Bellagios Pizza, locally owned and operated since 1996, brews ripe batches of tomato sauce and tosses fresh disks of dough daily at their Wilsonville location, while crews at each restaurant sprinkle pies with delicious toppings to create a menu loaded with pizzas, grinders, and calzones. Heaps of spinach, artichokes, and juicy tomatoes guide wandering bellies out of the desert with the Oasis pizza ($10–$19.99), while the Butcher Block throws a crust-top party of salami, pepperoni, canadian bacon, and italian sausage ($10–$19.99), coming together in hearty harmony like a chorus of lumberjacks. Diners interested in a wider variety of toppings or in teaching children about medieval class structure can opt for a pie cleanly divided down the middle, such as a half-cheese, half-pepperoni pizza ($8–$17.99). Slathered with pizza sauce and adorned with meaty toppings, the Bellagio grinder ($5.99) competes with a host of calzones ($10.99) for the silver medal to the pizza menu's gold.
Pizza Schmizza Salmon Creek offers its signature pizzas by the slice or as whole pies. Mexican-style roasted chicken and pasta tops the Yucateco Garlic Noodle pizza, and the Foo Foo's marinated artichokes, sun-dried tomatoes, and feta are ideal for bopping dining companions on the head. The menu also includes steak-strip alfredo, the "Caesar Schmaesar" salad, and other hearty entrees, as well as drinks from a fully stocked beer cooler and 12 microbrews on tap, such as Ninkasi Brewery varieties. Kids' drinks include 84 old-school favorites such as Pop Shoppe sodas, Bubble Up, and Virgil's root beer. In between bites, diners can turn their attention to televisions broadcasting the NFL Sunday lineup and other popular programs, such as the emergency broadcast test.
The pie slingers at Pizanos Pizza toss, roll, and bake fresh dough into crispy disks, creating the perfect thin-crust canvas for traditional and adventurous pizza permutations. They mingle 100% mozzarella, made with whole milk directly from the mythical shores of Wisconsin, with their own tomato sauce recipe to create classic, specialty, and supreme pies. Customers can stroll in for a quick slice or have their chosen comestible delivered. The eatery also offers a slew of less Euclidean options, including salads, pasta, and sandwiches, and plays host to fundraisers and community events.
Hopworks takes its role as a patron of the earth very seriously. At the heart of its operation, this eco-brewpub maintains an unbending commitment to sustainable practices, utilizing everything from rain barrels to composting. Even the building it resides in—an industrial ski lodge crafted from reclaimed materials—stands as a testament to that commitment. It's also easily accessible via public transportation and bicycle, enabling customers to play a part in the brewpub's mission, too.
Hopworks produces a staggering 10,000 barrels of beer annually. The brewery's handcrafted organic beers—made from organic malts and locally sourced hops—keep the facility's 10 taps loaded throughout the year. The selection includes seasonal specialties and year-round creations, such as the popular Survival 7-Grain Stout, a dark concoction made with barley, wheat, oats, quinoa, amaranth, spelt, and Kamut.
With so much of its focus on beer, it might be easy to assume Hopworks isn't a place to bring children. But that couldn't be further from the truth. The brewpub encourages families to visit by keeping a play area stocked with toys and books to entertain the kids. Every month, Hopworks also hosts fun family events featuring craft activities, story time, and healthy snacks. Just like its use of sustainable practices, these events are all part of Hopworks's mission to engineer a safe future for younger generations.
Owner Giorgio Kawas’s love of cooking blossomed in his mother’s kitchen in Ferrara, Italy, and was honed during extensive trainings in Italy, France, and New York. Just like one’s eye color, Giorgio’s menu changes daily, so the roster of organic and seasonal ingredients used are as fresh as possible. Inside the restaurant’s kitchen, Giorgio’s executive chef, Peter Schuh, works hard to craft handmade pastas including gnocchi and pappardelle that set the stage for northern-Italian dishes. Sampling the libations presented by an extensive wine list helps to cleanse palates more effectively than saying the cleanest words in the English language.