Scottie's Pizza Parlor

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Scottie's Pizza Parlor's slice is as good as it gets. Its foundation is a crunchy sourdough crust stuffed with aged mozzarella, slathered with just the right amount of red sauce, and topped with generous amounts of melty cheese. (The meat option is dotted with thin-cut medallions of salty, mouthwatering pepperoni.) Owner and pizza traditionalist Scott Rivera says he and his staff make their own fresh mozzarella and ricotta, as well as their own sourdough crust from a starter affectionately named “Audrey II,” after the Little Shop of Horrors creature. The result is seriously impeccable, lovingly crafted by people who simply love pizza. But Rivera's pies don't just taste good—his “pizza with integrity” always weighs in at $2 for a plain slice, and he pays each employee no less than $15 an hour. The space itself is exactly what a pizza parlor should be: a bright, casual place to relax while perusing a library of Teenage Mutant Ninja Turtles comics or blowing off steam playing Pac-Man. If you’re not already sold, there’s a remote-controlled disco ball that Rivera jokes sets an ambient mood for “Scottie’s after dark.” If pizza is the question, Scottie’s is the answer.

Scottie's Pizza Parlor, 2128 SE Division, Scottie's Pizza Week slice available April 18-24, 11:30 am-9 pm. Limit two per customer, dine-in or take-out, whole pies not available. For more about Pizza Week, see

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