 2012 19:00:24 +0000

It’s a colossal affair, and in contrast to the New York-style slice that you pick up, fold, and eat out of hand, Chicago-style means utensils. The tall slice stands strong due to the thick crust, which requires a little light sawing with a knife. That crust, made with cornmeal, is a bit buttery and slightly tangy. With all of the fillings (including the chunky tomato sauce), I felt like I was eating more of a quiche than a pizza.