Slideshow

First Look: Pizzeria Gabbiano Opens in Pioneer Square

August 10, 2014

Photography by Nidhi Chaudhry

There's been a lot of buzz—all well-deserved—for this tiny joint on second and main, so expect long lines.

Photography by Nidhi Chaudhry

There's not much seating here—A long communal table with sharp red stools...

Photography by Nidhi Chaudhry

...and some seats along the window.

Photography by Nidhi Chaudhry

But first, queue up to order for Rome-style pizza al taglio, literally “pizza by the cut".

The pies here are meter-long rectangles of thick, chewy crust cooked in carbon steel baking pans...

Photography by Nidhi Chaudhry

...and topped with whatever the season suggests (like fennel fronds, for instance!)

Photography by Nidhi Chaudhry

2: Tell the staff how big a piece you can handle and they'll snip it up with a pair of large scissors.

Oh, did we mention you pay by weight?

The spot is open only from 11-3 and appropriately, there's beer and wine to go with lunch.

1: Step up to the counter and marvel at the lineup of five or six pizzas.

Photography by Nidhi Chaudhry

The ordering process can be a little puzzling at first. But we've got you covered. Here's what you've got to do -

Photography by Nidhi Chaudhry

Here's some trivia: "Gabbiano" is the Italian word for seagull, hence their logo!

The chef behind Il Corvo does pizza by the kilo.

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