Though the local pizza chain boasts four locations, the one you want to go to is the original spot, about a half mile up from the Mount Baker light rail station (3601 S McClellan St). The orange walls and wood features make the interior feel cozy—more of a neighborhood wine bar and cafe that also happens to sell good pizza than a local parlor swarming with kids coming from soccer practice. For dinner, Mioposto offers heavy entrées (e.g., lasagna loaded with Italian sausage, a 12-ounce rib eye), salads, sandwiches, and a pretty antipasti, but the main draw is their selection of 12 pizzas. Hard to go wrong here, but the Egg and Pancetta pie stands out. The Neapolitan-inspired dough, which is made at Macrina Bakery under Mioposto's specifications, is light, chewy, and pocked with perfectly charred bubbles. The rest of the ingredients are simple: a Calabrian chili pepper sauce, pancetta, mozzarella, Grana Padano, two whites and three yolks from organic eggs (for maximum lava action), and a sprinkle of bread crumbs to soak up the yolks. RICH SMITH
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