Ken's Artisan Pizza

Ken’s Artisan Pizza opened July 5, 2006, following from the success of Monday Night Pizza at Ken’s Artisan Bakery. The restaurant features a Le Panyol wood-fired oven, built by Master Mason Timothy Seaton, and seats 55 plus 10 at the bar. During summer months an additional 16 seats are on the sidewalk. The warm, airy space features gigantic Douglas Fir beams, big sliding glass windows, an open...

Dine at the bar, share a large farmhouse table with another party or, weather permitting, opt for a sidewalk table.

The pizzeria is closed on Mondays, but every Monday night, the same craft pizza is available fresh from the oven of Ken's Artisan bakery on NW 21st.

I've made two visit's to Ken's and both times had decent service and tasty pizza, however, it was $14 for one pizza of 6 thin slices with minimal toppings. It is tasty, but I feel like I only get 4 bites of toppings and the rest is crust. The sauce is spread extremely thin, as well as the proscuitto, which is how proscuitto should be, but add some more! The proscuitto pizza comes with prosciutto, cheese, and basil. I can't eat dairy, so asked to substitute another topping for the cheese. The server did agree but at first said that they didn't do substitutions, but I could get it without cheese. If I am paying for the cheese but am not getting it, it shouldn't be difficult to throw on something in its place. He did agree but it seemed I needed to convince him. This place would be great if they were more generous with toppings and included a salad for the $14.
Pros: tasty

Owner and co-founder Ken Forkish brings his perfectionist nature to bear on pizza in this cheerful Central Eastside restaurant. A ceiling-high pile of wood is stacked and ready to fire up a pizza oven so hot that the pies, with their thin, crispy crusts, cook in just minutes. The rustic décor features a wood-beamed ceiling and tables and bar recycled from an historic roller coaster. Pizza...

Old wine barrels and hungry crowds surround the pizza prep area and its glowing, 700-degree wood-fired oven. Ken, also of Ken's Artisan Bakery & Café, prides himself on the use of fresh, organic ingredients for the dough, sauces, and toppings. Fans rave about the margherita pizza with arugula. Another favorite is the handpressed sausage and onion. Although there are some fun appetizers and...

The aroma hits you as soon as you walk in the front door of this causal neighborhood restaurant just a few blocks south of East Burnside Street. Heavenly smells mingle with the tang of wood smoke from the oven in which the pizzas here are baked. Start your meal with the wood-oven-roasted vegetable plate, which comes with a trio of seasonal veggies that are wonderfully sauced. You could make a...

In Short
The center of the casual, rustic dining room is the pizza prep area; an eclectic collection of wine barrels and tables around a glowing, 700o wood fire oven. Hanging lamps...

Brought to you by the same fellow who reinvented bread in Portland, this Old World-style pizzeria uses a centrally located wood fire to toast these thin crust pies to perfection. With just a single size and only 7 combinations, the pizzas arrive within minutes, each suitable for one hungry person with leftovers, or two people on a date. The wait-staff is friendly and efficient, though its...