The Serious Story

Serious Pie, pizzeria with a bread baker's soul, serves up pies with blistered crusts, light textured but with just enough structure and bite. Our attentiveness to each pizza in the 600 degree stone-encased apple wood burning oven preserves the character of house made charcuterie and artisan cheeses from around the world.

Sample Menu

Serious Pie Starters

  • 11. mixed baby greens, radish, moscatel vinaigrette
  • 13. marinated lacinato kale, calabrian chilis, pine nuts
  • 16. charcuterie board: country pork terrine, salami cotto, house pickles

Serious Pizza

  • 17. buffalo mozzarella, tomato sauce, fresh basil
  • 17. yukon gold potato, rosemary, pecorino romano
  • 18. sweet fennel sausage, roasted peppers, provolone
  • 19. roasted seasonal mushrooms, truffle cheese
  • 19. penn cove clams, pancetta tesa, lemon thyme

A 20 % service charge is included on each check. The entirety of this service charge is retained by the company. Our valued service team receives competitive industry compensation including commission on sales, access to health insurance, 401K, and continuing education for career development. We are required by law to collect tax on the service charge. Thank you for dining with us, we appreciate it.

Chef Bio

Chef Tony Catini trailed as a line cook at Serious Pie Virginia on the first day it opened in 2006. He went on to become sous chef of that location. When the second Serious Pie opened in 2011 in South Lake Union, Tony was promoted to head chef. Since then, Tony has taken over as the executive chef and general manager of both Serious Pie locations.

Tony earned his college degree in Philosophy and Psychology at Winona State University in Minnesota, but cooking was always in his DNA. He started dishwashing at a pizza restaurant outside of Chicago when he was only 14, becoming assistant manager at 16. While in college, he worked as a cook at a couple of local restaurants and was the catering chef for a local best western convention center. After college, he decided to go to culinary school at Le Cordon Bleu in Minneapolis. His culinary school internship was at the upscale Zin Restaurant and Wine Bar in Healdsburg, CA. Eventually, Tony and his wife moved to Seattle where Tony began working for Tom Douglas.

Tony considers that the true heart and soul of his culinary education is what he learned from his Italian born mother. In fact, both of Tony's parents were born in the Abruzzo region of Italy a mile apart from each other, and later they separately immigrated to the United States where they met and married. Tony's love of Italian cooking has stood him in good stead at the Serious Pies, and he especially considers his work on the restaurants' charcuterie to be something that's in his blood.

Tony lives in North Bend with his beautiful wife, Rachel, his two children, Austin and Sophia, and his two dogs, Leela and Ozzie.