The Station Pizzeria Set to Open in Late February in Woodinville

The Station Pizzeria, the Woodinville gourmet pizzeria due to open as early as late February, is a Betts family affair, the same family that built , also in Woodinville. Patriarch Kent Betts is the chef. Matriarch Cindy Federer-Betts is the Chief Financial Officer. Their daughter Caylee Betts is the marketing consultant.

“I’ve been trying to convince my parents that they deserve to do well and open a second place," said Caylee, referring to the pizzeria.

The Station is the anchor to the new development in the former . Tasting rooms for and are expected to open alongside in the space on the northwest corner of the roundabout intersection.

In the family spirit, Caylee said The Station will be a kid- and family-friendly pizzeria, but not necessarily a family restaurant. She envisions a restaurant serving families after a game at as well as the business crowd during weekday lunch as early as 10:30 a.m. and wine tourists until after 10 p.m. throughout the year.

“Italianissimo has always been super accommodating to kids and families,” Caylee said. “We want to do the same thing at The Station. Families are always welcomed.”  

The new pizzeria strives to be more, much more.

The Station will serve specialty pizzas, pitas with rotating slow-cooked meats, salads, chicken drumettes, meat and cheese by the pound, picnic baskets to-go, gelato and espresso. In addition to featuring Woodinville wines, the Betts will also feature global wines, craft beers and specialty cocktails.

Jonathan Merrill, formerly of Canlis, will move from Italianissimo to help run the kitchen at The Station.

Caylee said more than 44,000 cars drive through that intersection daily. The Betts hope some will park in the 21 stalls on their property or in the lot at the Northshore Athletic Fields, with more than 200 parking spaces.

The 1,500-square-foot dining room will seat more than 50 guests inside and an additional 60 guests at the outdoor patio, which will be devoted to The Station every evening after 6 p.m. after the Patterson Cellars and Gorman Winery tasting rooms close.

Wine Pick of the Week: 2008 Otis Kenyon Syrah, Walla Walla

Blueberries, smoke and wet stone dominate the bouquet of this classic expression of Walla Walla Syrah. Layers of fig, blueberries, plums and pine nuts on the palate lead to a juicy citrus, orange zest finish.

The 2008 Syrah is a natural wine to pair with a barbecue chicken dish such as the Jack Daniels barbecue chicken pizza at Village Wines. Rich grilled meat flavors echo the smoky qualities of the wine. The rich barbecue sauce is balanced by the surprisingly racy acidity in this Syrah.

The Wine is available at the Otis Kenyon tasting room in Woodinville or at .