What does everybody else think about our pizza?
wweek.com
“Operating an 800-degree oven in a 35-year-old camper with barely enough room to stand upright sounds crazy. But leave it to a guy named Squish to take the heat and turn it into gold—Wy’east’s crisp, lightly charred 12-inch pies rival any restaurant’s.”
yelp.com
“It’s definitely on par with Apizza Scholls, maybe even better.”
portlandfood.org
“You should check out this pizza. The pies come together amazingly well, good balance of flavors/ingredients, great crust. The char is pretty impressive, considering the teensy oven (I mean char as a good thing). I’d say that they’re on par with the best in town, and there’s the added benefit that you can eat outside, or get one to go pretty quick.”
portlandmercury.com
“Wy’east is making a fantastic pepperoni pie.”
slice.seriouseats.com
“…the crust was crisp-chewy, nicely browned, and the toppings and sauce were top-notch.”
extramsg.com
“Even better is the hot marmot, gooey with (what seemed to be) both a fresh mozzarella and aged mozzarella that stretched from what slice to the next as you pulled one to your mouth. Pepperoni, slightly spicy pickled peppers, and a welcome dose of garlic offset the heavy use of cheese. A really wonderful balance of toppings made this my favorite pizza of the night.
Eat.Drink.Think
“…and the pies? Freaking delicious! With their slightly thick crust that gets nicely crisped and slightly blackened in their 800º oven … yet still retains a good chew and nice flavor, the pies have plenty of heft. Generously topped especially the pepperoni with that smoky Otto’s sausage, and with a pretty fabulous tomato sauce, the pies were satisfying in every way. And at $12 a pop, ridiculously affordable.”
portlandmonthlymag.com
“…in the hands of Squish Durawa, proprietor
of the Wy’east Pizza cart at SE 50th Avenue and Kelly Street, [asparagus spears] become the crown jewels of his seasonal spring pizza.”
