Chuckie Pies - Lake Oswego

Wow the food is great! Always enjoy going there, on more than one occasion we'd be turned away at the door because it was too late. I always took the closing time to be if you got there before it everything was fine. It must have caught a few people because on the door now is a last seating time, so a bit more clear. Another oddity is simply the feeling. Everything is measured, just an odd feel, didn't feel welcoming. Didn't feel cold shoulder either, just not the place you go when you just want something that feels comfortable.

Great tasting pizzas, flavors are wonderful. Nice wine selections. We had the meatball and the margherita, as well as a simple salad. It’s a family owned business and service is top notch. We can’t wait to come back.

High quality ingredients on these pizzas. Good mix of traditional and non-traditional pies. I appreciated the fast service, open space, and selection of drinks. Also in a great location.

Welcoming, casual but chic, foodie grade pizzeria, somehow in the heart of downtown Lake Oswego. Delightful, knowledgeable staff. There 's so much to like here, from the dishes to the drinks to the service (delivered at competitive prices! . But since it 's a pizzeria, I can tell you all you need to know by reviewing the sine qua non of pizza: the crust. Their dough is delightfully well suited to their ovens. It develops a satisfying toothiness at the base, such that you can pick up a fresh slice with confidence: zero sogginess. The base is not especially blistered or charred. [Many fine pizzas are, but these fine pizzas aren 't. The crust is mostly neutral on the tongue, neither yeasty nor sweet. It 's salted just enough to let toppings assert their own saltiness. The crumb is tight, with a stiff skin and a taut interior. At lesser pizzerias, there 's a confused, gluey millimeter or two between crust and topping where the dough didn 't quite bake. Put that horror out of your mind. Their pies don 't skid around on a layer of coarse cornmeal. That works for some styles, but it 's not missed here. Don 't ignore their calzone. On this menu, it 's a single option but far from an afterthought. If you have never enjoyed a calzone before, ask yourself: was it made by a kitchen whose pizza crusts are nearly as enticing as the toppings? As those pizzas began to cool, did you fear to lose out on the freshness of the crust almost as much as you feared to lose out on the center of the pie? Elsewhere, too many calzones are fluffy bread loaf, wrapped around grade school cafeteria contents, then sprinkled with Kraft parmesan and garlic salt. This ain 't that. This rivals anything on their menu. Disclaimer: I 'm not a carb or bread fanatic... except when it comes to pizza. Credit where credit is due: Chuckie Pies does crust one of the things that most distinguishes the best pizza from the merely good or great very, very well. Their meats, cheese, and tomato sauce are remarkable as well. Also the staff. But I 'm not writing a novel here, simply a loquacious review. [Transferred from an earlier incarnation in, um, a different ventricle of the heart of L.O.