
4

"At the Portland outpost of a San Francisco company, Montesacro specializes in pinsa, an ancient predecessor to pizza that yields pillowy flatbreads made from a blend of rice, soy, and wheat flour so the pies feel lighter than typical pizzas; toppings run from crispy guanciale to the fermented-fish condiment garum, and I recommend the Trullo pie with tomato, lamb sausage, oyster mushroom, house tzatziki, and mint." - Brooke Jackson-Glidden