LTHForum.com

I've been here several times but we had a pizza here in late-August that absolutely blew us away: sliced heirlooms, rosemary, gorgonzola, red onion, walnuts, grated parm and red balsamic. It was so complex and the crust was just phenomenal. I would agree with everyone else that this is among the very best pizzas I've ever had. (I'd take this over Sally's aPizza or Frank Pepe's anyday!)

Talked to Chris extensively about his methodology and he's such a cool guy. There's just nothing bad to say about this place.

I've been here several times and walked away unimpressed each time. Pizza was soggy in the middle and virtually flavorless. While I wasn't expecting what I've had in Italy, I expected a lot better than this. Haven't been to Sally's, but I've been to Frank Pepe's on business trips many times and Stop 50 doesn't come close. Given that there are few good places around Michigan City, Stop 50 stands out for its effort, but not much more than that. I really want to like it, but it's just underwhelming.

This isn't a bug, it's a feature!

(I shouldn't speak... I haven't been yet... but I'll stand up for the soggy center until the day I die.)

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-Dom
www.skilletdoux.com

Seriously? After the above description:
"rosemary, gorgonzola, red onion, walnuts, grated parm and red balsamic"
Unless you are somehow going out of your way to design the most Spartan pie possible, flavor is available at every turn. You, sir, have lost all credibility (and quite possibly your sense of taste)!

The Chow Poodle and I took and impromptu trip to Michigan last weekend, topped off with early dinner at Stop 50 on Sunday on our way back to town. If anything, Stop 50 has improved with age. Chris was telling me about trying to source more and more of their produce from local farmers and how he is actively visiting neighboring farms to build up relationships. The care they take in sourcing is evident in everything they serve.

We started off with a simple mixed greens salad. Everything was very fresh and tasty, and the salad was plenty for the two of us to share.

Stop 50 Local Mixed Greens Salad


We also ordered a couple of pizzas; the seasonal pear and gorgonzola, which will be available for at least another couple of weeks, and a sausage.

Stop 50 Pear & Gorgonzola Pizza


Stop 50 Sausage Pizza


Both were perfectly cooked and delicious. We thought we'd eat a little bit of both and take the rest home, but when it came time to leave, there were only a couple of slices left. We couldn't resist.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

My wife and I took our 8 year old niece to Stop 50 this past weekend. Great pizza as usual. What I find so interesting is that for an 8 year old who questions every waitress with "How do you make your macaroni and cheese?" she always looks forward to the pizza, desserts, and other items we order at Stop 50. She always eats her share when she is normally a pretty picky eater. Regarding the M & C question what she wants to know is whether its Kraft or not. If its not Kraft she won't order it.

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Bruce
Plenipotentiary
bruce@bdbbq.com

Raw meat should NOT have an ingredients list!!

Thank goodness they're open again for the 2012 season. They added a new pizza special that's just wonderful. Roasted Pepper & Ramp Pizza - roasted red & yellow peppers, walnuts, Gorgonzola, red onions finished with fresh ramps, chives & basil. Unfortunately I think this is the last weekend for this special pizza, but I can't wait to see what they come up with next! And I think fresh asparagus is coming soon.

We made a quick trip to Michigan over the Memorial Day weekend. It started with a stop for a late lunch at Stop 50 on our way to Spartanland. We started with a caprese-like salad consisting of some hothouse heirloom tomatoes, homemade mozzarella and basil topped by some high quality balsamic. I was blown away by this salad which tasted as if we had been transported in time to mid-August; prime tomato season.

Stop 50 Seasonal Salad


We followed that up with a seasonal pizza that had prosciutto, fresh picked asparagus, onions and cheese. This was a great springtime pizza and we enjoyed every bite.

Stop 50 Seasonal Pizza




Everyting was as good as ever. Stop 50 is now open on its summer schecule; 11 - 10 on Thursday - Saturday and 11 - 8 on Sunday & Monday (Closed Tues. & Wed.).

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

They're not some hothouse tomatoes, they're from nearby McWethy Farms, a hydroponic grower. McWethy has devised a system to utilize as much sunlight as possible to ripen the tomatoes, and as they're grown nearby, they stay on the vine as long as possible. They are very good for commercially grown, off-season tomatoes.

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Local Beet

Yes they are. I almost didn't order this because of the time of year, but Chris assured me I wouldn't be disappointed. He was right!

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

A really good pizza, but would have loved
to have the added asparagus and prosciutto
like in the one above.