How does the saying go? Fool me once, shame on you. Fool me twice, shame on me?
That is how I felt on Saturday night when the cow and I tried a second time in recent months to eat at our favorite pizza place on Hawthorne in the SE of Portland.
Apizza Scholls has fabulous thin crust pies. We have eaten their several times but the last two we have failed to secure a spot at the coveted table. Last year the eatery was named the best pizza place of the year and was featured on Anthony Bourdain's - No reservations. Which leads me to my gripe: Apizza Scholls DOES NOT MAKE ENOUGH DOUGH TO STAY OPEN UNTIL THEIR POSTED 9:30 CLOSING HOUR. I was fooled once by the idea that a business can stay in business by not satisfying their client base but when we walked in at 8:45 on a Saturday night to be greeted by a handwritten sign that said, "we are not taking anymore names" AKA we did not make enough dough, my days being fooled were OVER.
Arrivederci, Apizza Scholls.
1 comment:
I am sorry that you could not get it, but I would like to clarify a point about our production that most do not understand.
We cannot be open passed 10pm, due to apartments above the restuarant, as is stated in our lease. We make enough dough to be at 100% full capacity from the moment we open our doors until 10pm. Since the fastest we can go is 20 pizzas per hour, which is a lot of exhausting work, we make 100 pizza skins per night. If you are turned away, it is because there are enough people on the wainting list to book us up for the night. We do not finish making pizzas until 10pm, give our take, which is half an hour past our posted closing time.
I hope you understand that we do things entirely by hand and I work up to 15 hours per day to make pizzas. Unfortunately, we have more demand than we can keep up.
We hope that you give us another chance.
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