Click to see Ballard coupons and discounts

• DC
  This little strip of 70th is fast becoming a great place to eat! How exciting. Molly writes a great blog, and I'll look forward to this restaurant's opening.
• anon
  Track down Brian from Zagi's and get his recipe book. Please don't try to be another west coast hippie pizza place; there's a reason people rave about pizza from New York.
• ericaw
  what's with the dig at "the average Ballard pizza place"? let's not crap on our other pizza places, since there are a wide range of opinions on what makes a quality pizza, and not all of them include wood-fired local vegetables.
• Geeky Swedes
  Was not the intent. Was simply pointing out that this is a more gourmet approach to pizza, but yes, many people prefer the non-gourmet, non-wood-fired variety.
• CaffinatorX
  gad, we've got a million pizza places already!
  snoose
  zayda buddy's
  the farmers market guys' new place
  the place that's in the old Market St. Grill
  Piccilino
  Pomodoro
  (not counting Madame K, who's looking to sell)
  I'm sure I"m forgetting somewhere.
  That's easily one million right there.
• Lisa
  Ballard's a big-ass neighborhood with plenty of room for good quality restaurants. I'm looking forward to being able to walk to this place in 5 minutes, which isn't the case with the other pizza joints in the hood.
• elle
  how does one track down brian from zagi's ??? that was by far the greatest pizza joint in the world. i miss it dearly. does anyone know anything re: zagi's?
• boardbrown
  And here come all the gripes about the number of pizza joints in Ballard...but you won't hear one from me. Complaining that there's too many pizza joints is like complaining that there's too many hot chicks in your pool.
  
  As for Zagi's, I heard they decided to take their business completely mobile...re: travel with music festivals and such. They found their profit margin to be much better w/out the burden of rent, etc. Plus, the place was run by musicians, so it all sort of makes sense. At least that's what I heard.
• pinkponiesOfBallard
  Bring it on. More pizza is good. I will be very curious about their charcuterie.
  
  About zagis. I had a love/hate with them. The slices were nice and big. But they had a huge problem keeping their dirty hippy ovens clean. 1/2 the time I would walk in, the damn place wreaked of burning crust . I would look at the underside of my slices and they would be black from previous burn pizzas. When they were on though, it was good stuff.
• Jodi
  Here's the correct link to Orangette (worth checking out!)
  
  http://orangette.blogspot.com/
  
  Really lovely blog.
• Salidali
  I will take 300 pizza places over more fast food chains in this area ANY DAY. Cheers to being your own boss!! I miss Zagi's too... = (
• BlackSheep
  "Complaining that there’s too many pizza joints is like complaining that there’s too many hot chicks in your pool."
  
  That's awesome, boardbrown. :)
• E/C
  please don't put Picolinos onthe list of good pizza, it's like the ugly chick in the pool....until they learn how to make it and serve it, it's hardly worth being out inthe category
• 50intheclip
  less pizza more BBQ joints. thats like 3 new pizza places this month
• pinkponiesOfBallard
  Oh yes more BBQ. We need an old timey pit master to move out here from eastern North Carolina. Chopped bbq pork, hush puppies, brunswick stew. Good Lawd.
• j
  i miss zagis, but the farmers market dudes, veruci? veraci? make a different slice, but it is goddamn tasty.
• Trixie
  I can't wait! Pizza I can walk to even when it's pouring rain.
  
  While on the subject of great pizza joints, check out Flying Squirrel Pizza Co. It's down around Seward Park - but well worth the trek. Plus (shameless plug) I bake their rich dark chocolate brownies.
• philk
  If Ballard's going to be pizza capital of Seattle, we need at least 1 Chicago style pizzeria. And speaking of Zagi's, any reports on the place that took Zagi's place on 80th/28th?
• Scott
  As a Jersey Shore transplant, if this guy actually knows what New Jersey and Brooklyn pizza is supposed to be like (and, by the way, there isn't a single "wood-fired" pizza place that I've ever been to back home that had decent pizza, so I'm already suspicious) and we get quality pizza out of it, I'll happily take the walk/drive over to where he is. There are lots of pizza places in Ballard, there aren't any I think are very good.
  
  And, for God's sake, please sell slices! I don't want a 12" pizza, I want two slices.
  
  As for Chicago pizza... if you can't fold it, it's not pizza. Sorry. :-)
• boardbrown
  Philk, check out the restaurant section of this board. The place is called Gabriel's Fire, a BBQ place. Lots of reviews there.
• I Know
  Please make it a child friendly pizza place with THICK crust....we have enough fancy thin crust pizza places. A comfortable place where the family can hang out on Friday nights and not spend a fortune....
• A
  If it's good, it will be the first good pizza joint in Ballard. (though I haven't tried the new one where Domino's used to be, which looks very promising)...
  
  I tried Zagi's once, blech. Zayda: gross (sickly sweet sauce with big strips of onion, right in the sauce! - barf), M.K's: dry and flavorless, the place on the south side of Market street, truly horrid...
  
  Actually the pizza at the place formerly known as Market Street Grill (miss that place) is pretty good, but like all other pizza in Seattle, it was undercooked. Service even on a slow night was weirdly inattentive, and they don't understand how to clean tables (hint: those crusty black boogery spots aren't supposed to be there).
  
  I'm just around the corner of this new place. Bring it!
• jeffo
  I sure hope this is nothing like so-called 'new york style' pizza. I'm all for a good, hot wod-fired pie.
  
  try folding a pizza in italy, and the carbonieri will arrest you.
• Emily
  Any update on this? I'm waiting with baited breath for it to open!