serious pie

near perfect. having recently sampled a number of serious pies at an event at the new starbuck's roastery we were moved to visit their s. lake union restaurant, that sits atop serious biscuit and a dahlia bakery (with aerial views of each for your dining entertainment). the ambiance feels like a more intimate version of owner tom douglas' brave horse with some additional touches, like the wood fired pizza oven and charcuterie case displaying hanging meats. but it wasn't until i sat down on one of the counter height chairs that i realized how inadequate almost allrestaurantseating is. these chairs are amazingly comfortable and would enhance the enjoyment of any meal!
i started with the bitter greens, which was a creative and delicious salad which i thoroughly enjoyed; however, it left me wondering if instead of a soft boiled egg how a poached egg might fare with the anchovy flavor and softer texture. the salad was followed by a beautiful sausage and pepper pizza. while the topping was outstanding and the crust delicious, i felt that the crust could have been improved (i.e. not as much to my liking as the wood-oven crust at tutta bella)--but i recognize just how much individual tastes vary when it comes to pizza crust.
combine all this with the outstanding service that garrett provided on our visit and it was a wonderful meal that leave me looking forward to a return visit.

serious pie is the casual dining hotspot in local restauranteur tom douglas’s…shall i say super block of restaurants. notorious for opening restaurants all within a one or two block radius (so he could walk from onerestaurantto the next), tom douglas is the man who can seemingly do no wrong in the local food scene. my personal favourite, serious pie, serves up authentic neapolitan-style pizzas, with a locavore twist. many, if not most ingredients are either made in-house (fennel sausage, other house-cured meats) or supplied by local foragers.

serious pie.  restaurant #2 by tom douglas that we had to visit!  reasons: we love pizza. it is open relatively late (until 11pm). everyone (thousands of people) rave about this place. we actually ended up coming here twice.  this was the first place we went to after getting off the plane.  since we loved it, we had to make b and stella try it.  here are the pizzas we got, why and our thoughts...

true to name, this pizzeria takes pizza seriously! thisrestaurantwas my top find in seattle. not only was the golden chanterelle and truffle cheese pizza that we ordered amazing, they also serve some exceptional homemade sodas. we tried both flavors they had, blueberry and the wild cherry shrub. a “shrub” is a slightly fermented, fruit and vinegar syrup that results in a tart berry flavor. i’m trying to make a peach shrub at home right now. for dessert we had their triple coconut cream pie from neighboring dahlia bakery. it was smooth, rich, and just perfect. only after eating here did i find out that both serious pie and dahlia bakery were  part of the restaurateur, tom douglas’, seattle conglomerate that my friend jason had recommended. serious pie on: lola this mediterraneanrestaurantacross the street from dahlia bakery is also part of the tom douglas group. we ate here on our last night and really enjoyed the appetizers and kebabs. kevin tried the lamb kebabs and i had the halo

for our first night in seattle, we fittingly ate at a tom douglasrestaurant(the restauranteur in seattle); serious pie. as the name suggests, they specialize in one thing - pizza. it was a bit of a wait to get in (the place was packed and for good reason), and luckily it didn't let us down. i had to go for the roasted chanterelle mushroom pie. instead of the usual truffle oil, it was actually topped with truffle-infused cheese, imported from italy. a subtle truffle flavour came through without over-powering the gorgeous chanterelles.  the top was sprinkled with tarragon, a nice touch i thought. also, the crust was definitely up-to-par. not the best i have ever had, that honour still goes to the neapolitan pizza we ate in naples (surprise, surprise), but it passed with flying colours. crunchy, chewy, the way a good neapolitan style pizza should be. roasted chanterelle mushrooms with truffle cheese we also ordered a fennel sausage pie and a margherita, both of which were thoroughly enj

delicious pizza with unique toppings. i've been to serious pie twice, and would definitely go back. tasty pizzas with unique toppings (think guanciale and penn cove clams). forget hawaiian or meat lovers; "soft-cooked duck egg and asparagus" has become my new favorite topping combo. i would recommend going during the much more affordable (and roomier) happy hour (3-5 p.m., m-f) since therestaurantcan get extremely crowded and seating felt cramped during dinner, as the majority of tables are shared seating.

