Ken's Artisan Pizza

"Ken’s Artisan is the old guard in Portland’s short pizza history. And while every aspiring pizzaiolo now vibes with long-fermented dough, hand-pulled mozzarella, and imported tomatoes, this wasn’t the norm when Ken’s opened their rustic wood-fired operation in Kerns nearly two decades ago. The corner restaurant maintains its casual neighborhood feel, despite hungry visitors killing time outside until it’s their turn to try these world-class pies. No, reservations aren’t taken, but it’s worth a little wait for their leopard-spotted pies, lush with pistachio pesto and mortadella, or sweet corn and smoked bacon balanced with green tomatoes that are bright and pickled." - Krista Garcia

"Ken’s Artisan is the old guard in Portland’s short pizza history. And while every aspiring pizzaiolo now vibes with long-fermented dough, hand-pulled mozzarella, and imported tomatoes, this wasn’t the norm when Ken’s opened its rustic wood-fired operation in Kerns nearly two decades ago. The corner restaurant maintains its casual neighborhood feel, despite hungry visitors killing time outside until it’s their turn to try these world-class pies. No, reservations aren’t taken, but it’s worth a little wait for their leopard-spotted pies, lush with pistachio pesto and mortadella, or sweet corn and smoked bacon balanced with green tomatoes that are bright and pickled. " - krista garcia

"Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with mozzarella that blankets the pie evenly. Pies are cookies in the restaurant’s wood-fired ovens, which leopards the crusts in char." - Brooke Jackson-Glidden, Rebecca Roland

"Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char." - Brooke Jackson-Glidden

"Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with a fine-tuned house mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char." - Brooke Jackson-Glidden