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  Damn Fine Pizza Port Orchard Rating 4.5 Yes, that's the name of this pizza joint. They make no bones about it and is the reason we should all just waltz in the door, lay down good money, maybe knock back a beer or two and chow down on quality pizza. It's one thing to tout your wares; it's another thing to actually make it happen.  The good news is they are not wrong. At least that is the case with this one visit where we ordered one pizza and a beer. If you don't know Port Orchard, let Google help you out. I wouldn't have found it on a bet if the Maps app didn't show me. Even then, finding the entrance wasn't obvious. It is on the waterfront tucked in line with another restaurant but obscured by a foot massage place. I understand it was the old Slaughter County Brewery location, if that helps. As you enter, you are given instructions (via whiteboard) to 1) pick up a menu, 2) find a table you wish to sit at, 3) figure out the grub you want and then 4), walk...
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The Cloverleaf

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  6430 6th Ave Tacoma Rating 2.0 "I'll have the regular Monster pizza to go" How many times have they heard this order in this older well-established landmark near Tacoma's West Side?  It's been there a long time. Back in the day, the pizza restaurants were the main draw and any beer or wine sales were a plus. Now it is the booze that brings the patrons and provide a friendly atmosphere to drink and watch sports on the several mounted TV screens. Seating varies from booths to tables to bar-height chairs, all drenched in the warm wood colors.  So, yes, I did order the monster. According to the description, that includes on the red sauce an assortment of meats (sausage, pepperoni, ground beef, and bacon) plus some white onion, mushrooms, and pepper, to which I requested some fresh garlic. A 30 minute wait was advised.  I'm waiting inside for the 30 minutes which gives me a chance to observe. With it being lunchtime on a weekday, it isn't too surprising there...
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Where is the good pizza in the greater Tacoma area?

  That is the question. And I've got the time, the money, and the nose to do this.  Now, I don't have any food training, I certainly am not in a position to use my vast experience as a manufacturing plant engineer to apply it to the finer points of pizza construction and taste, I'm just an everyday eater. Maybe that is for the better because I'm like everyone else. Those that cover food and eating out for publications have developed skills and practice to present a product to the readers that are paying good money for their writing and the writers covering other things. It becomes a job. No one is paying me one red cent for my work (which is worth every penny!) and it isn't work anyway. It's fun.  I probably should put down my biases because we all have them. There is such a thing as pizza bias and here are mine. First, I want meat on my pizza. I've had plenty of pizza without meat and enjoyed it, but to rate the quality of a pizza, it needs meat in order to...
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