Delancey – Ballard, Seattle
Posted Wednesday 18 April 2012on:
I’m an expert at booking tickets. I note the on sale details on my calendar and I’m on the website at the precise time to click ‘purchase’. Thanks to this quirk I have learnt to brine and roast chicken, knead and throw pizza dough, bake macarons, and pleat dumplings at The Pantry at Delancey.
On a residential street in Ballard adjacent to Honoré Artisan Bakery, Delancey occupies two simply decorated rooms.
I was seated at the counter with a view of the custom made wood fire oven.
A row of lights above the counter were inverted cylindrical Weck jars.
The ornate silverware was engraved with an elegant cursive ‘D’.
Each setting was spaced with a votive candle, and dainty glass bowls of chilli and sea salt flakes.
Chef Brandon Pettit cooks every pizza at Delancey. An assistant stretches the dough and tops the wooden paddle with ingredients. Brandon then slides the pizza into the wood fire oven. As I was eating alone, I observed the dexterous pair in harmony.
I ordered the crimini mushroom pizza with olive oil, onion, mozzarella and thyme. Thin slices of crimini mushrooms were intertwined with slivers of onions and molten splotches of mozzarella. The textured crust had charred blisters, and was both crispy and chewy.
Each bite was a joyful union of flavours, the bread and toppings waltzed in time and sang in tune. After the pizza class with Brandon and being recommended by just about every Seattleite I know, I’m a Delancey convert.
I caressed my flat foil package of leftover pizza home for supper the same night.