'ballard' on Serious Eats

Seattle: Chef Robin Leventhal's Guide to the Ballard Neighborhood

In the time since wrapping up her appearance on Top Chef, contestant Robin Leventhal hasn't, to the chagrin of many Seattleite's, re-opened her dearly departed restaurant, Crave. What she has done is enjoy the extraordinary culinary offerings of her little corner of the city. Ballard is a former Scandinavian fishing town turned urban hipster hangout, and Robin rounded up all the places that make this part of town a great place to grab a bite. More

Delancey: The Pinnacle of Seattle Pizza

In many cities, perhaps even most cities outside New York or Naples, you will come across a pizzeria that is clearly head-and-shoulders above the rest of the town's competition. This is very much true in Seattle, Washington, where owner/pizzaiolo Brandon Pettit's Delancey serves not only the best pizza in the city, but the best I've eaten in the entire state. By a mile. More

Veraci in Seattle: Skip the Restaurant, Hit the Carts

What started in 2004 as a small mobile oven nicknamed "Terracottababy" and rapidly expanded to include a brick-and-mortar restaurant and an empire of farmer's market carts, Veraci is a success story Seattleites love to call their own. Sadly, there is a definite discrepancy between the feverish hype surrounding Veraci and the actual product they're serving. More

Seattle: Ristorante Picolinos

It's a good time to be a pizza-lover in Ballard. This small Scandinavian-founded neighborhood tucked into the northwest corner of Seattle can boast, among its numerous lavishly-praised restaurants, three of the most highly regarded pizzerias in the city: Delancey on NW 70th, Veraci on NW Market, and Ristorante Picolinos on 32nd Ave NW. For those seeking Neapolitan-style pies, Picolinos (loosely translated as "little darlings") is an excellent choice. More

More Rave Reviews for Seattle's Delancey

[Photographs: Molly Wizenberg] Yet another rave review for Seattle relative newcomer Delancey, this time in the Ballard News Tribune, which calls them "delicate works of art": Pizzas have the slightly smoky taste of the wood-fired oven they just came out of. Pork fennel sausage is made in-house, and it's just the thing for the Sausage Pizza ($15) with tomato sauce, smoked and fresh mozzarella and basil. Subtlety rules these pizzas, and everything on the crust is chosen with care. The Porcini Pizza ($18) with fresh mozzarella, thyme and olive oil lives up to all expectations. A pizza can be... More

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