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Pizzeria Down

Pizza Fusion fails to make it in Seattle

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read

It seemed like such a slam-dunk.

Pizza. National chain. Huge annoying PR campaign (they must’ve called me 83 times) pre-opening. Green. (Did I say green? I meant crazy OCD green, from its dual-flush toilets to its organic toppings to its fleet of Prius delivery cars.)

Politically correct pizza for a politically correct town. That tasted really, really good. And in the hottest restaurant district in three states, Pike/Pine.

What the heck happened? “Current economic climate,” apologized the voice mail message. Was it all those spendy organic vegetables? The biodegradable “SpudWare” utensils made of potatoes? Overhead in the stylish Trace Lofts building?

Sigh. Farewell Pizza Fusion…we hardly knew ye.




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.