Dimo’s Apizza

"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