It’s been about five weeks since we first told you about Pizzeria 22/Ventidue, the wood-fired pizzeria that chef Cary Kemp plans to bring to the Admiral District. He just sent an update, saying a WSB’er had e-mailed him directly, asking what’s going on with the project and encouraging him to share the latest with everyone via WSB:

We have been able to finish most of the deconstruction inside of the space at 4213 SW College Street [map]. The building itself was built in 1908, and when I removed the lowered ceiling, it exposed the 16′ original ceiling and a total of 6 large multi-paned windows with their original finish. These windows were covered by a funky exterior in the 1970s which still exists on the outside. We are not going to open these windows to the outside, but rather highlight them on the inside to add some character to the space; the windows are about 13′ above the floor. We will also be adding some new windows and a door to the front of the space to replace the 70’s aluminum single pane door and skylights and transom window. As for a roll-up garage door, they are no longer allowed through the Building Department, as they do not meet the new Energy Code, maybe someday…

Because of the downsizing of the DPD, our permitting process will carry us into April and will most likely force us to open in May; we’ll see, there is a chance we can get on a cancellation list which would speed the process somewhat. Our oven that was built in Naples is now in a warehouse in Georgetown, ready to be delivered when we are ready to install.

Lastly, I have contacted the West Seattle Farmers Market to see if they have space for my mobile oven. I am hoping to sell my pizza there on Sundays and start giving the community an opportunity to try our pizza and learn of our future business in West Seattle. As I have been working at the new space, I have been approached by many neighbors and welcomed by local businesses who are excited and ready for our arrival; what a great feeling to be welcomed.

His “mobile oven” is what he uses for the business he’s already been running, Inferno Catering.