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Monday, August 10, 2009

Via Tribunali: Stellar Pizza In Seattle, Washington

Last month, I took my first ever trip to the Pacific Northwest. We started off in Portland and headed north to Seattle and Vancouver. Overall, I was quite impressed with the food in these three cities and I made sure to try pizza in each place. Over the next few days I'll be reporting on my findings.

Of the four pizza places I tried, one really stood out of the pack: Via Tribunali in Seattle. They currently have five locations in the city and we went to the one in Capitol Hill. I'd been warned about pizza in Seattle and many online reviews would have disclaimers like "It's great... for Seattle, that is." As someone who has had more than his share of New York pizza, I must say that Via Tribunali was as good as, if not better, than many of the upscale artisanal pizza places that have been opening here recently.





We tried three pies:

VIA TRIBUNALI - Tomato, Buffalo Milk Mozzarella, Tomato, Ricotta, Smoked Provola
FUNGHI - Tomato, Fresh Mozzarella, Mushroom
QUATTRO FORMAGGI - Gorgonzola, Provola, Grana Padano, Fior Di Latte Mozzarella

All three were stellar. My favorite was the Quattro Formaggi, which I was told was new to their menu. Next, I liked the Via Tribunali. And the Funghi was also tasty.

It's interesting to note that me and my two fellow diners, Shyam and Kajal, were equally enthusiastic about the pies but ranked them differently (Shyam = Via Tribunali, Funghi, Quattro Formaggi; Kajal = Funghi, Quattro Formaggi, Via Tribunali).

While I haven't heard any rumblings about a burgeoning pizza scene in Seattle, it's no surprise that this little chain has been able to open five locations given the high quality pizzas they churn out. I didn't have time to try any other pizza in Seattle, but I hope more places like this continue to turn this beautiful city into a destination for pizza.

QUATTRO FORMAGGI



VIA TRIBUNALI



FUNGHI

4 comments:

Paulie Gee said...

I'm interested in hearing about their oven. I'm familiar with the manufacturer and am curious if you felt the pies seemed like they were cooked at a very high heat. I am also interested in your opinion regarding the aesthetics of the oven.

Thanks,

Paulie Gee

NYCDAILYDEALS said...

i thought the oven looked cool. i like how the name was written on it. weird detail, but why not? maybe we'll be seeing the "paulie gee pizza oven" soon!

tough for me to tell the temperature at which the pie was cooked. i dont recall any steam coming off the pies when they were brought to our table, but it's possible they were just sitting for a minute or two before they made it over to us.

Paulie Gee said...

Stay tuned concerning that oven. Napoli in blue with yellow accents on a white oven might work.

c said...

Opening 2012 in NYC - see website!

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