written by Julie Lee
When a longtime chef and alum of the iconic Ken’s Artisan Pizza, Alan Maniscalco, decides to open his own shop, people pay attention. Maniscalco and wife, Shan Wickham, a former pastry chef at Ken’s, launched out on their own last September to outstanding initial reviews, and the momentum has only kicked up since. Lauded for their micro-focus on making everything but the furniture you sit on in-house, Rally Pizza offers template-shattering pizzas made with hand-pulled mozzarella and ricotta cheese, house-smoked Canadian and belly bacon, pickled smoked jalapeños or a fried duck egg for the venturesome. The sides are just as noteworthy—roasted vegetables that will make you never question eating veggies again, a crisp Caesar salad with local greens and the perfect amount of lemon anchovy dressing and crispy potatoes with warm prosciutto cracklings that inspire a crack-like addiction. Save room for dessert—Wickham presents concretes, frozen custard blended with housemade treats like devil’s food cake and tart cherry pie, and sundaes such as “clouds in my coffee” with mocha sauce and chocolate pearls or “campfire” with gooey burnt marshmallow and chocolate fudge sauce. Open for lunch and dinner, Rally offers prices so reasonable you’ll feel guilty paying them, with a special lunch combo and a stellar happy hour to boot.
8070 E Mill Plain Blvd.