"This pizza cart on Sandy pumps Neapolitan style pies with a delightfully chewy, char-dotted crust out of a wood-fired oven — but that’s not the only thing that’s remarkable about Reeva. In addition to traditional pies like margherita and veggie pesto, the cart adds a Latin American twist with toppings like mole negro, Peruvian dried potatoes, chimichurri, and huitlacoche corn fungus. Vegan pies arrive dolloped with “cheese” made of almond and Brazil nuts. Seasonal salads of leafy greens, marinated roasted beets, and passionfruit dressing are a great way to round out the meal." - Waz Wu
Waz Wu/Eater Portland
