That's Amore

I ate my way across Seattle.  Or the Belltown portion of it, anyway.

David and I just returned from spending a long weekend in Seattle.  We ate a fantastic dinner with my friend Jimmy and his partner John at Sitka and Spruce, had goat tagine at Lola and ate perhaps the world's best English muffins at Dahlia Bakery.  Oh, yes, we also went to a play at the Seattle Rep, haunted Pike Place market and went to the Seattle and Frye art museums.  But back to the food.



Artisan English muffin with scrambled egg, goat cheese and spinach, aka Heaven.

But the best part of the trip:  pizza.  Specifically, the pizza at Serious Pie.  Reader, I went back more than once--and pizza is not one of my favorite foods. 

This pizza is thin-crusted, blistered in a wood-fired oven and topped with organic ingredients, some locally sourced.  I tried the pizza with buffalo mozzarella, crushed tomatoes and olive oil, pizza with hedgehog mushrooms, cheese and truffle salt and pizza with duck confit and braised leeks.  They were all brilliant.

The menu is small, just six pizzas, a few appetizers including house-cured salumi and a few desserts.  It also has a small wine and beer list, featuring mostly Italian wines and Pacific Northwest beers. 

Serious Pie is open from 11 a.m. to 11 p.m.;  it doesn't take reservations and depending on the hour may have a line going out the door.  Hit it near opening or after 1 p.m. on a weekday and just be prepared to wait on the weekends.  Seating is limited to 48 and is at six long communal tables.  The space is tight and noisy, but worth it for the food.

Details:  Serious Pie, 4th and Virginia in the Belltown neighborhood.