Ken Forkish and Chef Alan Maniscalco co-founded Ken’s Artisan Pizza in 2006 after the success of Monday Night Pizza at Ken’s Artisan Bakery. It’s been cultishly-loved ever since. There are gigantic Douglas Fir beams, sliding glass windows, and an open kitchen with a Le Panyol wood-fired oven, which guests can marvel at while digging in at tables made from salvaged wood from the late Jantzen Beach Big Dipper roller coaster, once they get inside that is (as with several other great spots on this list, there tends to be a line). The thin-crust pies, baked in about two minutes and inspired by the co-founders’ visits to Europe, are known for their tangy, orange-red sauce, featuring heat and savory notes, and a style that as the name of the restaurant states, is more artisanal than Neapolitan. Toppings include soppressata, Calabrian chiles, anchovy, arugula, and prosciutto, but panelists voted for Ken’s Margherita with tomato sauce, mozzarella, and basil as the country’s 30 best pizza.