queen margherita

pricey but worth it.. the wood fired oven - purported to have come from naples - is what makes this restaurant special. the thin crustpizzaswe ordered were excellent. two small salads, 4 glasses of pinot grigoio, and twopizzasadded up to $90, plus tip. service was ok.

ats a nice-a-pizza place.. well, chefmeat, i don't work here so i will write a review. (i don't even know any of the staff!)
we arrived shortly after 3 p.m. the other day at queen margheritas.
we started with the caprese salad. it was very good, lots of balsamic/gorgonzola dressing and pecans and tomatos.
we had the funghi pizza ($14.00/16' round) and added the speck (ham) and the buffalo mozzarella ($3.00 extra). the speck was a bit tough and the buffalo mozzarella was devine. nice, crispy, thin crust too.
they have a large selection of reasonably priced wine and beer.
all thepizzasare cooked in a wood fired oven made in italy.
the service was good as we were the only customers at that time of day.
the place itself is quite beautiful. whoever designed the decor for the restaurant did a great job.in addition to table seating you can sit at the bar and watch the action in the kitchen .
on nice days they open the sliding doors so the whole dining experience becomes an alfresco afair.
there was only one thing about the whole experience at queen margherita that bothered me.
happy hour is from 3-5 p.m. daily but we received no happy hour menu and were not told what the happy hour specials were by our server.
if you go by metro bus, the #31 or the #24 gets you closest.

most definitely one of the bestpizzasin seattle. this is a place where you get real pizza italiano, said an italian friend of a 's.

great pizza in magnolia, finally.. i am a bit biased since i live in magnolia and i enjoy mondello, this family's other italian restaurant. that said, i do have pretty high (and sometimes unreasonable standards) for food. queen margherita is great. from the moment you step inside, corino and brother fabio make you feel at home. the pizza crust is enjoyably thin and crispy on the outside. only a wood fired oven from naples would produce this - and they have one. the twopizzaswe ordered were generously topped and the options on the menu are creative, but straightforward. we ordered the spagnola and the parma. the parma was surpisingly light, perfectly cooked with proscuitto and raw arugula. the spagnola was our favorite. it was topped with locally produced chorizo and pimientos de padrón. what a treat since these spicy gems are hard to find certain times of the year.