Cuisines:
Pizza
French-style bread baker Ken Forkish helped lead Portland into pizza’s promised land in 2005 with experiments at his landmark Ken’s Artisan Bakery. By ’06, he’d spun his puffy-crusted wonders into their own restaurant, complete with a wood-fired oven, a serious Oregon-focused wine list, and a warm setting full of local salvage. Today, lines form by 4:45 for crust that’s toasty and dusky with a nice blush of char, a delicate tomato sauce, and a dozen restrained topping combos, like green garlic with Grana Padano and pecorino or homemade sausage with fiery chiles. Ken’s spicy soppressata truly elevates the art form, with joyful mouthfuls of crispy salami, wild heat, and smoky dough.
Updated 04/19/2013
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