Party Cut runs from Wednesday-Sunday through the end of October offering a taste of what’s to come at Cicoria
Cicoria, Submarine Hospitality’s pizzeria will open next door to Ava Gene’s this winter, but meanwhile, Chef Joshua McFadden and his team have been firing up the ovens and perfecting their recipes in anticipation. From Wednesday to Sunday night each week until the end of October, they’ll host a pizza pop-up called Party Cut in Fora, the new event space behind Ava Gene’s. Pre-paid reservations are $35 each, for salad, a choice of one of seven pizzas, and a dessert (tiramisu or a cannoli). A menu of bottled cocktails, beer, kombucha, sodas, and a playful list of Italian wines by the glass can be purchased in addition. The seating is communal, on Fora’s long wooden tables, making every night a fun, casual pizza party.
The style of pies at Party Cut (and soon to be Cicoria) have thin crusts, an inspired mash-up of the pizzas McFadden enjoyed while living in Rome, the cracker crust tavern pizzas he ate growing up in Wisconsin, and a style of topping them that draws on his time as a chef at Franny’s, Brooklyn’s beloved pizzeria. “Party cut” refers to the popular way of cutting a round pie into squares (and tiny triangles) in the Midwest.
Party Cut runs from Wednesday-Sunday through the end of October offering a taste of what’s to come at Cicoria
Cicoria, Submarine Hospitality’s pizzeria will open next door to Ava Gene’s this winter, but meanwhile, Chef Joshua McFadden and his team have been firing up the ovens and perfecting their recipes in anticipation. From Wednesday to Sunday night each week until the end of October, they’ll host a pizza pop-up called Party Cut in Fora, the new event space behind Ava Gene’s. Pre-paid reservations are $35 each, for salad, a choice of one of seven pizzas, and a dessert (tiramisu or a cannoli). A menu of bottled cocktails, beer, kombucha, sodas, and a playful list of Italian wines by the glass can be purchased in addition. The seating is communal, on Fora’s long wooden tables, making every night a fun, casual pizza party.
The style of pies at Party Cut (and soon to be Cicoria) have thin crusts, an inspired mash-up of the pizzas McFadden enjoyed while living in Rome, the cracker crust tavern pizzas he ate growing up in Wisconsin, and a style of topping them that draws on his time as a chef at Franny’s, Brooklyn’s beloved pizzeria. “Party cut” refers to the popular way of cutting a round pie into squares (and tiny triangles) in the Midwest.
Info
What: Party Cut, weekly pizza parties from the Ava Gene’s/Cicoria team
Where: Fora, 2413 SE 34th Avenue
When: 5-10pm Wed.-Sun. From September 18th through the end of October
Reservations: ForaPDX.com (via Resy)
Contact: Events@ForaPDX.com
Pomodoro pizza, party cut
What: Party Cut, weekly pizza parties from the Ava Gene’s/Cicoria team
Where: Fora, 2413 SE 34th Avenue
When: 5-10pm Wed.-Sun. From September 18th through the end of October
Reservations: ForaPDX.com (via Resy)
Contact: Events@ForaPDX.com
About Submarine Hospitality
Founded by Joshua McFadden and Luke Dirks, Submarine Hospitality connects diners to a community of local chefs, servers, farmers, ranchers, artists, and designers. The group’s motto—“Locally Sourced. Aggressively Seasonal”—speaks to its desire to promote both ethical food systems and optimal flavor. The group believes that true hospitality derives from a collection of details—from the handcrafted ceramics to the locally-grown celtuse, from the custom candles to the customary greeting at the door. Each of Submarine’s projects exists to cultivate the creativity and knowledge our staff requires to realize these experiences of hospitality for every guest that walks through our doors. Current projects include Ava Gene’s, Tusk, Fora, Cicoria, and collaborations with the Hoxton, Portland (Lovely Rita, Tope, 2NW5).Submarinehospitality.com | @submarine_hospitality