Lovely's Fifty Fifty

"A renowned restaurant led by chef Sarah Minnick, known for its innovative and high-quality dishes." - Erin DeJesus

"In a North Mississippi pizza cafe that feels casual but intimate, pizzaiola Sarah Minnick embraces paradoxes: She took something brimming with childhood charm — pizza and ice cream — and gave it a high-end twist. Ever-changing pizzas are a garden of edible flowers and mushrooms, atop an airy-but-sturdy pizza dough made with Oregon whole grains; they’re joined by salads and soups made with peak-season produce. While the menu changes on an almost weekly basis, Minnick’s culinary creativity and attention to detail remains constant. If someone is defining Portland’s distinct pizza style, it’s Minnick." - Eater Staff

"“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

"If I’m feeling fancy, bougie pizza, Lovely’s Fifty Fifty is right by my house." - Thom Hilton

"Portland doesn’t have a history of strong pizza traditions, which means you’ll never be subjected to a Chicago deep dish vs. NYC slice debate (though everybody here seems to love eating pizza with ranch). If anything could represent Portland-style pizza, though, it’d be Lovely’s Fifty Fifty on N. Mississippi. This is the place for a casual dinner in a big wooden booth. Expect tangy sourdough crust, no sauce, and seasonal toppings like snap peas, ramps, and green garlic. Don’t be surprised to see a rainbow of edible flowers sprinkled on top, which is prettier than sliced basil anyway." - krista garcia