Apizza Scholls
Opened in 2005 by Brian Spangler and Kim Nyland in the Sunnyside neighborhood, Apizza Scholls has held a two-decade reputation as one of Portland's defining pizzerias, ranked among the city's best restaurants by Portland Monthly and named among America's best pizzas by Food & Wine. A named Portland Monthly critic describes the electric-oven pizzas as "neo-Neapolitan splendor" built into large, deliberately imposing pies, alongside an "East Coast classic" bacon pie — an imported discipline pushed toward an unusually large format rather than a wholly distinct local style.
Why it is here
Opened in 2005 by Brian Spangler and Kim Nyland in the Sunnyside neighborhood, Apizza Scholls has held a two-decade reputation as one of Portland's defining pizzerias, ranked among the city's best restaurants by Portland Monthly and named among America's best pizzas by Food & Wine. A named Portland Monthly critic describes the electric-oven pizzas as "neo-Neapolitan splendor" built into large, deliberately imposing pies, alongside an "East Coast classic" bacon pie — an imported discipline pushed toward an unusually large format rather than a wholly distinct local style.
What to order
Diablo Blanco (sauce-free, ricotta, jalapeño, roasted tomato-pumpkin seed pesto); the East Coast classic with smoked belly bacon