:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38802588/watershed.0.png)
This week, Seattle Times restaurant critic Providence Cicero checks out Northgate's newish Watershed Pub. The dough used to make pizza and pie folds (a calzone/wrap hybrid) is "breadlike and pliable, with good tension and chew," and topped or filled with "top-notch ingredients." Wash it down with 21 rotating taps. Two stars.
