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A sourdough pizza shop in a coal-mining hamlet so small that downtown is basically a dive bar, a coffee shop, and this place. The chef makes only so much crust each day, so on summer weekends the kitchen sells out within 90 minutes of opening, and the line forms knowing full well it might not matter. A brussels sprouts and bacon pie has been on the menu since day one and shows no signs of leaving.
One honor, in evidence:
The record strongest first
- Seattle Met The Best Restaurants in Washington State
One number, weighted & current 66
How we score
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