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Great pizza is just the beginning
Text “curbside” to 425.409.2060 to see the menu.
Pizza! Italy might have created it, but chefs across America took it to a new level. I’m not sure when we first served pizza at the WAC, but I do know this—I love making it. The key to great pizza is the crust. Here at the Club, we make our crust in-house. Just don’t ask me for the recipe. After all, a chef has to have
Once you have a great crust, it’s all about fresh sauce selections and tasty toppings. Perhaps the most beautiful thing about pizza is how easy it is to eat. No utensils required … unless you prefer it that way, of course!
Our new curbside menu highlights a rotating selection of pizza and calzone—essentially a pizza folded in half—as well as a great selection of WAC favorites. Go for a classic pizza parlor meal when you pair your ’za with a Caesar or seasonal salad. Wine lovers will enjoy adding a bottle from our curbside list.
Curbside service gets a little tricky at times, and it’s often easier to pop into the lobby for quick pickup.
So what’s the difference between an American pizza and an Italian pizza? Variety! I still love a classic Italian pizza, and you’re likely to see us rotate a few through the menu. Then again, sometimes I like to get a little wild with the toppings, and that’s what really sets American pizza apart. You’ll be hard-pressed to find a Meat Lovers pizza in Italy, let alone a Hawaiian, which is a great pizza for warm fall afternoons.
Our curbside menu represents one of the ways we’re adjusting to the times. With so many members balancing busy work-from-home lives, cooking can quickly fall to the, well, back burner. Our curbside menu has you covered!
Beyond pizza, we’re also offering a great selection of sandwiches, salads, and entrées. Our Cuban sandwich will leave you singing “Havana, ooh na-na” with its succulent house-roasted pork, tangy mango mustard, tart pickles, and crispy romaine covered in melted Swiss and served on a chewy Macrina Bakery baguette.
Another great option, especially for an at-home date night, is our New York strip steak with charred heirloom cherry tomatoes, grilled Broccolini, and wild mushroom Marsala cream sauce. A sophisticated seafood counterpart, fresh seasonal salmon, would also be especially fitting for a candlelit night.
All in all, everything we cook up is what I call feel-good food crafted with care and wholesome ingredients. So please don’t hesitate: Grab your phone and leave your next meal to us.
As published in the September/October 2020 issue of WAC Magazine