#1  
Old 09-29-2007, 07:09 AM
Apprentice
 
Join Date: Oct 2006
Location: Keller TX
Posts: 127
Default Planning to visit Via Tribunali's in Seattle

I'm planning on going here when in Seattle next month -- has anyone ever been there?

Via Tribunali's pizza spinoff is an original too
__________________
Keller TX
Artigiano 39"
former Phoenix resident and Pizzeria Bianco fan

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 09-29-2007, 09:47 PM
Laborer
 
Join Date: May 2006
Location: Ravensdale, WA USA
Posts: 92
Default Re: Planning to visit Via Tribunali's in Seattle

Mark

I've heard of this restaurant but have not been there yet. I've been to
Tutta Bella a couple of times. They have two sites in the Seattle area and are the first in the area to be recognized by the Neopolitan Pizza Gods. Great thin crust pizzas. Let us know how you like Via T's. Sounds like a visit is in order.

Mike
__________________
Mike
"The road of excess leads to the Palace of Wisdom."
Reply With Quote
  #3  
Old 10-23-2007, 10:41 AM
BaconGrease's Avatar
Laborer
 
Join Date: Jul 2007
Location: va
Posts: 64
Default Re: Planning to visit Via Tribunali's in Seattle

I haven't been there but I have been to Serious Pie in Seattle
Tom Douglas Restaurants : Serious Pie
My wife and I thought the pizza was very good. I had the yukon gold pizza the wife had the Cheese pizza.
Reply With Quote
  #4  
Old 10-30-2007, 10:05 AM
Serf
 
Join Date: Jul 2007
Location: Winona, MN
Posts: 3
Default Re: Planning to visit Via Tribunali's in Seattle

My wife and I were just out in Seattle for our son's wedding and we visited Via Tribunali. It's a wonderful space and we had a chance to sit and watch them prepare and bake their pizzas in a gorgeous, mosaic covered oven. Unfortunately it was very busy - one large birthday party accounted for about 1/4 of the customers - so it was too long of a wait.

We thought that the toppings were a little skimpy albeit tasty. The main comment that I have is that I like a nice crisp crust, so when I make pizza I let the pizza cool briefly on a wire rack to allow excess moisture to escape before cutting. At VT the pizza goes from the oven directly on plates and then are served uncut. So in my mind the crust, while tasty, was too limp.

I may be weird, I don't know - do others like a crisp crust?

MapMaker
Winona, MN
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
San Marzano Tomatoes ... and visit to Naples KiwiPete Artisan Ingredients 20 04-17-2013 10:03 AM


All times are GMT -7. The time now is 04:38 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC