Ok I’m not trying to smash on small business but hear me out…$88.00 for a burnt piece of cardboard with 3 salads soaked in vinegar and pickled vegetables, very bad service, and there is only 2 tables in the Restaurant at 7 pm, is just unacceptable.
Atmosphere: 1
Food: 1
Service: 1
jake smith
I got a margarita pizza a week ago. It was so good i had to come back 3 days later. Unfortunately, the second time, the pizza was awful. The cheese tasted and felt like rubber, the sauce wasn't even at all. A lot in the middle dry on the outside.
Atmosphere: 5
Food: 1
Service: 5
Jesse Dean
I used to love this place at their old location on 223rd near Stark. It was a lively and welcoming. It was always nice to see the dad and daughter team talk about what they’ve recently made. This new location I am continually met with the most unpleasant service. The pizza is often burnt and slices at $6 each. It’s just not at all what it used to be. If it was soft, floppy New York style slices, I would often return for $5 a slice, but as it is, I just would rather go elsewhere.
Atmosphere: 2
Food: 3
Service: 1
Jen Cupp
Gluten free crust and vegan cheese available!
Ashley Germany
We went here for dinner a couple of nights ago. The live music was so loud you could barely hear people talk across the table. The veggie pizza was supposed to have spinach on it but instead it was just sat on top of the pizza, completely uncooked. The wait for a single pizza was 80 minutes from the time of ordering. We brought our friends there and were completely embarrassed we did. The staff seemed like they didn’t want to be there. Overall terrible experience.
Atmosphere: 2
Food: 2
Service: 1
Renard Jonas Wiggins
Chef David! Best pizza ever. Thanks for the petite tomatoes. Cut my guilty pleasure of pepperoni and bacon w the perfect acid balance. Iron Chef and Tripple Threat have nothing on you. Order again for footy. Uhru.
Atmosphere: 5
Food: 5
Service: 5
Moonward Dreams
Had this a few years ago and it was truly great. Went again recently and it wasn’t as good. The pineapple on our pizza was fermented and tasted a little bit like alcohol. The mixtures on the soda machines were either too much seltzer or too much syrup. The staff didn’t seem to care much. People were waiting seemingly very irritated for their food as people who came in after them were getting their food, then more people came in and got their food, while they still waited. I am sure this place can be redeemed, they have hit it out of the park in the past. I will go again and possibly update this review, maybe it was just a bad night for them due to understaffing and being overwhelmed.
Atmosphere: 5
Food: 3
Service: 2
Clarke Stackhouse
Used to be great, still good pizza but piss poor service and communication. Not sure what changed but it's been downhill the last few times. Tonight was told 20-30 minutes showed up at about 35-40 minutes after ordering and told another 40-50 minutes. That's absurd. And when I asked about refund were very nonchalant and dismissive.
Atmosphere: 2
Food: 5
Service: 1
Mo Ritter
Wholesome feeling restaurant with some unfortunate and significant flaws— visibly understaffed, so our criticism should not be directed at individuals. We ordered an appetizer of breadsticks & olives for $8, waited a while for those and though sticks were quality and right out of the oven, there was no attempt at flavor, no garlic, no parmesan, a strange microscopic sprinkle of goat cheese, marinara that was unrealized as in unflavored, almost fermented tasting.Olives came about 20 min later, about 4 in a tiny metal dish- and they were wonderful pitted Castelvetranos. My partner got a slice for $6 that was stale tasting and definitely sitting out for something like a couple hours.We waited 30 min or more for our “regular” size Caesar salad for $13 which came finally without any apology — a very small portion of lettuce on a side salad sized plate, with very little if not any parmesan cheese, alas more soft breadsticks chopped up like croutons. No lemon. No parmesan. No crunchy croutons. No anchovies, I don’t think? I’m totally into experimenting and improvising with food but it was all very surprising to us. The dressing was handmade and tasted like a delicious lemon aioli mayonnaise. I just wished there was communication like hey, by the way, we have no dressing, it might take me 35 min to make the dressing and put the lettuce on the side salad plate. We were the only people in the restaurant, though it looked Ike a couple w went out for Togo orders. Lavender lemonade tasted old and slightly fermented/slightly bubbly. Love the vibes of loose & passionate guitar and aquariumbut the whole place felt intensely ramshackle and WAY too large for what they could handle in the kitchen. Hoping it’s helpful feedback and encourages management to be transparent and honest and scale up to have better hospitality and service. Also $35 for a basic pizza in Gresham is more than Apizza Scholls or Lovely’s 5050– which was on Chef’s Table! Ok, way too much time devoted to this review! I’m confused how it had higher stars but maybe i experienced an anomaly?
