Northwest Palate Magazine  Pizzas with a Pedigree by Liz Crain

"In a gas-fired Woodstone oven...the kitchen turns out 12" and 16" thin-crust pizzas, baked to order and delivered on a pedestal that wafts their tantalizing aromas that much closer to the nose."
-May/June 2007

The Oregonian  One Pumped-up Pizza Parlor by Roger Porter

"...this ain't no regular pizza parlor. Pies are going by like they're rolling off an assembly line, but they look seductive, the crusts not too thin and the tops bubbly...."
-November 10, 2006

The Columbian  Pizza Comes Full Circle by Brett Oppegaard

"[Brad] Root's focus is making pizza from fresh ingredients primarily drawn from local farms....Like Roots, this place is definitely contemporary.... I also has a distinctive vibe."-August 18, 2006