This is America's next great pizza city:
. Chief among the changes: mozzarella that's hand-stretched in-house daily, a core menu that changes seasonally , and dough that's still in the midst of a fermentation makeover.All of this makes sense when you consider the increased level of competition Ken's Artisan Pizza and Apizza Scholls are facing today. Or as Forkish puts it, "Portland’s pizza scene is much more established now than it was in 2005.made a good New York pie, and still does.
"Lovely's definitely reflects my own love of farm produce first and foremost," explains Sarah. "There's a lot of really crap pizza in America because people are attracted to the low food cost and have low standards for ingredients.
That's certainly true, but what if you don't want an off-the-rails flavor train blanketed with blonde morel mushrooms, garlicky ramps, salty Fiore Sardo cheese, and "heaps of dressed mustard flowers"? That's where slice-centric spots likestep in. While it's run by a classically trained chef , there's a reason why it's named after his grandfather's old Tribeca lounge.
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