Second time in, both times the Pizza was amazing. Love the crust, so the dough and cook time are so on point! Note, both times the owner was the pizza chef??Ingredients were fresh and plentiful
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Mixed Green Salad
Jeni Broussard
As someone with a fair amount of knowledge around the fine art and science of pizza, and what it takes to make a truly outstanding pie, I can say this place is at the top of the list in the region for expertly crafted pizza.I've been surrounded by pizza science and pizza lore for my whole life. I've been in Oregon since 2001, I grew up around NYC, and was also married to an amateur pizza chef from Chicago. My ex-husband even rewired our oven to go up to 900°, so he could experiment with getting different textures from the crust. I've eaten a lot of pizza, from your greasy New York slice to your artisanal wood fired pies, to homemade deep dish to West Coast and Detroit style. I also worked in pizza shops growing up. There are so many components to make a truly award-winning pie. Of course the dough, the sauce, the cheese, and the toppings, but so much artistry goes into creating a pie that incorporates the very best of each of these individual parts.After eating this outstanding pizza, we got to speak with Chef David and his super passionate assistant, and learned about Chef's passion for his craft and also for his deep study and use of traditional Italian techniques.In all of the best pizza I've had, the defining features are: 1) a long fermented sourdough dough 2) An extremely simple sauce made from extremely high quality tomatoes, where no sugar is added and the seasoning is incredibly sparse (high quality tomatoes barely need to be seasoned) 3) High quality whole milk mozzarella and other cheeses. 4) High quality toppings that are carefully chosen to contrast and compliment the flavors of other toppings. Chef David is incredibly precise, and his mastery in these areas is abundantly obvious.His crust is beautiful, there's a slight yet perfect crispiness to the base of the crust, that yields to a wonderful, delicate, slightly chewy texture. There's a perfect amount of charring. The crust holds the sauce, cheese, and toppings really well, and makes for an extremely cohesive slice. You know when your slice falls apart because the layers aren't well fused together? Or it tastes like you're eating a pile of separate ingredients? This pizza has unity. Everything blends extremely well together, and its obvious Chef spends so much time achieving this perfection.And now, to speak to the few reviewers who harshly criticized the quality of this pizza. I have to say I was personally offended when I read the one or two negative comments. These folks are out of their league, and probably prefer fast food chain type of pizza. This pizza is not burnt. It is expertly kissed with delicate bits of charring, the flavor of which is intentional, to contrast the salty, spicy, sweet or aromatic flavors in the pie. Now I'm not saying you need to be an expert pizza chef to love this pizza. After all, nearly every review is five stars for this outstanding place, and everyone really loves and appreciates the craft and mastery that is evident with every bite. But there are a few people with a sense of taste that only want overly sweet, overly salty, extremely generic flavors and textures that you might find at any number of chain or fast food establishments. This place is a rare gem, and a very small portion of the population with narrow taste buds are really missing out.Think of it like this, If you walked into an art museum, and someone was there saying how bad the art was, and you ask what their education in art is, and they say they have none, but that their favorite art pieces are mass produced prints of unexpressive, generic images that you can buy for 29.99 at a closeout store, then you may think twice about taking their commentary on fine art seriously.Barley Sprout is the fine art of pizza. And do yourself a favor, chat with Chef David if he has a moment, he's really fun and down to earth and can tell you what the art of pizza is all about.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Pepperoni Pizza
Rachel Hathaway
Eclectic atmosphere, lots of seating. We ordered drinks and food. And waited, .. and waited. Time ticked by: At least 5 groups that walked in after us to get food to go came and went, the place was empty: our kids finally got their cheese pizza (an hour wait). Ours took another 25 or so minutes. The food was mediocre at best- cheese, sauce and toppings were good but crust was undercooked and burned at the same time. They never even apologized. Another woman that came in quite a bit after us ended up asking for a refund after they took an incredibly long time to make hers as well. Super disappointed especially after considering all the positive reviews and parking was easy.Update: went back in to get something left behind. The same person was there as the other night and recognized my husband. He apologized and explained they had just gotten a bunch of online orders. The apology was appreciated and hopefully this was a simple mistake and doesn’t happen to someone else.
Atmosphere: 2
Food: 2
Service: 2
G D C
Overall great! Pizzas are home made. Nice size and great flavor. I enjoyed the live music as well.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Goat Cheese Pizza
chevaun johnston
Barley Sprout pizza was SO delicious!!! My pizza could not have tasted any better. It was cooked perfectly. The ingredients were all so fresh!! The service I received was radiant!! Such nice men who work here! The chef guaranteed it would be good and he was not wrong!! I will definitely be a returning customer!! Thank you guys for putting a smile on this face!! ?
