written by Jen Stevenson
A popular newcomer on the Eugene pizza scene, chef-owner Calen Willis’s cute bungalow-bound pizza shop near the university turns out 12-inch, hand-tossed, wood-fired pies ranging from a classic margherita to the pancetta, pepperoni and housemade fennel sausage-topped Carnero. Start with wood-roasted asparagus or a crisp fennel, grapefruit, parsley and pickled onion salad, try something off the craft cocktail list, or take your pint of Oakshire stout outside to the heated and covered outdoor porch.
1621 E 19TH AVE.
Okay, so Roman-born pinsa isn’t technically pizza, but they’re very close cousins. Made with a blend of rice, soy and wheat flours imported from Rome, this lively Pearl District pinseria’s light, chewy flatbread is layered with everything from broccolini to burrata to bottarga before being blistered to perfection in the oven. Pair the smoked buffalo mozzarella and ’nduja-topped Infernetto with a salad of raw zucchini, ricotta salata, and fresh mint and wonder where pinsa has been all your pizza-loving life.
1230 NW HOYT ST.
RECIPE PART DEUX
When planning your spring wine country weekend, a supper stop at this charming downtown Newberg wine bar is a must. The small but mighty menu takes comfort food classics to the next level—deviled eggs are stuffed with anchovy-spiked mousse, Wagyu steak tartare sits alongside a smear of homemade tomato mayonnaise, and hearty French bread pizzas are piled with creamed kale, feta, olive tapenade and fennel pollen. It’s just the ticket after a long, arduous day of tasting room hopping.
602 E 1ST ST.
Sharing a Highway 101 strip mall with a tattoo shop and a church, chef-owner Mike Kaffer’s no-frills Seaside pizza shop spins New-York-style pies on thin, chewy, nicely charred crust made with slow-fermented dough. Choose toppings from the hand-scrawled chalkboard menu to build your own pie, then pony up a dollar for a can of A&W and settle in for a nostalgic pizza night with the locals.
280 S ROOSEVELT DR.