negative ratio :belltown: took a weekend trip down to the good old us of a.  i like seattle. the city puts vancouver to shame. seattlers are so very customer service oriented. if i made hotel recommendations, i would tell you stay at the w hotel . i've stayed in a lot of hotels, and the people at the w seattle are by far the best i have ever encountered in this continent or the next.   i would describe serious pie as a casualrestaurantwith a fun vibe that serves soulful pizza - simple yet complex and hits home. it's got a nice blistered stone-encased oven crust with simple, flavourful toppings but a very poor crust to topping ratio. handcrafted pizza that's priced at just under $20 should never be short on toppings. never, ever. if you're wondering then why it's so popular, that's easy - it's one of tom douglas' many (ten i think) restaurants.  he is arguably the face of seattle's restaurant/chef scene. but serious pie is not his baby - i've had pizza like this everywhere from toront

seriously good. while in seattle, i came across thisrestaurantand was pleased to see all of its many positive reviews. i had to try it. well, it was fantastic. however, there are some caveats. it is a small restaurant. i don't think they take reservations and they don't have central air. they also utilize communal tables. so if you're looking for a spacious, cool, romantic restaurant... this isn't this place. on the flip side, the food is fantastic and the small size adds to the energetic vibe. it is a tom douglas restaurant, so expect some unusual combinations. the food is not for the feint of heart. it's for the adventurous and on all counts it pleases.

serious pie - how about seriously good! this is onerestaurantwhere i can honestly say even the equine crave the food. if you don't believe me, check out the photo.

great pizza. cute littlerestaurantnear pike's place market. the pizza was very good, fun little place, nice atmosphere, friendly. would recommend.

it took three attempts, but i finally found a wait time short enough where i could eat at serious pie. tom douglas is something of a legend in this town and rightly so. his restaurants all have a different ambiance and are all complimented by good food. also the cuisine varies fromrestaurantto restaurant. his newest venture is a small pizza shop downtown named, serious pie.

recently i got an email from someone that was coming to seattle just for the weekend and wantedrestaurantrecommendations. this is very difficult because the restaurants i think should all be in the seattle downtown and not only should they be in good lo

serious pie for serious pizza lovers. serious pie is exactly what its name suggests. for a corner pizza place in downtown seattle, thisrestaurantisn't ordinary and their ingredients are far from the usually expected. i ate here on sunday with my sibling and his wife. we ordered two really tasty pizzas (roasted yellowfoot mushrooms, truffle cheese and the penn cove clams, house pancetta, lemon thyme) and promptly devoured both. the mushroom pizza was a little saltier than i like since coarsely ground salt was sprinkled on top; but the clam pizza more than made up for it.

the shop doesn't have much footprint inside, so it's best to come here at a off-eating hour. and, they don't take reservations. i'm told that during the summer, the line to get into therestaurantgoes out the door, down the block, and around the building. it's that popular.

the only visible downside is the limited food menu. there are only six starters, seven pizzas, and three desserts. the rest of the menu are beverages. you might as well skip the dessert since the dahlia bakery is nearby.

it is one of many eateries that was created and managed by tom douglas, a seattle chef, who also owns lola, palace kitchen, dahlia lounge, dahlia bakery, and etta's.

price: $$ to $$$

menu: http://tomdouglas.com/index.php/restaurants/serious-pie/serious-pie-menu/serious-pie-pizza

pizza nirvana. on our 1st visit to this little belltownrestauranti had high expectations, and they were met on every level. the menu is limited, to a few choice selections. we had the margarita, the mushroom with truffle cheese and the delicatta squash, roasted garlic, gorgonzola pizzas. from the first to the last bite, it was fantastic. perfectly cooked, lightly salted crust, a perfect chew and light texture, the bottom of the pizza stayed crispy, which you can't say for other hand tossed pizza joints. it's spendy for pizza, but totally worth it. i can't wait to go back again!
btw be prepared to sit with others at the tightly packed communal tables, or get it to go.

thisrestaurantis one of five headed by seattle chef tom douglas, who is known for using local ingredients in creative ways. he's published three cookbooks and won the james beard award for best northwest chef in 1994. serious pie is douglas' newest rest