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From Our Editors
The Three Faces of Big Mario’s Pizza
New York–Style Pizza
After leaving his hometown of Naples in 1964, Mario Vellotti made his living tossing pizzas in various kitchens across New York City, eventually opening pizzerias in all five boroughs. Now, he’s brought his famous pies to Seattle. In the New York tradition, his slices “are so huge that just one and a beer probably put you over the recommended daily intake of carbohydrates,” according to Seattle Weekly. For those who prefer whole pies, he makes massive 18-inchers to order, topping them with gourmet ingredients such as Italian ham, homemade pesto, and gorgonzola cheese.
40s and Jäger
Big Mario’s maintains its laid-back vibe with the help of a full bar, the star of which is a collection of 40-fluid-ounce cans of Olde English 800. There’s even Jägermeister on tap for diners who are in the market for something harder or who are looking to do a post-pizza shot.
As if giant slices and shots weren’t appealing enough to party-loving crowds, Big Mario’s also keeps late-night hours. It stays open until 2 a.m. on weekdays and until 4 a.m. on weekends. After bars begin closing, regulars here start lining up at the walk-up window for a final slice, which they can chow down on while sitting at the bar or just standing on the sidewalk.
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