Humble Pie sits in Downtown Seattle's Little Saigon area, in a space its owner, Brian Solazzi, built from recycled shipping containers and locally sourced cedar and Douglas fir to LEED standards. Solazzi grew up across the street at the Japanese Cultural and Community Center and has stayed rooted in the neighborhood for decades; his pizza background includes stints at Roberto's and Queen Margherita.
The kitchen bakes wood-fired pies using organic ingredients, some of them grown on-site, alongside a green roof of basil and backyard chickens for eggs. The crust is a running point of debate among regulars — some like it soft and pliable, others want it crispier — but the ingredient sourcing and overall value get consistent praise.
Outdoor seating on a heated patio, covered by a solar panel awning, gives the restaurant a rare downtown perk, and happy hour pricing draws regular mentions for value. Service can be inconsistent visit to visit, though the atmosphere and sense of authenticity are frequently cited as strengths. The Infatuation gave Humble Pie an 8/10.
The kitchen bakes wood-fired pies using organic ingredients, some of them grown on-site, alongside a green roof of basil and backyard chickens for eggs. The crust is a running point of debate among regulars — some like it soft and pliable, others want it crispier — but the ingredient sourcing and overall value get consistent praise.
Outdoor seating on a heated patio, covered by a solar panel awning, gives the restaurant a rare downtown perk, and happy hour pricing draws regular mentions for value. Service can be inconsistent visit to visit, though the atmosphere and sense of authenticity are frequently cited as strengths. The Infatuation gave Humble Pie an 8/10.