Recent content by WhollyStromboli

We are just on the Northeast edge of Denver if your trip sends you down I70 or up I25 towards Wyoming Eric

Does anyone know if there are any warming/holding cabinets available that will accommodate a 20.5" pizza box? Most food warming cabinets will hold hotel pans which are 20", I’m just not sure if any of them have any extra tolerance where I could squeeze in a 20.5" box. Thanks, Eric

Good to know, thanks. I’ve checked out Ezzo and will request a sample. Anyone have a good large (deli sliced) salami they like?

Our local distributor PFG/Roma is completely out of all Liguria pepperoni and salami, both stick and pre-sliced. Our sales rep initially said it may be a week before they get restocked, but the latest word is that it may be a couple of weeks. When I called the Liguria rep, he was pretty tight...

Royster, they actually ended up getting it fixed quicker than they anticipated. We lost part of the lunch daypart, but not entirely. Unfortunately probably not enough of a loss to be worth the hassle of pursuing.

Today a construction company cut a major underground power line that serves a number of homes and businesses in our area. We have implemented our standard power outage procedures, and are taking measures to protect our perishables, but the report is that it may take ‘quite some time’ to fully...

Looking forward to your visit…as always!

I will be replacing the stones in one of our Y602 ovens soon and am wondering if there is a break-in or tempering process? I can’t seem to find much online, but it doesn’t seem right to me to just turn the ovens up to full temp (around 550 in our case) the first time on. Anyone have any...

Hi Norma, we also make a few strombolis ourselves 😉 I agree with Pizza of the Month about the two pans and we also bake in a deck oven at 550 using pans. We invert the bottom pan so it raises the 'boli off the stone just a bit to keep that bottom from getting done too fast. We also have the...

Our menu is a tabloid size newspaper style done on real newsprint with an offset press. We print around 7000 at a time which allows us to use the same menu for dine in, or carry out. If we’re doing an offsite catering event we can take a stack there as well. This works well for us and the old...

We feature local micro brews as well. We’ve had good luck developing partnerships with them and they will fill 1/6, 1/4, or 1/2 barrels…Really whatever we want. They self distribute in many cases and want to get their product out in the marketplace so they don’t have quite the pompous attitude...

Looks good…only a month huh?

1/6th barrels are not a bad way to go if you want to add additional selections, but understand that you will pay a bit of a premium for the 1/6 vs the more standard 1/2 barrel. Also, some beers are not available in the 1/6 size. In any case, yes doing the smaller kegs in a free standing cooler...

Daddio, Thanks for your kind words, we’re glad you and everyone enjoyed our place, our food, the flapper girls, and the panel discussion. We too learned a lot and would totally support doing it again! If you’re ever in the area again, stop by. And, bodega we haven’t forgot about you, Melissa and...

Just a couple of days to go and we’ve still got room. We’ve got a great evening planned … Any last minute takers? Let me know if you have any questions, otherwise we’re looking forward to seeing everyone on Wednesday!