Ok once again full disclosure: Eddie is a personal friend of mine.
I’m so glad I can so confidently refer a friends business. My latest favorite pie is the “bar pie”, which is similar to my favorite thin crust pie at Frankie Feds. I had the plain last time on location this time was my Feds favorite with sausage.
If FF is a 10 this is a solid 8-8.5 perhaps it didn’t hold up well on delivery because the crust wasn’t as crispy as on location.
Son likes it but said because I liked it I would love the new thin crust from domino’s. (Don’t ask me)
Artichoke francese, delicious!
Chicken parm sub, good! (Could use better bread)
Garlic bread avg pizza place
Welcome to the club sir, the Bar pie is legit 100% the best local pizza and it’s not even close. It’s only pizza we eat locally now. Need to try the Detroit style one day they keep posting about too. Living very close the pie makes it back in good format for us so far. Mostly pepperoni on our end as meat of choice, but meatball has been solid too.
The salad is the Palumbo’s/Slices Chopped Salad. Normally it’s served with balsamic but we chose creamy Italian. Again the antipasto salad at Frankie Feds is a fam favorite so we tried to replicate it. Either way the salad is good.
Just wanted to note, had an impromptu team for kids team here a cpl days after Christmas. Staff could not have been nicer or more patient with us during the event. Place starting filling up around 530 on a Thur night. Food was great as always as well. Just pizza and fried apps, but bar pie and vodka pie hit the spot for sure.
Def someplace we will look to do this again. So happy to have these guys nearby.
Well, I guess this brings this thread to a full circle. Stop by and introduce yourself. If you see a big bald guy who looks clueless just shout; “Hey Junior”!!"
I was able to sneak a few pics out of the Palumbo’s/Slices top secret test kitchen location, all I can say is it’s deep within the mountains of Montana.
Here we see what will hopefully become a staple on our Sunday-Funday-Brunch followed by Eat-in bottomless Sunday Dinner pasta bowls. I present you with our first test kitchen: Jersey Breakfast Pizza, a pie of pork roll - egg -n- cheese. Will be served with either ketchup or béarnaise drizzled across the finished product.
FYI while I will someday appreciate everyone’s support, I am NOT actively working at the restaurant until the fall. To be perfectly honest, while I still do stand behind the pizza and food coming out of the kitchen, I will be making significant changes, which are all in the planning and beginning of execution phase. By end of summer, you will begin to truly see the future of the location, that’s when I will invite everyone to a good ole’ Ho’ Down.
Always my favorite part of working as a waiter, tasting the specials/new menu items.
My most favorite shift ever was going in for a Monday lunch the 1st day of the month. Had to be August as it was a Heirloom Tomato Festival menu. This is where I got my love of raw tomato.
They brought a plate of each menu item and us 4 servers and a couple of managers had a feast. Me and the other longtime server also tasted some new wines.
After the tasting the manager asked for a volunteer to be cut. I volunteered and moved on with my day.
Good day.
Funny as a manager / cook / owner that is a rule of mine. Whenever I create a new dish, or bring something new to our menu, I make a family sized portion for my staff. How do I expect a server to properly explain something, if they have never actually tasted it. You would love being a waiter in one of my places. lol (especially when I still drank lol)
Now that my summer concessions at the beach have ended for the year, my focus has now turned to the restaurant. New menu is in the works, we had a “soft opening” friends and family last night to do a tasting etc. We are going to be refining everything and officially “re-launching” (new name / menu etc) soon.
I would like to have another “soft opening” / Ho-down for all of you who would be interested. My question is this:
I would like to do a flat price per person. (I’m guessing $20-$25 pp for our tasting / sampling options) We will have a couple of pasta dishes (family style) - some of our new pies - and of course our regular pies. All you can eat while you are there.
The second option would be just order off the menu whatever you want, and I will give you a 25% discount as a HO’ member.
Most importantly the net proceeds from the night will be donated to one of our charitable food donation causes. (we have an affiliation with 2 separate 501(c3) - once fully up and running under the new brand etc. the philanthropic efforts of the previous ownership will continue.
I think this would be a great way to announce / launch the charitable aspect of the restaurant similar to what I / We did at Bon Jovi’s Soul Kitchen a few years back.
Please give me your thoughts and if you would be interested and I’ll try to put a date on the calendar for next month. Thanks for your feedback.
Love this idea (and TY)! My question is which format would be better for you/your staff? As in, do you want to give them a workout with people ordering whatever they want, or is it better at this point to have the pre fixe? Either way, if the date works, you can count me in!
The Soul Kitchen get together was lovely - providing HOs who never met to get together while doing something good for the community. I like the idea of a price fixed tasting menu so everyone can be comfortable with knowing the cost ahead of time.
