Photo courtesy Avila/EPDX
The ovens are (finally) fully firing at Duane Sorenson's Roman Candle Baking Co.: Sorenson, baker Dan Griffin, and chef Joshua McFadden (also of next-door neighbor Ava Gene's) have launched the spot's long-awaited evening menu, featuring Roman-style pizza bianca available by the slice ($4-7) or the whole slab. During dinner, the spot retains its counter-service model — but instead of crowding around the pastry case, diners can head toward the oven counter to eye the available (and massive) slices. Currently, seven flatbread pizza options are on offer, featuring toppings like the familiar sausage, pepperoni, or Margherita-style; more traditional Roman options include potato and herbs or mushrooms and rosemary.
The focus is definitely on pizza, but a few additional menu items arrive for dinner: three salads (including Ava Gene's "Tuscan Cavalry" and a "Fruit Loop" featuring Asian pears, hazelnuts, and Pecorino), two arancinis, and proscuitto and burrata plates. Two cocktails on draught are available, as are $2 Rainier drafts and 16 wine options by the glass or bottle.
tomato, oregano, extra virgin olive oil, sea salt
tomato, mozzarella, basil
tomato, mozzarella, pepperoni
tomato, mozzarella, garlic sausage
tomato, anchovy, cerignola olives, garlic, mint
extra virgin olive oil, Yukon gold potato, provolone picante, thyme
extra virgin olive oil, taleggio, mozzarella, ricotta, rosemary