Here now, a look inside SE Division's newest pizzeria: Pizza Maria, which debuted a few weeks ago in the same complex that houses new outposts of KOi Fusion and Bollywood Theater, is the brainchild of baker Sean Coyne, former head baker of NYC's acclaimed Sullivan Street Bakery and Thomas Keller's Bouchon Bakery. Currently, the 43-seat restaurant fires up four simple pizzas (among them, a tomato, hand-made mozzarella, and basil; and one featuring market vegetables, cream, and Parmesan), which can all be customized with a half-dozen additional toppings (Olympic Provisions fennel sausage, Molinari & Sons salami).
According to Coyne, the menu will "grow and expand over the next several months," including plans to launch pizza bianca in a style similar to that at Sullivan Street Bakery: simply-seasoned flatbread that can be served "as table bread" with house-made burrata. In addition to pizzas, salads, and ricotta-topped crostini, Pizza Maria is currently serving a 15-item wine list (with everything available by the glass, half-carafe, or bottle), plus beer and cocktails.
Pizza Maria is open now. Hours of operation: 5p.m. to 10p.m., Tuesday through Thursday; 5p.m. to 11p.m., Friday and Saturday.
· Pizza Maria [Official site]
· All Previous Pizza Maria Coverage [Eater PDX]