Will be back
Atmosphere: 5
Food: 5
Service: 5
Ok I’m not trying to smash on small business but hear me out…$88.00 for a burnt piece of cardboard with 3 salads soaked in vinegar and pickled vegetables, very bad service, and there is only 2 tables in the Restaurant at 7 pm, is just unacceptable.
Atmosphere: 1
Food: 1
Service: 1
I got a margarita pizza a week ago. It was so good i had to come back 3 days later. Unfortunately, the second time, the pizza was awful. The cheese tasted and felt like rubber, the sauce wasn't even at all. A lot in the middle dry on the outside.
Atmosphere: 5
Food: 1
Service: 5
I used to love this place at their old location on 223rd near Stark. It was a lively and welcoming. It was always nice to see the dad and daughter team talk about what they’ve recently made. This new location I am continually met with the most unpleasant service. The pizza is often burnt and slices at $6 each. It’s just not at all what it used to be. If it was soft, floppy New York style slices, I would often return for $5 a slice, but as it is, I just would rather go elsewhere.
Atmosphere: 2
Food: 3
Service: 1
Gluten free crust and vegan cheese available!
We went here for dinner a couple of nights ago. The live music was so loud you could barely hear people talk across the table. The veggie pizza was supposed to have spinach on it but instead it was just sat on top of the pizza, completely uncooked. The wait for a single pizza was 80 minutes from the time of ordering. We brought our friends there and were completely embarrassed we did. The staff seemed like they didn’t want to be there. Overall terrible experience.
Atmosphere: 2
Food: 2
Service: 1
Chef David! Best pizza ever. Thanks for the petite tomatoes. Cut my guilty pleasure of pepperoni and bacon w the perfect acid balance. Iron Chef and Tripple Threat have nothing on you. Order again for footy. Uhru.
Atmosphere: 5
Food: 5
Service: 5
Had this a few years ago and it was truly great. Went again recently and it wasn’t as good. The pineapple on our pizza was fermented and tasted a little bit like alcohol. The mixtures on the soda machines were either too much seltzer or too much syrup. The staff didn’t seem to care much. People were waiting seemingly very irritated for their food as people who came in after them were getting their food, then more people came in and got their food, while they still waited. I am sure this place can be redeemed, they have hit it out of the park in the past. I will go again and possibly update this review, maybe it was just a bad night for them due to understaffing and being overwhelmed.
Atmosphere: 5
Food: 3
Service: 2
Used to be great, still good pizza but piss poor service and communication. Not sure what changed but it's been downhill the last few times. Tonight was told 20-30 minutes showed up at about 35-40 minutes after ordering and told another 40-50 minutes. That's absurd. And when I asked about refund were very nonchalant and dismissive.
Atmosphere: 2
Food: 5
Service: 1
Wholesome feeling restaurant with some unfortunate and significant flaws— visibly understaffed, so our criticism should not be directed at individuals. We ordered an appetizer of breadsticks & olives for $8, waited a while for those and though sticks were quality and right out of the oven, there was no attempt at flavor, no garlic, no parmesan, a strange microscopic sprinkle of goat cheese, marinara that was unrealized as in unflavored, almost fermented tasting.Olives came about 20 min later, about 4 in a tiny metal dish- and they were wonderful pitted Castelvetranos. My partner got a slice for $6 that was stale tasting and definitely sitting out for something like a couple hours.We waited 30 min or more for our “regular” size Caesar salad for $13 which came finally without any apology — a very small portion of lettuce on a side salad sized plate, with very little if not any parmesan cheese, alas more soft breadsticks chopped up like croutons. No lemon. No parmesan. No crunchy croutons. No anchovies, I don’t think? I’m totally into experimenting and improvising with food but it was all very surprising to us. The dressing was handmade and tasted like a delicious lemon aioli mayonnaise. I just wished there was communication like hey, by the way, we have no dressing, it might take me 35 min to make the dressing and put the lettuce on the side salad plate. We were the only people in the restaurant, though it looked Ike a couple w went out for Togo orders. Lavender lemonade tasted old and slightly fermented/slightly bubbly. Love the vibes of loose & passionate guitar and aquariumbut the whole place felt intensely ramshackle and WAY too large for what they could handle in the kitchen. Hoping it’s helpful feedback and encourages management to be transparent and honest and scale up to have better hospitality and service. Also $35 for a basic pizza in Gresham is more than Apizza Scholls or Lovely’s 5050– which was on Chef’s Table! Ok, way too much time devoted to this review! I’m confused how it had higher stars but maybe i experienced an anomaly?
