Delancey is a neighborhood pizza place in Ballard, Seattle. Delancey was opened in 2009 by Brandon Pettit. Brandon also run’s Essex the sister bar to Delancy (right next door, actually connected) as well as Dino’s Tomato Pie in Capital Hill. Delancey focuses on wood fired pizza. It’s Neopolitanesque though not as thin and not cooked as high of a temperature. Having been making pies (at least at Delancy) for 15 years, they’ve really dialed in how to make a great pizza. Delancey’s menu has a few starter and dishes that aren’t pizza, some of which also come from the wood fired oven. The Jersey Salad, the burrata, and the Delancey’s Meatballs. The pizza menu is a selection of red and white pies. The menu also includes an assortment of ingredients you can add to any pie. Additionally, they have a daily selection of special ingredients, and occasionally a seasonal starter, on the chalk board between the kitchen and the dining room.
Delancey only takes reservations for large parties (6-11) which you can make on Delancey’s Tock page. The restaurant gets quite busy but fortunately, Essex, the sister bar, is right next door adn a great place to grab a drink, or even a starter, while you wait. Essex actually provides all of the drinks for Delancey as well but their drink lists will be a bit different (but you can get any of the drinks at Delancy as well). Note that at Essex the food menu is more limited (no pizza).
Typically when we show up, there is a wait. We usually put our name in at Delancey and then go next door. The Americano (on draft) is a great drink to start the evening. If it’s in season, the Starry Eyed Surprise is quite delicious. Once we make it to Delancey, our go to is usually either a bottle of the Italian wine on their list or a bottle of lambrusco or another chillable red. You can’t go wrong with any pizza but we’re big fans of adding pepperoni to the White Pie though we’ve been known to do the White Pie adding Anchovies and the Pepperoni with mushrooms (or the Fancy Mushrooms if they’re on the special items board).
Additionally, Brandon runs pizza cooking classes (also available to book on the Delancey Tock page). We did one of these classes this past July and learned a ton about the history of the restaurant, how they make their pizza, the type of oven they have and how to work it, and so much more. Plus we ate a ton of pizza. It’s great fun if you can attend one.
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