"Arriving on a Thursday right when they opened beating the lunch crowd I was seated right away. I sat at the bar to overlook the prep working going on in the kitchen and at the center the marvelous wood fired oven at the time filled with roasted red peppers, onions and cauliflower. I watched as the team of five led under Chef Javier Nicholas worked hard to prep for the days business. I knew what kind of pie I wanted before arrival, and looked at their wine selection after I was seated. The only downfall the staff wasn’t up par on the current wine selections and tastes. I opted for a white wine which was a bit dryer than I anticipated and really wanted. I ordered the Sausage and crème pizza which Chef Nicholas quickly went to work on right in front of me. He assembled it with fresh sausage, onion, basil, and roasted red peppers, with a garlic crème sauce and topped with mozzarella and provola. As he slid it on the peel, he stretched out the dough and this mound of ingredients fell into place before a flick of the wrist slid it off into the scorching 715 degree wood oven. After a few minutes he spun it around with a quick turn and a couple mins more it was slid off the peel to the plate where he quickly expedited and cut my pizza so it was plated to me hot and fresh all in front of my eyes. This pizza was simply delicious. The gluten in the crust was well formed as to crunchy yet chewy, the blistering of the crust gave the rustic taste of the pizza and the ingredients brought this pizza home. After some further research I find out it’s actually a small chain. But with pizza this delicious, you would think it’s very boutique. If in Seattle, head over to Tutta Bella above Whole Foods on West Lake and get a pie!"
