It’s Lombardo’s, not Lombardi’s.
By name, the Mukilteo Lombardo’s sometimes gets confused with Lombardi’s Italian Restaurants in Mill Creek and Everett.
The results are equally tasty.
Lombardo’s Pizzeria is as simply wonderful as Lombardi’s is wonderfully elegant. No veal and truffle ravioli or wine braised Italian pot roast here. No fine linen.
No need.
At Lombardo’s there are grinders and pastas and pizzas galore, with tall wooden tables and giant cushioned booths for relaxed, casual dining.
A captivating 30-foot mural by Washington artist Evan Jones brightens the arched walls. There are stacks of white pizza boxes for takeout and delivery, sturdy white ceramic plates for dining in.
I called in a carry-out on a recent cold and rainy night. As tempting as it was to kick back in a booth, I just wanted to go home and curl up on the couch. Besides, I had a hungry brood at home to feed.
My order included an Italian garden salad ($5.25); vegetarian pizza (extra large, $24.25); and pepperoni pizza (extra large, $20.25).
Confession: I’ve never met a pizza I didn’t like. Lombardo’s ranks at the top of the best pizzas I’ve ever had.
We all loved it.
The pizza toppings and cheese were piled high and evenly distributed over the crust.
The veggie pizza was a medley of mushroom, garlic, bell peppers, olives, artichoke hearts and sliced tomatoes. My daughter, a vegetarian, praised the freshness of the garden salad and the flavor of the pizza.
The pepperoni was crispy and savory. The pie scored with my son, who is picky about his pepperoni. But he didn’t elaborate.
As he put it: “With good pizza, you don’t have to explain why it’s good.”
The best part: the crust.
“The crust was not too thick, not too thin, just right,” my husband said. “You get a good chew out of it.”
Online reviewers rave about the crust.
“People love our crust,” said owner Mike Skeffington. “We make our dough every day. It’s hand tossed.”
He gave equal credit to the ovens, where pizzas are cooked 10 to 15 minutes.
“I’ve been in the restaurant business my entire life,” Skeffington said. “I started out as a dishwasher when I was 15.”
He went to culinary school and was a pastry chef.
He opened the first Lombardo’s in 1997 in the Lynnwood shopping center where Olson’s Food Emporium was at the Highway 99 junction near Mukilteo.
The pizzeria moved to the Mukilteo Speedway site in 2012, taking over a space that was formerly a casino and a few other restaurants that folded. It’s on the same side as Paine Field and the aviation museums, so motorists on the other side of the median have to make a U-turn to get there. A hassle, but worth it.
The pizza is filling and fulfilling. Two slices is a meal. There was plenty left over. I had it the next two days for lunch at work. A colleague ate a slice cold and liked it.
Andrea Brown at 425-339-3443; abrown@heraldnet.com. Twitter: @reporterbrown.
Lombardo’s Pizzeria
10809 Mukilteo Speedway, Mukilteo; 425-742-8710; lombardospizzeria.com.
Hours are 11 a.m. to 9 p.m. Monday through Thursday; 11 a.m. to 10 p.m. Friday and Saturday; and 4:30 to 9 p.m. Sunday.
Vegetarian options: pizza, pasta and salad.
Alcohol: beer, wines from Washington, California and Italy.
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