Restaurants & Bars 2

Pizza update

eva b | Apr 18, 2005 02:34 PM

I haven't had a chance to try another pizza at Scholls--well, actually I did, but after 9:00PM, on a Saturday night, they were out of dough.

I did just try out Sellwood Public House and thought it was pretty darn good! Went after Ruth Reichl on Friday night, so it was about 9:30 PM. Guess what? They were still making pizza. We ordered their NY style, thinner crust model, half olive/mushroom, half pepperoni (for my pepperoni loving teen). Pizza came with good cheese, just the right amount of meat (not too much) and perhaps a few too many olives (they were regular ripe black, I forgot to ask if they had another kind). The outer "crust" was thick (kind of bubbly thick, not thick-thick), and the main part of the crust was nice and thin and crisp on the bottom--even on successive slices, and even the next day when I reheated a slice in my toaster oven. I didn't try the pepperoni that night, but the reheated slice was less crisp than the non-meat one. Per above, I was impressed that they did a light single layering of the meat instead of larding it on like roof shingles! I found the crust to have a pleasingly chewy texture and light but good flavor.

The menu had a variety of pie choices and most of them were appropriately minimalistic in the topping department. They make another crust-- "gourmet style" (thicker crust w/herbs in it) and some of these options offered more toppings, I assume because the crust would better stand up to them. Our server said they would "do anything we wanted" as far as toppings, but did issue a warning and recommendation regarding (against) too many.

I really like the feeling of the place. It was comfortable and laid back, with some people hanging out reading and playing chess. The woman who served us was beyond nice and she kept my daughter's orange soda topped up the whole evening! Nice selection of 4-5 good microbrews. Overall-I liked it better than any of the other pizza options I've experienced thus far, it's not salon pizza, it's not gen-x pizza, it's not Ye Olde pizza, it's not fast-food pizza, it's just well made product in a non-smoking neighborhood pub style setting. I'd like to try a few other ingredient combos to get a better sense of the sauce and how things fare in different pairings. Scholls probably has somewhat higher quality toppings, but as you know, I had a bad crust experience with them!

BTW, the pizza above was $14 for a "large" which was enough pie for 3 people (three take-home slices for us).

Pizza wish for the day: Capers as an alternative to olives, anyone???

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