The second location opened on December 16, 2022. He launched the pop-up Bomba PDX in November 2020, selling donuts with cinnamon sugar or various fillings. The restaurant's hours were reduced during the COVID-19 pandemic, allowing Rivera to experiment with baking breads and bombolones. In September 2019, 15 employees at Scottie's decided to unionize with the Industrial Workers of the World Rivera recognized the union. In 2017, Rivera attempted a world record by creating the Centouno Formaggio, a 101-cheese pizza. Previously, he had worked at Bread and Ink Cafe, Ava Gene's, Baby Doll Pizza, and Handsome Pizza. Scott Rivera opened the restaurant on July 29, 2015, with his business partner and then-girlfriend Amy Coplen. In 2015, Portland Monthly 's Benjamin Tepler wrote, "You'll find poofy-rimmed, leopard-spotted Neapolitan pies cooked in a 900-degree Swedish electric deck oven but served New Yorkâstyle, in cheap 18-inch rounds or big, foldable slices." Ben Waterhouse of The Oregonian described Scottie's as a "tiny, Indiegogo-funded spot" serving pizza by the slice or pie. Scottie's uses sourdough and has made mozzarella and ricotta in-house. The business makes 16-inch square and 18-inch round pizzas varieties include margherita, pepperoni, and bianca (sauceless). Scottie's Pizza Parlor is a pizzeria with two locations the original restaurant is located on Division Street in southeast Portland's Hosford-Abernethy neighborhood, and a second operates on 21st Avenue in northwest Portland's Northwest District. Scottie's Pizza Parlor is a pizzeria with two locations in Portland, Oregon.
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