Atmosphere: 4
Food: 2
Service: 2
Restaurantji Recommends
Second time in, both times the Pizza was amazing. Love the crust, so the dough and cook time are so on point! Note, both times the owner was the pizza chef??Ingredients were fresh and plentiful
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Mixed Green Salad
As someone with a fair amount of knowledge around the fine art and science of pizza, and what it takes to make a truly outstanding pie, I can say this place is at the top of the list in the region for expertly crafted pizza.I've been surrounded by pizza science and pizza lore for my whole life. I've been in Oregon since 2001, I grew up around NYC, and was also married to an amateur pizza chef from Chicago. My ex-husband even rewired our oven to go up to 900°, so he could experiment with getting different textures from the crust. I've eaten a lot of pizza, from your greasy New York slice to your artisanal wood fired pies, to homemade deep dish to West Coast and Detroit style. I also worked in pizza shops growing up. There are so many components to make a truly award-winning pie. Of course the dough, the sauce, the cheese, and the toppings, but so much artistry goes into creating a pie that incorporates the very best of each of these individual parts.After eating this outstanding pizza, we got to speak with Chef David and his super passionate assistant, and learned about Chef's passion for his craft and also for his deep study and use of traditional Italian techniques.In all of the best pizza I've had, the defining features are: 1) a long fermented sourdough dough 2) An extremely simple sauce made from extremely high quality tomatoes, where no sugar is added and the seasoning is incredibly sparse (high quality tomatoes barely need to be seasoned) 3) High quality whole milk mozzarella and other cheeses. 4) High quality toppings that are carefully chosen to contrast and compliment the flavors of other toppings. Chef David is incredibly precise, and his mastery in these areas is abundantly obvious.His crust is beautiful, there's a slight yet perfect crispiness to the base of the crust, that yields to a wonderful, delicate, slightly chewy texture. There's a perfect amount of charring. The crust holds the sauce, cheese, and toppings really well, and makes for an extremely cohesive slice. You know when your slice falls apart because the layers aren't well fused together? Or it tastes like you're eating a pile of separate ingredients? This pizza has unity. Everything blends extremely well together, and its obvious Chef spends so much time achieving this perfection.And now, to speak to the few reviewers who harshly criticized the quality of this pizza. I have to say I was personally offended when I read the one or two negative comments. These folks are out of their league, and probably prefer fast food chain type of pizza. This pizza is not burnt. It is expertly kissed with delicate bits of charring, the flavor of which is intentional, to contrast the salty, spicy, sweet or aromatic flavors in the pie. Now I'm not saying you need to be an expert pizza chef to love this pizza. After all, nearly every review is five stars for this outstanding place, and everyone really loves and appreciates the craft and mastery that is evident with every bite. But there are a few people with a sense of taste that only want overly sweet, overly salty, extremely generic flavors and textures that you might find at any number of chain or fast food establishments. This place is a rare gem, and a very small portion of the population with narrow taste buds are really missing out.Think of it like this, If you walked into an art museum, and someone was there saying how bad the art was, and you ask what their education in art is, and they say they have none, but that their favorite art pieces are mass produced prints of unexpressive, generic images that you can buy for 29.99 at a closeout store, then you may think twice about taking their commentary on fine art seriously.Barley Sprout is the fine art of pizza. And do yourself a favor, chat with Chef David if he has a moment, he's really fun and down to earth and can tell you what the art of pizza is all about.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Pepperoni Pizza
Eclectic atmosphere, lots of seating. We ordered drinks and food. And waited, .. and waited. Time ticked by: At least 5 groups that walked in after us to get food to go came and went, the place was empty: our kids finally got their cheese pizza (an hour wait). Ours took another 25 or so minutes. The food was mediocre at best- cheese, sauce and toppings were good but crust was undercooked and burned at the same time. They never even apologized. Another woman that came in quite a bit after us ended up asking for a refund after they took an incredibly long time to make hers as well. Super disappointed especially after considering all the positive reviews and parking was easy.Update: went back in to get something left behind. The same person was there as the other night and recognized my husband. He apologized and explained they had just gotten a bunch of online orders. The apology was appreciated and hopefully this was a simple mistake and doesn’t happen to someone else.
Atmosphere: 2
Food: 2
Service: 2
Overall great! Pizzas are home made. Nice size and great flavor. I enjoyed the live music as well.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Goat Cheese Pizza
Barley Sprout pizza was SO delicious!!! My pizza could not have tasted any better. It was cooked perfectly. The ingredients were all so fresh!! The service I received was radiant!! Such nice men who work here! The chef guaranteed it would be good and he was not wrong!! I will definitely be a returning customer!! Thank you guys for putting a smile on this face!! ?
Food: 5
Service: 5