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Pizza is ready for some chilly weather

December 8, 2021

Now taking PIZZA orders for: 

     Wednesday – 12/8
     Thursday – 12/9
     Friday – 12/10
     Saturday – 12/11

Pickup slots are available between 4pm – 7pm

We are still working on the details and logistics to offer Boil and Bake bagels. We already know it is a real treat to eat bagels hot out of the oven. But we think you should share the experience of fresh hot bagels without leaving the house. Now we can all just cross our fingers for snow and a warm fire to sit around, so we have another reason we can’t leave the house. We will have kits available the week of Christmas and the week of New Years. Frozen bagels, cream cheeses, seafoods, pickles and hot sauce will be among the options. 

  • We are raised over $400 for Native American and Indigenous Peoples’ groups last week. Both from customers donations and a percent of sales. We are thankful that you could help. We will be setting up a reoccurring monthly donation to all groups to help continue their efforts
  • For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
  • Holiday closures – Christmas Eve, Christmas Day and New Years Day
  • One-stop shop…
  • Add salad, bread, produce, beer, wine, to your order!
  • Pizza menu is at the bottom of this email and online
  • We cannot accommodate build your own pizzas at this time
  • Whole pizzas only, no half-n-half’s
  • Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
  • Orders are first come first serve and will be closed when sold out
  • All payments will be made prior to pick up
  • If you want to tip, you can find the option on the order form
  • Pre-ordered, pre-paid, limited call in and walk up orders are available
  • Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
  • Canceled orders will result in a refund of the total minus 5% to cover credit card processing fees
  • Salads are boxed, undressed, and should be tossed thoroughly before serving.
  • To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
  • To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on
  • Remember that your pizza boxes are compostable!

Click here to place an order via website

Take Boil and Bake Bagels! :
To welcome Winters arrival…

Details coming soon…

BREAD – Friday and Saturday only

  • cast iron focaccia – pear and blue cheese
  • hearty whole grain loaf
  • rye ciabatta
  • seaweed and sesame ciabatta
  • cast iron cheesy bread

Bagel Chips – thinly sliced, toasted, olive oil and sea salt

WINE FOCUS:

2019 Fuso Vino Rosso, IT – $15
The FUSO project started 10 years ago with this FUSO Barbera. It’s 100% Barbera that finished in cavernous cement tanks. The Colli Tortonesi’s (a DOC of Piedmonte) clay and limestone soil give this Barbera more depth than one usually sees in a daily drinker, and has a nice touch of funk with lifted fruit and volatile acidity.

Like all reds in the FUSO project – good served with a slight chill.

Click here to place an order via website
Thank you for your continued support.

Much love,
Mark and Tastebud Crew

12/7 – Wednesday, Thursday, Friday and Saturday

AUTUMN PIZZAS

Herbivore – kale, delicata squash, roasted onion, pickled peppers, mozzarella, pecorino – 27

Carnivore – pork sausage, calabrian chilies, olives, tomato sauce, mozzarella, provolone – 28

Piscivore– bay shrimp, trout and clam chowder, potato, parsley, red onion, dill, parm – 27

Ragu – pork tomato sauce, sausage, roasted cremini mushrooms, mozzarella, parmesan – 29

Pesto – pesto, delicata squash, mozzarella, goat cheese – 24

Green Pie – kale pesto, kale, potato, mozzarella, sorrel ricotta, pumpkin seeds – 25

Classic – tomato sauce, mozzarella – 17

Vegan – kale pesto, potato, delicata squash, cabbage, olives, cashew parm (on side) – 26

Pepp – pepperoni, tomato sauce, mozzarella – 21

Sausage – pork sausage, tomato sauce, mozzarella – 21

Seeded Flat Bread – black and white sesame, poppy, fennel, sea salt – 9

add to your pizza –
 – Arugula – 3
 – Roasted cremini mushrooms- 4
 – Pork sausage – 5
 – Anchovies – 3

SALADS and SOUPS

Kale Caesar – kale, bagelcrumbs, parmesan, garlic anchovy aioli* – 14

Autumn Greens – fall salad mix and veggies, hazelnuts, goat cheese, roasted apple vinaigrette – 14

Radicchio Panzanella – radicchio, braised beets, kalamata olives, herby croutons and balsamic vinaigrette – 14

Lamb, barley, garbanzo soup  – Sundan Farm ground lamb, Ayers Creek garbanzo and barley and fall veggies – 1qt – Heat and serve – 15

Kabocha squash and celeriac –  pureed kabocha winter squash, gold potatoes, with roasted celeriac and fall veggies  – 1qt – Heat and server – 12 (vegan)

BREADS – Friday and Saturday only

Ciabatta – sifted whole wheat, high gluten white, rye, salt, yeast – 5

Seaweed and Sesame Ciabatta – sifted whole wheat, high gluten white, rye, Oregon dulce, sesame seeds, salt, yeast – 6

Whole grains – whole durum wheat, whole rye, whole buckwheat, sea salt, yeast – 5

Cast iron focaccia – pear and blue cheese, Edison whole wheat, olive oil, sea salt, yeast – 7 

Cast iron cheesy loaf – pizza dough, garlic, mozzarella, provolone, parmesan, herbs, olive oil and sea salt – 9

Bagel Chips – thinly sliced, toasted, olive oil and sea salt – 7

WINE and DRINKS!  
see website!

Click here to place an order via website

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7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573

Filed Under: Restaurant News, To-go Tagged With: Tastebud Pizza

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