"Giants chef and owner Eugene Schiriac brings a lifetime of pizza experience — from Italy to the Washington D.C. suburbs — to his popular cart just across the street from Lents Park. Dough is prepared and refrigerated in the brick-and-mortar space behind the cart, and pizzas are baked in the electric oven inside. The result is one of the most convincing New York-style slices in Portland, with crackery-crispy crust — thin enough for Tony Manero to stack and fold two slices — with light sauce and greasy cheese. The Luigi pepperonis are coarse ground with plenty of flavor without being particularly hot. Note: there is no dedicated seating at the cart, but the park across the street is perfect for a picnic when the weather permits." - Nathan Williams
