Finally went to Scholls Public House on the way back from driving around a drunken crew of PortlandFood.org compadres from winery to winery for our November outing. The opening of their pizza shop in Portland will now be my most eagerly awaited food event since LOW gave me a taste of their lamb ribs prior to their opening.
It's certainly out there, but certainly worth it. Hell, look at that pizza below! Yes, pizza should not be Wonder Bread with sauce. It should have brown crunchy spots, thin, with a balance of sauce, cheese, and toppings, crunchy on the bottom. This is the first pizza I've ever had that has rivalled that of The Cheese Board, although they're different styles of pizza (NY vs California, east coast true thin with classic toppings vs west coast semi-thin with gourmet toppings). This is the first pizza in Portland that's clearly better than what I make at home.
If you look through the pics at the link below and see Brian in his Viande shirt, you'll understand why the pizza is so good. Scholls, Viande, LOW -- these three places more than any other over the last year have really spoke to my food-loving soul. Why? Because these guys *are* Chowhounds. All of these guys either participate or lurk on this site and/or others like it. Rodney from LOW (RIP, praying to the heavens for its return) has given me several recommendations that have topped my list of favorites, eg, including Scholls. In fact, who walks in while we're all sitting around BS-ing? Rodney. These people care about food. Care about their own food. And put out the extra effort to make great food. Brian told us he just returned from a trip to NY where they just went for the pizza. They *care*. These are my heroes and I want to follow their lead some day. Add to this people like Elizabeth for Sahagun chocolates and Jim Dixon and his wonderful Olio Novo.
Get thee to Scholls Public House! Any extra money will probably make the move easier and the lines will probably be out the door when they move anyway. I highly recommend the margherita, a perfect balance of cheese, sauce, crispy crust, and basil. Pizzas are $15-20 for 16" and about $10 for 10".
I'm pretty sure others will chime in and I know that Jill will be urging them to change their name to F'ing Great Pizza when they move. There wasn't anyone in our group that wasn't wowed by the quality.
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