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Spud’s Pizza Parlor

Greasy n’ cheesy

Spud’s pizzas are ooey-gooey slices of heaven. Photo credit: Jackie Fender

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ANNOUNCER: Spud's Pizza has been an east Tacoma staple for nearly 60 years, often boasting several generations of loyal customers. Known for its large helpings of pizza and salads, Dutch and Jackie head over to relive a dining foundation from their youth.

DUTCH: I like the reminiscence of the place. On my last visit there were several cleaning and upkeep oversights that have since been corrected. I'm certain this was keeping some folks away, but now despite the old and wonderfully outdated interior, cleanliness is not an obstacle to enjoying all that Spud's has to offer.

JACKIE: Every time I step up to that orange door, a wave of nostalgia wallops me over the head. I can remember stepping into Spud's in every decade of my life and each time it remains tried and true. Not much has changed within the space, which in a day where everything feels so hip and immaculate, I appreciate. I don't need Edison bulbs and thriving plants everywhere I go. I kinda like the gleam that 60 years of grease leaves on the tabletops and the wood-paneled walls.

DUTCH: Cheese is certainly not used sparingly here, whether it is a salad that feels as if it is half cheese and half lettuce, or a pizza that is sure to be dripping with plenty of mozzarella. I skipped the salad on this trip and went straight for the pizza, the to-go order of the Formula Four to be exact. A thin crust is topped with a moderate amount of sauce, tons of cheese, Canadian bacon, pepperoni, Italian sausage and crumbled beef. Much like the interior, there is nothing fancy about the crust or sauce, the pizzas here are old school, nearly identical to what I remember as a kid.

JACKIE: Aside from the pizza with its cracker-like crust, near dripping with ooey-gooey cheese and grease -- I recommend the salads. You'll feel a tingle of suspicion when it comes to your table, but that will pass. A heaping bowl of grated cheese topped with minced black olives hardly looks "good" for you, but there is crisp, iceberg lettuce below tossed with a generous amount of a dressing of your choice. Admittedly, I don't love salads, so this one is right up my alley.

DUTCH: Pizza is not the only go-to item on the menu; there are several sandwiches worth a look, as well; each of which comes with an order of the Spud Chips which are essentially thick-cut slices of potatoes fried until crispy. I opted for the Meatball Sub which is served on a soft hoagie roll and filled with baseball-sized, house-made meatballs smothered in pizza sauce, and of course, plenty of mozzarella cheese. Bring your appetite if you dig into this one! Additionally, Saturday and Sunday mornings offer an opportunity to try out several breakfast items like the Breakfast Pizza or the Eggs Benedict Pizza. I think I'll have to come back for these. I'm full.

JACKIE: Be sure to bring some cash and bring the jukebox to life in the main dining room. While the lounge tends to be lively with chatter and tunes, the dining room feels quiet, even on a weekend.

SPUD'S PIZZA PARLOR, 2-8 p.m., Monday; 11 a.m. to 10 p.m., Tuesday-Thursday; 11 a.m. to 11 p.m., Friday-Saturday; 11 a.m. to 8 p.m., Sunday, 7025 Pacific Ave., Tacoma, 253.475.3366,

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