Saturday, February 21, 2009


Last Sunday I took a second trip to Tastebud. Our meal comprised a salad of radicchio, pear, and pancetta; a roasted plate of dungeness crab in a honey-paprika butter with focaccia; and three pizzas: one with shiitake mushrooms, caramelized onions, chili flakes, and goat cheese; one plain with sauce and cheese (still no basil on the menu! sad face.); and one ricotta, pickled peppers, and spinach. The crust was a marked improvement over our previous visit in terms of texture—beautifully crisp, with a nice puffy edge that had a crackly exterior. Pretty much perfect in the mouthfeel category, but bland. My guess is that the dough wasn't proofed for very long. My apologies for the lack of photography.

Ranking: 3rd best pizza establishment in PDX (not including my own pizzas).

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