northlakesignext.jpg
There's nothing more infuriating than food bloggers writing about topics they don't understand. While I've eaten and enjoyed the Logger Special at Northlake Tavern (despite

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100 Favorite Dishes: Logger Special at Northlake Tavern

northlakesignext.jpg
There's nothing more infuriating than food bloggers writing about topics they don't understand. While I've eaten and enjoyed the Logger Special at Northlake Tavern (despite having a lifelong aversion to black olives on pizza), I have a hunch I'll never appreciate the dish the way I might if I was a Seattle native or University of Washington grad.

So rather than bungle the description of a dish that's so locally important that a Yelper claims his friend's grandfather requested it be brought to his deathbed, I asked editor Mike Seely--a Seattle native and University of Washington grad--to summarize the appeal of a pie that makes its Chicago brethren look anorexic.

According to Seely, it's the white onions, green peppers and those blasted olives, scattered amongst Canadian bacon and Italian sausage, that make the Logger so special.

"Why I like the Logger is simple," he writes. "It has enough meat to satisfy the most rabid, beer-bellied carnivore; and is hefty enough to make that carnivore feel as though he might need to be wheeled out of the tavern on a gurney. But the Logger contains enough vegetables to trick the beer-bellied carnivore into thinking he just ate 'healthy pizza', as if such a thing actually exists."

I absolutely couldn't have said it better myself.

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