“Pizza con cucina.” That’s what Jerry Corso envisioned for Bar del Corso. Located in Seattle’s Beacon Hill neighborhood, Bar del Corso has become a beloved Italian restaurant. Chef Jerry Corso realized his dream in 2011 when he opened Bar del Corso.
Bar del Corso stands on Beacon Avenue. It offers a vibrant setting for shareable small plates and wood-fired pizzas. Seattle Magazine declared that Bar del Corso makes the best margherita pizza in Seattle. Its crust features a creamy tomato sauce and milky mozzarella. Basil is strewn about.
Before opening Bar del Corso, Jerry Corso built a pizza oven in his backyard. For a year, he perfected his crusts. He hosted fundraisers with his partner, Gina Tollentino Corso. Together, they turned their restaurant dream into reality. It wasn’t exactly a destination for Italian food. That is, until Bar del Corso came along.
Lines often stretch out the door. Young families and groups of friends eagerly await the gooey risotto balls. Daily specials may include char-grilled octopus. The outstanding tomato sauce is drizzled with grassy olive oil.
Small plates are another hit at Bar del Corso. Tender meatballs and sautéed clams are remarkably good. The pizzas are supremely good. A perfect puttanesca pizza hits all the salty-spicy high notes.
More than just the pizza, it’s the feel of the place that makes Bar del Corso special. Regulars gather at the room-spanning bar for pizza and beer. High ceilings and wood-framed windows create a welcoming atmosphere. There is a delicious flavor of neighborliness. Bar del Corso truly feels like a triumph for the Beacon Hill neighborhood.
Jerry Corso worked on two coasts and two continents before opening Bar del Corso. He honed his skills at Harvest Vine and helped open Crow. He also lent a hand at Spinasse. He spent time at Betty, wowing patrons with his pan-seared chicken breast.
Bar del Corso offers Neapolitan-style pizza and antipasti-type plates. Seasonal vegetables like fava beans or artichokes grace the menu. Traditional cured meats are also available. Fresh octopus, sardines, or clams might make an appearance.
Some might criticize Neapolitan pizza for being too soggy in the middle. Others complain about burned edges. Jerry addresses this. He aims to minimize sogginess. While he doesn’t follow every rule of Neapolitan pizza-making, he makes the dough and uses the oven in the same manner.
Jerry and Gina live in Beacon Hill. They wanted to create a lifestyle where they didn’t have to drive to work. They are proud to be part of an up-and-coming neighborhood. Bar del Corso has become an integral part of the community.
So, when you visit Bar del Corso, prepare to experience more than just a meal. You are stepping into a neighborhood institution. You will savor expertly crafted pizzas and small plates. You will taste the culmination of years of culinary experience. But, above all, you will enjoy the warm embrace of a community gathering place.