PAGE 12 • GO! MAGAZINE
THURSDAY, JANUARY 7, 2021 • THE BULLETIN
RESTAURANT REVIEWS, DINING DEALS & FOOD NEWS
Four new pizza
restaurants
nts to
try in Central
ntral
Oregon
STORY AND PHOTOS BY BARB GONZALEZ
For The Bulletin
A
s pizza is the perfect takeout t and
delivery food, four new pizza
places have opened in the last
st
year despite most restaurants’ challenges
with closures.
Grace and Hammer in Redmond opened
before 2020, but hadn’t been open 6 months
when they had to close down to dining in. As
fall 2020 approached, Deschutes Junction took
over Round Table pizza in Bend and Redmond.
nd.
And in the past month, The Fold in Sunriver
and delivery-only Bend Deep Dish opened for
na’s
business. A fifth new pizza place, Abe Capanna’s
Detroit Pan Pizza, opened in May, as covered in
the Crosscut Tap House food trucks article.
Everyone has an opinion about what makes s the
nces
best pizza, which is influenced by our preferences
ight
and where we have lived. Chicago residents might
prefer a deep dish pizza. New Yorkers may be e purists
d with few
that enjoy a thin crust pizza that can be folded
toppings — meat, cheese and lots of oil. Other r pizza lovers
may like those pies influenced by California pizza chefs Alice
go. LaDou later
Waters of Chez Panisse and Ed LaDou of Prego.
itchen. Toppings
designed the menu for the California Pizza Kitchen.
ude chicken, duck sau-
made popular by these California pizzas include
ed the trend to use bar-
sage, goat cheese and truffles. Also, they started
becue sauce instead of marinara
While everyone has their favorite, there’s no o need to declare which style
is best. All can co-exist, and we can all enjoy what we like. The new pizzerias in
Central Oregon represent each pizza style.
THE FOLD, SUNRIVER
The Fold was opened in December by Lisa Cassidy, Lauren and Chris Copelan,
owners of fine dining restaurants and Hook and Plow in Southern California. I spoke
with Chef Shawn Smith, who grew up in Connecticut, where his father was a New
Continued on next page
Grace and Hammer’s Pio special with rolled prosciutto
and white sauce is wood-fired.