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Northlake's Back! ???

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Out of sheer boredom tonight, I revisited the scene of many a youthful indiscretion (but refrained from driving home on the Burke-Gilman trail). One of my many character flaws is that I tend to consider such places to be friends as much as restaurants.

Anyway, the last 20 or so times at Northlake Pizza--I'd say over 10 years--were beneath disappointing. The long, slow descent from stylistically good to meh to "Why am I doing this?" has been like one decade-long tooth extraction. Everything got progressively blander, soggier and sparser--yet more expensive. It had become, IMO, what my dad used to call a "clip joint".

Tonight, however, my tastebuds started The Wave before I was even witting. I spent the rest of the pie (half veggie for Wahine/half Combo for me) trying to identify what made this particular pizza... very good.

The crust was actually crisp (and with a little salt for a change), the sauce was richer and more garlic-ky, and both cheese and the other toppings had obviously been upgraded in quality by *at least* two notches. Even the table parmesan was better. The result, with minor exceptions, was as good as I remember NP's pies from the 1970s, when it had Piccolo's to keep it honest.

Have others noticed this upward quantum leap? If NP keeps this up, night-time users of Burke-Gilman should be *very* alert.

Aloha,
Kaleo

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  1. Ooh! Thanks for posting Kaleo about Northlake... used to love it through the 80's, when I went to UW and after, but certainly since the new century it stopped being good.

    At first I thought my tastes had changed, but a dining companion one tims said the cheese seemed fake, and that was the last time I ate there.

    Will have to go back. I used to just love their thicker pie; different than most in town.
    will report my experience!

    1. The last time I had them were several times in the late 90s. I've always found their pies to be a bit too heavy with the salt (the owner must own beverage company stocks). If you tell them to ease up on it, it was a pretty good pizza.

      1 Reply
      1. re: HungWeiLo

        Hey, Hung:

        You know you're right about lots of salt in the toppings. Strange, the crust normally had almost none IMO.

        Aloha,
        Kaleo

      2. Northlake's been on my radar for many years but whenever I wanted to try it, something always got in the way. I finally made it there tonight and the experience was nearly religious.

        We ordered the small Logger seeing that it was enough to feed 2 people. I was skeptical when they brought what looked like a tiny pie piled high with toppings. I was sure I was in for a floppy mess and couldn't understand why they didn't provide a spatula, just a couple of butter knives. Surprisingly, I was able to transfer the slice to my plate without any trouble. The solid, crunchy crust gave way to some tasty sauce and gooey cheese. I love it when you can't tell where the dough ends and the cheese begins (a la L&B). Cheese seemed to be of decent quality. Then the toppings. Fresh and crunchy chopped bell peppers and onions with olives chopped so fine they could be called a paste along with some ham and sausage. I finally understood the need for the oddly sturdy base. Ridiculously yummy. It was one of those pizzas you eat and think, 'this is something special.' i can usually eat quite a bit of pizza, but I was actually full after 2 seemingly small slices. My bf is a pretty big guy and he was full after 3. So we actually took home 3 slices. Crazy. It looked so small.

        I can't wait to go back and try the combo and it's huge pile of mushrooms. Yay.