It’s been about two weeks since Tuscan Stone Pizza set up in downtown Seattle, and the decision to settle on Second and Pine seems a wise one. "We’re starting to get repeat customers," says David Meyer, who along with his brother Jeffrey launched the curbside business (the duo has since brought on two more partners).
The Meyers opened the first Tuscan Stone on the corner of Bellevue Way and Main Street in late March (they operated in Kent for a short time prior), then figured it time to colonize the other side of Lake Washington. They scouted various locations before deciding the downtown lot was their best bet. There the pizzaioli wood-fire the 10 pies (thin crust, cooked in 90 seconds at 800 degrees) populating a menu split between American-style and more classic Italian varieties. The dough is made fresh every morning.
Brother David says there are two more trailers in the pipeline, though locations are still up in the air, as is the time frame. He could only offer that they hope to get them operating before the end of the year. Till then, the Bellevue and Seattle ovens are open daily 11–8.