Delancey bakes its pies in a wood oven, working from a long-fermented dough made with Washington-grown wheat. The kitchen sources locally and sustainably raised meats and partners with local ranchers and farmers for seasonal vegetables and fruit that rotate through the menu and a chalkboard of daily specials.
The pizza list runs from a classic Margherita — tomato sauce, fresh mozzarella, olive oil, basil — through a Romana built on garlic, anchovy, kalamata olive, and chile oil, to heartier options like the Sausage pie made with housemade sausage and the Bacon and Onion. The same wood oven turns out meatballs made from pork and veal with a fish sauce-spiked red sauce, along with dishes like smoked carrots with labneh and dukkah. A short pantry menu of salads and snacks, a curated beer and wine list, and housemade vanilla ice cream round out the offerings.
The restaurant's chef was named a James Beard Foundation Best Chef semifinalist in 2022. As the staff likes to put it, every night here is a pizza party.
The pizza list runs from a classic Margherita — tomato sauce, fresh mozzarella, olive oil, basil — through a Romana built on garlic, anchovy, kalamata olive, and chile oil, to heartier options like the Sausage pie made with housemade sausage and the Bacon and Onion. The same wood oven turns out meatballs made from pork and veal with a fish sauce-spiked red sauce, along with dishes like smoked carrots with labneh and dukkah. A short pantry menu of salads and snacks, a curated beer and wine list, and housemade vanilla ice cream round out the offerings.
The restaurant's chef was named a James Beard Foundation Best Chef semifinalist in 2022. As the staff likes to put it, every night here is a pizza party.