The Cloverleaf

 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 over to the bar or ordering counter and give them your order. Oh, and 5) pay or open a tab with a credit card (that wasn't on the instructions, but they make it clear). You should note the table number you're at because they would otherwise look silly by prancing your pizza around the place.

It was me and my vegetarian wife on this visit, so we looked at the vegetarian options which wasn't just the obligatory margherita pizza. The one that struck our eyes was the Gooey-Duck, a pizza with a ricotta cream base, mushrooms, roasted garlic, parmesan cheese, fontina cheese, and spinach leaves. It did have an * (asterisk) stating it did not contain actual geoduck (note to self: must find if anyone makes a pizza with actual geoduck clams - that sounds awesome). Sold! We ordered the 16" version and split an Ilk Brewing IPA. 

Here's what we got 15 minutes later:

See those tan mounds with a brown spot on top? Roasted garlic hunks the size of a quarter! Massive amounts of yummy garlic mixed in with the other well appointed toppings. I pulled the first slice and despite not being a terribly thick pizza, it passed the two-point test (hold the slice on the two outer edge points and see if gravity forces the tip down - if it stays straight, it passes). 

How did it taste? How about wonderful. That white creamy base (not to be confused with a white garlic sauce) with the roasted garlic, mushrooms, and cheeses was delight. The edge crust had a springy texture that commanded you to sneak in a bite while chopping on the main pie. I had to reign in my tendency to voraciously gobble down the slice as fast as my mouth can process it. My taste receptors were telling my brain to chew and swallow faster. If they won that battle, the slice would last about eight seconds. The two of us ate five of the eight slices and we brought the remainder back home for later consumption. The 16" is rated for 3-4 people, but I'd say it would be more like 2-3 healthy appetites.

Side notes: The messy quotient wasn't big mainly because the pizza behaved itself by keeping intact. There is a bit of oil on the crust so a napkin was lightly needed. Watch out, those crushed red peppers have a mean kick. It's a noisy place with lots of hard surfaces and some punk/wave music being played at a spritely level. A couple of TV's showing sports adorn the place, but I wouldn't call it a sports bar/restaurant. It isn't a service oriented place and that might bug a few people. It doesn't bother me since I get to determine the pace of looking at the menu and ordering. Once an order is flagged, someone comes by with plates, eating tools, a pizza stand if needed and water if desired. I like the efficiency angle. 

The pizza as ordered was $35, tax included. Not exactly cheap but its DAMN FINE PIZZA - don't quibble! Still, it only rates as a good value. The overall rating of 4.5 is justified by its quality and flavor.