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A 12-inch pepperoni and cheese pizza at Oregon Pizza & Pour Authority in Grants Pass. [Mail Tribune / Vickie Aldous]

Pizza, bevy of brews at Oregon Pizza & Pour Authority

The on-tap beer and hard cider list at Oregon Pizza & Pour Authority is longer than its food menu, showing the restaurant in Grants Pass is serious about its craft brew selections.

OPPA, as it abbreviates itself, also has an entire wall devoted to a supermarket-style refrigerated case filled with hundreds of bottled and canned drinks to imbibe on site or take away. 

Originally on Sixth Street and now relocated to 235 S.E. Seventh St., OPPA is the latest addition to the trendy pubs popping up in Grants Pass. Like The Haul and Climate City Brewing Co., OPPA has the obligatory industrial-meets-rustic decor in its newly remodeled space.

Weathered wooden planks line the walls, while the ceiling and support beams are made with varnished pine boards. A lighting fixture features a wagon wheel and craft beer bottles over light bulbs. Exposed piping and corrugated metal complete the look.

While The Haul aims for a hipster vibe, OPPA has three large-screen televisions and neon beer signs to add a sports-bar element to its atmosphere. With its cement floor that reflects noise, this is not the place to go for a getting-to-know-each-other date or quiet conversation with friends.

But for those who like a loud, casual, communal experience, OPPA is the place to be, especially if the Oregon Ducks are on television. I was there with my family as the Ducks competed in a March Madness college tournament basketball game and defeated their rivals, much to the delight of the pub's patrons.

Unlike some restaurants that quarantine families in distant corners, OPPA is kid-friendly, except for a partially walled-off corner devoted to an adults-only bar.

Its specialty is wood-fired oven pizza. All pizzas are the same size, 12 inches for $11.99, and are big enough to feed two kids or one very hungry adult. Gluten-free crust is available for an extra $2.

Starting with dough made daily from scratch, patrons choose from red tomato, garlic cream, spicy barbecue or pesto sauce, or a blend of olive oil with herbs and seasonings. The next choice is cheese — mozzarella, cheddar, feta, five-cheese blend, Gorgonzola or Parmesan.

Meat offerings are pepperoni, Canadian bacon, bacon, linguicia, taco beef, beef, salami, chicken and sausage. Vegetables are even more diverse and include artichoke hearts, green peppers, jalapenos, roasted red peppers, pepperoncini, sun-dried tomatoes, tomatoes, chopped garlic, mushrooms, olives, onions and pineapple. The more adventurous can try carrots, cucumbers and celery.

My kids went with their traditional standby, pepperoni pizza with mozzarella and red tomato sauce. The house-made crust was chewy and tasty, without too much charring from the oven. The cheese and pepperoni were both high quality.

OPPA also has a design-your-own approach to its pastas, with a choice of noodles and sauces, including marinara, vodka cream, pesto, garlic cream, olive oil and butter. Pasta fans can then add any ingredients they want off the pizza toppings menu, all for $11.99.

I had perfectly cooked fettuccine with olive oil and basil pesto, topped with chicken. While I would have liked more basil in the pesto, the chicken was flavorful.

My husband liked his fettuccine with garlic cream sauce, which was similar to a rich Alfredo sauce with a mild garlic flavor. He also topped his with chicken.

He and my kids had root beer for $2 each, while I sampled the $5 Founders Brewing Company Porter from Grand Rapids, Michigan — accurately described on the drinks menu as having a chocolate and caramel malt presence.

For information, call 541-890-6782 or visit OPPA's Facebook page, listed under its alternate name, Oregon Pour Authority & Pizza Studio.

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