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Un Po Tipsy

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Un Po Tipsy is built for exactly the kind of crowd a World Cup match brings to Pioneer Square: people who want something hot, fast, and good, eaten standing up or on the move. The slices are New York style, thin enough to fold and crisp enough to hold their shape, and the whole pies change with the seasons depending on what the kitchen is excited about that month. Garlic knots are a popular add-on, and the soft serve at the end is a nice touch if the weather is warm, which it usually is during a summer tournament. It is part of the RailSpur development from chef Renee Erickson's Sea Creatures group, which also runs Mio Oh Mio next door, so the ingredient quality is a notch above what you would expect from a walk-up pizza window.