Delancey Schmancey
A survival guide to the hottest restaurant in town
Posted by: Kathryn Robinson on Dec 14, 2009 at 08:00AM
3 Comments
Went to Delancey the other night and got in. You know Delancey, the pizza destination brought to upper Ballard by Orangette blogger Molly Wizenberg and her partner Brandon Pettit. Impenetrably packed. Two-hour waits.
But I got in on a Friday night and now I have some tips.
1. Come on a Friday. The staff tells us they have no idea why but that’s your best shot for a table. Unless you’re planning to…
2.…arrive with a party of six. Then you can make a reservation and just sail on up. Do this.
3. Come at 5pm. No wait at all when they’ve just opened their doors. Unless you’re waiting for them to open their doors.
4. Get Danielle for your waiter. She gets service, knows the menu, is unflaggingly cheerful and kind, and is completely on your side when it comes to working the kitchen. Love Danielle.
5. Order dessert first. I mean…not to eat it first. Just peruse the list and figure out what you want off the top, both because dessert is the very best thing about Delancey AND because if the sable cookies that accompany the Meyer lemon budiono with anise caramel and candied pistachios aren’t yet cooked—this gives the kitchen time to cook them. And this dessert rocks to high heaven.
6. Wear a sweater. Since it’s winter, and the building is drafty, and you’ll be there early before the place has gotten warm, and those pizza oven jockeys get hot enough to want the doors open…just wear a sweater.
7. Don’t come Dec 23 to Jan 5. No, I’m not trying to clear the joint for my personal use. It’ll be closed.
Tags: Molly Wizenberg
I’ve heard some of the buzz about this place, but what makes the pizza so good? I don’t want to wiat in line, thanks for the tips, if there is no payoff at the end. Great crust? Sauce?
It’s the crust and the care. Wizenberg is a baker’s baker, and knows all about the fermentation of dough. And though thin crust with large charry bubbles won’t be everyone’s cuppa tea, it’s enough people’s to explain the lines. As for the care—-we’re talking housemade sausage, thoughtfully chosen cheeses. It’s a beautiful product.
I put this place in the category of very good, but definitely not worth longer than a 15 minute wait, 2hrs is crazy. It’s amazing what internet hype can do….
It’s fresh, high quality and baked just right, and with a little salt and pepper, very good. Our pizza’s were both a little under seasoned, but they provide salt on the table.
Serious Pie is probably a little more creative, and always seasoned really well.
Both places have those community tables, which are fun sometimes, but generally not what I want when I eat out.