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Casual, low-lit Italian spot executing baked pasta, pizza & grinders plus American & Greek options.
Address and Contact Information
Address: 23631 Brier Rd, Brier, WA 98036
Phone: (425) 424-0760
Website: http://www.vitamomentikitchen.com/
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Vita Momenti Italian Kitchen
Formerly known as Brier Pizza Kitchen, Vita Momenti is the result of five years of meticulously working to perfect a diverse menu of pizza, seafood, and …
Vita Momenti Italian Kitchen | Brier WA – Facebook
A five star experience combines excellent food, comfortable atmosphere, and top-tier service. We strive to combine all three every day even with the limited …
Choose Order Type – Vita Momenti Italian Kitchen – ToGoOrder.com
Vita Momenti Italian Kitchen 23631 Brier Road, Brier | 425.424.0760 Click here to view menu and/or place a pickup order.
Reviews
David Carlos
You might know the place. It’s in Brier, and its old sign used to advertise “Pizza.” Yep: Brier Pizza (23631 Brier Rd, Brier).
Since taking over the iconic destination spot more than five years ago, Christopher Young and his mother, Laura, have a grander vision.
As of last May, it’s called Vita Momenti Italian Kitchen. “Vita Momenti” means “Life Moments” or “Moments of Life.” It evokes the idea of savoring or celebrating meaningful moments — an appropriate name for an Italian kitchen focused on food, community, and gathering.
“The Appetizer:” Getting to Know the Vision
1. What’s the hardest compromise you make between culinary ambition and neighborhood expectations?
Christopher: “Our daily intention is to respect the history of what has been while also creating an environment for special occasions.
“When we change the name from ‘Brier Pizza’ to ‘Vita Momenti,’ it’s with the mission of creating an environment for our guests to enjoy all ‘Life’s Moments.’
2. Which dish on the tasting menu tells me the most about where the restaurant is headed?
Christopher: “Masticcio. It’s a blend of the Greek classics Moussaka and Pasticcio. Our job is never to reinvent the wheel.
“From day one, the mission isn’t to scrap it all and start over — it’s to take what is good and make it great. That’s how I approach new dishes as well. I look at something that is good and try to make it even better.”
3. If I eat here blindfolded, what do you hope I recognize as your fingerprint?
Christopher: “My hope is that our fingerprint is twofold:
The difference quality ingredients make in everything we serve. Our menu requires an incredible amount of prep work because we work with all fresh products. When you take the time to prep and build each dish from scratch, you experience the intention of the chefs making it.
Basil and lemon. Almost every new dish I make incorporates basil and lemon — not just because of the rich flavors they bring, but because of the way they accentuate every other ingredient. I put basil and lemon into dishes you might never expect or even taste, but you feel their effects in the way your tastebuds process the flavors.”
“The Main Course:” Now for the Taste Test
My wife orders a Lemon Drop to start — an appropriate choice, since almost every dish tonight features lemon.
1. Clam Chowder (clams, potatoes, bacon): “Da leccarsi i baffi!” (So good you’ll lick your mustache)
Right away, it’s a hearty starter. The chopped clams are big and substantial. The potatoes come in large chunks with the skin still on. And of course, there’s bacon to round out the mix.
2. Coconut Prawns (butterflied jumbos, deep‑fried in coconut panko batter): “Squisito!”
These are meaty, with a satisfying crunch. The house‑made aioli has chili sauce blended in.
3. Warm Spinach Salad (spinach, bacon, mushrooms, eggs, tomatoes, house‑made honey mustard dressing): “Buonissimo!”
My wife says, “It’s almost like a savory salad.” That’s a perfect description.
4. Honey Ricotta Pizza (pepperoni pizza with house‑made honey ricotta whip, fresh basil): “Che bontà!”
The crust is perfect — not too thin, not too thick, with edges slightly charred the way I like them. We enjoy the sweet‑and‑savory interplay.
5. Masticcio (ground beef and lamb, meat sauce, mozzarella, parmesan, house‑made nutmeg béchamel, bucatini pasta): “Eccellente!”
One of Christopher’s proudest dishes. At first, you see only a mound of melted cheese — like lasagna, where the top layer hides the treasure beneath. Then you slice into it and reveal the meat, sauce, and hollow spaghetti‑like noodles forming the base. It’s rich, comforting.
6. Homemade Tiramisu (ladyfingers, espresso, mascarpone, brandy, cocoa powder): “Favoloso!”
Light and refreshing. I tell my wife, “Even though I’m full, I’ve gotta eat all of this.”
“The Dessert:” My Verdict
Great food. Generous servings. Attentive staff. Cozy atmosphere. Plenty of parking. And you’re supporting local business. A winning combination.
It’s like Brier Pizza grew up.
… moreSince taking over the iconic destination spot more than five years ago, Christopher Young and his mother, Laura, have a grander vision.
As of last May, it’s called Vita Momenti Italian Kitchen. “Vita Momenti” means “Life Moments” or “Moments of Life.” It evokes the idea of savoring or celebrating meaningful moments — an appropriate name for an Italian kitchen focused on food, community, and gathering.
