Pizzeria sul Lago is Italian for “Pizza by the Lake”. In this case Lake Oswego, formerly a channel of the Tualatin River which scoured out and enlarged the old Oswego channel creating a scenic, natural lake.
It seemed so appropriate to open a neighborhood pizzeria that brings an honest approach to Neapolitan-style pizza to such a beautiful setting. We are committed to our traditional pizza-making roots while drawing great focus from the Pacific Northwest bounty, which provides us with the opportunity to make delightful seasonal changes to our menu.
We savor our relationships with local farmers and our ability to shop right outside our doors during the summer months when the Northwest’s best bounty is available at the L.O. Farmer’s market. Pizzeria sul Lago honors each ingredient and it’s simplicity, bringing quality Neapolitan wood-fired pizzas, pastas and exceptional salads to Lake Oswego! Come enjoy the delicious and perfectly-charred pizzas from our Mario Acunto wood-fired pizza oven. Pizzeria sul Lago is open daily for lunch through dinner. Gather with friends and family in the restaurant or take a seat to watch the action at the pizza bar. Enjoy a sunset, a pizza, and an Italian cocktail on our lakeside patio, opening this spring!
315 FIRST STREET
LAKE OSWEGO, OR 97034
OPEN 7 DAYS A WEEK
11:30AM - CLOSE
open 11:30am to close
NEOPOLITAN-STYLE PIZZA MAKERS
Pizzeria sul Lago brings an honest approach to Neapolitan-style pizza, staying true to traditional roots while drawing great focus from the Pacific Northwest bounty. Boasting a highly sought after Mario Acunto wood-fired pizza oven., pizzas have a salty, funky Neapolitan dough which is fermented for three days creating a crust that’s soft, chewy and crunchy, all at once. Focused on creating perfect pies with balance and simplicity, pizzas will evolve with the seasons, and boast hearty cured meats in the winter, and fresh, seasonal vegetables from the farmer’s market in the summer. [ Continue Reading ]
Nick Ford is the Executive Chef of Pizzeria sul Lago, and former Chef and Co-Owner of P.R.E.A.M., the much lauded pizzeria in SE Portland. Ford’s culinary passions revolve around Neapolitan pizzas and handmade pastas. Born and raised in Western Massachusetts, Ford graduated from the French Culinary Institute (FCI) in New York City at 21 and immediately jumped into some of the best kitchens in the city including David Bouley's Michelin-rated Bouley, Fatty Crab, The Mondrian Soho, Ryu, esteemed restaurateur Danny Meyers’ Union Square Cafe, and at Chef Gabe Thomas and the Epicurean Management Group’s L’apicio.
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Pizzeria sul Lago’s Pastry Chef Hana Roth brings Italian-inspired desserts to life. Born on Vancouver Island, Canada, Hana is a world traveler turned Pastry Chef. A graduate of Pacific Institute of Culinary Arts, Hana has worked as an Executive Pastry Chef in world class resorts, award-winning restaurants, and has even owned her own small business. Her upbringing in the country inspired her to always surround herself with fresh, natural foods, and her cooking recognizes this influence with her simple approach to ingredients and all things seasonal, from fresh fruits and dairy, to rich chocolate and spices. A believer in the intersection between food and art, Hana designs each plate for the eye first, and works everyday to create small pleasures to be remembered. [ Continue reading ]
january 25, 2018
Nick Ford, chef-owner of Portland's former pizzeria P.R.E.A.M., will open a new wood-fired restaurant in Lake Oswego, The Oregonian/OregonLive has learned.
The location is new, but with its black garlic knots, seasonal salads and wood-fired pies, Pizzeria sul Lago's menu could prove familiar to P.R.E.A.M. fans. According to Ford, the pizzeria, backed by the owners of Five Spice restaurant, will open in the former Blast Burger storefront on First Street by March.
Look Inside Ex-P.R.E.A.M. Chef Nick Ford’s New Lake Oswego Pizza Spot
by Brooke Jackson-Glidden Mar 15, 2018, 9:40am PDT
Get ready for bottled cocktails and pizza.
Nick Ford knows pizza. He’s tossed dough and slathered sauce on pies across town, from the hip-hop pop-up days at P.R.E.A.M. to his most recent Hosford-Abernathy joint Associated, which will soon become acclaimed reservations-only restaurant Holdfast Dining’s new spot.