festivore CHOICEKen's Artisan Pizza
Courtesy of kensartisan.com
...true devotion to the art of baking
Neighborhood: Southeast Portland
Cuisine: Italian
(pizza)
Cost: $$$
Chef: Ken Forkish
304 S.E. 28th
Portland, Oregon, United States
(Map)
www.kensartisan.com/
+1 (503) 517-9951
Category Awards
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Festivore Choice| Restaurant Features | ||
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| Food | artisanal food, organic / real food, pizza, seasonal menu, smaller portions / sharing | |
| Place | comfortably worn, fireplace, fire elements, gravity, natural materials, nice design, open air dining, open kitchen, outdoor tables | |
| Service | superior service, take-out, wi-fi / internet | |
| Scene | communal seating, good for dining alone, great bar, singles friendly | very busy (possible wait) |
| Values | local sourcing, natural ingredients | |
From the Restaurant Site...
See also Ken’s Artisan Bakery, (503) 248-2202, 326 NW 21st Avenue, Portland (Mon: 7am – 6pm, Tues-Sat: 7am – 7pm, Sun: 8am – 5pm).
from the Ken’s web site: “So many times when I was in France or Italy I would look in the windows of boulangeries or patisseries, and I would just stare at these wonderful things, I didn’t know what they were really, but the ones I liked looked rustic, flavorful, like they had love and integrity and tradition as their main ingredients. And I would wish I spoke enough of the language to ask more about them, to learn just what they were, how they were made, or to talk with the boulanger and be shown the basement ovens and bakeshop. Or I would go inside and buy something, and wish I could just linger. Just linger.
“So, I hoped to create the same stimulation here for others that I felt so many times looking in shop windows in Paris, in Rome, in Lyon, or in many small villages, and wished to recreate something similar, a common recollection in the minds of my customers and passers by as they looked longingly, heads on a string turning backwards as their legs marched on.
“Our products are made as much as possible from local and seasonal ingredients. Everything we bake is fabricated in-house. There are no shortcuts for best quality. No process is rushed, and most of our breads and our croissants take two or three days to make, benefiting from a long, slow, controlled fermentation.
“The philosophy behind our bakery is that every ingredient, every method, and every piece of equipment is chosen to produce the finest quality. Many things are done by hand that could easily be automated, or are lengthened when they could be done faster – it is less efficient this way, and more expensive to produce – because we want better results. We believe you can taste the difference attention to quality and respect for the work produces, and that it’s worth a few cents more.”