After four years on the move, the “pizza guys” known as Zagi’s have parked their trailer and moved the ovens indoors. Henceforth, Zagi’s signature New York-style pies—the most popular food attraction at west coast music festivals and on Snoqualmie Pass—will be baked in New York’s newest borough … Ballard.
Creators are the bearded Zagi himself, "Cap'n" Ryon Weber, and his business partner, "Lieutenant" Steve Stehlik. Among Zagi's authentically hand-tossed pizzas is Seattle's largest, a 21-incher.
How good is it? New York-style is perhaps the most distinctive and elusive type of pizza. [Super-foodie site eGullet.org has over 150 entries on the search for New York-style pizza in Seattle.]
I loved it: a slightly charred, slightly smoky crust with just the right crunch; cheese that was tasty but not dribble-down-your-chin oily. Ballard? You betcha!
Posted by Ronald Holden at February 9, 2005 8:28 PM
French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
Local Wine Events.com,
the worlds leading Food and Wine tasting calendar. Spirits and Beer events as well. Post your own event or sign up
to be notified when new events are po
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VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings,
dinners and special events.
Wine Educator Dieter Schafer maintains a full schedule
of Seattle-area tastings and seminars
for amateur wine drinkers and professional alike.
Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.
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