No Saint
Restaurant · Vernon ·
Wood-fired pizzas, creative salads, pasta, and natural wines.
Wood-fired pizzas, creative salads, pasta, and natural wines.
"The NE Killingsworth pizza restaurant co-owned by transplants Gabriella Casabianca and Anthony Siccardi has evolved from a 2019 pop-up into a fall-2022 brick-and-mortar opened “with very minimal budget and funding,” according to Siccardi. Casabianca describes the growth: “We’re doing really well,” and, reflecting on early ownership, “The first year of owning and operating a restaurant, you’re finding out the language, the food, the energy you want to bring. Now we’re able to fine-tune things.” Financial constraints forced hands-on interior work: Casabianca designed the space herself, rescuing furniture from the late Bar Norman and hunting online; Siccardi recalls one risky pickup of a Danish table: “It was a really scary pickup. He took me behind his barn, and there were all these cameras…” Service and creativity are coming into their own: “It’s taken us longer to get into a steady pace. Now that we have more time, it gives us a lot more room to be creative,” Siccardi says, and that creativity extends to beverage-focused events that pair their pizzas with local wine producers such as Hiyu Wine Farm, Monument Wine Company, Hundred Suns Wine, Jess Miller and Cameron Winery." - Thom Hilton
"Mentioned as a favored neighbor pizza spot: “I like No Saint, they’re good neighbors.”" - Thom Hilton
"This scrappy, counter-service restaurant in Vernon adheres to the high-quality ingredients and seasonal produce approach to pizza, minus the sourdough crust that’s become de rigueur in Portland. What comes out of the wood-fired oven at the center of the industrial space are thin-crust pies that are light, with toppings like house-made green garlic sausage and marigold greens that don’t over-dominate. We especially love how No Saint isn’t afraid of distinctive cheeses like taleggio and gruyere to accent the fresh mozzarella. While the restaurant decor is rustic, it feels special enough for a date—the veg-centric starters are outstanding and the wine list is surprisingly robust—or bringing out-of-town guests." - krista garcia
"On a recent cheat day I got food from No Saint — the salad and pizza were super good." - Thom Hilton
"This scrappy, counter-service restaurant in Vernon adheres to the high-quality ingredients and seasonal produce approach to pizza, minus the sourdough crust that’s become de rigueur in Portland. What comes out of the wood-fired oven at the center of the industrial space are thin-crust pies that are light, with toppings like house-made green garlic sausage and marigold greens that don’t over-dominate. We especially love how No Saint isn’t afraid of distinctive cheeses like taleggio and gruyere to accent the fresh mozzarella. While the restaurant decor is rustic, it feels special enough for a date—the veg-centric starters are outstanding and the wine list is surprisingly robust—or bringing out-of-town guests." - Krista Garcia