add wine, beer, cider, soda, produce to your pizza and salad order
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Orders are first come first serve and will be closed when sold out
Pre-ordered, pre-paid, zero contact pickup only
All payments will be made prior to pick up
Pizzas will be served hot and ready to eat, pre-cut and orders will be pre-boxed
Tip is not necessary, but much appreciated. If you are so inclined you can find the option on the order form
Our first priority is to keep our staff and customers safe during this continued pandemic, our dining room will remain closed
Salads are boxed, undressed and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in upper part of oven, turn oven to 400. Place pizza imminently on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until cheese is melty.
2014 Conti di Val Seriana Soleggio, OR 59% Sangiovese 29% Cabernet Sauvignon 14% Merlot
Apolloni Italian blend, Soleggio, which means sunshine in Italian (we are happy to see sunshine in the forecast for this weekend!). It represents the sunshine-ripened grapes of this Super Tuscan style blend and reflect the tradition of Alfredo’s winemaking roots. Sangiovese provides the bright fruit, Cabernet Sauvignon the structure, while Merlot adds balance and spice. Tasting Notes: Aromas of cherry and figs with notes of black pepper, toast, and coffee with in a smooth and lasting finish.Winemaker Alfredo Apolloni developed his passion for viticulture and winemaking in his youth, while working summers at the family vineyard and villa in Italy. The villa was located outside of Fano, a historic coastal city on the Adriatic coast, south of Venice. The family had its own vineyards and winery, as is typical of many Italian properties.
Alfredo’s Italian roots have a strong influence on his winemaking style and attention to detail. The wines of Apolloni Vineyards represent the roots of Italian tradition, brought to the soil of Oregon.
Veggie Box: We are excited to be offering weekly Veggie Box put together from the bounty and Autumn harvest happening right now. Much similar to the model of CSA (Community Supported Agriculture) we hope to use a subscriptions model for weekly exchanges. We will be gathering products from farms that supply our restaurant, Simington Gardens, Blue Truck Produce, Groundworks Organics and Ayers Creek.
This week: butternut winter squash, potatoes, cilantro, little gem lettuce, celery root, poblano peppers and more.
Apples: 5 Pounds mix case of apples from Baird Orchard.
We are firing up the kettle and the oven for pre-orders:We have made bagels off and on for 15 years. We will be returning to an early version of ours, which are similar to Montreal Style Bagels, they will be boiled and then baked in our wood-fired oven in Multnomah Village.
Our bagels freeze amazing, slice them and get them in the freezer so you can have plenty in the larder. I personally would get a dozen to eat the first day and a dozen for the freezer.
Eat as many fresh bagels the first day as you can!
Slice and freeze what you are not going to eat the first day
When slicing leave a slight hinge on two halves to keep them married
Toast them from frozen all month long
Salt bagels do not freeze well, the salt absorbs too much moisture
If a fresh bagel gets hard before you get to it, try quickly running it underwater before toasting it
We will have family-sized packages of lox, cream cheese, pickles, and accouterment to preorder
We hope to find the right way to offer a few select fresh sandwiches
Get a subscription while you can!
2020 – 3 months – 1 dozen bagels per month – $50
PICK UP DATES
November 1st – 11am – 1pm
Plain, sesame, poppy, everything, salt, salt n pepper, and leek
Accouterments will go online the week prior. (lox, cream cheese, etc.)
2021 – bagel subscription – 1 dozen bagels every month