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Tastebud Pizza

There was a time when pizza lovers had a devil of a time in Portland. But today there are Portland dough masters who treat the humble pizza with as much respect as does an old country pizzaiolo.
Dough that rises for 24+ hours, imported wood burning ovens, sky high temperatures, just the right amount of char; today the finer points of pizza making are all taken into account with delicious effect.

Ken’s Artisan Pizza, Apizza Scholls, Nostrana and others have raised expectations here for what constitutes good pizza. Some offer a refined pizza

Lucca – Two Views

If there is one thing I have learned since I started this site, it is that there is more than one way of looking at a restaurant experience. Different things are more important to different people. While some put the food before anything else, others may care more about the atmosphere or the prices. Last week I was at Lucca.
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Dove Vivi

I recently had the opportunity to eat at one of the more interesting pizza places in town. Dove Vivi opened last summer close to the corner of NE 28th and Glisan in that odd little mini-mall pocket opposite Plaid Pantry and kitty corner to Pambiche, the Cuban restaurant. It’s a nice addition to the tip of the NE 28th “restaurant
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Review: Ken’s Artisan Pizza

(updated 8.09: hours/links/info) Seems like not too long ago, it was said you could not get a bad meal in Italy. Sadly, that has certainly changed, and as the American lifestyle and more materialism creeps across Italy’s cities, a poorly done dish and lazy cooks are more common, at least in the high-traffic tourist art cities. But I’m wondering lately
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