Got a Pizza Craving? Come to…Wait–Ballard?

by on April 13, 2012
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Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

Photo gallery of media preview for Ballard Pizza Co. (Photos: Mike Nank)

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There are a few more days before Ballard Pizza Company starts serving up slices—it opens next week, no date announced yet. Stay tuned for that news by following @ballardpizzaco on Twitter, or stalking their Facebook page.

The slice shop is the first in a series of fast casual eateries that Stowell’s newly formed Grubb Brothers Company will be rolling out including a burger joint, a fish and chip house, and even a stop for fried chicken.

Stowell says the goal with his fast-casual approach is to offer affordable fare featuring locally sourced ingredients and a comfortable and energetic atmosphere. Union and Staple & Fancy veteran Jim Seath is running the kitchen, and Michael Gifford, also a Union alum, is the man behind the pies.

The team offers up options for diners to get their greens with a trio of salads ($7-$8) or add ‘em to their pie in the form of broccoli or arugula. The thin-crust, East-Coast-style pies start with a cheese base ($2.50 a slice or $15 for a whole pie) and then diners have the option to add any of over two dozen other toppings (for just $1.50) from guanciale speck and fennel salami to eggplant and taggiasca olives.

The focused menu also includes pasta entrees including gnocchi and spaghetti paired with traditional toppings for $11-$12. And of course they’ll have daily specials such as a $3 slice of the day. Or if you’re lucky you’ll happen in when their house-made stromboli or porchetta is on the board.

The new eatery is located just down the block from Stowell’s Staple & Fancy (5107 Ballard Ave NW, just look for the giant pizza cutter) and will be open 11 a.m. to 11 p.m. daily, keeping late night hours until  3a.m. on weekends. Delivery will start in early summer.

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