We were overwhelmed with the menu board when we first walked in. We were unsure of whether it was overwhelming itself or if we just had a case of the Mondays. It became obvious this was not just a slice and suds. The pizzas were laid out on the counter behind a glass partition (you can buy a giant slice or the entire pie) and they all looked great. FloJo was immediately eyeing the asparagus pizza (it is spring/summerish in Seattle). We took a few moments to try to absorb the menu and what our options were (remember we are “chewsy”). We walked down the line to the cash register with our questions and a rough idea of what we wanted to order. We were greeted by a young man that was nice, but did not know the menu or drink selections any better than we did. Of course, he did explain that he drove six hours to rescue a co-worker that didn’t show up for a shift, so we have to give the guy an “E” for effort.
|Photo courtesy of Seattlemet.com|
|Photo courtesy of Maui Brewing, Co.|
Here is where the wheels started coming off of an already bumpy ride. The special of the day was the meatball stromboli and per the menu board was to be comprised of mortadella, meatballs and peppers. We weren’t quite sure what a stromboli was so we asked the young man fresh off his six hour road trip. He described it as being similar to a calzone without the pizza sauce. We love trying something new so we ordered the daily special, the meatball stromboli. The young man questioned whether they made a meatball version of strombolis (foreshadowing). However, upon checking yet again with the chefs down the line he came back and confirmed it was indeed on the menu as the special of the day. We added a chopped salad and two $3 New York style slices (the aforementioned asparagus and a mushroom slice).
The chopped salad came out with fresh romaine lettuce, olives, salami and chunks of cheese. Ironically, it became the best menu item we ate that night. 4 thumbs up! The pizza slices followed and they stayed true to the NY style, thin, crisp crust with a brick oven charring. They were both good and definitely a bargain for the price. Our thought, great place to come after a long Friday or Saturday night on the Ballard town. And finally, the much anticipated stromboli arrived. We divided it in half. FloJo started right in on it, curious to see how this tasted. We will now do our best to recount the comedy of errors that ensued.
FloJo: “Hey Ro…I don’t see a meatball in my half of the stromboli.”
Ro: “No, that can’t be…maybe I got it all in my half. Let me check. Hmm…I don’t see any either.”
After examining both pieces we called our waitress over to help identify the missing meatballs. The waitress happily came over and described the meatballs to be sliced in half and brown and they most certainly should be in there. Her line of reasoning, was because they were sliced in half, perhaps we weren’t expecting them as half moons and we possibly were looking just for the normal full moon variety.
We took her words to heart and conducted a second investigation into the case of the missing meatballs. We became downright surgical at this point, as if doing an appendectomy on our stromboli. Sadly, to no avail. There was no brown, sliced meatball to be had. We were left to ask the classic eighties Wendy's commercial catch phrase, "Where's the Beef?"
The waitress returned to see if our search had led us to the missing meatballs. We notified her that after deconstruction of the entire stromboli (which looked completely unappetizing at this point) we really believed the meatball had escaped it’s fate and had indeed not made it into the stromboli. On a side note, we later came to find out the table next to us was also questioning their gnocchi entree. It didn’t come out as they expected and the head chef also paid a visit to their table.
|Check out Pure Wow's stromboli recipe|
The head chef that night initially offered us another glass of wine (which was horrible so we declined that offering). He urgently asked if we could drink another beer because of the meatball mishap. Well now he was talking our language because the Hoedown was something that would strum our pain away. Curious though that he wouldn’t want to try making us another stromboli with the actual secret ingredient inside. But, that is a mystery not to be solved that night. After delivering the beer, the head chef returned to inform us that he hate texted the employee allegedly guilty for the mishap. That seemed a little harsh, but we found comfort from brown meatball deprivation by drowning our sorrows with brown beer. What can brown do for you?
|Photo courtesy of dailycandy.com|
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