A Look at Pizzerias Across the U.S.
Red Sauce Pizza | Portland, Oregon
“I think what makes us stand out is our connection with our neighborhood and community,” says owner Shardell Dues. “We aren’t in competition with anyone but ourselves. We do one fundraising night a month and donate 20 percent to a nonprofit in need and that builds a strong connection with our community. We don’t buy produce from big companies. We buy from three to four local woman-ran farms. We use local flour and make everything in house when it makes sense.” Red Sauce offers its labor of love Sicilian-style pan pies two days a week with sliced whole-milk mozzarella, grana, Pecorino and extra red sauce. Fresh sourdough loafs (with a two-day process) are also available once a week. The regular pizza menu features eleven pies that come with aged mozzarella, grana, Pecorino and house red sauce. The Aubrey Graham is topped with house Canadian bacon, red onion, pineapple and a pineapple hot sauce. Calzones are a favorite. “We made our own ricotta and house made hot honey that makes them extra special and a steal at $14 and they feed two people,” Dues says. Red Sauce also offers a vegan option on all pies and calzones featuring a house vegan moxx.
Pizzeria Beddia | Philadelphia, Pennsylvania
You may remember Joe Beddia’s first incarnation of the take-out only pizzeria that Bon Appétit dubbed the best pizzeria in America. The tiny spot sold 40 pies a night, four days a week. Beddia is back as a sit-down restaurant with an expansive menu, featuring small plates like roasted vegetable casaer, chorizo and judion beans. The pizza menu has four pies. The legendary tomato, whole-milk mozz and old gold pizza offers add-ons like cremini mushrooms, Sicilian anchovies and pickled chilis. There’s also a pie with swiss chard, fresh cream and garlic, as well as one with tomato, anchovy, garlic, oregano and old gold. Beddia also serves wine, cocktails and beer. Soft-serve and Amari are on the dessert menu.
Coburg Pizza Company | Coburg, Oregon
This Eugene-area pizzeria is known for its creative pies made by “pizza artists.” With a second unit in Springfield, the pizzeria is currently expanding its original location in Coburg. Its menu has a whopping 57 pizzas, from the eclectic to downright wacky. The Xalapa Jalapeño Pepper is an appetizer pizza with jalapeños on a cream cheese base, cheddar, mozzarella and topped with sweet chili sauce. Terry and Cherylee’s craziest creations are known as “Pazzesco Pizza” and are comprised of pizzas like “Nacho Usual Pizza” (topped with chipotle sauce, refried black beans, salsa, fiesta beef, Monterey jack, cheddar, chips, tomatoes, black olives, green onions, jalapeños and sour cream.”