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

"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

"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." - Brooke Jackson-Glidden, Rebecca Roland

"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, Nathan Williams, Eater Staff