After a long wait, we’re excited to announce that a second location of Elemental Pizza is now open in Tacoma! The new spot opened on October 2nd, and has had a couple of weeks to get into the normal flow of things.
You’ll find most of the same menu items, with a few changes. The menu in Tacoma has a few pizza additions, such as The Pagni Pie, with Zoe’s prosciutto, coppa, fresh mozzarella and basil on a tomato sauce base, and Mort’s Pie, with garlic oil, Italian sausage, bacon, cream cheese, sun-dried tomatoes and sliced jalapenos.
We want to give a special thanks to everyone who helped get the restaurant open. None of it would have been possible without the hard work and support from our friends at UW Tacoma, Graham Baba Architects, Mortenson Construction, Smith and Greene Company and all of the subcontractors who helped put it all together.
One of the things we are most excited about is the large size of the mezzanine bar in the space. Our tiny Seattle bar is probably feeling pretty jealous right now. We have 12 beers on tap with almost all of them from the local area and we plan to do a lot of brewer events in the future. When you come in, go upstairs and take a look or just grab a seat. We have plenty of TVs up there to make sure no play of any Husky or Seahawk game gets missed.
Happy Hour is the same offering as we’ve had in Seattle, with discounts on a selection of appetizers, pizzas and our house-made ice cream sandwiches. It is available in the bar from 3 – 6 p.m., Monday through Saturday and all day on Sunday. Draft beers and well drinks are $3.75, house wines are $5 per glass, and signature cocktails are $1.50 off during happy hour.
Visit the new Tacoma location at 1702 Pacific Avenue! Our hours are 11 a.m. until 9 p.m. Sunday through Thursday, and 11 a.m. until 10 p.m. on Friday and Saturday. We are looking forward to serving all of you in and around Tacoma and building lifelong relationships.
And don’t forget to follow us on Facebook because we will be offering specials to our fans throughout the year.
