Apizza Scholls

4741 SE Hawthorne Blvd
get there via trimet
Tuesday - Saturday, 5 pm-9:30 pm

Okay, full disclosure: I know the owners socially. I met them after eating at their place several times and being wowed. That said, oh... my... g-d! This place, for me, is like dying and going to heaven! There's Anchor beers on tap, and wines by the bottle or glass—not cheap, but nothing outta line expensive. Bring a couple friends so you can order lots. Begin with a meat or veggie or combo plate. I haven't tried the veggie plate, but man, it looks good. And the meat plate is good. Salami (from Salumi, I believe) to die for. Next, the caesar salad. Garlicky, beautiful, and adorned with anchovy if you wish it. This is one of the three best caesars in town. And the plate is huge, an abundance of riches.

Hope you didn't fill up on appetizers cuz it's time for the 'za. Now, there are lots of arguments about what style pizza this is—is it Italian, is it Connecticut, or New York? I don't know from pizza, I just know that it doesn't get much better than this. Certainly not in Portland, at least. Thin crust that is perfection, crispy and wonderful, baked hot-hot-hot, topped with sparing amounts of exquisite ingredients.

Everytime we go, we order one pie (for two of us—it's good sized) and wish we had ordered a second. Because it tastes so good!

Drawbacks: parking can be a problem. And this place is popular—forget about going during restaurant prime time unless you don't mind waiting in line. The service is sassy and casual (which I appreciate). It's a small place, and it's easy to spend a lot of money because, gosh, you gotta get the caesar, and the meat plate is so good...

filled under restaurants in SE Portland
February 24, 2006 | Permalink | Comments (3)


ExtraMSG said:

I think they actually get their meats from Provista.

Susan said:

I ate there recently in the new annex. They've ruined the place. No character like the first room, pinball machines and their accompanying noice; waiting room full of people hovering over the tables and very loud. Why couldn't they figure out how to make the adjoining room feel like the first. Since the kitchen wasn't expanded, apparently, the pizza took longer than before and frankly, wasn't as good. Very disappointing seeing my favorite pizza place in Portland lose itself. Many of the people were there for the first time and probalby won't be back. Those of us who've been going since they opened may not return either.

Brian Spangler said:


I am sorry that you feel that I have ruined my restaurant. The new space is not done yet, so please know that we will be working on the acoustics of the space. It sounds like you were there on a Saturday night in the first seating, from your description of the wait on the food. People are over-ordering on Friday and Saturday nights, but once we get past the first seating, we can get pizzas out very quickly on subsiquent turns. We have only added 14 additional seats to the restaurant (five tables removed from the original space), but we have reduced the wait for a table by half and we feel that the wait for the food is very fast, except for firt turns on Friday and Saturday nights, at the moment. As far as quality, we have changed nothing and your perception may be based upon your displeasure with the new space.We always strive for excellence but sometimes we miss the mark a bit and maybe your pizzas were not up to snuff that night. Give us another shot and I am sure you will find that we have not changed... In my opinion the flow of the restaurant is smother and the kitchen and floor staff love having more room for the diners. We are doing our best and we really did want to create two different spaces that had different feels. Many don't want the family feel (think original space for this now) and many wanted a more casual family space with larger tables, which we made the new space the model for that. You can state a preference for sitting in the new space and if you come on a night other than Friday and Saturday, I don't think you will wait more than 15-20 minutes if you come at peak dinner time. Unfortunately, we are having to spend a ton of money on the new HVAC system for the new space, rather than ambiance, but all good things will come in time. I tell all my regulars to come on a Tues, Weds, or Thurs, as right now we are also inundated with people who are seeing us on the Anthony Bourdain show and those are coming on Friday and Saturday nights.I hope you give us another chance and I am sorry that you had a bad experience.

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