“The Appetizer:” Getting to Know the Vision
1. What’s the hardest compromise you make between culinary ambition and neighborhood expectations?
Christopher: “Our daily intention is to respect the history of what has been while also creating an environment for special occasions.
“When we change the name from ‘Brier Pizza’ to ‘Vita Momenti,’ it’s with the mission of creating an environment for our guests to enjoy all ‘Life’s Moments.’
2. Which dish on the tasting menu tells me the most about where the restaurant is headed?
Christopher: “Masticcio. It’s a blend of the Greek classics Moussaka and Pasticcio. Our job is never to reinvent the wheel.
“From day one, the mission isn’t to scrap it all and start over — it’s to take what is good and make it great. That’s how I approach new dishes as well. I look at something that is good and try to make it even better.”
3. If I eat here blindfolded, what do you hope I recognize as your fingerprint?
Christopher: “My hope is that our fingerprint is twofold:
The difference quality ingredients make in everything we serve. Our menu requires an incredible amount of prep work because we work with all fresh products. When you take the time to prep and build each dish from scratch, you experience the intention of the chefs making it.
Basil and lemon. Almost every new dish I make incorporates basil and lemon — not just because of the rich flavors they bring, but because of the way they accentuate every other ingredient. I put basil and lemon into dishes you might never expect or even taste, but you feel their effects in the way your tastebuds process the flavors.”
“The Main Course:” Now for the Taste Test
My wife orders a Lemon Drop to start — an appropriate choice, since almost every dish tonight features lemon.
1. Clam Chowder (clams, potatoes, bacon): “Da leccarsi i baffi!” (So good you’ll lick your mustache)
Right away, it’s a hearty starter. The chopped clams are big and substantial. The potatoes come in large chunks with the skin still on. And of course, there’s bacon to round out the mix.
2. Coconut Prawns (butterflied jumbos, deep‑fried in coconut panko batter): “Squisito!”
These are meaty, with a satisfying crunch. The house‑made aioli has chili sauce blended in.
3. Warm Spinach Salad (spinach, bacon, mushrooms, eggs, tomatoes, house‑made honey mustard dressing): “Buonissimo!”
My wife says, “It’s almost like a savory salad.” That’s a perfect description.
4. Honey Ricotta Pizza (pepperoni pizza with house‑made honey ricotta whip, fresh basil): “Che bontà!”
The crust is perfect — not too thin, not too thick, with edges slightly charred the way I like them. We enjoy the sweet‑and‑savory interplay.
5. Masticcio (ground beef and lamb, meat sauce, mozzarella, parmesan, house‑made nutmeg béchamel, bucatini pasta): “Eccellente!”
One of Christopher’s proudest dishes. At first, you see only a mound of melted cheese — like lasagna, where the top layer hides the treasure beneath. Then you slice into it and reveal the meat, sauce, and hollow spaghetti‑like noodles forming the base. It’s rich, comforting.
6. Homemade Tiramisu (ladyfingers, espresso, mascarpone, brandy, cocoa powder): “Favoloso!”
Light and refreshing. I tell my wife, “Even though I’m full, I’ve gotta eat all of this.”
“The Dessert:” My Verdict
Great food. Generous servings. Attentive staff. Cozy atmosphere. Plenty of parking. And you’re supporting local business. A winning combination.
It’s like Brier Pizza grew up.
TJ NW
I like to consider myself a pizza aficionado . If you never have had treated yourself to “everything but the” it’s absolutely delicious pizza. The Italian sausage is next level with flavor. Best Italian sausage actually I have ever had on any pizza. I don’t write reviews but the “everything but the” demands one.
… moreNexus Four
Quaint Italian restaurant with excellent food, service, and personality. Ordered three pizzas and they were all delicious, some of the best we’ve ever had. The staff here are so kind and personable, they really brought alot of joy and comfort to the dining experience. I would happily come here again, and indeed, my friend who invited us comes here often. Do yourself a favor and bring a few friends out to Brier and have a wonderful meal at Vita Momenti.
… moreBryan Riester
Authenticity: 10/10.
Love is the first ingredient in every interaction, and every dish. I know this because I was taught to add it when I was 3, learning my very own first dish (a trail-baked banana bread,) and it takes one to know one. Seasonal rotation of the chef’s creative expertise ensure some novelty even if you’re an old-timer. And even the dessert menu will have something you’ve never thought of, but slap your forehead for never doing when you were 10.
… moreLove is the first ingredient in every interaction, and every dish. I know this because I was taught to add it when I was 3, learning my very own first dish (a trail-baked banana bread,) and it takes one to know one. Seasonal rotation of the chef’s creative expertise ensure some novelty even if you’re an old-timer. And even the dessert menu will have something you’ve never thought of, but slap your forehead for never doing when you were 10.
Dave Finch
Really great place. Food, service and ambience are all top notch. My wife and I split a Caesar salad – which was excellent – and also split a large pizza two different styles.
