Adam Cone and Aaron Crosleycone, the brothers who ran the popular World Pizza parlor in Belltown, have reopened after a 15-year hiatus, this time among the dim-sum halls of the Chinatown International District.

It's an unlikely location, with pedestrians regularly doing double-takes, Crosleycone says. But the simple formula of hearty, cheap grub and unpretentious service is true to the original Belltown business and a perfect fit for the new neighborhood.

The menu: Vegetarian, thin-crust pizza is the name of the game here. There are no other entrees. The array of toppings on offer, including basil-walnut pesto, potatoes, artichokes, wasabi pineapple, roasted red peppers and Gorgonzola, compensates for the lack of meat.

Whole pies come in one, 16-inch size and cost $15 for a plain pizza with whole-milk mozzarella cheese. Additional toppings are $2.50 each. Specialty pizzas, including chipotle veggie pepperoni and roasted potato, go for $20. Individual cheese-pizza slices are $2.50, while veggie pepperoni and "fancy" slices cost $3.

World Pizza has one salad, a Greek version with cucumber, red onion, tomato, Kalamata olives and feta cheese.

The restaurant serves coffee and pastries starting at 9 a.m. with lunch starting at 11 a.m. For happy hour, 3 p.m.-6 p.m. Tuesday-Saturday, slices are $2 and beer and wine are $1 off.

What to write home about: The brothers have brought back their beloved pizza combo of roasted red potatoes, garlic, rosemary and Gorgonzola ($20), but my dinner companion and I opted to share a pie with two sets of specialty toppings (also $20). Cone was happy to split the pie between artichokes and pesto sauce on one half and veggie pepperoni on the other.

The pie arrived piping hot with a crispy crust that held up well under the weight of the sauces, toppings and perfectly gooey cheese.

The setting: The space, painted in warm red and green and decorated with vintage olive-oil canisters, signs and an orange couch from the Space Needle's original lobby, has four booths for customers dining in, but the restaurant does a steady take-out business as well.

To sum up: The warm welcome, laid-back service and filling meal made for a satisfying dinner. Two large slices each left us full, with four slices boxed for leftovers. Total: $25, with tip.

Tyrone Beason: 206-464-2251 or tbeason@seattletimes.com