"“Portland-style pizza” is hard to define, but you’ll know it when you see the menu at Lovely’s Fifty Fifty. This supremely local style takes the form of chewy whole-grain sourdough crust, Oregon produce, wild fungi, and foraged flowers. The 12-inch pies served here are incredibly seasonal, but expect a garden’s worth of ingredients sprinkled on top that goes beyond basil, including summer chanterelles, hand-picked sorrel, and cruciferous spigarello from area purveyors. You can also come just for the ice cream, with equally produce-forward flavors like peach leaf and purple barley, atop a spelt cone (made in-house, of course). This compact restaurant with a handful of wooden booths doesn’t take reservations, so be prepared to wait for a table—or come around 90 minutes after opening to snag a spot after the first wave of diners finishes up. Food Rundown Salads & Such Pizza is the star, but the short list of pastas, soups, and salads set the rustic stage for what’s to come. For example, a seasonal ravioli stuffed with ricotta and puntarelle, dressed with salsa de noci, a Ligurian crushed walnut sauce. photo credit: Stuart Mullenberg 12” Pizza Pies The pies served here are incredibly seasonal, so expect a garden’s worth of ingredients sprinkled on top, including summer chanterelles, hand-picked sorrel, and cruciferous spigarello from area purveyors. Ice Cream For some reason, numerous Portland pizza places also offer homemade ice cream as a bonus. We’re not going to question it. At Lovely’s, scoops come in appropriately produce-forward flavors like peach leaf and purple barley, atop a spelt cone (made in-house, of course)." - Krista Garcia
