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. The business makes 16-inch square and 18-inch round pizzas;[2] varieties include margherita, pepperoni, and bianca (sauceless). Scottie's uses sourdough and has made mozzarella and ricotta in-house.[3]
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 York–style, in cheap 18-inch rounds or big, foldable slices."[4] Ben Waterhouse of The Oregonian described Scottie's as a "tiny, Indiegogo-funded spot" serving pizza by the slice or pie.[5]
History
Scott Rivera opened the restaurant on July 29, 2015, with his business partner and then-girlfriend Amy Coplen. Previously, he had worked at Bread and Ink Cafe, Ava Gene's, Baby Doll Pizza, and Handsome Pizza.[3] In 2017, Rivera attempted a world record by creating the Centouno Formaggio, a 101-cheese pizza.[6]
The second location opened on December 16, 2022.[2] In December 2023, the outpost hosted Bhuna Tuesdays weekly, offering pork vindaloo pizza with mint chutney drizzle and raita on the side.[9]
Reception
Benjamin Tepler of Portland Monthly said in 2015, "The best slice at Scottie's happens to be the simplest: pizza bianca, with melting heaps of creamy, fresh-made ricotta, fried basil leaves, and a dusting of crushed New Mexico chiles, all drizzled with olive oil."[4] In 2018, Anthony Falco named Portland the "greatest pizza city" in the U.S., based on Scottie's, Apizza Scholls, and Lovely's Fifty Fifty.[10]Eater Portland included Scottie's in several lists in 2021, including: Waz Wu's overview of Portland's "knockout " vegan pizzas,[11] Nick Townsend's guide of 15 restaurants "worth visiting" on Division,[12] Rachel Pinsky's "Where to Find Thick, Cheesy Square Pizzas in Portland",[13] Zoe Baillargeon's overview of the metropolitan area's "cheesiest" pizzas,[14] and Brooke Jackson-Glidden's summary of the city's "exceptional" pizzas.[15]