Scroll to Start Swipe to Start
  • 01
    A concept birthed during the first casual encounter (not that kind) between Nostrana's three-time Beard-nominated chef/owner and the worldly bartender who helped launch Aviation Gin, Oven & Shaker's a massive pizzeria/saloon combining the former's brick oven skillz with the latter's vision of what a bar should be. The result: party-perfect, high-ceilinged, Deadwood-gets-a-subscription-to-Dwell digs where the mandate is "to have fun", a refreshing change of pace to all those pizzerias where everyone watches Beaches and cries. Check out the delicious duality:

    Oven: Recipes mined on an expedition to explore Italian street food include big crispy Arancini (including a boldly saffron'd beef-stuffed number), Fino in Fondo salumi paired with slightly sweet, pillowy fried dumplings, and, naturally, show-stopping pizzas including a wild fennel sausage pie topped with roasted red jalapenos courtesy of a brick "magic oven" that’s capable of reaching 800deg, and’s clearly powered by one helluva big light bulb.

    Shaker: The aforementioned tender’s 14-years-in-the-works liquid love is split between spirit-forward "strong" drinks like the vodka/ Stone Pine liqueur/ vermouth/ bitters Adagio; sugar-minimal, palate-cleansing "dry" guys including the vintage Imperial Applejack Rabbit with maple syrup and Brut; and balanced "fresh" ones like the aged rum/ ginger syrup Pineapple Trainwreck, although admittedly, Kenny Powers was pretty good in that movie.

    As O&S moves forward, expect to see a menu that changes seasonally, and, as soon as their gelato machine escapes its holding cell in Georgia, a roster of "playful and unusual" cold treats like a honey and vinegar sorbetta, a welcome departure from the standard depressing pizzeria dessert of watching Requiem for a Dream while getting really worried about that scab on your arm.
    More on More fun than a religious furniture-maker who bakes
    • About

      A concept birthed during the first casual encounter (not that kind) between Nostrana's three-time Beard-nominated chef/owner and the worldly bartender who helped launch Aviation Gin, Oven & Shaker's a massive pizzeria/saloon combining the former's brick oven skillz with the latter's vision of what a bar should be. The result: party-perfect, high-ceilinged, Deadwood-gets-a-subscription-to-Dwell digs where the mandate is "to have fun", a refreshing change of pace to all those pizzerias where everyone watches Beaches and cries. Check out the delicious duality:

      Oven: Recipes mined on an expedition to explore Italian street food include big crispy Arancini (including a boldly saffron'd beef-stuffed number), Fino in Fondo salumi paired with slightly sweet, pillowy fried dumplings, and, naturally, show-stopping pizzas including a wild fennel sausage pie topped with roasted red jalapenos courtesy of a brick "magic oven" that’s capable of reaching 800deg, and’s clearly powered by one helluva big light bulb.

      Shaker: The aforementioned tender’s 14-years-in-the-works liquid love is split between spirit-forward "strong" drinks like the vodka/ Stone Pine liqueur/ vermouth/ bitters Adagio; sugar-minimal, palate-cleansing "dry" guys including the vintage Imperial Applejack Rabbit with maple syrup and Brut; and balanced "fresh" ones like the aged rum/ ginger syrup Pineapple Trainwreck, although admittedly, Kenny Powers was pretty good in that movie.

      As O&S moves forward, expect to see a menu that changes seasonally, and, as soon as their gelato machine escapes its holding cell in Georgia, a roster of "playful and unusual" cold treats like a honey and vinegar sorbetta, a welcome departure from the standard depressing pizzeria dessert of watching Requiem for a Dream while getting really worried about that scab on your arm.
    • Venue Info

  • 02
    Food's served as a source for some of rock's most awesome metaphors, from Warrant's "Cherry Pie" (vagina!), to Zeppelin's "Custard Pie" (vagina!), on back to Dylan's "Country Pie" (va...no, just pie -- who's the vagina now, Bob?). Now rock's serving up something you can really sink your teeth into, at Lower Burnside's Sizzle Pie.

