Ken's Artisan Pizza
Founded by baker and author Ken Forkish (Flour Water Salt Yeast; The Elements of Pizza), the SE 28th Avenue pizzeria bakes a clearly Neapolitan pizza with an American accent in a wood oven, and serves it in a room built from local salvaged materials with a wine list centred on Oregon production — an imported discipline with a locally-inflected room rather than a distinctive indigenous form.
Why it is here
Founded by baker and author Ken Forkish (Flour Water Salt Yeast; The Elements of Pizza), the SE 28th Avenue pizzeria bakes a clearly Neapolitan pizza with an American accent in a wood oven, and serves it in a room built from local salvaged materials with a wine list centred on Oregon production — an imported discipline with a locally-inflected room rather than a distinctive indigenous form.
What to order
Margherita; the New York-style pizza with spicy salami