Gracie’s Apizza

"At Gracie’s Apizza, a rye sourdough starter imparts a noteworthy tang to Pacific Northwest grain establishing the canvas for a rotating selection of fun touches or seasonal treats. Pies drizzled with Oregon green garlic arrive alongside pizzas topped with a handful of hazelnuts and homemade mozzarella, accompanied by a classic, intentionally simple tomato pie; for those looking for something different, Gracie’s calzone is also one of the city’s finest." - Ben Coleman

"This St. Johns pizza shop has an open kitchen where you can watch and chat with the owner, who’ll turn out close to 70 Neapolitan wood-fired pies per night. The pace here can be leisurely, but you won’t even mind once you take a bite of something off their short, sweet menu. It always includes a margherita and tomato pie that goes minimal with sauce, garlic, oregano, and grated pecorino, and is so flavorful you won’t miss the mozzarella. Take a seat near the dogwood wallpaper (locally made, of course) and snack on some marinated olives while you wait for your pie to emerge. Order whatever the daily pie is—that’s where you’ll find seasonal touches like sugar snap peas and cubed melon that’s an ingenious stand-in for pineapple." - Krista Garcia

"The owner of Gracie’s worked in some Brooklyn pizzerias, which might have something to do with how perfectly charred and bubbly the crust is. Any Brooklyn comparison stops here—the toppings at Gracie’s are pure Portland. Local Mama Lil’s peppers, shishitos, and lemon oil might be in the mix. You can’t go wrong with the margherita if you’re the type who likes to let a few quality ingredients shine on their own, but if you go with a group, add on one of the daily pizza specials that combine a bunch of toppings in wonderful ways. Hazelnuts, fennel, calabrian chilis, green garlic, and fonduta? Pizza Hut could never." - krista garcia

"This St. Johns pizza shop has an open kitchen where you can watch and chat with the owner, who’ll turn out close to 70 Neapolitan wood-fired pies per night. The pace here can be leisurely, but you won’t even mind once you take a bite of something off their short, sweet menu. It always includes a margherita and tomato pie that goes minimal with sauce, garlic, oregano, and grated pecorino, and is so flavorful you won’t miss the mozzarella. Take a seat near the dogwood wallpaper (locally made, of course) and snack on some marinated olives while you wait for the hazelnut pie, with unexpected hits of herbal flavor from tangerine sage, bay leaf cream, and tangerine oil. Order whatever the daily pie is—that’s where you’ll find seasonal touches like sugar snap peas and cubed melon that’s an ingenious stand in for pineapple. " - krista garcia

"Gracie’s Apizza owner Craig Melillo has established himself as one of Portland’s premiere pizzaiolos, though he’d probably bristle at the superlative. Melillo’s delicate, tangy, naturally leavened crust supports a rotating cast of Oregon and Washington-grown produce, house-made cheeses, and drizzles of green garlic olive oil, landing at tables alongside fun seasonal salads and inexpensive, tasty glass pours. Ice creams here — with flavors that range from fig leaf to honey pink peppercorn — are a must." - Rebecca Roland, Brooke Jackson-Glidden