The Wallingford location (technically Stone Way) is the second spot for the “Northwest’s only certified Neapolitan Pizzeria” - Tutta Bella. The original location on Rainier Avenue in Columbia City always seemed a little far to go for a pizza, even if it was supposed to be one of the best in Seattle. It was only recently that this newest location opened that I decided to give them a try.

Having arrived early in the afternoon the restaurant was nearly empty. A total of 3 tables were occupied and, due to the large open dining area, there was substantial room between my fellow diners and myself. The helpful wait staff was with me immediately and explained a little bit about portions since this was my first visit. “The salads”, I was told, “were fairly large, even the small portions.” Well that sounded like a challenge.

After a quick scan of the menu I opted for the small Salerno Salad ($6.75 small, $9.95) and a Regina Margherita ($8.95). The salad arrived first and looked tempting but within a few bites I knew there was another story. A bed of chopped romaine lettuce topped with a mix of cucumber, cherry tomato, mozzarella and thinly sliced fennel, dressed in vinaigrette. To begin with the tomatoes tasted bland and cardboard like, obviously out of season. The Dijon-balsamic vinaigrette lacked any sort of character. Bland and watery, it was difficult to tell if there was anything there. The saving grace was the crunch of cool cucumber and the snap of sweet fennel. Combining those two characters together with creamy, smooth fresh mozzarella and you had some tasty, albeit very mild, salad. If Tutta Bella can work out the issues with the tomato and dressing, this might be a salad worth trying. As it stands it lacked any zing.

The Regina Margherita on the other hand was very impressive (they are known as a pizza place after all). When it came to the table steam was still rising from its surface. Six fairly sizable slices are what come out in this medium sized round, the edges of the crust dotted with little black char marks from the pizza oven. Pulling a slice onto my plate I can see that the underside is marked with these same dark spots; a sure sign that this pizza was cooked directly onto the floor of the pizza oven. My first bite and I was hit with a crunchy, chewy crust. A crust that, even with being incredibly thin, packed a great punch of flavor. Once past the crust one is hit with the sweetness of the plum tomatoes in the sauce. And a bite further gives you a mouthful of that same wonderful mozzarella as from the salad only this time bubbly and melted on the surface, melding with the sweetness of the tomato sauce. The only drawback I found with the pizza I ordered was the basil. While tasty on the slices I could find it on, its presence seemed rather sparse for my tastes.

A modern space with warmth; exposed wood beams, clean lines, lots of open space, Tutta Bella is very attractive. And my server was right; the salad served two, even being a small. My advice for those looking to hit up Tutta Bella, take someone with you, order a salad and pizza and you can both share in a good meal. For me, I intend to return but I will take my chances with another salad, at least until summer rolls back around.