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Blatz
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papalambeau: " Wow. Going up the Gunflint won't be the same...."
They're just changing location in town
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papalambeau
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Wow. Going up the Gunflint won't be the same....
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OneMatch
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Jackfish: "Blatz: "papalambeau: " Wow. Going up the Gunflint won't be the same...."
They're just changing location in town"
Blatz is correct. Read more about it here.
I've been there a handful of times. I think an Uff Da pizza and a cold beer is a great combination. I like it. "
That entire article is really interesting with the changes going on in Grand Marais, including the new ownership of Ben Franklin, the Coast Guard facility at Artist Point and such. The real problem the entire area is going through are the seasonal staff shortages and reasonable-cost housing for staff and residences. Even Ely is starting to have the same problems.
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firemedic5586
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Spartan2: "Only went there once. Wasn't impressed."
Wife 1.0 and I ate there during our honeymoon in '90. Soon the both of us had it coming out of both ends.. Lucky for us the Condo we had at Blue Fin had two bathrooms... That was the 1st and last time we have set foot there..
BTW, wife 1.0 is still stuck with me.
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Pinetree
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Sven and Ole's for sale
Many pizzas have been sold to canoe people there.
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Spartan2
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Only went there once. Wasn't impressed.
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bottomtothetap
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Spartan2: "Only went there once. Wasn't impressed."
Ya know, I've been there numerous times - actually on most trips to Grand Marais - and we go there because it checks off a "must do". I always thought it was OK, but I think I am with you, Spartan 2, that the pizza is nuthing special.
I think newbies I bring along do enjoy it more than me as they are fascinated by all of the "artifacts" on the walls and it kind of kicks off their trip experience.
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missmolly
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I always thought it would be fun to operate a pizza parlor. Fun to live in Grand Marais too!
I finally ate at New Haven's famous Frank Pepe's. Wow! Their coal-fired oven is the size of a small bus and their pizza paddles are about 12 feet long because they want the pizza to bake deep in the oven. I think it's about 900 degrees. I got a large and ate it over a couple days and the last bite was as good as the first. They use San Marzano tomatoes, which are the best.
Has anyone ever eaten a Detroit pizza? That's the style of pizza missing on my list.
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DRob1992
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missmolly: "I always thought it would be fun to operate a pizza parlor. Fun to live in Grand Marais too!
I finally ate at New Haven's famous Frank Pepe's. Wow! Their coal-fired oven is the size of a small bus and their pizza paddles are about 12 feet long because they want the pizza to bake deep in the oven. I think it's about 900 degrees. I got a large and ate it over a couple days and the last bite was as good as the first. They use San Marzano tomatoes, which are the best.
Has anyone ever eaten a Detroit pizza? That's the style of pizza missing on my list. "
I read this while preparing lunch and am now on the verge of tears with how pitiful my lunch is compared to what you described missmolly.
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Northwoodsman
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They make a decent pizza, not cheap by any means. When I'm in Grand Marais there are too many other good choices however. They are certainly well known. I hope that they can keep some sort of presence and remain successful.
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missmolly
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DRob1992: "missmolly: "I always thought it would be fun to operate a pizza parlor. Fun to live in Grand Marais too!
I finally ate at New Haven's famous Frank Pepe's. Wow! Their coal-fired oven is the size of a small bus and their pizza paddles are about 12 feet long because they want the pizza to bake deep in the oven. I think it's about 900 degrees. I got a large and ate it over a couple days and the last bite was as good as the first. They use San Marzano tomatoes, which are the best.
Has anyone ever eaten a Detroit pizza? That's the style of pizza missing on my list. "
I read this while preparing lunch and am now on the verge of tears with how pitiful my lunch is compared to what you described missmolly."
I am without mercy: I bought one with thin sliced, peppery meatballs, which they made naturally, and when they hit that hot-as-Hell oven, they caramelized. I also had them add marinated peppers, which went into the oven twice, by themselves and then atop the pizza, and their charred sweetness startled me, but perfectly counter-balanced the peppered meatballs.
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WhiteWolf
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The San Marzano tomatoes - as said by Missmolly-- are a huge difference. You don't know the difference until you use San Marzano in a Italian Dish-- amazing.
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Jackfish
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Blatz: "papalambeau: " Wow. Going up the Gunflint won't be the same...."
They're just changing location in town"
Blatz is correct. Read more about it here.
I've been there a handful of times. I think an Uff Da pizza and a cold beer is a great combination. I like it.
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woodsandwater
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Always enjoyed stopping for a Meat Zuh pizza and cold Leinie! Hope it continues.
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billconner
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I lived in New Haven for 10 or 11 years and ate at Pepe's several times a month. By far best pizza in US - as a lot of lists show.
And they are tomato pies, not pizzas.
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thegildedgopher
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missmolly: "I always thought it would be fun to operate a pizza parlor. Fun to live in Grand Marais too!
I finally ate at New Haven's famous Frank Pepe's. Wow! Their coal-fired oven is the size of a small bus and their pizza paddles are about 12 feet long because they want the pizza to bake deep in the oven. I think it's about 900 degrees. I got a large and ate it over a couple days and the last bite was as good as the first. They use San Marzano tomatoes, which are the best.
Has anyone ever eaten a Detroit pizza? That's the style of pizza missing on my list. "
Sounds absolutely delicious! Our local wood-fire pizza joint in Minneapolis/Saint Paul, Punch Pizza, also uses the San marzano tomatoes that absolutely make the pie. My all-time favorite pizza is Arturo’s in NYC. They do the coal-fire thing, so I bet this place in New Haven would be up my alley. We have a coal-fire place here called Black Sheep. The crust is remarkable but the rest of the ingredients are a step below Punch for me.
Would you believe I’ve never been to Sven and Ole's? By the time we get to Grand Marais, I am laser-focused on getting away from commerce and humans. I can’t get on the Gunflint Trail fast enough; then everything, including my vehicle, starts to slow down. Look out, orange flag, dip ahead! ;)
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Savage Voyageur
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I have to say I’m not a fan of their pizza. The last time I was in there about 5 years ago the service was not that good, and the pizza was underwhelming.
Detroit style pizza is very good. Someone originally designed the pizza to be baked in the square parts pans used on the automobile assembly line. So you get 9 square pieces per pizza.
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Spartan2
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We have "Jets" pizza here in our town and they say it is Detroit-style pizza. It is, by far, my favorite pizza. Don't have it often, as the place that makes the wood-fired thin crust kind is much healthier for those of us who really shouldn't indulge. But if I had my choice. . .Detroit.
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papalambeau
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Jackfish: "Blatz: "papalambeau: " Wow. Going up the Gunflint won't be the same...."
They're just changing location in town"
Blatz is correct. Read more about it here.
I've been there a handful of times. I think an Uff Da pizza and a cold beer is a great combination. I like it. "
Good to hear that they will still be around. Thanks for the update.
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missmolly
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Spartan2: "We have "Jets" pizza here in our town and they say it is Detroit-style pizza. It is, by far, my favorite pizza. Don't have it often, as the place that makes the wood-fired thin crust kind is much healthier for those of us who really shouldn't indulge. But if I had my choice. . .Detroit."
I want to eat Detroit-style pizza before I die! St. Louis is said to have their own style too.
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