The first restaurant that it covered was Via Tribunali, Portland, Oregon. (This location is part of a chain of Via Tribunali restaurants.)
The review says in part:
There seems to be no disorder in the kitchen, though. Via Tribunali’s oven runs so hot—1,200 degrees Fahrenheit—that pizzas arrive within 10 minutes of ordering even on a busy night. They are impeccable: thin, very chewy, 12-inch pies, their bottoms charred, their sauces fragrant. The house special ($17) is a rolled-edge thing, topped with tomato sauce, smoked mozzarella, cherry tomato, ricotta, buffalo mozzarella, grana padano and basil, that’s about halfway to a calzone. It’s good, but too doughy for my taste. I prefer the basic Margherita ($13, though it’s worth paying another $3 to upgrade to springy, tangy buffalo mozzarella) or, better, the quattro formaggi. The latter is among the best things I’ve eaten this year, covered in a thick-but-not-too-thick stratum of mozzarella, smoked provola and grana padano studded with little land mines of Gorgonzola that detonate on the palate. There are things other than pizza on the menu—a very good mixed salumi board and pleasant, unremarkable salads—and the bar makes a very fine Negroni, but everything is overshadowed by the pizza.It sounds like an interesting outpost for the Seattle-based chain.
