13806 Fri Feb 11 18:00:30 -0800 2005 14 4 Pacific Northwest 0 30157 See link. They mentioned chowhound.com in the article, but still haven't given notice to Apizza Scholls's opening. Link: http://www.oregonlive.com/dining/oregonian/index.ssf?/base/entertainment/110804031997310.xml Fri Feb 11 18:00:30 -0800 2005 0 extramsg 1 30161 And Via Delizia HAS been discussed here, regardless what Grant Butler says... Fri Feb 11 18:53:32 -0800 2005 30157 0 Jill-O 1 30165 I got the idea when we were there that the papers had asked them about doing reviews but they wanted to hold off on the publicity while they worked out the flow in the kitchen. Still, what do you expect from the Oregonian? Remember the slogan from Bob Packwood's days: "If it matters to Oregon, it's in the Washington Post." Willamette Week mentioned both Apizza Scholls and LOW this week. Link: http://www.wweek.com/story.php?story=5993 Fri Feb 11 23:03:21 -0800 2005 30157 0 Nettie 1 30178 The Portland Tribune covered Apizza Scolls & LOW BBQ this week as well... Link: http://www.portlandtribune.com/archview.cgi?id=28298 Sat Feb 12 14:00:49 -0800 2005 30157 0 food junkie 1 30196 Thanks for the links. Sat Feb 12 20:41:07 -0800 2005 30157 0 extramsg 1 30208 maybe that's a good thing? we went last night (Saturday) about 6ish and we were seated immediately. We had a house salad which was good and very big! more than the three of us could eat (of course my daughter only wanted the olives from the salad - next time the 4 year old gets an olive plate!) My husband said today, "that's pizza I could get really pasionate about! If you're going to spend $20 best to spend it there than at Pizzacato." (he actually said his potty-talk version of the name.) The owner came by and checked up on us which was nice. The waitress gave crayons (a full selection of colors!) to our daughter. And the milk was in a totally manageable-for-a-child small glass. Becky Sun Feb 13 19:27:38 -0800 2005 30157 0 Becky 1 30228 We went there last night, and everything was just as good as fellow hounds had led me to believe. I would like to make just two small criticisms, though. What's with the beer on tap? If you only have four taps, it seems strange to have three Anchor Steam beers and one Bitburger. How about at least half of them being great local, or at least Pacific Northwest, beers, especially since we have such great stuff to choose from? And I was also surprised that they didn't have any dessert options. I was happy enough just to have more pizza instead of dessert, but since the quality of the food is top-notch, it would be nice to have the option of making it a fancier evening. Now, I don't want to be accused of being a killjoy, since it was still one of the most exciting dining experiences I've had in Portland in the last year. Still, I'd love to see them change these things in the long run. Mon Feb 14 23:11:14 -0800 2005 30157 0 Freddy 2 30313 We are working on cannoli recipes right now and hope to be offering them soon for dessert. Most people find it refreshing that we carry a lot of beers that most places do not. You can walk into just about any bar or restaurant in Portland and find the same selection of local and PNW beers, and I find that, from a customer perspective, boring. As far as my love for Anchor Brewing, Anchor was THE pioneer for the craft brewing boom in the United States and, in my opinion, still does it the best. I am proud to carry the Anchor beers on draft and I have received many compliments from customers for carrying it. Brian Spangler Apizza Scholls Thu Feb 17 15:30:44 -0800 2005 30228 0 Brian Spangler 3 30314 Let us know when you start serving cannolis. I'm planning on coming in for my birthday dinner next month and it would be nice to have a little dessert after your wonderful pizza. Kristi Thu Feb 17 15:38:33 -0800 2005 30313 0 Kristi 4 30315 Hopefully we will have them on the menu starting next week. We are whipping up a test batch as I write this response. Brian Spangler Apizza Scholls Thu Feb 17 16:11:23 -0800 2005 30314 0 Brian Spangler 5 30319 Cool, you're a heckuva lot closer than Di Prima Dolci. Pat Di Prima (currently ;o) makes the best cannoli in town (and some of the best I have ever had - amazing filling and they fill the shells to order)...but it's a long way to go for a cannoli and she closes early during the week so I can only get up there on the weekend. Thu Feb 17 17:09:00 -0800 2005 30315 0 Jill-O 6 30322 Speaking of cannoli shells, does anyone know a good source for them? Provvista pulled in some samples for me and I am not sure that I like them much. If I can find someone who makes cannoli shells locally, then I would rather go that route. I am sure that if I had a deep fryer, that I could make them myself, but fryers are a pain in the rear. Brian Spangler Apizza Scholls Thu Feb 17 17:30:55 -0800 2005 30319 0 Brian Spangler 7 30323 Why not try giving Pat Di Prima a call: (503) 283-5936 She might be able to supply you with shells. (She also makes zeppole on Saturdays!) She's at 1936 N. Killingsworth. Makes some nice pignoli cookies too. ;o) Thu Feb 17 17:55:40 -0800 2005 30322 0 Jill-O 8 30520 Di Prima does not sell wholesale, so we are using shells that Provvista brought in from Europe, just for our use. We tried the cannolis from Di Prima today for the first time. We liked the shells, however the filling was SO sweet that we could not taste the cheese. Tomorrow (Thursday, Feb 24th) we will introduce our cannolis for desert. Brian Spangler Apizza Scholls Thu Feb 24 15:29:33 -0800 2005 30323 0 Brian Spangler 9 30524 Errr... make that Friday, Febuary 25th that we start cannolis. Brian Spangler Apizza Scholls Thu Feb 24 15:54:57 -0800 2005 30520 0 Brian Spangler