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Great pizza is just the beginning

Text “curbside” to 425.409.2060 to see the menu.

By Eric Floyd, WAC Executive Chef

Pizza! Italy might have created it, but chefs across America took it to a new level. I’m not sure when we first served pizza at the WAC, but I do know this—I love making it. The key to great pizza is the crust. Here at the Club, we make our crust in-house. Just don’t ask me for the recipe. After all, a chef has to have
some secrets!

Once you have a great crust, it’s all about fresh sauce selections and tasty toppings. Perhaps the most beautiful thing about pizza is how easy it is to eat. No utensils required … unless you prefer it that way, of course!

Our new curbside menu highlights a rotating selection of pizza and calzone—essentially a pizza folded in half—as well as a great selection of WAC favorites. Go for a classic pizza parlor meal when you pair your ’za with a Caesar or seasonal salad. Wine lovers will enjoy adding a bottle from our curbside list.

Curbside service gets a little tricky at times, and it’s often easier to pop into the lobby for quick pickup.

So what’s the difference between an American pizza and an Italian pizza? Variety! I still love a classic Italian pizza, and you’re likely to see us rotate a few through the menu. Then again, sometimes I like to get a little wild with the toppings, and that’s what really sets American pizza apart. You’ll be hard-pressed to find a Meat Lovers pizza in Italy, let alone a Hawaiian, which is a great pizza for warm fall afternoons.

Our curbside menu represents one of the ways we’re adjusting to the times. With so many members balancing busy work-from-home lives, cooking can quickly fall to the, well, back burner. Our curbside menu has you covered!

Beyond pizza, we’re also offering a great selection of sandwiches, salads, and entrées. Our Cuban sandwich will leave you singing “Havana, ooh na-na” with its succulent house-roasted pork, tangy mango mustard, tart pickles, and crispy romaine covered in melted Swiss and served on a chewy Macrina Bakery baguette.

Another great option, especially for an at-home date night, is our New York strip steak with charred heirloom cherry tomatoes, grilled Broccolini, and wild mushroom Marsala cream sauce. A sophisticated seafood counterpart, fresh seasonal salmon, would also be especially fitting for a candlelit night.

All in all, everything we cook up is what I call feel-good food crafted with care and wholesome ingredients. So please don’t hesitate: Grab your phone and leave your next meal to us.
Bon appétit!

As published in the September/October 2020 issue of WAC Magazine