![]() Home kitchen pizza is a pizza of its very own style - it’s a legitimate thing.”įorkish has become the Virgil to a whole new generation of dough-making Dante’s during the pandemic. “But when you make your own pizza, that’s satisfying on a whole other level. So why bother? “If you get a great pizza from a place like Roberta’s, it’s an awesome experience,” says Chef Ken Forkish, who’s dedicated years to developing a Neapolitan–like pizza perfect for the home oven. In Naples, where pizza was invented and perfected, pizzaiolos have dedicated lifetimes to mastering this simplest of dishes, transforming cheap, abundant ingredients into something transcendent and sustaining. What takes a minute to order for delivery can take days of patient effort to cook at home. Making pizza at home is challenging in part because there are so many hidden ingredients, including time, temperature, and the pizza-maker’s technique. You set out for the Bay of Naples, the sun on your face, but somehow end up marooned in a remote saucy archipelago, swimming for your life toward a godforsaken island of dough. Portland’s own doughnut empire is heading to Cypress, Texas no word if that shop is also going to unionize.Nothing belies the perfect simplicity of pizza like trying to make pizza at home. Voodoo Doughnut Opening Another Houston-Area Location ![]() Also coming to Concourse E: a cocktail bar and restaurant called Juliett, from Portland big-deal restaurant groups Chefstable and Lighting Bar Collective. Meanwhile, Lardo is going to build up an airport presence as well: Corner Store by Lardo will take over the former Kenny & Zuke’s space right after security on the B and C side, likely by January until then, Lardo offer grab-and-go sandwiches in Concourse E starting this month. Portland cafe chain Good Coffee and Southern food hotspot Screen Door will land in the soon-to-be-reveled Concourse B, selling cold brew and fried chicken, respectively, by the spring. The Oregonian has a fresh update on the big culinary changes coming to Portland International Airport. PDX’s New Slate of Restaurants Opening Within the Next Year at the main Powell’s on Burnside, and at Ex Novo’s two Oregon locations. But when we say limited edition, we mean it: Portlanders can only purchase the beer on October 16 from 10 a.m. Powell’s Books and Ex Novo Brewing have partnered to create City of Books IPA, a limited-edition beer and fundraiser for the Book Industry Charitable Fund, which financially supports bookstore workers and independent bookstores. Now, Forkish only runs the two businesses that share his name: Ken’s Artisan Bakery and Ken’s Artisan Pizza. Forkish closed his restaurant Trifecta Tavern and the adjoining bakery at the end of 2019. Ken Forkish has slowly downsized over the last two years. The Moda location will open October 20, and the Sellwood location will open in 2022. Forkish trained the new staff at the revived Checkerboard, and will keep the same recipes from the original pizzeria. Matt Jacobson, who owns Portland pizza chain Sizzle Pie, has purchased Checkerboard, and plans to open multiple new locations: one at the Moda Center, and another in Sellwood. Soon, however, it will be revived under new ownership. Ĭheckerboard Pizza, restaurateur Ken Forkish’s New York-style pizzeria within Pine Street Market, has been closed for the majority of the pandemic. Tips are always welcome you can drop them here. Intel, a quick-and-dirty roundup of Portland food, drink, and restaurant news.
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