Lovely's Fifty Fifty

"Sarah Minnick’s pizzas really live up to the name: Often garnished with flowers and seasonal vegetables, Lovely’s Fifty-Fifty’s pizza is just, well, lovely. Almost all of her fresh ingredients come from Pacific Northwest sources, with a heavy emphasis on seasonality, and the restaurant’s Oregon whole grain crust is becoming the model for Portland-style pizza. Pizza offerings change often, though keep an eye out for the briny rainbow chard pizza with Castelvetrano olives and fermented chiles, or the Cosmic Gold potato pie with parsley pesto." - Ben Coleman

"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