Serious Pie

Virginia

Location

316 Virginia St, Seattle, WA 98121
(206) 838.7388

Our Main Dining Room is Communal Seating. We do not take reservations for the main dining room. If there is a wait, the host will take your name and number and call you when your table is ready. We do accept reservations for our semi-private dining room, The Kitchen Table, a family style table that seats up to 22 guests. Please email KitchenTable@tomdouglas.com for more information.

Hours

  • 11am - 11pm Daily
  • 3-5pm Happy Hour (Monday-Friday Only)

News

CLOSED FOR PRIVATE EVENT MONDAY 3/20 AT 5PM

Hi all!  We will be closed after happy hour on Monday to host a private party.  Both of our sister locations will be open, and we will be back to normal hours on Tuesday, March 21st. Thanks for loving our pizza! read more…

Join us for SEATTLE RESTAURANT WEEK 2017

Join us for dinner at any of our three serious pie locations for Seattle Restaurant Week, April 2nd-6th & 9th-13th. Our full menu will be available at 3 courses for $32. Dine in only. Hope to see you there! read more…


Menu

Private Events at The Kitchen Table


Enjoy the communal seating in our bustling dining room or rent the Kitchen Table. The Kitchen Table is where we shape our pizza dough every day, host pizza classes, but best of all can utilized as a private space available for dining, where you can enjoy watching the buzz of the restaurant from your very own table.The Kitchen Table can accommodate up to 22 people, sitting or standing and the full menu is available to order from.

For more information, or to make a reservation for our private dining space, you can contact us at kitchentable@tomdouglas.com or by calling us at (206)838.7388

We have public pizza classes the first Saturday of every month, click here for more information! Private pizza classes are also available - please contact LaurenM@tomdouglas.com for more information.


About


Serious Pie, a pizzeria with a bread baker's soul, serves up pies with blistered crusts, lightly textured with just enough structure and bite. Our attentiveness to each pizza, in the 600 degree stone-encased apple wood burning oven built by our friends from Woodstone in Bellingham, Washington, preserves the character of our house made charcuterie, local produce and artisan cheeses from around the world.

Our dough is hand-crafted through a multiple day process which gives it the complexity and depth that has helped us sustain a cult-like following for the past decade. One of our most popular pizzas, the roasted seasonal mushroom, utilizes the bounty of the Pacific Northwest. We lightly roast seasonal foraged mushrooms such as golden chanterelles and black trumpet and top them with a velvety layer of a sottocenere truffle cheese. All of our pizzas are finished with a drizzle of California olive oil, a sprinkling of murray river pink flake salt, and fresh cut herbs, typically from our own farm in Prosser, Washington.