Wood fire. Hand-stretched dough. No shortcuts.
Our hearth runs at 900° from open to close. The dough rests for 48 hours before it ever sees flame.
What's on the menu
All pies are 14-inch, hand-stretched, baked in 90 seconds.
Margherita di Bufala
San Marzano, fresh mozzarella di bufala, basil from our patio garden, finishing salt. $18.
Hawk's Bend Sausage
Fennel sausage from Carlton Farms, caramelized onion, calabrian chili, ricotta. $21.
Smoked Mushroom & Truffle
Roasted oyster + cremini, smoked mozz, truffle oil, parsley. Vegetarian. $22.
Rogue Pepperoni
Cup-and-char pepperoni, hot honey, pickled fresno chiles, mozzarella. $20.
Garden Focaccia
Two-day fermented focaccia, olive oil, rosemary, flaky salt. Comes with whipped ricotta. $9.
Beer-cheese pretzel
Twisted soft pretzel, Driftwood Amber beer cheese, whole-grain mustard. $11.
Wood-fired Brussels
Charred Brussels, brown butter, lemon, parmigiano. $10.
GF crust available
Cauliflower-rice base from Bob's Red Mill (Milwaukie). Add $3 to any pizza.
Sunday brunch on the deck
Every Sunday from 11 to 2 we run a separate brunch menu out of the wood-fired oven. Breakfast pizza with farm eggs and lardo, focaccia french toast, and a single rotating skillet that we don't list anywhere — just ask.
The kettle pours stay flowing through brunch. We're partial to the Bend Light with eggs, but you do you.
- ✓Sundays only, 11 AM – 2 PM
- ✓Walk-in only, no reservations for brunch
- ✓Mimosas with house-made strawberry shrub
- ✓Kid-friendly menu under the bar
On the line
Hungry? Walk in.
Kitchen serves until close. We don't take reservations for tables under 6 — pizza moves fast.