Food+Drink

Best Places for Scrumptious Pizzas

Hey Neighbor Pizza with summer squash, chevre, charred tomato, basil and olio verde. Photo from Hey Neighbor Pizza.

written by Jen Stevenson

HEY NEIGHBOR

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.

EUGENE

www.facebook.com/heyneighborpizza

 

Maranella and Centocelle pinsa from Montesacro Pinseria

MONTESACRO PINSERIA

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.

PORTLAND

www.montesacropdx.com

 

 

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.

NEWBERG

www.recipepartdeux.com

A&B PIZZA

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.

SEASIDE

www.ab-pizza.business.site

 

Best Oregon Pizza

 

Share
Published by
1859 Magazine

Recent Posts

Portland’s Brewing, Not Burning

written by Beau Eastes Let’s kill the “Portland is burning” narrative right here. Yes, Stumptown…

2 months ago

Art and Soul

Art therapy can satisfy our deepest needs, transform lives and heal communities written by Cathy…

2 months ago

Food Forays: Following Oregon Food Trails

Follow these food trails to satisfy a hunger for world-class food, landscapes and meet the…

3 months ago

DIY: Hang a Rain Chain

Rain chains have been a mainstay in Japanese culture for centuries, serving to collect rainwater…

3 months ago

Beerlandia: Patio Beers

written by Beau Eastes The two sweetest words in the English language just might be…

3 months ago

Central Hotel: Shot in the Dark

In Burns, only those in the know get into The Boiler Room’s secret whiskey stash.…

3 months ago