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Post Alley Pizza
Post Alley Pizza is a pizzeria in Seattle, in the U.S. state of Washington. The business was established by chef Doug Murray in 1997. He sold the business in 1999; since then, Post Alley Pizza has been owned by Joshua Huckaby, Marc Russell, spouses Andrew and Ruel Gregory, and Yasuaki Saito. The restaurant has garnered a positive reception for its New York–style pizza and sandwiches.
Post Alley Pizza is a pizzeria in the back of a parking garage at the intersection of Post Avenue and Seneca Street in the Central Waterfront district, approximately three blocks south from the Pike Place Market in downtown Seattle. Midland Reporter-Telegram's Evan Winston has described the restaurant as a "small hole-in-the-wall joint". The interior has Phish posters. Seattle Weekly has said of the clientele and staff:
Business suits and overalls share equal time here: 9-to-5ers from every demographic can be found hunkering down over a piece of honest-to-goodness New York-style street pizza, thin-crusted and bedecked with vegetables and meats of uncommon freshness. Moreover, the men and women who make the pies and ring up your order have an understated air of friendliness about them.
Post Alley serves New York–style pizza. As of 2022, ten varieties of pizza are sold by the slice or as 16- or 18-inch pies. Varieties include pepperoni, as well as sausage with pistachio pesto with honey. Dipping sauces include a homemade ranch and calabrian chili buffalo sauce.
The menu has also included breakfast sandwiches made with English muffins; varieties include: bacon, egg and cheese (or B.E.C.); sausage; vegetarian; and one with bacon, cashew butter, roasted delicata squash, and honey. Other ingredients for Italian sandwiches have included sesame hoagie rolls, finocchiona salami, spicy coppa, ham, provolone, red onion, and coleslaw. "Hoagie jazz”, an anchovy spread with calabrian chiles and garlic, has been served on the side.
Post Alley was founded by chef Doug Murray in 1997. Originally from New York City, Murray arrived in Seattle earlier in the decade to work for Duke's. He sold the restaurant in 1999 and became the head chef of the Experience Music Project's in-museum restaurant.
Joshua Huckaby was described as a former owner in 2013. Marc Russell owned the business for three years, as of 2015. As of 2022, co-owners include spouses Andrew and Ruel Gregory, and Yasuaki Saito. Andrew Gregory was named one of seven "rising stars" of the industry by Pizza Today in 2022. He told the publication, "Our small shop and corner of Seattle has been under construction since the day we took ownership four years ago. It has been confusing for everyone." On the topics of inflation and rising costs, he said:
Our commitment to local food products and vendors has helped insulate our costs to some degree. We've explored offering breakfast sandwiches with some success. We did raise our prices. But we have also leaned into our 'alley' location and focused on takeout. We installed a take-out window and reduced our dining room to only a few barstools.
Post Alley Pizza
Post Alley Pizza is a pizzeria in Seattle, in the U.S. state of Washington. The business was established by chef Doug Murray in 1997. He sold the business in 1999; since then, Post Alley Pizza has been owned by Joshua Huckaby, Marc Russell, spouses Andrew and Ruel Gregory, and Yasuaki Saito. The restaurant has garnered a positive reception for its New York–style pizza and sandwiches.
Post Alley Pizza is a pizzeria in the back of a parking garage at the intersection of Post Avenue and Seneca Street in the Central Waterfront district, approximately three blocks south from the Pike Place Market in downtown Seattle. Midland Reporter-Telegram's Evan Winston has described the restaurant as a "small hole-in-the-wall joint". The interior has Phish posters. Seattle Weekly has said of the clientele and staff:
Business suits and overalls share equal time here: 9-to-5ers from every demographic can be found hunkering down over a piece of honest-to-goodness New York-style street pizza, thin-crusted and bedecked with vegetables and meats of uncommon freshness. Moreover, the men and women who make the pies and ring up your order have an understated air of friendliness about them.
Post Alley serves New York–style pizza. As of 2022, ten varieties of pizza are sold by the slice or as 16- or 18-inch pies. Varieties include pepperoni, as well as sausage with pistachio pesto with honey. Dipping sauces include a homemade ranch and calabrian chili buffalo sauce.
The menu has also included breakfast sandwiches made with English muffins; varieties include: bacon, egg and cheese (or B.E.C.); sausage; vegetarian; and one with bacon, cashew butter, roasted delicata squash, and honey. Other ingredients for Italian sandwiches have included sesame hoagie rolls, finocchiona salami, spicy coppa, ham, provolone, red onion, and coleslaw. "Hoagie jazz”, an anchovy spread with calabrian chiles and garlic, has been served on the side.
Post Alley was founded by chef Doug Murray in 1997. Originally from New York City, Murray arrived in Seattle earlier in the decade to work for Duke's. He sold the restaurant in 1999 and became the head chef of the Experience Music Project's in-museum restaurant.
Joshua Huckaby was described as a former owner in 2013. Marc Russell owned the business for three years, as of 2015. As of 2022, co-owners include spouses Andrew and Ruel Gregory, and Yasuaki Saito. Andrew Gregory was named one of seven "rising stars" of the industry by Pizza Today in 2022. He told the publication, "Our small shop and corner of Seattle has been under construction since the day we took ownership four years ago. It has been confusing for everyone." On the topics of inflation and rising costs, he said:
Our commitment to local food products and vendors has helped insulate our costs to some degree. We've explored offering breakfast sandwiches with some success. We did raise our prices. But we have also leaned into our 'alley' location and focused on takeout. We installed a take-out window and reduced our dining room to only a few barstools.
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