Catch Them While You Can: Our Latest Seasonals

Pizzas Available May 15 – June 10

It’s hard to remember the time before seasonals at Pagliacci. They’ve become such a big part of what we do. In 1993, a spring trip to Pike Place Market and fresh shoots of Eastern Washington asparagus sparked our first seasonal. Over the years, we’ve tweaked the recipe a bit, but we’ll never stop with the asparagus. Washington state is the nation’s finest producer of asparagus. Its mineral-rich soil, warm spring days, and cool nights create perfect growing conditions. For taste alone, nothing compares to what you typically find in grocery stores the rest of the year. And there’s more to it: fresh, local ingredients make delicious pizza, strengthen our community, support the local economy, keep jobs in the Pacific Northwest, and cut down on fossil fuels used in shipping — all by buying close to home.

This year’s Asparagus Primo showcases tender shaved local asparagus, delicate prosciutto, and roasted shiitake mushrooms over a blend of mozzarella and Romano, with dollops of goat cheese on a roasted garlic oil base.

Sometimes nothing beats simple, elemental flavors in harmony. Our second seasonal, the Pesto Pomodoro pizza, is a shining example. It features roasted tomatoes and creamy, buttery burrata on a pesto base. We top it with Parmesan and finish it with sea salt.

Speaking of pesto, our Pesto Salad, a Pagliacci original with a devoted following, is back! The Seattle Times described it as a “deeply satisfying combination…perfect for a quick lunch or supper, particularly in hot weather.” Our Pesto Salad includes penne, sweet peas, Parmesan, tomatoes, and a creamy pesto dressing. Available May 15 - July 8.

May we tempt you with dessert? Our seasonal treat is Molly Moon's Cookies & Cream. The homemade double-stuffed chocolate sandwich cookies are where it all starts. The result is an irresistible treat with chunks and speckles of those tasty cookies swirled into a velvety, rich sweet cream ice cream. Available May 15 - July 8.

Our seasonal beer is Reuben's Up The Bridges, named for the Ballard FC battle cry. It’s a crisp, clean, and hoppy American Pale Ale brewed in collaboration with the soccer club. Amber-gold with a sturdy malt spine, it layers Cashmere, Michigan Chinook, and Cascade hops for a subtle lift of citrus and herbs, finishing brisk and dry. Available May 15 - July 8.