For nearly a decade, Portland's best pizza has been anachronistically named and a royal pain in the ass to buy. And for just as long, waiting for Brian Spangler's perfectly chewy, char-spotted, sweet-sauced pies has been a proud local tradition.

Even after Apizza Scholls expanded into the next-door space at its Tabor pie house, wait times still topped an hour unless you posted up outside the door before the 5 pm opening time—meaning you still waited an hour. Well, consider that era over.

Photo: Matt Wong
Photo: Matt Wong

First came the to-go orders. Then came reservations, even for a gluttonous singleton. And now, for the first time, you can get Apizza Scholls midday. And you can get personal pies. With, like, eggs on them. About 10 months ago, Scholls opened for lunch on the weekends.

You can get an 11-inch personal pizza, with small, brunchish concessions like white pies topped with chilies, pepper, spinach and fried eggs just on the easy side of sunny-side up ($14 with bacon, $13 without). I'm sort of obsessed with the PB&J ($14), so cheeseless it looks bloody, with pineapple, Canadian bacon and jalapeño on top—a Hawaiian gone spicy and ridiculously saucy.

WW Staff
WW Staff

Pro Tip: If you're with someone who agrees with you about food, the lunch pies actually end up being more expensive than sharing a 20-incher.

4741 SE Hawthorne Blvd., 233-1286, apizzascholls.com. New hours 11:30 am-2:30 pm Saturday-Sunday, 5-9:30 pm nightly. $-$$.