The Ivy Bear is happy to be growling back on the prowl.
Our chef's personal recommendations..
Monday-Sunday 11:00 a.m.- 9 p.m.
Locally sourced ingredients including Willamette Valley farmstead cheese made from jersey cow milk using traditional Italian recipes.
Dough That Will Bring Tears to Your Eyes...
The Ivy Bear's pizza dough is made using a slow (72hour) fermenting process that allows the wheat to fully develop its flavor.