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SEA

Review

Windy City Pie

$$$$
Written by

Windy City Pie started out as an undercover operation. To get one of their deep dish pizzas, you had to call in your order, drive to some random SoDo parking lot, text the owner when you arrived, and meet him outside to discreetly exchange your cold hard cash for a hot, Chicago-style pie. After relocating to the Batch 206 Distillery as a pop-up, they still didn’t have a full-blown restaurant, but this time there were appetizers, and you didn’t feel like someone was hiding in the bushes recording clandestine surveillance footage of you.

In both the parking lot and the pop-up, the only problem was that the pies took 45 minutes to bake. It’s nobody’s fault - you can’t rush the process of making f*cking phenomenal deep dish wrapped in a near-burnt, caramelized-cheese crust. But at Windy City Pie’s newest, permanent location in Phinney Ridge, they’ve taken care of the long-wait dilemma, making their already outstanding pizza somehow even better.

If you’re dining in, you can now choose exactly when your pizza will be ready - simply go on their website, select a time, whether it’s 8:30pm next Friday or two hours from now, and you’ll get your pizza as soon as you sit down. There’s something remarkable about showing up, being bumped to the front of the waitlist for a table like some kind of pizza VIP, and immediately getting a pie fresh out of the oven. It’s like having a fairy godmother, only instead of a nice old lady with wings who magically gifts you a horse-drawn carriage, it’s an internet submission form that makes deep dish instantly appear whenever you walk into Windy City Pie. It’s clear they’ve thought of everything at this new location - the servers will even teach you how to slice your pizza and reheat your leftovers, oven temperature, timing, and all. With the new preordering system, we’re never going back to waiting around an hour for a pizza. And neither should you.

Nate Watters

We did the math - there are nearly 90,000 different ways you can top a pizza at Windy City Pie. Whatever you’re putting on your pizza, stick with the red-sauced pies over the white ones. You could theoretically order a plain cheese pie, but they recommend you start with one of their signatures. Like the “Meatza,” which is topped with housemade sausage, pepperoni, and crunchy candied bacon. Make sure to get a vegetable dish too, like the incredible kale caesar, and a side of tangy pickled giardiniera - they cut through the heaviness of the pizza.

Inside, there aren’t any Cubs or Bears banners slapping you across the face, and there’s no poster of the Portillo’s logo. Instead, there’s an assortment of vintage Chicago World’s Fair posters and neighborhood maps hung up around the restaurant. Not every tap pours midwestern beer, but they casually serve Jeppson’s Malört, a horrible liquor that Chicagoans love. Whether you’re a diehard Pequod’s fan or somebody that just likes pizza, it’s now easier than ever to get the best deep dish in Seattle. Just be sure to bookmark Windy City Pie’s online ordering form - we have a feeling you’ll use it pretty often.

Food Rundown

All Kale Caesar

This caesar is the best possible thing you can eat with your heavy, crusty pizza. It’s delicious - there’s lots of green leaves, a tangy vinaigrette dressing, a mountain of grated parmesan, and a wedge of lemon for squeezing over the top.

Meatza

If you went to Windy City Pie and never ordered anything other than the “Meatza,” you wouldn’t be missing out. The combination of sausage, pepperoni, and candied bacon isn’t too heavy, and the crispy-crusted edges of the pie are the best part.

Brussels Snout

The red-sauced pies beat the white ones any day, but if you’re ordering two and want to eat vegetables, the “Brussels Snout” is a terrific way to go. It has candied bacon, caramelized onions, and brussels sprouts for health.

Giardiniera

This medley of chopped peppers, cauliflower, carrots, and olives adds a briny and spicy crunch to your pie. You can also get it in a little dish on the side, which we highly recommend.

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