A Riff on a Classic, a Fusion Favorite, and a Sweet Treat

Our latest round of seasonals is available April 17 to May 13.

More than anything, time makes a dish classic. Generations of diners have enjoyed that combination of ingredients and techniques, which endured passing trends and retained its essential form. Of the classics, those combinations of good, honest food made with quality ingredients tug at our hearts. One of those, and one of our favorite pasta dishes, the Roman classic Alla Gricia, inspired the bold flavors of our seasonal pizza of the same name. It all starts with tender Peppered Guanciale—an unsmoked salt-cured pork cheek seasoned with black pepper—layered over Pecorino Romano and mozzarella on a Parmesan cream base. Once baked, we finish it with a scattering of fresh chopped parsley.

Fusion pizzas are on the rise in Seattle, and while we lean Italian, we love experimenting in the test kitchen—and every so often we land on a flavor too irresistible not to share. Our food team loves barbecue and got creative with two favorite ingredients: smoky barbecue sauce and Hatch chiles. Hatch chiles, long green peppers with medium spice and a distinctive smoky flavor, are essential to New Mexican cuisine. For barbecue sauce, we turned to the Brisket King, Jack Timmons, who opened Jack’s BBQ in 2014. Our BBQ Chicken Primo features Hatch chiles layered with chicken, pickled red onions and mozzarella atop Jack’s Smoked Jalapeño BBQ sauce. We finish the pie with a sprinkle of fresh cilantro.

For dessert, in addition to several flavors of Gelatiamo’s gelato, we have Scout Mint Brownie from Molly Moon’s, a velvety ice cream infused with the right amount of Pacific Northwest-grown organic peppermint and studded with bite-sized chunks of fudgy brownie. It’s hard to resist a second scoop.