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Ken's Artisan Pizza

Pizza
$ $
304 SE 28th Ave (at SE Pine St)
Portland, OR 97214
Get Directions
(503) 517-9951
kensartisan.com
Monday
5:00pm - 9:00pm
Tuesday
5:00pm - 10:00pm
Wednesday
5:00pm - 10:00pm
Thursday
5:00pm - 10:00pm
Friday
5:00pm - 10:00pm
Saturday
5:00pm - 10:00pm
Sunday
4:00pm - 9:00pm

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. There's been a cultish love for it in Portland 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 rollercoaster — once they get inside, that is (there tends to be a wait).

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.

— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

Lists & rankings

Menu

The Daily Meal Says

Interview with James Beard Award Finalist Ken Forkish, Revolutionizing Portland’s Bread Game
This baker’s second cookbook, The Elements of Pizza, was published in April

Tips

  • French-style bread baker Ken Forkish helped lead Portland into pizzas promised land in 2005 with experiments at Kens Artisan Bakery.
    Portland Monthly | 2011-03-09 13:18:15
  • Bacon pizza was good. Busy place but worth the wait.
    Joseph | 2015-01-19 23:22:45
  • Margherta with arugala makes the perfect pie!
    Stacy | 2011-08-24 20:58:24
  • The pizza is delievered to me still seething with the oven's heat, the cheese fused into the slightly piquant tomato sauce, and the singed basil wafting its scent into the air.
    GourmetLive | 2010-11-04 14:36:56
  • Awesome pizza. The cool, chatty, older bartender is actually Ken.
    Bill | 2010-10-24 11:57:26
  • Go to Kens Artisan Pizza for the Prosciutto Pizza and Vanilla bean panna cotta for dessert.
    Mike | 2010-01-26 15:51:52
  • Freakishly lucky to get in and a table on a Friday when the doors opened!
    Jennifer | 2009-12-15 21:19:57
  • Delicious fresh ingredients. Great atmosphere, and friendly staff. Prices are extremely reasonable.
    Sara | 2015-01-20 13:54:43
  • Elias Cairo, chef of Olympic Provisions, eats here on his nights off. He loves the Wood oven roasted vegetable plate.
    Chefs Feed | 2014-08-05 18:16:24
  • I tend to keep it simple with the classic Margherita, as I think his raw tomato sauce is the best Ive ever had. My husband swears by the Soppressata, which has ruined me for all other pepperoni pies.
    Design*Sponge | 2014-08-03 13:27:39
  • the olive pizza is my fav! ah & the caesar salad is amazing
    tiva | 2012-02-11 20:11:40
  • They have a simple child's cheese pizza that isn't on the printed menu.
    Kandace | 2012-01-08 20:04:51
  • awesome Japanese hand dryers. they will change how you feel about air dryers.
    cooper | 2011-10-03 22:07:50
  • You usually have to ask for it, but bread and olive oil are free.
    Courtney | 2011-03-21 00:17:01
  • Try the Pizza Margherita with Arugula
    Deven | 2010-11-21 12:59:02
  • This pie was excellent...fennel sausage with chili's...mmm!
    LadyJ | 2010-10-01 16:41:43
  • Early and do a whole pie
    Julian | 2010-05-23 16:40:14
  • Don't miss the veg plate if you're hungry enough for both pizza and something else. And save room for some of the best desserts in town. My favorite pizza? Prosciutto? Soprasatta? They're all great!
    Janet | 2009-12-06 17:34:09
  • Arrive early, shortly after they open to get a seat. Pizza is worth the wait if you have time otherwise (40+ min wait).
    Lisa S | 2009-11-27 18:17:07
  • The Housemade
    Sam | 2019-01-01 20:46:01

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