The Rock, Wood Fired Pizza & Spirits: Makes New Year's Resolution To Rock Queen Anne

Local Pizza Restaurant to Open First Urban Location in Seattle

December 06, 2011 // Franchising.com // SEATTLE - The Rock, Wood Fired Pizza & Spirits, an award-winning local gourmet pizza restaurant with a rock ‘n’ roll vibe, is sending the year out in style with the opening of its first urban location on December 30, 2011 in Seattle’s Queen Anne neighborhood. The new restaurant, located at The Maxwell Hotel, is the 14th installment of The Rock, which currently has locations in Washington state, Oregon, Colorado and Canada.

“We wanted to bring our rockin’ pizzas and brews to a hip urban community,” said Jay Gigandet, co-founder and CFO of The Rock. “The Rock will be a great place to grab a bite after a visit to EMP, a concert at Key Arena or a day at the Seattle Center.”

“We dig The Maxwell Hotel’s cool art-inspired vibe and think our pies will be a great addition to the Queen Anne scene,” added Don Bellis, co-founder and president of The Rock.

The contractor of the 4,100 square foot Queen Anne restaurant is Catamount Constructors, Inc. of Denver and the architect is David A. Clark of Auburn, Wash. It is owned and operated by Gigandet and Bellis’ Wedge Corp., which also owns the corporate Washington state locations in Covington, Federal Way, Lake Tapps, Lynnwood, Mill Creek, Renton and Tacoma. The Rock also has plans to open up to 30 new restaurants around the country in partnership with the H. Katz Capital Group.

Guests at The Rock can choose from an award-winning menu of rock ‘n’ roll-inspired pizzas as well as pastas, sandwiches, salads, appetizers, specialty Rocktails and more. The menu has earned The Rock top honors, including best pizza in KING 5 Evening Magazine’s “Best of Western Washington” for three consecutive years and a spot on Pizza Today’s list of Top 100 pizza companies.

The Maxwell Hotel is an award-winning property named one of the Top 10 Trendiest Hotels in the TripAdvisor® 2011 Travelers’ Choice® awards. The Maxwell is a family- and dog-friendly hotel located across the street from the Seattle Center with 139 guest rooms, an indoor pool, a fitness center, a 24-hour Pineapple Espresso bar and complimentary WiFi and bike rental program.

For more information about The Rock, visit www.TheRockWFP.com or call (253) 987-5479. Follow The Rock on Facebook at www.Facebook.com/TheRockWFP and on Twitter at www.Twitter.com/TheRock_WFP.

About The Rock

The Rock, Wood Fired Pizza & Spirits first opened in 1995 as a gritty, local pizza joint in Tacoma, Wash. The unique atmosphere and gourmet pizza quickly gained recognition, leading to growth throughout the Northwest. The Rock currently operates 10 locations in Washington State and one location in Red Deer, Alberta Canada, Lakewood, Colo. and Wood Village, Ore. Named America’s Number One Independently Owned Pizza Chain by Pizza Today magazine in 2008, The Rock has also been recognized as Best Pizza in KING 5 Evening Magazine’s “Best of Western Washington” in 2009, 2010 and 2011. For more information about The Rock, visit www.TheRockWFP.com or call (253) 987-5479.

About The Maxwell Hotel

Located at the base of Queen Anne hill adjacent to the Seattle Center and the world-famous Space Needle, The Maxwell is a Columbia West Properties hotel with strong ties to Seattle’s arts community. The hotel’s close proximity to Seattle’s top destinations including the Space Needle, Pike Place Market, the Seattle Opera, and the Pacific Northwest Ballet, makes The Maxwell a prime location for both leisure and business travelers. Built by Columbia West Properties’ Foreman family to reflect their values of warmth, welcome and hospitality, the hotel has 139 guestrooms, an indoor pool, an exercise facility, an espresso bar, 1,600 square feet of meeting space and 3,000 square feet of ground floor retail space. A hand-tiled pineapple mosaic honors the international symbol of hospitality and welcomes guests as they “meet at the pineapple.” For more information, please visit www.themaxwellhotel.com.

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