As the Seasons Turn: Two New Pizzas and Ice Cream with a Strawberry Swirl

A wet April in Seattle has a way of making you forget what you were waiting for. The rain settles in, the gray hangs on, and after a while you stop checking the forecast. You put your head down. You get on with it. But here we are, nearly mid-May, and the pieces have come together. The cherry blossoms have done their brief and gorgeous work. The mornings smell like cut grass. The winds of change have come, and we're ready for sun and dirt under our fingernails. Hemingway said it as well as anyone: when spring came, there were no problems except where to be happiest.

As the seasons turn, our seasonals turn with them. We have two new pizzas on the menu this round, and a stunning new ice cream — with strawberries — from Molly Moon's.

Meet The Ronnie. Our newest seasonal pairs Cascioppo's Italian sausage with Ronnie's Giardiniera — a briny, small-batch Chicago-style relish of pickled sweet peppers, celery, olives, and carrots — over mozzarella and our classic pizza sauce. It's Windy City bold: savory, tangy, and just spicy enough to keep life interesting.

Our Pesto Pomodoro offers simple ingredients, big flavor. Roasting transforms a tomato into something sweeter, richer, more itself. We layer those tomatoes over a pesto base and creamy burrata, then finish the pie with Parmesan and a sprinkle of sea salt.

For those who didn’t grow up with it, Seattle Times food writer Bethany Clement called our Pesto Salad a “deeply satisfying combination…perfect for a quick lunch or supper,” and we couldn’t agree more. The legendary salad is now a seasonal. So get it while you can. It features penne, sweet peas, tomatoes, Parmesan, and a creamy pesto dressing.

And don't skip dessert. Our seasonal ice cream is Molly Moon's Strawberry Matcha — beautiful and irresistibly delicious. A robust green tea ice cream made with organic matcha from Redmond's Sugimoto Tea and a touch of lemon juice, swirled with thick ribbons of Molly Moon's homemade strawberry jam.