    Sizzle's a late-night, high-ceilinged 'za emporium centered around a lit sculptural column actually resembling pizza boxes, and amped up with a killer jukebox loaded by a co-owner who's also behind the record label Relapse, which reps acts like Neurosis and locals Red Fang, a vampiric handle that, if applied to Morgan Freeman, could explain why he always looks the same age. East-Coast cracklin' thin-crusts start meaty, including the hunger-slaying South of Heaven (pepperoni, jalapenos), the grind-tastic Napalm Breath (like the South, plus onions & crushed garlic), and the cilantro pesto-based ricotta/salami/tomato Holy Diver -- drink like Dio-nysis after eating it, and prepare to unleash a Rainbow in the Dark. Vegetarians/those embarking on short-lived New Year's resolutions can feast on the likes of the Kalamata olive/'choke hearts/ricotta/pesto KARP and The Jam, featuring a creamy cashew-basil sauce, settled on after a failed experiment with All Mod Pecans.

    Sizzle's offering a selection of grinders (starting with eggplant parm & meatball) as well as 30+ beers, but they plan to open an adjacent bar that'll serve booze 'n coffee, ensuring you'll be able to swing it! All night long. And also have sex.
    More on Rockers actually getting pie in the literal sense
    • About

      Food's served as a source for some of rock's most awesome metaphors, from Warrant's "Cherry Pie" (vagina!), to Zeppelin's "Custard Pie" (vagina!), on back to Dylan's "Country Pie" (va...no, just pie -- who's the vagina now, Bob?). Now rock's serving up something you can really sink your teeth into, at Lower Burnside's Sizzle Pie.

      Sizzle's a late-night, high-ceilinged 'za emporium centered around a lit sculptural column actually resembling pizza boxes, and amped up with a killer jukebox loaded by a co-owner who's also behind the record label Relapse, which reps acts like Neurosis and locals Red Fang, a vampiric handle that, if applied to Morgan Freeman, could explain why he always looks the same age. East-Coast cracklin' thin-crusts start meaty, including the hunger-slaying South of Heaven (pepperoni, jalapenos), the grind-tastic Napalm Breath (like the South, plus onions & crushed garlic), and the cilantro pesto-based ricotta/salami/tomato Holy Diver -- drink like Dio-nysis after eating it, and prepare to unleash a Rainbow in the Dark. Vegetarians/those embarking on short-lived New Year's resolutions can feast on the likes of the Kalamata olive/'choke hearts/ricotta/pesto KARP and The Jam, featuring a creamy cashew-basil sauce, settled on after a failed experiment with All Mod Pecans.

      Sizzle's offering a selection of grinders (starting with eggplant parm & meatball) as well as 30+ beers, but they plan to open an adjacent bar that'll serve booze 'n coffee, ensuring you'll be able to swing it! All night long. And also have sex.
    • Venue Info

  • 03
    While Portland is clearly better than Seattle, there're some things they have that PDX doesn't, like the Space Needle, dudes that throw fish, and an NBA team headlined by the one and only Kevin Durant. Oh, wait a minute... For a Seattle mainstay that's a-OK(C), get to Via Tribunali, opening tomorrow.

