No Saint | |
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Restaurant information | |
Established | 2019 |
Owner(s) |
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Food type | Italian (pizza) |
Street address | 1603 Northeast Killingsworth Street |
City | Portland |
County | Multnomah |
State | Oregon |
Postal/ZIP Code | 97211 |
Country | United States |
Coordinates | 45°33′46″N122°38′56″W / 45.5628°N 122.6489°W |
Website | nosaintpdx |
No Saint is a pizzeria in Portland, Oregon, United States. [1] Spouses Gabriella Casabianca and Anthony Siccardi launched the business as a pop-up in 2019, before moving into a brick and mortar space in 2022. The restaurant has garnered a positive reception.
No Saint is a pizzeria on Killingsworth Street in northeast Portland's Vernon neighborhood. [2] The restaurant's interior has a wood-fired oven. The Pepperoni Supreme pizza has pepperoni, garlic, red onion, pepperoncini, mozzarella, ricotta, and honey. [3] In addition to pizza, No Saint has served trenne à la vodka, calamari salad, Campari cake, [4] spinach lasagnetta, and brassicas. [5]
Spouses Gabriella Casabianca and Anthony Siccardi are co-owners. The business started as a pop-up, offering small plates at Vivienne in 2019 and pizza at Dame Collective in April 2020. [6] [7] In 2022, No Saint moved into a brick and mortar space previously occupied by Handsome Pizza and Seastar Bakery. [8]
No Saint began offering daytime service in March 2024. [9]
In 2023, The Oregonian ranked No Saint number seven in a list of Portland's best new restaurants, [10] and included the business in a list of the city's five best new pizzerias. [3] The newspaper's Michael Russell also included the rigatoncini a la vodka in an overview of the city's best new dishes of 2023. [11] The Oregonian's Julie Evensen called the pizza "inventive" in a 2024 list of seven pizza "favorites to try" in Portland. [12] In 2023, Waz Wu included No Saint in Eater Portland's overview of recommended vegan pizza eateries in the city, [13] and Nathan Williams included the business in a list of seventeen "stellar" bars and restaurants on Northeast Killingsworth. [5] The website's Brooke Jackson-Glidden wrote, "The produce is super seasonal, and the flavor combinations are always really interesting." [14]