Pizza was sooo good with chewy crust, fresh ingredients and high quality meats and cheeses.
I want to come back and try the pasta – other customers meals looked and smelled enticing.
Highly recommend this down-to-earth neighborhood place. We will definitely be back.
… morePizza was sooo good with chewy crust, fresh ingredients and high quality meats and cheeses.
I want to come back and try the pasta – other customers meals looked and smelled enticing.
Highly recommend this down-to-earth neighborhood place. We will definitely be back.
Rob Knoles
We’ve given Vita Momenti multiple chances because we really want to like this place. Unfortunately, our experience has been consistently disappointing.
Even very simple orders are frequently incorrect, and takeout orders (both Uber Eats and direct pickup) routinely arrive missing sauces or basic components. After enough repeat issues, it stops feeling like a one-off mistake and starts feeling like a lack of quality control.
On a recent visit, the kitchen area visible from the dining space did not appear well-maintained, which raised concerns about overall operational standards. At a minimum, the back-of-house presentation did not inspire confidence.
There also doesn’t seem to be active management oversight when issues arise. Problems feel unaddressed rather than corrected.
If you choose to eat here, I strongly recommend carefully checking your order before leaving.
I hope the ownership takes this feedback seriously and tightens up execution, because the concept has potential.
… moreEven very simple orders are frequently incorrect, and takeout orders (both Uber Eats and direct pickup) routinely arrive missing sauces or basic components. After enough repeat issues, it stops feeling like a one-off mistake and starts feeling like a lack of quality control.
On a recent visit, the kitchen area visible from the dining space did not appear well-maintained, which raised concerns about overall operational standards. At a minimum, the back-of-house presentation did not inspire confidence.
There also doesn’t seem to be active management oversight when issues arise. Problems feel unaddressed rather than corrected.
If you choose to eat here, I strongly recommend carefully checking your order before leaving.
I hope the ownership takes this feedback seriously and tightens up execution, because the concept has potential.
Catarina Ly
Pizza crust wasn’t the best – not something I’d get again. We also got the fettuccini carbonara with prawns, which had a nice sauce and perfectly cooked prawns. Would definitely come back to try more pastas! Wait staff was sweet and attentive despite being the only person working the shift
… moreRhigel Magsino
HIGHLY RECOMMEND!!! ♥️
The food here was absolutely delicious! Every dish we tried was bursting with flavor and cooked to perfection. The whole crew and owners were fantastic, warm and welcoming. Loved the open kitchen concept where you can witness Chef Christopher Young who has remastered the food at Brier Pizza Kitchen and his sous chefs in action and then being able to enjoy what they create in a high paced environment. They always make sure to serve you good food and amazing experience.
… moreThe food here was absolutely delicious! Every dish we tried was bursting with flavor and cooked to perfection. The whole crew and owners were fantastic, warm and welcoming. Loved the open kitchen concept where you can witness Chef Christopher Young who has remastered the food at Brier Pizza Kitchen and his sous chefs in action and then being able to enjoy what they create in a high paced environment. They always make sure to serve you good food and amazing experience.
Lara M
Dined here for the first time last night and was very impressed. My husband and I ordered the fettuccine carbonara and the Greek platter. I also had a lemon drop to drink. Everything was extremely good and fresh. We had a large party with us with orders from ravioli to pizza and everyone was pleased with their food. The service was warm and personable. We sat outside on their patio and though no one had a dog with them, I saw a bowl of water on the ground so it is pet friendly on the patio which is important to us. We will be returning and trying more dishes.
… moreCheryl Davis
Paid $25 for a burnt pizza. Horrible customer service after this happened! They told me I could drive back to pick up another pizza and they could not refund my money. Said how disappointed I was that they would even put this burnt pizza in the box in the first place. Never once mentioned a mix up with another customer ordering an “extra crispy” pizza. And even if they did, it’s only half “crispy”, so you didn’t even get that right! When I got back my pizza was ready but the guy was rude and told me he did not want to look at my picture of the burnt pizza. The manager was extremely rude when she came out. I asked to have my pizza refunded or a gift card for a future pizza. She told me she already gave me a “free pizza”, meaning my burnt pizza and she would NOT offer me a gift card or refund. I had to drive back and forth twice for my original order.
After I left the restaurant, she left me a voicemail saying that she felt sorry and she wanted to make it right and that I should call the restaurant back to give them my address to send a gift card. I already drove twice to pick up my original pizza order and now you want me to do more and call you back. Should have done the right thing in the first place Brier Pizza! Horrible customer service! I’m definitely not ordering from you again so you can keep that gift card.
… moreAfter I left the restaurant, she left me a voicemail saying that she felt sorry and she wanted to make it right and that I should call the restaurant back to give them my address to send a gift card. I already drove twice to pick up my original pizza order and now you want me to do more and call you back. Should have done the right thing in the first place Brier Pizza! Horrible customer service! I’m definitely not ordering from you again so you can keep that gift card.