Cornelly
Pizza restaurant · Capitol Hill ·
Naturally leavened pizzas, handmade pastas, and creative salads
Naturally leavened pizzas, handmade pastas, and creative salads
"The reigning champion ofcaesar salad, pizza-and-pasta combos, and summertimepatioparties also does focaccia extremely well. Quarters of rounded fluff arrive with craggy charred bits detailing the anatomy of each wedge. Beneath lies a steamy yeasted cloud that’s practically begging to be swiped through the compound butter of the moment, be it lavender or fennel pollen. For crying out loud, don’t make it beg." - Aimee Rizzo
"One of Seattle’s most exciting pizza spots has debuted its second restaurant in the heart of Queen Anne. Their pies and pastas draw long lines at the original Capitol Hill outpost, and they now have a location that’s three times bigger. That should give them enough space for a full bar, more entrees, and added brunch service." - kayla sager riley, gabe guarente, aimee rizzo
"Just like someone who can actually pull off Doc Martens with a floral skirt, Cornelly is effortlessly cool. At this small Italian spot, there’s always a packed patio loaded with silver pizza stands and groups of pals you can tell actually like each other. The dining room feels like someone picked up a Brooklyn natural wine bar and dropped it in the middle of Capitol Hill. It’s laid back and has such great carbs that it simply makes the act of eating dinner more fun. Make sure a white pie and at least one pasta hits the table, and remember to tack on their fluffy focaccia." - aimee rizzo, kayla sager riley, gabe guarente
"Buzzy Capitol Hill pizzeria Pizzeria Cornelly has opened a second location in the former Queen Anne Cafe space, a no-reservations spot where we expect lines at peak hours." - Harry Cheadle
"When the week feels longer than The Iliad, and only multiple plates of cheese-blasted carbs will do, we turn to Cornelly. This small spot on Capitol Hill serves pizza and pasta that deserve a 24-book Homer-style epic written about them. The pies are thoroughly crunchy without being burnt, with excellent toppings like smoked scamorza and a ton of summer corn. Meanwhile, springy extruded gemelli tossed in chartreuse-tinted pesto, a squash-y riff on cacio e pepe, and spruced-up bolognese with mint and pudgy rigatoni proves that Cornelly nails all matters related to wheat. The restaurant is walk-in-only, but swing by a half-hour before they open, and you’ll be among the natural wine and lavender-buttered olive focaccia faster than you can say dactylic hexameter." - aimee rizzo, kayla sager riley
