The first thing you see when you walk into Ken’s Artisan Pizza on Burnside is a large, neat stack of firewood that fits in so well with the restaurant decor that it actually took me a while to realize that it was the same wood that was being used to keep the oven fired. The combination of warm, well-placed hanging lights and the fiery pizza oven makes the spacious Ken’s a cozy, elegant pizza place.
Just like the ‘za I miss so much from home, the pizza at Ken’s is crispy-crusted and charred just enough to give you a taste of the oven it was fired in. I tried a total of four of their pizzas: fennel sausage with onion, spicy sopresatta, winter squash with a hard goat cheese, and, of course, the standard margherita.
If you’re looking to grab a cheap slice of ‘za, then KAP isn’t the place you want. Rather than slices Ken’s does individual 12” pies cut into quarters, which, at 12.99 each and made with such high quality ingredients, I’d say are priced extremely fairly. According to the menu each pizza serves 1-2 people, which in my experience translates to: serves 2 unless you’re really pretty hungry and aren’t drinking a couple pints of the microbrews (Amnesia red, Terminal Gravity IPA) they have on tap.
This is our first review of artisanal pizza. We plan on making our way over to Apizza Scholl’s and Nostrana soon to give us a better sense of this slice of the pizza industry here in Portland, but I will say that though the crust is charred, it’s not slightly scorched all throughout the underside, which some may deem inauthentic. It’s a crispy crust but not crackery. Our waitress got the job done efficiently but was a little cold at first. I look forward to going back after visits to the two places mentioned above (plus anywhere else you, our gracious readers, recommend).
|Ken’s Artisan Pizza|
|304 SE 28th (map)|