Dimo’s Apizza
Pizza restaurant · Kerns ·
New Haven-style pizzas, grinders, pasta, and salads
New Haven-style pizzas, grinders, pasta, and salads
"One of Portland’s more faithful approximations of New-Haven-style pizza, Dimo’s Burnside pizzeria has plenty of dog-friendly outdoor seating, so customers can sit in the sun with a clam pie and sneak their pups a few stray pepperonis. Dimo’s is also a great spot to find other East Coast classics like grinder sandwiches, as well as specials, collaborative events, and pop-ups." - Michelle DeVona
"Dimo’s was part of the latest pizza wave in Portland (circa 2019-’22), which graced the city with a handful of new businesses crafting crusts and textures oftentimes specific to Detroit and New Haven-style pies. In place of coal ovens, owner Doug Miriello remains loyal to Elm City’s signature char by baking thin-crust pizzas topped with wood-roasted clams and fennel sausage twice — an initial rise in the Baker’s Pride, followed by a transfer to the white oak-fired oven. Apart from accompaniments of seasonally-driven salads and rotating pasta specials, Miriello has been recently re-glorifying dank Italian sandwiches, stuffing Reubens and Philly cheesesteaks with scratch-made fixins including sauerkraut, stewed collard greens, and pastrami — down to the rye-sesame caraway baguettes. Sandwiches are offered Thursday to Sunday from 11 a.m. to 3 p.m." - Katrina Yentch
"Dimo’s was pitched as a New Haven-style pizzeria designed for takeout; to consider it that way is to do it a disservice. Its crust is hard to categorize and unlike any other pizza in Portland, with a nice balance of crisp and char. But chef Doug Miriello’s approach to toppings is particularly special: Its clam pie, a nod to legendary apizza shop Frank Pepe, comes covered in wood-roasted clams with clam liquor and parsley, a brisk hit of seawater tempered with herbs and Parmesan. Those intimidated by seafood pizzas should go for the shop’s delicate tomato pie, which gets little more than a few shavings of garlic and Sicilian oregano." - Ben Coleman
"Dimo’s on Lower Burnside are cracker-thin-crust specialists and the spot for New Haven-style pizzas, minus the traditional coal oven. These pies get briefly blasted in a prominent wood-fired oven covered in penny tiles, producing extra crispy pies with aggressively charred crusts. Take a seat at one of the covered picnic tables outside and savor the standout cacio e pepe pizza, rich and creamy with a mascarpone base, topped with shaved zucchini, tomato confit, and a generous grind of cracked black pepper, might be better than the pasta it was inspired by. If you’re a red pie loyalist, there’s no beating the spicy pepperoni, teeming with calabrian chiles and pickled peppers." - krista garcia
"Dimo’s on Lower Burnside are cracker-thin-crust specialists and the spot for New Haven-style pizzas, minus the traditional coal oven. These pies get briefly blasted in a prominent wood-fired oven covered in penny tiles, producing extra crispy pies with aggressively charred crusts. Take a seat at one of the covered picnic tables outside and savor the standout cacio e pepe pizza, rich and creamy with a mascarpone base, topped with shaved zucchini, tomato confit, and a generous grind of cracked black pepper, might be better than the pasta it was inspired by. If you’re a red pie loyalist, there’s no beating the spicy pepperoni, teeming with calabrian chiles and pickled peppers." - Krista Garcia
