I love Pagliaccis, but the Broadway location lacks compared to the Queen Anne and University restaurants.<br>In my opinion it is crucial that their thin style pizza has a crisp crust which the other two locations are pretty good at achieving. They love moisture on Broadway though. They love it. Grease, sause, I don't know exactly the cause, but the result is a limp crust.<br>I am hapy to have a Pagliaccis on Broadway. I just wish they were a little better.

Some people wax nostalgic over Chicago Deep Dishes. Some pine for their Manhattan pies, scoffing at those who don't do the foldover. Me? When I think pizza, I always remember Pag's. We'd always grab a slice (or 2 or 3) at the location on the Ave, back in the UW days. Never set us back more than a couple of bucks. The sauce doesn't overwhelm you--that is to say, it doesn't overpower the pizza. The dough is a good combination with the sauce--perfect amount of chewiness and neither too thick or too thin. The ambiance isn't the greatest, but c'mon it's a pizza place. The staff was always laidback and friendly. I'm always comparing pizzas to the ones at Pag's and always coming up short. Man, I miss it now that I'm not in Seattle!