On February 19, 1979 a little pizza place on the Ave was beginning its first year of business. It called itself Pagliacci and didn't even put up a sign. That little pizza joint quickly developed its own personality and culture while it focused on great pizza and excellent service.
Pagliacci was the first in Seattle to hand-spin fresh dough, bake directly on hot bricks and offer a variety of pizza by the slice. Unlike most places back then, Pagliacci used fresh mushrooms, real meats, and hand-crafted mozzarella cheese grated fresh daily.
Since its grand opening, Pagliacci aspired to be the best pizza place possible. The people seem to agree and continue to honor Pagliacci with numerous awards.