'Portland OR' on Serious Eats

Portland, Oregon: Pizza Kingdom Come

The pizza scene in Portland has been fairly stationary since the much-hyped New Year's Eve opening of East Burnside's Sizzle Pie. As we approach Sizzle's one year anniversary, a second location is preparing to open in Southwest Portland, and the overall pizza landscape in Portland has encountered a rapid growth spurt. Here's what's on the horizon... More

Portland, Oregon: All-You-Can-Eat Pizza at Tastebud Farm Dining Room

Mention Tastebud to a Portlander, and they'll likely think of Tastebud's Saturday Farmers' Market stand, where they sell schmeared bagel sandwiches, pitas stuffed with lamb, and reheated, parbaked slices of pizza. Very few people know that Tastebud's pizza is available fresh from an actual bricks-and-mortar establishment, and even fewer know that you can eat as much as your belly will allow every Sunday night for fifteen dollars. More

Daily Slice: Sizzle Pie, Portland, Oregon

My prime suggestion for Sizzle Pie is to pick a direction and stay focused. I enjoyed the ease and casual nature inside, the big portion, and the simplicity of everyday ingredients put together to satisfy a late-night or hungover craving. On the other side of the spectrum, it offers basil-cashew pizza with goat cheese and cracked egg. I understand the desire to have something for everyone, but the act of spreading its act so thin (41 unique pizza selections on the whole-pie menu plus "create your own") allowed my meaty slice to fall just short of excellence. More

Field Report: Sizzle Pie, Portland, Oregon

This could arguably be the best brick-and-mortar New York–ish slice in Stumptown. A crisp thin crust, a sauce that nicely balances sweet and savory, and a judiciously distributed blanket of dry-aged mozzarella. Its most glaring fault is the lack of life at the rim. Both slices I sampled—one plain ($3) and one pepperoni ($3.25)—catwalked an edge crust that was almost completely flat and relatively insubstantial in the flavor department. I visited on only their fifth day being open, so know that there's plenty of time for them to improve. That said, I definitely plan on returning. It's a quality greasy slice for a decent value and in a convenient location. More

Daily Slice: Hopworks Urban Brewery, Portland, Oregon

The daily option for meat lovers featured Canadian bacon with onion and red peppers. The onions were white, and chopped haphazardly, leaving bursts of raw, pungent onion flavor. The red peppers were half-cooked, giving this slice a salad-like feel. The tomato sauce was a sweet paste best suited to a glass jar on a grocery store shelf. A thick layer of mozzarella was gelatinous due to a poor reheat and contributed no flavor; the crust was buttery, crunchy, and flaky but underseasoned. More

Daily Slice: Delicata Squash and Brie at Hot Lips Pizza in Portland, Oregon

If I hadn't known the squash was present, I would have pegged this as a white pizza with a bit of funky brie and aggressive onion. I'd suggest they add a little more squash and tone down the brie and onion a bit. The slice was well-seasoned and the crust-to-cheese-to-topping ratio was perfect for lovers of a thin crust pie. The crust lip brought crunch, chew, and a nice color, and the undercrust is pleasantly crisp and sturdy. More

Daily Slice: Slice Brick Oven Pizza, Portland, Oregon

Portland, Oregon's newest mobile pizza vendor has made its home among D Street's trendy latecomers. Slice Brick Oven Pizza serves up 8" pizzettes and full-sized 16" pizzas as well as a few different slices: cheese, Margherita, pepperoni, and, occasionally, a vodka sauce-slathered slice. The cart is equipped with a propane-fueled brick oven and promotes their use of freshly made dough and sauce. More

Portland, Oregon: Portobello Vegan Trattoria

Portobello Vegan Trattoria first caught my eye while reading about New Zealand transplant/pizza chef Will Fain on various food sites. I knew Fain had a knack for homemade Margherita oven-hack pies with fresh mozz and a hankering for DiFara's pepperoni, so to find out that he'd signed on as cheeseless, meatless pizzaiolo had my head spinning. I knew this would be a challenge for me as eater, and must certainly be one for him as cook. But their website advertises "traditional, Neapolitan-inspired pizzas," so I was eager to check it out. More

UPDATE/CLARIFICATION: Portland, Oregon, Has Not Three But Four(!) Pizza Carts

Reaching in to the Slice mailbag, we've got ... Give Pizza a Chance's menu board. It's more a "slice cart" than a "whole pie cart." Click it bigger for reference. [Photograph: I Dream of Pizza] I sent your post to my pal from Portland (ppppp!) and he was surprised this one didn't make the list: givepizzaachance.com.—Erin Zimmer ---------------------- Dear Erin, Even though you are sitting not more than 10 feet from me here in the Slice–Serious Eats office, I have chosen to answer you publicly on the internetz. Why? Because I need to post something in my mid-morning slot on... More

Field Report: Ken's Artisan Pizza

Here's another community-submitted bit of intel from the field from tomdorkey. Thanks, tomdorkey! And remember, if YOU want to submit your review, here's how. —The Mgmt. [Photograph: Adam Kuban] Ken's Artisan Pizza 304 SE 28th Avenue, Portland OR 97214; map); 503-517-9951; kensartisan.com/pizza.html Pizza Style: Neapolitan-inspired Oven Type: Wood-fired Notes: Great starters, no reservations, reasonable corkage Consistently good, high quality ingredients, unbelievable crust that is flavorful, chewySeasonal, creative desserts (especially in summer when local fruit and berries are available)Terrific Caesar Salad dressed just right, flavorful croutons (from Ken's Bakery), shaved ParmesanKnowledgeable wait staff who enjoy their work, and are always helpful.... More

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