Thursday, June 25, 2015

Northlake Tavern's Pizza In Seattle Met's Great Pizza Smackdown

Northlake pies are piled high with gooey cheese and mounds of toppings.
Unlike steak, there is no animal from which a pizza is cleaved, nothing—save for the size of the oven—to restrict a pizza’s proportions. (But imagine for a second what a wonderful world it would be if cattle made of dough roamed the open range.) And so the weighty responsibility of balancing boundless circumference with the bounds of good taste falls to the pie slinger.
Take Talarico’s, where the mammoth, individually sold slices are isosceles monuments to the power of perception: Yeah, it looks like you’re getting a lot for your money—14 inches from point to outer edge is an intimidating portion—but you’re paying $6 for it; the whole thing smells of gimmickry. Which isn’t to say it’s lackluster: The Coppola—Talarico’s thin yet dense crust covered with spritzes of goat cheese, long ribbons of roasted red peppers, and a dash of garlic—makes an admirable attempt at elevating the classic East Coast slice.
Northlake Tavern, on the other hand, favors depth to surface area. (Credit the appetite of its U Dub clientele for making that formula a success for more than 50 years.) Diameterwise, the meat eater’s special is no bigger than your average pie, but it sags under the weight of mounds—and mounds—of thick-cut pepperoni, Canadian bacon, and chunks of beef sausage that advance to the crust’s borders like Italy’s answer to Manifest Destiny. It’s edible expansionism, where the terrain is soft with fields of gooey mozzarella and provolone and the rivers run spicy with marinara—you know, the kind of place where a mythical beast of yeast and flour might graze. And for the lover of all things big, it’s the Pizza Promised Land.
BOTTOM LINE: Northlake Tavern weighs in with proof that sometimes you can’t have too much of a good thing.

Sunday, March 22, 2015

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Expert Picks For Local Flavor




Seattle native and Louisville softball alumn Hannah Kiyohara is excited about her Cardinals playing in her hometown. She put together her expert picks for local flavor for all the Louisville fans heading to the great Northwest.


For all you dedicated Cardinal fans flying out west this weekend to my hometown of Seattle, Washington, I have narrowed down three places you must eat and three places you must see during your stay.

BEST PLACES TO EAT
1. Northlake Tavern and Pizza House (660 NE Northlake Way) - This is a shout out to all you pizza lovers out there. You know who you are. This is widely regarded as the best pizza in town. It ranks up there pretty high on my list, and I've never met a pizza I didn't like.

2. Athenian Seafood Restaurant and Bar (Pike Place Market) - Located in the famous Pike Place Market I would recommend this as a fantastic breakfast place with a seafood twist. Enjoy some crab and shrimp cake benedict while over looking some amazing views of the Puget Sound. Also for all you Sleepless in Seattle fans this restaurant was used as a location in the movie. Tom Hanks ate there, therefore you should eat there.

3. Dick's Drive In (500 Queen Anne Ave. N.) - If there is one thing that you NEED to take away from any of my recommendations, it is this one. This is my favorite burger place anywhere. Get the Deluxe burger, fries and a chocolate milkshake and you will understand. There are a couple different locations around Seattle but this one is a .8 mile walk from the KeyArena where the cards are playing. You're welcome.

Monday, March 9, 2015

Northlake Tavern and Pizza House: down-to-earth food, upper-crust quality


It’s not the best looking pizza place in Seattle. It doesn’t have cheap pizza prices to lure in college students. So what attracts University of Washington students to Northlake Tavern and Pizza House? After all, in Seattle great pizza can be found many places.

The answer, of course, is the food. While other more trendy places drop a few toppings on a crust along with some unpronounceable cheese and call it a pizza, Northlake Tavern and Pizza House loads the pizzas up with toppings. This is not gourmet pizza, and it isn’t a haven for thin-crust lovers either; if someone is looking for the latest trends in pizza making, Northlake Tavern isn’t the place for them. The only concession they make is an option of whole-wheat crust.

With loads of toppings, a large pizza comes in at over 6 pounds; as one Yelp reviewer noted, “They're hefty, thick crust pizzas, typically dense with toppings…my arms were tired from carrying them!” The pepperoni and beef sausage is specially ground to the restaurant’s specifications, and, as the legend goes, the original owner got the pizza recipe from an old friend in New York who ran an Italian restaurant.

Of course at UW pizza and beer go together, and Northlake delivers a good selection of brews as well. It has 17 beers on tap and 40 in bottles, and features brews like Snoqualmie Wildcat IPA, Hale’s Cream Ale, and even Moose Drool brown ale in the bottle. They also serve up pitchers of Pabst Blue Ribbon as well as other regular domestic beers, but this also means that patrons wanting to eat in the restaurant must be over 21; although they do not deliver, they do take-out.

When UW sports season comes around, the TVs are showing the games—meaning that for students from UW pizza and beer are vital both during and after the games. Acclaimed by food critics and ravenous students alike, in Seattle great pizza can be found at Northlake Tavern and Pizza House--an unlikely champion in Seattle's pizza wars.