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ESR's Ballard Pizza Company has been a favorite in Seattle for over a decade, but did you know you can enjoy the New York-style pizza by the slice at some of the city's most iconic sports and entertainment venues? That's right, you can enjoy delicious pizza at T-Mobile Park, Lumen Field, and Climate Pledge Arena. At T-Mobile Park, ESR's Ballard Pizza Company stand is located in the Pen Zone, on the Terrace Club Level in section 241, and behind Home Plate in section 132. At Lumen Field, fans can find ESR's Ballard Pizza Company stand on the Delta Club Level in sections 210 and 234. The Delta Club Level is an exclusive area where fans enjoy premium food and beverages while watching the game. With ESR's delicious pizzas and calzones available, fans can take their game-day experience to the next level. Climate Pledge Arena also has multiple locations where fans can enjoy BPC's pizzas. The Symetra Club and WaFd Club stands are on the main concourse (LL2), while the Amex Hall stand is on the suite level (LL1). As a bonus, there are also multiple Victor Tavern locations right alongside the BPC's in the club areas on LL2, so you can get your pizza or burger fix! With multiple locations at each venue, you can easily find a stand and indulge in a slice or two during your next event. You won't be disappointed with their delicious pizzas made with high-quality ingredients and baked to perfection.

This recipe transforms traditional Bolognese into a comforting yet elegant dish, perfect for those looking to impress with minimal fuss. Ground veal (pork can be substituted) is sautéed with sweet onion, garlic, and carrot, then simmered in white wine, milk, and cream, creating a sauce rich in flavor and velvety texture. Seasoned with fresh herbs and Parmesan, it’s served over Rigatoni, capturing the essence of Italian cuisine. Ideal for a cozy dinner, it’s approachable enough for any home cook to master, promising a deliciously rewarding experience. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients For Bolognese: olive oil 1 lb ground veal (pork can be substituted for half or full lb) 1/2 sweet onion, minced 3 cloves garlic, minced 1/2 carrot, peeled and grated 1/2 cup dry Italian white wine 1/2 cup whole milk 1/2 cup cream 1 tbsp oregano, chopped kosher salt black pepper 2 tbsp butter 2 tbsp parsley, chopped 1/2 cup parmesan, grated For Pasta: 24 oz fresh Rigatoni or 18 oz dried Rigatoni For Garnish: 1/4 cup parmesan, grated for garnish Directions Heat a medium-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil. Add the veal to the pan and brown, stirring occasionally and breaking up the meat until cooked through, about 8-10 minutes. While the meat is browning, prepare the onion and garlic. Grate half of the carrot; reserve the rest for another use. Once the meat has cooked, add the onion, garlic, and carrot to the pan with the veal. Cook over medium heat until the vegetables are softened, about 5 minutes. Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce and cook off alcohol. Add milk and cream, and cook over medium heat until the milk reduces. The sauce should be thick enough that when you run your spoon through it, you can see the bottom of the pan. Remove from heat, stir in oregano, taste, and adjust salt and pepper as needed. Cook pasta according to the package in salted water. Drain pasta, reserving 1 cup of pasta water. Return the bolognese to the stove, add butter and ¼ C pasta cooking water. Stir, taste, and adjust seasonings. When warm, add pasta to the sauce and gently mix until evenly coated. If the sauce is too thick, adjust by adding more pasta water. Turn off the heat and fold in grated parmesan and parsley. Divide pasta evenly between 6 bowls and garnish with additional parmesan cheese. Serve immediately.

Brandon Heath’s Inspiring Career Growth at Ethan Stowell Restaurants At Ethan Stowell Restaurants, we love celebrating the talent and dedication of our team, and Brandon Heath is a shining example of what passion and perseverance can achieve. From starting as a dishwasher to becoming head chef at Victor Tavern Eastlake, his story is one of hard work, curiosity, and a love for the craft of cooking. A Passion for Cooking & Growth Born in Texas and raised in Seattle, Brandon joined ESR at 20, eager to learn. What started as a role in the dish pit soon became an opportunity to absorb everything he could about food and leadership. His dedication and hands-on approach led him through three and a half years at Victor Tavern's SLU location, where he honed his skills and worked alongside incredible mentors. Today, he leads the kitchen at Victor Tavern Eastlake, bringing his expertise, creativity, and enthusiasm to every dish. “I stayed curious and learned as much as I could,” Brandon reflects. “Every challenge helped me grow, and I’m grateful for the chefs and teammates who supported me along the way.” Beyond the Kitchen When he’s not crafting unforgettable meals, Brandon has a few other passions. He’s a huge hockey fan, with Seattle Kraken’s Vince Dunn as his favorite player for his relentless energy on the ice. He also has a soft spot for Stromboli, calling it one of his all-time favorite foods. And if he weren’t a chef? He’d probably be in a chemistry lab, drawn to the science behind how things work. Looking Ahead As the head chef at Victor Tavern Eastlake, Brandon is excited to build on the restaurant’s reputation, creating outstanding food and a welcoming atmosphere for guests. “It’s going to be exciting and challenging, but I’m looking forward to leading this team and putting my own touch on what we do here.” Chef Ethan Stowell couldn’t be prouder. “Brandon’s journey has been amazing to watch—his talent, dedication, and leadership continue to inspire everyone at ESR. We’re thrilled to have him at the helm of Victor Tavern Eastlake.” Join us in celebrating Brandon Heath, a true testament to passion and hard work. Stop by Victor Tavern Eastlake to experience his culinary skills firsthand—maybe even try his favorite Reuben sandwich while you’re at it!

At Ethan Stowell Restaurants, we are committed to providing exceptional dining experiences for all guests, including those with gluten sensitivities. Our establishments—Ballard Pizza Company in both Ballard and Woodinville, as well as Bombo Italian Kitchen in downtown Seattle—proudly offer a variety of gluten-free options to cater to your dietary needs. Gluten-Free Pizza at Ballard Pizza Company Indulge in authentic New York-style pizza with our gluten-free crusts, available for medium-sized pizzas at both our Ballard and Woodinville locations. Enjoy one of our house specialties or customize your pizza with a wide array of fresh toppings, and for those seeking dairy-free alternatives, we also offer vegan cheese upon request. BPC in Ballard BPC in Woodinville Gluten-Free Options at Bombo Italian Kitchen Located inside Seattle's new Convention Center across from the Paramount Theater, Bombo Italian Kitchen offers modern Italian cuisine featuring seasonal Pacific Northwest ingredients. While our traditional oven-baked pizzas take center stage and can all be made gluten-free, we also provide vegan, gluten-free penne pasta as a substitute in most of our pasta dishes! Bombo Join us at Ballard Pizza Company or Bombo Italian Kitchen to enjoy delicious gluten-free dining options crafted with the finest ingredients and utmost care. We look forward to serving you!