"The dining room-with servers refilling water glasses and bread baskets, the chance to bump into friends-was a crucial part of the experience. Then, COVID-19 went and ruined the party, to put it mildly. Suddenly, dining rooms closed, and the word "pivot" was thrown around so much it lost meaning. Restaurants rushed to get their food out any way they could, with places that previously never offered a takeout option suddenly being forced to offer only that."
"Eminently portable, crowd-pleasing, and (relatively) affordable, pizza has been the American go-to for delivery and takeout for decades. Portland has more than its share of stellar options, but many of our favorite pies are best enjoyed straight out of a wood-fired oven (see: Grana, Ken's Artisan Pizza, Gracie's Apizza, and Lovely's Fifty-Fifty). Those looking for a pizza they can take home to a board game or movie night will be better served by sturdier pies, however."
Before the pandemic, sit-down dining rooms with servers and social interactions were central to many Portland restaurants. COVID-19 forced dining rooms to close and pushed establishments to adopt takeout-only operations. Takeout offerings remained more prevalent after dining rooms reopened, driven by customers' time constraints and preference for eating at home. Many restaurants added online takeout forms for convenience. Pizza remains a durable takeout option, but wood-fired pies are best eaten immediately while electric-oven, Sicilian, Detroit, and New York-style pies travel better. Specific examples include Scottie's, Ranch, Pop Pizza, Grana, Ken's Artisan Pizza, Gracie's Apizza, and Lovely's Fifty-Fifty.
Read at Portland Monthly
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