Dantini Pizza

"Ordering pizza for the toppings alone would be a pretty silly thing to do. Nobody’s peeling bell peppers off of a veggie slice to make fajitas. But at Dantini, a takeout pop-up pizzeria that operates out of Batch 206 Distillery in Interbay, their pepperoni pie comes with a sweet, caramelized, almost-creamy confit garlic that makes for a good enough excuse on its own to order a stack of pizzas. You could really just harvest the cloves, snack on them, and call it a day. Thankfully, incredible garlic candy aside, everything else about the New York-style pies at Dantini is great, too. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of charred, crackly dough bubbles. There’s a thin layer of tomato sauce that doesn’t overpower the toasty globs of fresh mozzarella. And the combination of the smoky cured meat working with those roasted cloves of gold makes the pepperoni pie the best one in the house—though the ricotta cream pizza with lemon and black pepper is a close second. Food Rundown photo credit: Erin Lodi Pepperoni + Caramelized Garlic Much like the Waiting For Guffman cast’s performance of “This Bulging River,” this delicious pie has no faults. Every element is excellent—the crunchy pepperoni edges, blend of fresh and shredded mozzarella cheese, and a crisp, bubbly crust with some great crackle and chew. But the most significant part about this pizza is something you only get a couple bites of per slice—the phenomenal caramelized garlic confit. It’s sweet, buttery, and not bitter at all. photo credit: Erin Lodi White Pie Despite this white pie being covered in housemade ricotta cream and mozzarella, it’s still pretty light. With fresh lemon, kick of black pepper, and snipped chives, this tasty pizza stands out from the other white ones in town. If you’re ordering two pies, be sure to get one pepperoni and one of these." - Aimee Rizzo

"Ordering pizza for the toppings alone would be a pretty silly thing to do, right? Nobody would peel bell peppers off of a veggie slice to make fajitas. But I would absolutely get a pepperoni pie from takeout pop-up Dantini just to harvest the sweet, caramelized, almost-creamy garlic confit on top. Thankfully, everything else about this pizza is excellent, too— the crust is crackly, chewy, and gets along with globs of fresh mozzarella and abundance of smoky pepperoni cups with crunchy edges. I ate a lot of pizza this year, but Dantini will always have my heart (and my money). -AR" - carlo mantuano, aimee rizzo

"At Dantini, a pizzeria that operates out of Batch 206 Distillery in Interbay, their pepperoni pie comes with a sweet, caramelized, almost-creamy confit garlic that makes for a good enough excuse on its own to order a stack of pizzas. You could really just harvest the cloves, snack on them, and call it a day. Thankfully, incredible garlic candy aside, everything else about the New York-style pies at Dantini is great, too. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of crackly dough bubbles. There’s a thin layer of tomato sauce that doesn’t overpower the toasty mounds of fresh mozzarella. And the combination of the smoky cured meat working with those roasted cloves of gold makes the pepperoni pie the best one in the house—though the ricotta cream pizza with lemon and black pepper is a close second." - aimee rizzo, kayla sager riley

"There’s been a lot of debate lately about whether using ceramic stones or baking steel is the best method for making excellent pizza at home. To yield the best results, we would just to scrap all that and order Dantini. This New York-style pie operation sets up shop at Harry’s Fine Foods on Sundays and Mondays, serving delicious pizza with toppings ranging from lemony ricotta and chives to crunchy pepperoni cups and incredible caramelized garlic confit. The crust is sturdy, pleasantly charred throughout the bottom, and has all the crackle and chew of a well-baked sourdough. Seattle seems to be in a bit of a pizza pop-up renaissance, but Dantini’s the one we’ve gone back to the most." - carlo mantuano, aimee rizzo

"Chef Eric Rivera opened a permanent venue for his Puerto Rican food and other items at Interbay’s Batch 206 Distillery. The menu includes chicharrones with hot sauces, jibaritos, and the Richard Burger with seasonal rotations. There is also a mini-tasting menu for groups with various Puerto Rican staples. Lunch and delivery services will start by late June or early July." - Megan Hill