Pizza Pipeline's menu overflows with original specialty pizzas, which include the meat-strewn Taste of Sicily and the savory Pesto Roasted Garlic Supreme. Diners can chew through traditional or gluten-free crusts and eat pies decked out with premium sauces such as Cajun Fire or Tomato Garlic. Alternatively, guests can bite into hefty subs or sides of chicken bites.
“We had reserved a window spot and watched the birds and boats on the lake until dark,” wrote a reporter for the Statesman Journal after a visit to Caruso’s Italian Café & Wine Bar. The view of Staas Lake, visible from almost every seat in the house, was instrumental in landing the eatery a spot on the newspaper’s Best of list in 2011 and 2012. With his wife Angie in charge of hospitality, chef Jerry Phipps brings years of culinary experience to bear on northern Italian cuisine. In addition to pastas such as linguine and prawns, Phipps sautés halibut in a sherry-wine reduction and pairs milk-fed veal with mushrooms and light marsala sauce.
Fairy lights encircle the ceiling of the dining room, adding to the soft luminescence playing off of the burnished gold walls. Visitors chat with glasses of wine and small plates in the wine room’s sumptuous armchairs and loveseats alongside stuffed trophy beanbags. Beneath a wide pergola outside, silverware clatters merrily against the murmur of a stone fountain.
The founders of Garlic Jim's Famous Gourmet Pizza banded together with a common goal in mind: to craft handmade, gourmet pizzas and deliver them to your door as quickly as possible without sacrificing quality. Now, they uphold that promise at more than 20 locations throughout the western United States, consistently serving up custom or specialty pies slathered with handmade sauce pressed from vine-ripened tomatoes. Even the cheese is held to high standards, with 100% whole-milk mozzarella only produced by cows that got a perfect score on their SATs.
The Grill at Silver Creek Lanes treats bowlers and spectators to hearty American feasts. As diners watch bowlers haul spheres down alleys lit by blacklight and 135" projection screens, they can keep hunger at bay with slices of pizza and chicken strips. The menu also includes cheeseburgers and jumbo hot dogs, complemented by sides such as sample platters, cheese sticks, onion rings, and curly fries.
Since 1997, 3rd Street Pizza Company has fused food and film into a ready-made night out. On one side of the business, hand-tossed dough is fired atop hot stones, which yields crisp New York–style pizzas topped with a signature blend of mozzarella, provolone, and monterey jack cheeses. Sauce options also reach beyond the standard red to include thai peanut, pesto, and garlic parmesan. The pies anchor a menu that features calzones, sandwiches, and microbrews, all of which can be taken into showings at Moonlight Theater. Recent releases stretch out across a full-size movie screen that teams up with a 12-speaker surround-sound system as high-tech as the ones judges use to make their verdicts extra scary. The restaurant also supports arts beyond film and pizza—a dining-room wall functions as a rotating gallery space, and live musicians occasionally play during dinner.
At Cozmic, the culinary team kneads organic flour made from local Willamette Valley wheat into crusts that are brushed with buttery extra-virgin olive oil. Then, they pile on toppings and set the pies to bake on 700-degree stones. The list of toppings?many of which are also organic, such as the apples?breaks traditional pizza boundaries by including unique options such as kale, and vegetarian meats, which offer an alternative to the eatery?s local sausage, smoked pork, and pepperoni.
These Jersey-Eugene-style fusion pies are the brainchild of Kirk Giudici, also the founder of Rising Moon Organics. When Kirk decided to embark on a second organic foods endeavor by opening a pizzeria, he found himself drawn to a vintage 1945 building that was an Edsel car dealership back when man didn?t travel only by hovercraft. While renovating the 4,000-square-foot auto display room, the same environmental principles that led Kirk to organics undergirded his decorating approach of using only recycled and repurposed materials. As a result, diners sip their homemade fountain sodas and Oregonian microbrews while perched at a bar made from a shuffleboard and lit with dryer-drum light fixtures from Kirk?s Laundromat.
The restaurant space, massive enough to have once housed a fleet of automobiles, enabled Kirk to create a stage dubbed The Edsel, which has attracted national acts such as Michelle Shocked, The Be Good Tanyas, and eight-time Grammy Award winner Marcia Ball. In addition to musical acts, the pizzeria?s calendar is full of events such as Science Pub, when tipplers learn about topics such as why it?s impossible to teleport your clothes along with your body.