Well truth be told Delancey isn’t fancy, but it’s damn good pizza. The atmosphere is simple. The chairs and tables don’t match and the walls are white with some nice framed photography. I’m not really a crust-eater, but I couldn’t help myself at Delancey. Their sauce is perfect. This place just opened in Ballard (north on 15th, rt. on 70th and look for the line of hungry folks). They don’t have a sign.

Delacey has a decent wine list. It is pretty hot in there because of the wood fire oven, but a nice cold glass of Rose’ while waiting will take your mind off the heat. It will be a welcome retreat in the cold/rainy winter. I can’t even imagine what kind of wait there will be then. We waited over an hour the other night for a table/bar seat. They don’t take reservations (but you can call ahead and put your name on the list). While we were there The New York Times food critic walked in with the chef from Sitka and Spruce and few other foodies from Seattle.




Wood-fired pizza seems to be taking off in Seattle. Veraci¬†Pizza recently opened in Ballard as well. They have traveling wood-fire ovens. I had their pizza at the Ballard Farmer’s Market this summer. It was really good. I’ve heard you can rent their ovens for events. Restorante Picalinos in Sunset Hill (north Ballard) just added a wood-fired oven for pizza. I haven’t tried it yet. Of course there is always Tutta Bella and Via Tribunali. They have been around for quite some time here in Seattle and have locations all over the city. I like their pizzas very much. What I like about Tutta Bella and Via Tribunali: they have gelato. M’mmmm…

hori hori dig dig!