Reviews for Chuckie Pies in Lake Oswego, OR
Last night was our first (and definitely NOT last) visit to Chuckie Pies. The atmosphere was great (we were surprised to see... they had a DJ), service was excellent (I think all of the servers were helping us, they really seemed to work as a team) and thefood and cocktails were DEEEE-LISH!! The Hibiscus Cosmo was killer, beers on tap were great and the pizzas (Stromboli andBolognese) were so good and crispy. Can’t wait to go back! Read more
The drinks and pizza are excellent. Probably some of the best pizza I’ve had in Oregon. I didn’t even get a picture we ate... it that fast. Read more
This place was so amazing. The atmosphere was great and our waiter was incredibly kind and knowledgeable in the menu. The food... was delicious and unique. I definitely recommend the classic Caesar salad and the spicy sausage pie. Will definitely be comingback. Read more
Great atmosphere and fantastic pizza! The artichoke appetizer was awesome!! Oh, and the interior design was top notch! We will... go back! Read more
We had a excellent dinner in this chic yet cozy wood-fired pizza restaurant in beautiful downtown LO. Our service was superb,... and they even cooked each of our delicate thin crust pizzas to order. Fabulous salads, atmosphere and warm, welcoming staff! Read more
Might be the most perfect pizza I’ve ever had. I usually judge a pizza joint by their Margherita pizza, and this one is... sublime. Also had a peach & prosciutto pie the other day too. The combination of sauce and crust are too good pass up Read more
This place is so well decorated, even the bathrooms are cute! The pizza was delicious and the staff was friendly. Location is... right by a salt and straw so it is a fantastic location! Read more
Welcoming, casual-but-chic, foodie-grade pizzeria, somehow in the heart of downtown Lake Oswego.* There's so much to like here,... from the dishes to the drinks to the service (delivered at competitive prices!). But since it's a pizzeria, I can tell you allyou need to know by reviewing the sine qua non of pizza: the crust. Their dough is delightfully well-suited to their ovens. Itdevelops a satisfying toothiness at the base, such that you can pick up a fresh slice with confidence: zero sogginess. The baseis not especially blistered or charred. [Many fine pizzas are, but these fine pizzas aren't.] The crust is mostly neutral on thetongue, neither yeasty nor sweet. A very slight tang of fermentation [so slight I might be imagining it; I wouldn't describe itas sourdough, and they don't, either]. It's salted just enough to let toppings assert their own saltiness. The crumb is tight,with a stiff skin and a taut interior. At lesser pizzerias, there's a confused, gluey millimeter or two between crust andtopping where the dough didn't quite bake. Put that horror out of your mind. Their pies don't skid around on a layer of coarsecornmeal. That works for some styles, but it's not missed here. Don't ignore their calzone. On this menu, it's a single optionbut far from an afterthought. If you have never enjoyed a calzone before, ask yourself: was it made by a kitchen whose pizzacrusts are nearly as enticing as the toppings? As those pizzas began to cool, did you fear to lose out on the freshness of thecrust almost as much as you feared to lose out on the "center" of the pie? Elsewhere, too many calzones are fluffy bread loaf,wrapped around grade-school cafeteria contents, then sprinkled with Kraft parmesan and garlic salt. This ain't that. This rivalsanything on their menu. Disclaimer: I'm not a carb or bread fanatic... except when it comes to pizza. Credit where credit isdue: Chuckie Pies does crust -- one of the things that most distinguishes the best pizza f Read more