Her path to the culinary world began after attending the Rhode Island School of Design, where she developed a strong visual and creative sensibility. In 2003, she opened her first restaurant, Lovely Hula Hands, which helped shape her refined and thoughtful approach to food. But it was in 2010 that she fully embraced her vision with the opening of Lovely’s Fifty Fifty — a pizzeria that reflects her passion for fermentation, farming, and natural flavor.

Minnick’s dough is the result of years of experimentation with artisanal flours and long fermentation techniques. She developed a recipe that includes up to 40% whole and locally sourced grains, producing a crust that is deeply flavorful and highly digestible.

What truly sets her work apart is the way she blends seasonal produce with an artist’s touch. Her ever-changing menu reflects the bounty of Oregon’s farms, featuring pizzas topped with vibrant vegetables, edible botanicals, and cheeses made by nearby producers.

Sarah Minnick has built more than just a restaurant — she has created a unique culinary expression that connects art, agriculture, and fermentation, all while keeping pizza at the heart of it.