Best Pizza Deliveries
in Kirkland

Due Cucina at Totem Lake presents a streamlined Italian experience. The pasta, prepared to al dente perfection, features prominently, with the Bolognese sauce earning a favorable mention for its quality. Ravioli also prove to be a successful offering, demonstrating a focused approach to their simple menu. The attention to detail extends to the pasta itself, where it is cooked to a precise standard.

The restaurant operates as a fully self-service establishment, a model that eliminates the traditional tip charge. Questions are met with clear answers, and the service extends to accommodating specific requests. A diner’s second dish, for example, was remade and cooked longer to their specifications. The General Manager, Ryan, was noted for his helpfulness in guiding guests through the ordering process.

Portion sizes at Due Cucina are described as surprisingly generous. The smoked salmon with creste de gallo pasta is highlighted as particularly delicious, with one diner finding it to be the closest authentic Italian taste experienced since traveling in Italy. This dish, alongside others, contributed to a positive dining experience for a group of four.

Acropolis Pizza & Pasta presents a varied culinary landscape. The pastrami sandwich, served on fresh baked bread, distinguishes itself. A Greek salad, offering the option of added lettuce at no charge, also draws attention.

Dishes like the chicken parm grinder have faced criticism for processed chicken and stretchy breading, with a lack of cheese noted. Lasagna has been described as cut-up noodles mixed with unseasoned tomato sauce and cheese, a preparation that deviates from expectations.

The establishment offers a cozy atmosphere with food that has been a family staple for decades. Portions arrive piping hot. Garlic bread accompanies meals, and baked spaghetti with meatballs is cited as a notable item.

Pizzaiolo's wood-fired oven produces pizzas with a notably thin and crispy crust, evidenced in the Margherita Di Bufala's base. The tomato sauce offers a bright counterpoint to the mozzarella, particularly in the Margherita and the Bianco, which features a pleasing sweetness from onions and roasted garlic. Grana Padano cheese is a prominent flavor note across several options.

The restaurant's takeout service proved efficient, with friendly staff attending to pickup orders. While the ambiance is understated, the pizza itself is the primary draw, making the pizzas distinct from typical offerings.

The Margherita and the Vegetarian pies, two of the limited vegetarian selections, stood out for their concentrated flavor profiles. A takeout order for the Margherita Di Bufala highlighted the aromatic blend of fresh tomato sauce and well-executed crust.

The pizzas at Pizza Bank & Pastaria offer a comforting, generously topped experience, consistent in their execution. The crusts, often described as heavy and cheesy, provide a solid base for a variety of toppings. A standout from the offerings is the deeply satisfying garlic bread, particularly notable for its value at $1 for two substantial pieces.

Pastas at the establishment present a less consistent picture. One diner noted a Greek pasta dish that was uninspired, dominated by Kalamata olives and a pronounced chemical aroma permeating the dining space. Another experience detailed a grinder arriving with a burnt roll and au jus that resembled yellow oil water, a stark contrast to consistently good pizzas.

Despite the inconsistencies in pasta preparations, the restaurant holds a long-standing affection from its patrons. The "vault" room, specifically, is recalled for numerous childhood birthday celebrations. The creamy feta dressing on the salads has also earned particular praise, contributing to the establishment's cozy, neighborhood appeal.

MOD Pizza offers a straightforward approach to customizable pies. The crust, thin and yielding, provides a neutral base for the chosen toppings, arriving with a lightly blistered edge. Sausages, presented as crumbles rather than links, add a savory counterpoint to the otherwise mild tomato sauce.

The operation is efficient. Staff members assemble pizzas behind a counter, inviting a direct interaction with the preparation process. Their attentiveness to ingredient placement is notable.

While the flavors remain understated, the assembly line speed and the consistent execution of the baked product suggest a focus on accessibility over complexity. The pizza achieves its intended purpose without unnecessary embellishment.