Please come and join us every Tuesday Evening from 7 to 9 PM for
Trivia Night hosted by Giggleworks.
Thursday, March 24, 2016
Friday, March 18, 2016
Northlake Tavern On King 5 Evening Magazine Monday March 21st 7:30 PM
Northlake Tavern On King 5 Evening Magazine Monday March 21st 7:30 PM
Tune In To Watch Your Favorite Tavern and Pizza House !!
Friday, February 12, 2016
Friday, January 29, 2016
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. |
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