Stevie's Famous Burien
Pizza restaurant · Burien ·
Sourdough crust pizzas, whole or by the slice, with fresh toppings
Sourdough crust pizzas, whole or by the slice, with fresh toppings
"Already popular, this pizzeria started in Burien, added a location inside Beacon Hill’s Clock-Out Lounge, and is set to open its largest restaurant on Phinney Ridge next year, with more expansion likely in Seattle and on the Eastside." - Harry Cheadle
"While this Burien restauran is casual, the pizza here is anything but. It all starts with the sourdough crust, which sharply crackles on the front end while giving way to a light and airy chew. If nothing else, make sure the Normie Macdonald hits your table. It’s the best of the bunch, topped with thinly sliced coppa, lots of hot honey, and dollops of cold burrata that rocket this already stunning slice to another level. And those who don't want to head to Burien can now find Stevie's on Beacon Hill." - aimee rizzo, kayla sager riley
"The owners of Lupo opened Stevie’s Famous in late 2022, featuring casual 80s vibes, vintage arcade games, and crispy-as-hell New York-style pizza, a firm departure from the candlelit Neapolitan pies at Lupo’s. The crowd fave is the Normie MacDonald, with coppa, burrata, and hot honey. In 2024, Stevie’s opened a second location inside Beacon Hill’s Clock-Out Lounge." - Harry Cheadle
"This neighborhood pizzeria is perfect for a drop-in slice, a whole pie, or for people-watching on the sidewalk patio. You absolutely can’t lose with any of the pizza toppings here, be it plain cheese or crunchy grease-filled pepperoni cups. We’re most partial to the Normie Macdonald piled with burrata, coppa, and hot honey for a spicy-creamy-sweet moment." - nate watters, gabe guarente
"To say that we love the New York-style pizza at Stevie’s Famous’ original location in Burien is as much an understatement as the Sound Transit expansion taking “a few years.” And now, Stevie’s has a second counter operation happening inside Clock-Out Lounge on Beacon Hill. Here, you can order the same great pies and slices, like white-sauced ones topped with crisp Italian sausage and caramelized onions, or the Normie Macdonald—a masterpiece where coppa, hot honey, and pools of fresh burrata all come together. And unlike the Burien spot, this place is big. There’s a full-length bar, booth seating along the walls, and a stage where you can watch drag spelling bees with a mouthful of sourdough crust." - Kayla Sager-Riley
