AIRPORT — Portland International Airport now has pizza on demand. Seattle-based MOD Pizza opened its first airport store today in PDX's newly renovated C Concourse. Customers can choose from 30 toppings to customize their thin-crust, 11-inch pizzas, which are built on hand-tossed organic dough, baked in a 800-degree oven, and ready in 3 minutes. The PDX location even offers exclusive breakfast pizzas, including The Orville (egg, spinach, feta, sundried tomato) and The Wilbur (bacon, egg, cheddar cheese, green pepper and tomato). The location also serves local draft beer, wine, milkshakes, and house-made lemonades and iced teas. MOD will also be opening stores in Downtown Portland and Lake Oswego later this month.
NORTHEAST — Fire and Stone, the Beaumont neighborhood's three-month-old wood-fired pizza joint, is scaling back its hours beginning Sunday April 5. Owner Jeff Smalley says the morning pastry program and daily lunch haven't caught on, so he's scaling back to happy hour and dinner only. But he will be bringing the restaurant's signature breads and pastries to the Montavilla Farmers Market starting on May 31.
Fire and Stone's new hours will be 4 p.m. to 9 p.m. daily. It also offers online ordering for takeout.
INDUSTRIAL EASTSIDE — Clarklewis has installed a rooftop garden in the building across the street on SE Water Avenue, joining the ranks of local restaurants like Urban Farmer and Noble Rot that grow their own ingredients many stories above ground. Executive chef Zach Schomann spearheaded the garden, and expects to have its inaugural season of produce on the menu by late spring.