"Italian technique and Columbia River Gorge flavor meet at this pizza spot down by the water. Local ingredients and seasonal availability are the bedrock for the inventive house pies, which feature toppings like cremini mushrooms and Siragusa pear over goat cheese or mozzarella. Just as much attention and care are given to the base of the pizza as well: The homemade dough is fermented for 72 hours before being baked in a wood-fire oven imported from Italy. If the wait at the riverfront dining room is too long, walk over to the nearby food truck to grab a slice or a whole pie to eat by the river." - Zoe Baillargeon, Molly Allen
