Pizza al taglio (“by the cut” in Italian) isn’t a style often seen stateside—most pie lovers think round and thin for Italian-style pizza. Developed in Rome, and cooked in big rectangular pans for easy dividing into smaller rectangular slices, pizza al taglio is traditionally sold by weight, and now available throughout Italy—my favorite is Pizzeria Kentia in Umbertide, Umbria—and, as of a few weeks ago, available in downtown Seattle at Bar Taglio, opened by chef Brendan McGill of Hitchcock fame.

We stopped in for a first look, and (naturally) dove into the drinks before the pizza. The drink list from Alexandra Stang, formerly at Bastille, covers classics (the Negroni, as you’d hope, is swell, utilizing a house vermouth blend), a few new mixes, and a “When In Rome” selection of three mini-martinis and caffè corretto (coffee with booze).