All of our food is made in-house, from scratch. The pizza dough for our hand crafted pizza is made fresh daily with herbs, garlic and Bellingham’s own Boundary Bay Scotch Ale and is hand tossed to order. We make our classic red pizza sauce, marinara and Alfredo in-house along with more then 26 of our signature dipping sauces and dressings. Burgers are pressed daily, by hand using 100% natural and locally sourced beef (that’s means NO hormones or antibiotics) from the Columbia Valley in Southern Washington. Our Weekend Brunch menu is all scratch as well with delicious options such as hand made Biscuits and Chorizo Gravy, freshly made to order crepes, and Benedicts done four ways. All meats are done in house such as hand cut steaks (Certified Angus), house-made Wild Smoked Salmon, and our own house-made pulled pork.
Your meal is made from honest and natural ingredients like hand crafted pepperoni and sausages from Ballard’s own Cascioppo Brothers and natural 100% hormone and antibiotic free beef for all burgers, raised in the Columbia Valley. We use only premium, hand crafted meats, that are almost all Washington State sourced and come in the most natural state available. Our Canadian Bacon comes from Oregon Hills and is 100% natural, and our chicken comes from Draper Valley Farms in our in backyard up in Mount Vernon, WA.
We care about your experience and offer a dedicated gluten-free menu, a perfectly selected Northwest tap list for the beer obsessed, a great sports viewing environment or a family friendly experience. If we can make it, we happily will, don’t be afraid to ask! We have happy hour every day and an amazing weekend brunch
We always buy local. NYP is proud to use locally sourced breads, Cascioppo Meats and Sausages, Draper Valley Farms natural chicken, and Ferndale’s own Hempler’s Peppered Bacon. We pride ourselves in sourcing many of our ingredients locally. We love to be a part of the craft brew movement and proudly “drink local” at NYP.