Windy City Pie

Seattle's best Chicago-style pizza!

Dine-in service at the Batch Bar is now open!
Come in for slices, salad, garlic brioche, and booze!

Our Monday experimental slice for 9/11 is The 505:
Salsa Verde + House Sausage + Mushroom + Roasted Hatch Chile + Monterey Jack + Mozzarella + White Sauce
Available from 4pm until we run out.

We'll be open Labor Day and we'll have a special experimental pizza available by the slice (limit 2 slices per person, for immediate consumption only, this pizza does not travel well due to the egg) from 4pm until we run out:

The Shakshuka:
Sea Salt + Chopped Mint & Parsley + Cracked Eggs* + House-made Merguez Sausage + Raw Red Onion + Sweet Hot Pepper + Mozzarella + Modified Red Sauce

*The King County Health Department wants you to know undercooked eggs are dangerous and we want you to know they're delicious.

Do you like free stuff? How about free My/Mo Mochi Ice Cream when you dine-in Thursday (8/31)? Our friends at Batch 206 Distillery will be showing the Seattle Seahawks game in the Batch Bar on the big projection screen.

Free My/Mo mochi ice cream available while supplies last. Starting at 5pm.

Inspired by a #GameOfThrones banquet James, our sous chef, once planned; we present our Monday experimental slice:
Mother of Toppings, Eater of Foods, Breaker of Breads:
Fresh Mint + Za'atar + Chèvre + Roasted Grape + House-made Merguez Sausage + Spinach + Mozzarella + White Sauce
Available 8/28 from 4pm until we run out. Enjoy the season finale tonight!

The Logan Round II:
Pepperoni + Landjaeger + Meatball + Wisconsin Brick Cheese and Mozzarella Blend + Red Sauce + Sourdough Focaccia Crust

By the slice, from 4pm Monday (8/21) until we run out. Limit two slices per person.

Testing for Monday's experimental pizza #SourdoughCrust

Normally we'd have a prettier photo of the Monday slice, but it was really tasty and we ate it all immediately, and we also ran out of sourdough for that day. Say hello to a Detroit-inspired pizza on a special, 100% wild yeast sourdough focaccia crust.

The Logan Round:
Pepperoni + Jalapeño + Wisconsin Brick Cheese and Mozzarella Blend + Red Sauce

By the slice, from 4pm today until we run out. Limit two slices per person.

Shout out to J. Kenji López-Alt and Paulie Gee's Logan Square for the Detroit-style inspiration.

TL;DR: We've added new toppings (Meatball, Raw Red Onion, Castelvetrano Olive) and new small plates (Meat and Cheese Plate, Beets By Schrute, Caesar, 'On Clark' Popcorn Mix) to our menu. We're glad you love the food, we hope you love the additions. It's been two years since I started this thing and I'm still grateful everyday for the outpouring of support I've gotten from you all--it means the world.

Longer post:
It's not often I make one of these longer posts but today marks the two-year anniversary of realizing a dream: working for myself and making this food that people love by starting Windy City Pie. Few of you know that the Windy City Pie name has been around since early 2012 and even fewer of you were there in my apartment as I tested variations of crust and sauce to arrive at today's recipes. It took three years for me to overcome my fear, impostor syndrome, and comfort in a much safer industry to finally test the waters as a single person pizza delivery operation.
The dine-in version of Windy City Pie at Batch Bar that started early December 2016 has been a wild success. In two years you've helped us go from making a few pizzas a day to as many as 150. In the end, we just want to make you food that you enjoy and that we're proud of. Everything we can make from scratch, we do: we grind our own meat for sausage and pickle our own veggies. We're excited to offer some new options on the second anniversary. We're adding a beet and arugula salad called Beets By Schrute, a Caesar salad, a meat and cheese plate currently featuring landjaeger, Beecher's Handmade Cheese curds, and Beecher's smoked flagship, and a custom popcorn mix by Uncle Woody's Popcorn called 'On Clark' (a little homage to Nuts On Clark). We're also adding some toppings: meatball, Castelvetrano olive, and raw red onion. We're excited to see what combinations you make with our pizza.
Some of you don't really know who I am and just enjoy the product, others have been following along since the beginning, have pulled me aside to chat, have shared with me what this means to you, have written rave reviews, have brought friends and family along, have tried our experimental Monday pizzas, and have even made trips from Canada and other parts of the US. To each and every one of you from myself and the rest of our staff: thank you so much for making Windy City Pie the success that it is today.

We're running The Cubano again on 7/31! This pizza was a huge hit when we first offered it for Batch 206 Distillery's Elliott Bay Rum launch and we're proud to offer it again.
Rum Soaked Pineapple + Maple Cured Ham + Jalapeño + Yellow Mustard Drizzle + Gouda + Mozzarella + White Sauce

By the slice only, two slice limit please. Available on 7/31 from 4PM until we run out!

Join us on 7/24 for our Monday special slice
The Rick and Morty Series Arc Pizza:
Green Onion + 1998 McDonald's Style Mulan Szechuan Dipping Sauce + LOTS of Chicken Nuggets + Extra Mozzarella + Red Sauce

For those who enjoy Adult Swim's Rick and Morty, you'll recognize the craze over the problematically named Szechuan dipping sauce. With the broadcast of season 3 to begin next Sunday, we decided to make a deep-dish homage with a tangy, sweet, savory, and spicy sauce inspired by Binging with Babish's experiments. For those unfamiliar, watch this clip! https://www.youtube.com/watch?v=cDEHRW5tkr4

Wubba lubba dub dub!

Footnote: While this "pizza" is tasty in its own way, this thing is never going on the main menu.

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1417 Elliott Ave W
Seattle, WA
98119

Opening Hours

Monday 11am - 10pm
Wednesday 11am - 10pm
Thursday 11am - 10pm
Friday 11am - 11pm
Saturday 11am - 11pm
Sunday 11am - 10pm
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