Where to get the pizza we crave, Phoenix to Seattle
Delancey A new neighborhood parlor decorated with chairs from an old bowling alley and photos by co-owner Molly Wizenberg (aka the popular Orangette blogger). The pizza has a thin, charred crust good enough to eat on its own―but is even better topped with uncooked tomato sauce and spicy Padrón peppers.
Try: The seasonal specialty. $$; closed Mon–Tue; 1415 N.W. 70th St.; 206/838-1960. –Rebekah Denn
Serious Pie Arguably the most beloved restaurant in celeb chef Tom Douglas’s stable. The crust is light, with a puffy edge and yeasty chew. Meats are cured in-house.
Try: The buffalo mozzarella with San Marzano tomatoes. $$; 316 Virginia St.; 206/838-7388. –R.D.