    A longtime Emerald City favorite, Via's the only pizzeria in PDX certified by Italy's Associazione Pizzaiuoli Napoletani (untranslatable), meaning you can expect authentic Neapolitan pies from a beautiful blue- and white-tiled, wood-fired brick oven surrounded by a Coppola dream of dark wood booths, a sleek bar pumping out coffee and 'tails, an Old World-y mezzanine, and the ceramic head and shoulders of a female baker, who's obviously quite busty. Helmed by a master pizzaiolo from Naples, Via's pies're built from strict ingredients like imported Stagioni flour, San Marzanos, and mozzarella di bufala flown in fresh each week, all of which hits the aforementioned oven that burns through 200lbs of applewood a day (at 1200 degrees) to cook the delicious disks in 45 seconds flat -- suck it for a full 15 seconds, Giovanni Ribisi! With 20 perfectly charred thin crust pies on the menu, you'll be forced to choose between the parmacotto prosciutto/ oven-roasted mushroom/ artichoke/ olive-topped Capricciosa, the Italian sausage & rapini, or the fresh mozz/ goat cheese/ olives Formaggio Caprino, all of which should probably be washed down with 'tails like the Italian Manhattan, which if you've been there recently, is like one store selling soccer jerseys and a whole lot of Chinese people.

    Knowing even the most authentic Neapolitan pizza you've ever had is not enough for you, Via will hook you up with desserts like a chocolate/hazelnut calzone, which pairs well with their Caffe Vita Espresso, a Seattle export the city's actually happy about.
    More on Your secret pizza portal to the most delicious street in Napoli
    • About

      While Portland is clearly better than Seattle, there're some things they have that PDX doesn't, like the Space Needle, dudes that throw fish, and an NBA team headlined by the one and only Kevin Durant. Oh, wait a minute... For a Seattle mainstay that's a-OK(C), get to Via Tribunali, opening tomorrow.

      A longtime Emerald City favorite, Via's the only pizzeria in PDX certified by Italy's Associazione Pizzaiuoli Napoletani (untranslatable), meaning you can expect authentic Neapolitan pies from a beautiful blue- and white-tiled, wood-fired brick oven surrounded by a Coppola dream of dark wood booths, a sleek bar pumping out coffee and 'tails, an Old World-y mezzanine, and the ceramic head and shoulders of a female baker, who's obviously quite busty. Helmed by a master pizzaiolo from Naples, Via's pies're built from strict ingredients like imported Stagioni flour, San Marzanos, and mozzarella di bufala flown in fresh each week, all of which hits the aforementioned oven that burns through 200lbs of applewood a day (at 1200 degrees) to cook the delicious disks in 45 seconds flat -- suck it for a full 15 seconds, Giovanni Ribisi! With 20 perfectly charred thin crust pies on the menu, you'll be forced to choose between the parmacotto prosciutto/ oven-roasted mushroom/ artichoke/ olive-topped Capricciosa, the Italian sausage & rapini, or the fresh mozz/ goat cheese/ olives Formaggio Caprino, all of which should probably be washed down with 'tails like the Italian Manhattan, which if you've been there recently, is like one store selling soccer jerseys and a whole lot of Chinese people.

      Knowing even the most authentic Neapolitan pizza you've ever had is not enough for you, Via will hook you up with desserts like a chocolate/hazelnut calzone, which pairs well with their Caffe Vita Espresso, a Seattle export the city's actually happy about.
    • Venue Info

  • 04
    Having an old friend make a change can be a boon to your relationship, whether it's dumping that chick you hated, or giving you an even better couch in Central Perk, though technically Gunther wasn't that old, or even part of the main crew. Changing into your BFF, the new Fire On The Mountain.

    Setting up in massive digs on NE Fremont, the beloved local hot wing masters have realized their ultimate Fire, outfitting the wood-heavy confines with glass mosaic chandeliers, massive metal works (including a giant mandolin made of scrap), tons of group-friendly booths, and, most importantly, a full bar, a new pizza menu, and a microbrewery mandated to "make beer to wash some wings down", though Linda McCartney preferred showering with water. Schemed up by a 7yr brewing vet making his first Fire mash this week in the glassed-in brewery behind the bar, beers will be a mix of straight-ahead ales like a 6% Golden Rye session brew, a dry-hopped IPA that "leans towards the aggressive", and eventually a 9% Baltic Porter, a style which is "popular in Poland", although not as much so as lightbulb-screwing-in classes. (Hey, they're getting there!). They've also developed a menu of hand-tossed 'za like Dr. Coznell's Spicy Peanut Pie w/ a hot peanut sauce, mozz, red onions & chopped peanuts, and the El Jefe featuring marinara mixed w/ their insanely spicy sauce, blue cheese & jalapeno, which can be washed down with the first-ever FOTM full bar featuring cocktails like the El Jefe bloody mary, created with "house-made sauce, house-crafted secrets" which sounds strong enough for a man.

