Insider Tip: Ballard's Snoose Junction Pizza to Open in Two Weeks

By Adriana Grant Mon., Nov. 20 2006 at 2:10 PM

A new spot called Snoose Junction Pizza on Market Street is set to open (I am told) in about two weeks, close to Hazlewood.

Snoose Junction is an old nickname for Ballard, named for the chewing tobacco popular with its first Scandinavian residents. Which makes one wonder, what sort of pizza can we expect?

Does anyone one know more?

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The service I received was prompt and incredibly courteous. My companion and I ordered the tantalizing Margherita pizza. The pizza had a light, crisp crust, a mildly spicy sauce, mozzarella cheese and fresh chunks of tomato and basil on top. I thought the pizza was very tasty! It didn\'t sit in my stomach like a brick like ordinary pizza. It was light, yet satisfying. If you have young children this is a great place to go. They have a little train table and a variety of toys for the children to occupy themselves with. The majority of the restaurant was full of young urban professional parents with screaming children. I don\'t have my own children so I found the noise level a bit grating as I waiting for my pizza. I believe this restaurant will do well with the new breed of Ballardites who are moving into all the new condos. The interior design seemed frigid,ultra-modern and austere. It has that metro-natural flair that is all the rage (shiny metal beams and wood). Most of the decor is made from historic recyclable items. For example, the bench seats were once the bleachers from Roosevelt High school. I find the \"idea\" impressive, but the finished project seems too chichi for my personal taste. It is a hip/upscale pizza shop geared towards families. I\'d opt for a relaxed pizza shop with aged leather booths, a juke box, a stack old newspapers with an old Italian man serving up my unfussy, steaming slice. I suppose I enjoy the traditional idea of a pizza parlor. However, the pizza is worth tasting.
This is by far the best pizza I\'ve eaten in Seattle. Thanks for bringing \"New York style\" pizza to Ballard!
I\'d like to thank all of you for trying us out. We\'ve been very thankful to the Ballard community for the support you\'ve given us. In response to the above blogs, yes it was my daughter, and yes everything is home-made. I made two great hires for my kitchen management team. Both Nate and Adam have years of experience each and together they came up with a uniquely \"ours\" sauce, a bit of spice and a lot of well...,and the dough as mentioned above is outstanding. We slice all of our meat, and grate the cheese on premise. I hope that if you haven\'t tried us yet, these comments will encourage you to, and if you have - I\'m sure I\'ll see you again real soon. mark (the GM, not the Chef)
I ate there today and I thought it was wonderful pizza. The cheeze pizza can stand alone, I also had one (the Ballard?) with canadian bacon, pepperoni, and tapanade. It was really good and loaded with toppings. The General manager/ part owner was there and he was very nice. He came and talked to us for a bit, he was very personable.
I tried it last night. Fantastic, actually. Yay.
I have eaten there few times. The place is built with a lot of family values. The pizza is very good, like I have in Italy. The ovens stones are soaked in olive oil and herbs nice taste. All the help building the place was local carpenters in Ballard that is nice and the history is all over the walls .Mark is I believe the chef that lost the daughter last year and this place has some of her thoughts as well. I recommend it if you can get a chair.
On the contrary, the pizza I had there was very good. Good crust and a spicy sauce, probably home made.
Not very good pizza. Their slices are soggy. Hope they improve. Ballard needs a good slice spot.
I ate there today. The just opened on Friday. I was less than impressed with the food. But it\'s a nice place inside.