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Pagliacci Pizza

4.4

About this business

Location details

426 Broadway E, Seattle, WA, 98102, United States

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WeekdayScheduleStatus
Mon11:00 a.m. to 11:00 p.m.
Tue11:00 a.m. to 11:00 p.m.
Wed11:00 a.m. to 11:00 p.m.
Thu11:00 a.m. to 11:00 p.m.
Fri11:00 a.m. to 12:00 p.m.
Sat11:00 a.m. to 12:00 p.m.
Sun11:00 a.m. to 11:00 p.m.
4.4169 reviews
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senrik's profile image
senrik 
22 years ago

Pagiliacci: a bit clownish – As a Former NYer, I found although the toppings ample and interesting, that the dough seemed a bit weak and undercooked. 

r0ht's profile image
r0ht 
22 years ago

Hip, but not great. – Wow, this got the top rating? The food isn't really that great. But, its not that bad either. You don't really go to this place for the amazing food, you go for the fun, cheap, and hip spot to eat. The food is more of a 'New York' style, but it misses absolutely everything New York pizza is known for. They are supposed to have great crusts (remember the water in NYC is amazing, hence things like pizza crusts and bagels). The crust here isn't good, its soggy and a bit greasy. The toppings are the noted p... read more

MikeC's profile image
MikeC 
22 years ago

Pagliacci #1??? THINK AGAIN! – Im not saying its horible pizza, but definitely well below the Chicago standards of which I base my taste for pizza. I understand it is not meant to be Chicago style, and is more NY style, but I'm just not down with the soggy paperthin slice of za. In my opinion, the best pizza to be found in this city is in the U Village, DelFino's. Their pizza is incredible. Flavorful crust, not too dry, and deep. Dont mess with this place, they know what they're doing. Its not cheap, but it is definitely wor... read more

oprock's profile image
oprock 
22 years ago

NY pizza, Seattle speed – Great pizza. They don't cover up a poorly cooked sauce with sugar or too many spices. Sauce is cooked a long time, making it smooth and un-acitic. Crust is salty not sweet and they don't cover it with a ton of cheese. Service is slow as molasses. How can you walk into a Pizzeria at 6pm and have to wait 15 minutes for a slice of cheese??? Get the process straight. I should be able to walk in and out in 3 minutes or less. 

nickbukis's profile image
nickbukis 
22 years ago

Come on Seattle! – Look Seattle, this has gone on long enough. Pagliacci is NOT the best in the city! Stop the "popular" voting method and pick a pizza shop with some REAL pies. Thin, overpriced pizzas should not be aloud in the spotlight! 

chan7878's profile image
chan7878 
22 years ago

Give me a break! – Seattle knows jack about pizza and it is never more clear than when it comes to the ratings that rule Pagliacci high. This is pedestrian pizza and if you tried to serve this in Chicago the restaurant would go under within a month. The store has no atmosphere... it is a cafeteria, complete with trays. There is little good pizza in Seattle, Pagliacci is certianly not one of the few highlights. 

cutipatooti's profile image
cutipatooti 
22 years ago

cutipatooti – The best pizza anywhere from coast to coast. My son lives in Seattle and that is the first meal we eat out when I go to visit him. I dont' even bother to eat pizza from anywhere else or in any state anymore. Pagliacci is the best and their salads are great also. 

Merk9's profile image
Merk9 
22 years ago

Pagliacci Pizza – I've only ever eaten Pagliacci's at home - whether I've picked it up myself, or had it delivered. So ambience doesn't really relate to the rating of the food. Their pizza is awesome! I've recommended it to several people. They have a changing seasonal menu that always offers a nice surprise and variety. 

lejlawa's profile image
lejlawa 
22 years ago

The best pizza – Cheese is remarkable, sauce is spicy and dough is so thin and crunchy that eating their pizza is a great even for your taste buds. 

Frequently asked questions about Pagliacci Pizza

How is Pagliacci Pizza rated?

Pagliacci Pizza has a 4.4 star rating with 169 reviews. 

When is Pagliacci Pizza open?

Pagliacci Pizza is closed now. It will open at 11:00 a.m. 

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