    While the beer isn't expected to drop until Thanksgiving, you can curb your sudsy desires with 10 current taps that include Upright's hopped saison and Oakshire's Angry Gnome, which's exactly what the gang called Gunther when he asked Rachel for time off and she didn't give it to him, even though he was her boss, and not really part of the crew.
    More on How do you make FOTM more awesome? Add a brewery, booze, and pizza.
    • About

      Having an old friend make a change can be a boon to your relationship, whether it's dumping that chick you hated, or giving you an even better couch in Central Perk, though technically Gunther wasn't that old, or even part of the main crew. Changing into your BFF, the new Fire On The Mountain.

      Setting up in massive digs on NE Fremont, the beloved local hot wing masters have realized their ultimate Fire, outfitting the wood-heavy confines with glass mosaic chandeliers, massive metal works (including a giant mandolin made of scrap), tons of group-friendly booths, and, most importantly, a full bar, a new pizza menu, and a microbrewery mandated to "make beer to wash some wings down", though Linda McCartney preferred showering with water. Schemed up by a 7yr brewing vet making his first Fire mash this week in the glassed-in brewery behind the bar, beers will be a mix of straight-ahead ales like a 6% Golden Rye session brew, a dry-hopped IPA that "leans towards the aggressive", and eventually a 9% Baltic Porter, a style which is "popular in Poland", although not as much so as lightbulb-screwing-in classes. (Hey, they're getting there!). They've also developed a menu of hand-tossed 'za like Dr. Coznell's Spicy Peanut Pie w/ a hot peanut sauce, mozz, red onions & chopped peanuts, and the El Jefe featuring marinara mixed w/ their insanely spicy sauce, blue cheese & jalapeno, which can be washed down with the first-ever FOTM full bar featuring cocktails like the El Jefe bloody mary, created with "house-made sauce, house-crafted secrets" which sounds strong enough for a man.

      While the beer isn't expected to drop until Thanksgiving, you can curb your sudsy desires with 10 current taps that include Upright's hopped saison and Oakshire's Angry Gnome, which's exactly what the gang called Gunther when he asked Rachel for time off and she didn't give it to him, even though he was her boss, and not really part of the crew.
    • Venue Info

  • 05
    Lonesome’s cracked our list of best pizza parlors thanks to 3a deliveries of thin-crust artisan pies, emerging artist profiles in every box (often including CDs, which’re like records for MP3s from the '20s or something), and a menu that reads like the best fight card ever, including the fresh mint, braised leg of lamb, artichoke, and goat cheese-topped "Brigitte Nielsen vs. a Fanny-Pack Full of Pit Vipers vs. Whatever it Was That Killed My Grandpa".
    More on Lonesome's Pizza
    • About

      Lonesome’s cracked our list of best pizza parlors thanks to 3a deliveries of thin-crust artisan pies, emerging artist profiles in every box (often including CDs, which’re like records for MP3s from the '20s or something), and a menu that reads like the best fight card ever, including the fresh mint, braised leg of lamb, artichoke, and goat cheese-topped "Brigitte Nielsen vs. a Fanny-Pack Full of Pit Vipers vs. Whatever it Was That Killed My Grandpa".
    • Venue Info

  1. More fun than a religious furniture-maker who bakes
  2. Rockers actually getting pie in the literal sense
  3. Your secret pizza portal to the most delicious street in Napoli
  4. How do you make FOTM more awesome? Add a brewery, booze, and pizza.
  5. Lonesome's Pizza