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Delancey
Delancey opened in 2009 in Seattle's Ballard neighborhood, founded by chef Brandon Pettit and co-owner Molly Wizenberg — former spouses who built the restaurant together and have continued running it jointly since. Wizenberg's popular food blog played a direct role in the restaurant's creation and early following, giving Delancey a built-in audience of readers curious to taste what she'd been writing about long before most Seattle diners had heard of the place. The restaurant is a genuine wood-fired pizzeria specializing in a Brooklyn-style pie — tomato sauce, mozzarella, and grana as the base, built up with toppings like bacon, basil, mushrooms, fennel pork sausage, and Kalamata olives. That Brooklyn-leaning style sets Delancey apart from both the Neapolitan-certified pizzerias and the deep-dish transplants elsewhere on this list, occupying its own distinct lane within Seattle's pizza scene. Delancey's reputation has traveled well beyond Ballard: the restaurant has picked up acclaim from Bon Appétit, The New York Times, and USA Today, a level of national food-press attention that's genuinely rare for a single-location neighborhood pizzeria without any expansion plans of its own. In 2011, the Pettit-Wizenberg team added a pantry space next door, extending Delancey's offerings and giving the concept room to grow slightly without diluting the original pizzeria's identity or seating. That restraint — expanding sideways into a complementary concept rather than opening additional pizzeria locations — has helped keep Delancey feeling like a genuinely personal restaurant rather than a scaling brand, even fifteen-plus years after its blog-fueled opening. For a Seattle pizza list, Delancey is the essential "the pizzeria a food blog built" entry — a Brooklyn-style, wood-fired Ballard original from a husband-and-wife team, still earning national press more than fifteen years after opening on the strength of Wizenberg's original readership and Pettit's pizza.
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Serious Pie
Serious Pie opened in 2006 in downtown Seattle, one of the many restaurants built by Tom Douglas, the chef and restaurateur who's become one of Seattle's most prominent hospitality figures over a career spanning multiple concepts across the city. Serious Pie has been described as arguably his most successful brand — a genuinely notable claim given how many restaurants Douglas has opened and closed over the years. The pizzas themselves are thin, wood-fired pies built around unconventional, ingredient-forward toppings rather than a standard red-sauce-and-cheese approach — clams, nettles, soft eggs, and truffle cheese have all shown up on the menu, alongside the well-regarded Yukon Gold potato pizza that's become one of the restaurant's signature orders. That willingness to treat pizza as a genuine chef's canvas, rather than a simplified crowd-pleaser, is what separates Serious Pie from more traditional pizzerias elsewhere on this list. Reviewers have consistently noted that the wait for a table can run long, with one local guide describing the food as "worth the potentially long wait" — a real trade-off for anyone visiting the downtown location expecting quick, casual pizza service rather than a genuine sit-down experience with a chef-driven menu behind it. Serious Pie has expanded to multiple Seattle neighborhoods over the years, including Ballard, Belltown, South Lake Union, and a location inside the Starbucks Reserve Roastery on Capitol Hill, along with an outpost in Kirkland's Village at Totem Lake that opened in 2021 — a genuinely wide footprint for a concept built around a single chef's specific, ingredient-driven pizza philosophy. For a Seattle pizza list, Serious Pie is the essential "pizza as chef's showcase" entry — Tom Douglas's wood-fired, ingredient-forward pizzeria, built around toppings like truffle cheese and Yukon Gold potato that most traditional pizza kitchens wouldn't attempt.
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