The Restaurant Rumor Mill: New Tom Douglas, More

Downtown: Yep, it was Tom Douglas's exec chef Eric Tanaka smiling and nodding when asked about a new Tom D restaurant coming to the 4th and Virginia-area (aka the block where Serious Pie, Dahlia Lounge, Dahlia Bakery currently live, and just two blocks from Palace Kitchen).

The frustrating part? He won't spill anything more about the project! Will it be a taco truck? That rumor started back in July. Or will he bring pork belly buns, ala Momofuku, to pork-obsessed Seattle? I'm rooting for the latter. 

Ballard: Word has it Brandon Pettit has started firing up his applewood-burning oven at Delancey, trying out his recipes and perfecting his crust. Pettit's aiming for a NY pizza-style crust, which he defines as such:
New York pizza has a relatively thin crust, but compared to some other thin-crust styles (Neapolitan, for example), it has a lot of body and good chew and lots of air holes. It should never be doughy or soggy in the middle, and it also shouldn't be cracker-y. It has a very bright, bold sauce. Generally, you could say that New York pizza has a very big, bold flavor.

To be honest, we've been so inundated with pizza this year it's mighty hard to get revved up for another place, but this one has me intrigued.

Stay tuned for updates on the Full Tilt Ice Cream shop that's supposed to be opening in Columbia City, and Hudson, which we've been waiting for for months (good news is, by the looks of things, they're really close to opening).