Yum’s of PDX, a cozy Buckman pizzeria run by Brooklyn-born Miriam Weiskind, blends New York attitude with Portland’s pizza scene. The shop serves blistered neo-Neapolitan pies and thick, wood-fired Sicilian squares, featuring Pacific Northwest ingredients. Named in honor of Weiskind’s late mother, Yum’s balances playful topping combinations with a strong focus on long-fermented dough and authentic wood-fired flavor.
Where To Go And What To Expect
Yum’s sits at 830 SE 8th Avenue in Buckman and keeps dinner service running Wednesday through Sunday, according to Yum’s. The compact dining room is built around an open kitchen and a blazing oven, and the menu splits its attention between neo-Neapolitan pies and wood-fired Sicilian slabs. Reservations are offered through the restaurant’s online booking page for those who would rather not gamble on walk-in space.
From Pop-Up To Brick-And-Mortar
Before landing in Portland, Weiskind built her following in New York with The Za Report pop-ups and stints leading Scott’s Pizza Tours, turning pandemic-era apartment baking into a national calling card. That run drew attention from critics and television producers and helped set up the move west that ultimately ended in a Buckman address, as reported by Portland Monthly.
Oven, Dough And New York Flair
The buildout centers on an Acunto 130 wood-and-gas oven, an installation local previews flagged as a defining feature of the kitchen. Bridgetown Bites highlighted the Acunto setup, while Yum’s details a cold-fermented dough process that produces crusts that are both airy and chewy. That approach lets the team swing from foldable, char-kissed Neapolitan-style pies to toasted, wood-fired Sicilian trays without sacrificing texture or flavor.
How It Fits Into Portland
Portland’s pizza landscape is famously homegrown, yet industry voices say there is still room for outfits that bring distinct technique and thoughtful sourcing to the table. Weiskind told Portland Monthly she chose Portland so she could focus on craft instead of the city-by-night pace of New York, and early listings show Yum’s taking reservations and drawing steady neighborhood traffic. With compact hours and counter seating, the shop is set up for a quick midweek pie as easily as a more lingering weekend night out.
Social Reach And What's Next
Industry trackers put Weiskind’s Instagram following at roughly 23,000 people, a built-in audience that helped convert pop-up regulars into early brick-and-mortar customers. Feedspot is one chart that captures that social footprint. The KOIN profile frames Yum’s as both a family tribute and a nod to the New York pies that built Weiskind’s reputation, noting that she has translated that energy into a small, tightly focused Portland menu. For now, the team appears content to concentrate on nightly service, rotating pies and building a loyal neighborhood following rather than racing into rapid expansion.
