NYP Restaurant & Bar's culinary masterminds concoct cuisine ranging from hand-tossed pizzas slathered with homemade sauce to gourmet Angus burgers grilled to customer specifications. Working in tandem with bartenders, the chefs complement each tomato-topped pie or pasta dish with craft cocktails and 20 different signature martinis such as the Tsunami––a surge of coconut rum, vodka, peach schnapps, blue curacao, pineapple juice, and mist. They also serve local craft beers. For some mealtime entertainment, TVs located in the bar and in the restaurant show local sports teams such as the Seahawks and Sounders.
For the ultimate in delicious, genuine, hand tossed, Italian style pizza, simply dial 604-533-1111 for our fast, satisfaction guaranteed delivery service.Fresco’s “House of 10,000 Pizzas” offers over 30 different toppings and 5 different sauces so you can truly customize any kind of pizza to satisfy even the most discrimina
An homage to authentic New York slices, Ah Beetz pampers unbleached sourdough crusts, leavened with wild yeast and fresh ingredients. The 14” Di Fara pizza ($18) sauces a crispy discus with pepperoni, artichoke hearts, mozzarella, fior de latte, fresh basil, extra virgin olive oil, and parmigiano-reggiano before hurling it mouthward and medalward. Other specialty pies boast appealing amalgamations including ham and pineapple or capicola and jalapeños (prices start at $13 for a 14”). Appetite architects can build their own pizzas using a plethora of meats, veggies, cheeses, and the tears of a wooden puppet who longs to be a real boy.
At Hell's Kitchen, Chef Aurelia Berleri crafts her pizza in the classic New York thin-crust style, using sustainably farmed proteins across the board. Popular options include the Penny Lane—with zucchini, spinach, artichokes, red peppers, and feta—and the Daisy Duke, an arrangement of smoked free-range chicken, smoked bacon, corn, sweet peppers, and barbecue sauce. Diners can also customize their own pies, and request gluten-free crust for any 11-inch pizza. When she's not busy tossing dough, Berleri dishes out variations on bar classics, including sea salt-crusted pretzels with aged white cheddar Irish ale sauce and grain-fed beef burgers from Pemberton Meadows.
To complement the chef's dishes, bartenders pour two-ounce shots into cocktails and offer a variety of whiskeys, imported and domestic wines, and bottled and draft beers. Feasts unfold on a sunny outdoor patio or within a spacious dining room, where exposed brick surrounds diners sunk into leather booths, gathered around high-top tables, or cradled in the arms of their servers.