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Tag: Cloverleaf pizza Tacoma

Nov.
17th

Happy birthday: Tacoma’s Cloverleaf has been serving pies for 50 years

If you’ve bitten into the crust of a Cloverleaf pizza, you notice the difference. It doesn’t come with the usual chewy tug of regular pizza dough. It’s a thin, pastry-style crust that is at once tender, pliable and sturdy. It doesn’t shatter like a cracker, but it’s got crunch. There’s no tossing aside these crusts.

The Cloverleaf itself also is a Tacoma institution. The restaurant and tavern is celebrating 50 years of pizza this week. Tomorrow, they’ll have guest bartenders and a band will play Saturday. Read more »

Dec.
4th

Drop-In Dining: Stonegate Pizza

Pictured here are gourmet pizzas at Stonegate. At right is the Angry Hawaiian, featuring chicken, pineapple, red and yellow peppers and sweet chili sauce. At left is the Green Crush, which is made with pesto and mozzarella sauce and topped with chicken, artichoke hearts and sun dried tomatoes. Drew Perine/The News Tribune
Pictured here are gourmet pizzas at Stonegate. At right is the Angry Hawaiian, featuring chicken, pineapple, red and yellow peppers and sweet chili sauce. At left is the Green Crush, which is made with pesto and mozzarella sauce and topped with chicken, artichoke hearts and sun dried tomatoes. Drew Perine/The News Tribune

There is chewy pizza. There is doughy pizza. There is pizza that shatters like a cracker, and pizza as thick as a pie dish.
And there is pizza with a tender, pastry-style crust – a style I find particularly interesting. A pastry pizza crust can be at once tender, pliable and sturdy. The texture is contradictory to the more predictable chewy-thin or doughy-thick pies at the base of so many pies.

The Stonegate, a combination nightclub, lounge and pizza restaurant that opened in October on South Tacoma Way, delivers a crust with a tender crumble, like a delicate cracker with a subtle crunch….. Read more »