Scottie's Pizza Parlor's Pie Fidelity

A new Division Street pizza parlor spreads the gospel of the “corner slice.”

By Benjamin Tepler November 23, 2015 Published in the December 2015 issue of Portland Monthly

1215 scotties ubblon

According to Scottie Rivera, a Brooklyn native, there should be a great slice shop on every corner of every city—Portland included. At his new parlor on SE Division Street, Rivera’s house style is hodgepodge of pizza ideology. You’ll find poofy-rimmed, leopard-spotted Neapolitan pies cooked in a 900-degree Swedish electric deck oven but served New York–style, in cheap 18-inch rounds or big, foldable slices. The best slice at Scottie’s happens to be the simplest: pizza bianca, with melting heaps of creamy, fresh-made ricotta, fried basil leaves, and a dusting of crushed New Mexico chiles, all drizzled with olive oil. Sure, Rivera’s dream remains a dream—but there’s one more hot slice on one more Portland corner.

Scottie’s Pizza Parlor

2128 SE Division St
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