“At Lovely’s, Minnick has emerged as the Alice Waters of pizza, with a near-spiritual connection to Oregon’s most adventurous farmers. She builds toppings from whatever they drop off— stinging nettles, quinoa greens, maybe bok choy raab, backed by unusual regional cheeses. Lovely’s makes its superb sourdough crust with locally milled grains that change with the season. The results may not be pizza as you know it. But I’m embarrassed for most other pies when I dig into one of these chewy, sour, flavor-rich wheels, and I may not be alone.”
Quote by Ruth Reichl
Work
The Best American Food Writing 2018: An Anthology of Wondrous Essays on How Food Redesigns Our World
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