Serious Pie Downtown is Tom Douglas' pizzeria, built with what the restaurant describes as a bread baker's attention to crust. Pizzas come out of a stone-encased, apple wood-burning oven held around 600 degrees, aimed at a blistered, light-textured crust with enough structure to carry its toppings.
House-made charcuterie and artisan cheeses sourced from around the world anchor the pizzas, rounded out by salads and sandwiches. It's one of three Serious Pie locations in the Seattle area, alongside sibling spots in Ballard and Totem Lake.
Regulars point to the quality of the pizza and a relaxed, welcoming room with attentive service, though value is a sticking point for some.
House-made charcuterie and artisan cheeses sourced from around the world anchor the pizzas, rounded out by salads and sandwiches. It's one of three Serious Pie locations in the Seattle area, alongside sibling spots in Ballard and Totem Lake.
Regulars point to the quality of the pizza and a relaxed, welcoming room with attentive service, though value is a sticking point for some.