Every time we think Portland has reached peak pizza, it seems the city’s chefs are out to prove us wrong. Decades ago, it seemed like the only distinction between pizzas was thin or thick crust; today, numerous styles have proliferated — perhaps, in part, because the Pacific Northwest doesn’t have its own distinctive style. So, Portland style has become bringing other styles to the city: Chicago, Detroit, Neapolitan, Sicilian, tavern… the list goes on.
This fall, Chris Flanagan — a former chef at bygone Portland restaurants Tabla and Ten-01 — and his wife Maya Setton will open a pizzeria specializing in Neapolitan pizza with a twist. During the day,
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