Ethan Stowell spent the week in Montreal recreating his Staple and Fancy restaurant for eager patrons as one of the six Seattle chefs at the city’s annual Montreal en Lumiere festival. And apparently crossing the border put the chef in a chatty mood. Stowell, who made the latest James Beard Award semifinalist list earlier this week, shared a few details with the Montreal Gazette about the by-the-slice pizza joint, Ballard Pizza Co., he’s planning at 5107 Ballard Ave NW.
Stowell told the paper he’s planning New York-style pies, a departure from his usual Italian ethos:
I didn’t want to do Naples-style, like those little 12-inch pies. I want to do huge New York style slices, so you could just come in and go, whether it’s early in the day or super late at night. A place to hang out, something casual and fun. I really love the challenge of doing things differently, but also better, and making sure it’s less expensive than you would expect. I appreciate the art of the pizza – those beautiful Italian pies. But I also wanted it to be approachable, to taste great, and to not have the bill to be the issue. I’m also going to open a classic Roman-style trattoria. We’ll serve things like braised artichokes, a mozzarella bar, stewed oxtail, really classic Roman pastas.
So there you have it: Yet another reason to hang out on Ballard Ave later this year. And a trattoria project to look forward to…perhaps on 15th Avenue?