Spark Pizza comes from Tony and Carolyn Scott, who opened it after three years running Woodblock. The couple met working at Seattle's Painted Table and built Spark as a casual wood-fired pizza spot with beer, wine, cocktails, and outdoor seating.
The wood-fired oven anchors a menu that rotates alongside its regular lineup: a Detroit-style pie with a thick, caramelized cheese crust in Motor City Pepperoni or 8-Mile Cheese versions, and an 18-inch New York-style pizza served Sundays only, including a King Kong Pepperoni, "The City" Cheese, and a white pie called Little Italy's. Andy Ehrenberger runs the kitchen.
Ingredients come from a small, named group of purveyors — Ferndale Farmstead for fresh mozzarella, Sno-Valley Mushrooms for a rotating chef's mix, Rain Dog Farms for produce, Angelo & Franco for burrata, and Sogno Toscano for imported olive oil, artichokes, DOP mozzarella and Parmesan, and Calabrian chilis. The room is casual and picnic-style, known among regulars for its dog-friendly patio, and the restaurant runs Spark of Kindness events that donate a portion of pizza sales to local charities.
The wood-fired oven anchors a menu that rotates alongside its regular lineup: a Detroit-style pie with a thick, caramelized cheese crust in Motor City Pepperoni or 8-Mile Cheese versions, and an 18-inch New York-style pizza served Sundays only, including a King Kong Pepperoni, "The City" Cheese, and a white pie called Little Italy's. Andy Ehrenberger runs the kitchen.
Ingredients come from a small, named group of purveyors — Ferndale Farmstead for fresh mozzarella, Sno-Valley Mushrooms for a rotating chef's mix, Rain Dog Farms for produce, Angelo & Franco for burrata, and Sogno Toscano for imported olive oil, artichokes, DOP mozzarella and Parmesan, and Calabrian chilis. The room is casual and picnic-style, known among regulars for its dog-friendly patio, and the restaurant runs Spark of Kindness events that donate a portion of pizza sales to local charities.