Wednesday, December 23, 2015
Tuesday, November 24, 2015
Friday, October 30, 2015
Order Northlake's Fantastic Pizza For Delivery
When The Winter Weather Hits and You Want To Stay In You Can Still Enjoy Northlake's Top Rated Pizza
Just Click On The Image Below
Wednesday, September 30, 2015
Dine In or Order Our Fantastic Pizza To Go or Delivery
Click On The image Below or Just Take A Look To Check Out Our Reviews
Tuesday, September 29, 2015
A Brief History of Pizza: The Dish that Conquered the World
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
The word pizza in Italian identifies any type of flat bread or pie-- fried or baked. Although you 'd find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.
The chefs of those times ignored pizza because was considered a poor people's food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.
Pizza became very popular, earning its place in Neapolitan folklore. Economical and simple, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.
A famous episode extended the popularity of pizza beyond the limits of the city of Naples. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, tomato, and oil; and one with mozzarella, basil, and tomato. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.
Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, olives, anchovies, and capers; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.
You 'd find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.
Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, capers, anchovies, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.
Monday, August 31, 2015
Friday, July 17, 2015
Monday, July 13, 2015
Thursday, July 2, 2015
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.
IMAGE: LINDSAY BORDEN
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.
Wednesday, May 6, 2015
Sunday, March 22, 2015
Expert Picks For Local Flavor
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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.
Thursday, February 19, 2015
Chill out at the Best Beer and Pizza House
Pizza and Beer is the perfect
combination and the perfect match that matches the definition of comfort food.
Both of these foods are best for gatherings, meetings and celebrations and having
them would be great at the northlake best beer and pizza house. for they have the best pizza and the best ice cold
beer you, your family and your friends may chill out together and have a good
time This pizza house has been serving good pizza and the best cold beer since way back in 1954. Their pizza is unique and has no match because of the way they make their pizza, it is based from an original old italian recipe. The
Owner of the beer and pizza house just improvised the old recipe into his new
original recipe he added toppings and secret ingredients that enhance the flavour
and the taste of the pizza.
They have the traditional cheesy
cheese pizza as we all know this pizza is topped with heavy cheese that is
melted on pizza with a delicious crust, only that their pizza is different from
the other pizza that other pizza houses would sell because their pizza is
created unique with their own northlake style signature pizza. If you are
a fan of chicken pizza they also have it here, they cook the chicken well
matched with the freshest herbs and spices a perfect combination for the
chicken topping that is topped in your pizza. If you are a meat lover then
you gotta try their jumbo meat pizza, their meat pizza is topped with all different types of meat, may it
be beef pizza, pork pizza you name it they have it. Their meat is cooked well and
the pizza is added with secret ingredients that will enhance the flavor of the
pizza.They also have their the best classic Hawaiian pizza which is topped with pineapples and green peppers you will surely love their hawaiian pizza it can also be added with bacon and special herbs and spices at your command, the good thing about their pizza is that you can create and personalize your own pizza. so if you feel like taking a break from your busy life or you just want to have all out fun, Then spend your time at the best pizza house at northlake best beer and pizza house. we will promise you that you will really be satisfied with our superior food and great prices and service.
Friday, February 13, 2015
Saturday, February 7, 2015
Why is Pizza And Beer The Best Combi?
Pizza is a food fave that has long
been around, from its traditional thin crust along with the usual toppings to
the thicker version of the crust and with unusual toppings, pizza has come a
long way and is now available into different shapes and sizes. But of course,
everything would be perfect if there is beer to be paired with pizza. This
spells out all the unwinding and enjoying with the best uw pizza and beer hangout.
This is not only a common American
food but even lots of other nationalities are enjoying this awesome food
combination. Be it after the long exams, hanging out with friends during a
Friday evening, or simply having a movie time with your buddies that pizza
ordered along with beer is a common habit. But what really is that thing that
makes pizza and beer perfect for each other? Specifically pepperoni pizza is
the best flavor for beer. The chewy crust along with the taste and smell of
spices and herbs, thick tomato sauce and lots of cheese along with the yummy
toppings of different varieties are the things that make pizza everyone’s
favorite therefore making it a good partner for any drink. But what makes them
a good combination is their convenience. Pizza is a good finger food that has
everything we need in one bite and could serve as a meal at anytime of the day
be it for lunch, dinner or for snacks. This is even okay without having to
think about any side dishes. But then if you want to have side dishes, chicken
buffalo wings and nachos would be great. Beer would always make a great difference
since it is the party drink that is easily available which is the same as with
pizza making the two the life of the party.
But what type of beer and pizza will
usually give the best? British ale will perfectly go along with bacon pizza and
pepperoni. The malty flavor of beer gets good pairing with the meaty taste of
pizza. Vegetarian pizza would go well with beer that has black malt taste
because it will make the sweet and roasty flavors come out and delight your
tastebuds. Spicy pizza on the other hand is good for india pale ale because it
mellows down the pizza’s spicy taste. Try these pizza and beer combinations at
the best uw pizza and beer hangout.Tuesday, January 27, 2015
Wednesday, January 14, 2015
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