milic13 wrote:second, we ordered a side of marinara sauce, and were shocked to discover a $3 charge on the check. who charges $3 for a half cup of marinara sauce? oddly enough, their other venture, sodadog, only charges $1 for a side of sauce.
Santander wrote:As mentioned before, the only things that could make this place better would be better temperature control on the sauce served with the appetizers and on the side with the pizza (an extra $3, not worth it for chilled tomato sauce), and some good flaked pecorino or parmigiano reggiano instead of the super-fine grated parmesan (quite mild) that blankets the appetizer plate.
milic13 wrote:went here this weekend for the first time in a long time - just wanted to get a couple things off my chest: first, this is the second time we ordered the wild mushroom pizza, which did not have anything remotely wild on it (pretty sure it was all button mushrooms - am i missing something here?). it's a pet peeve of mine to see the words "wild mushrooms" describing something and then be disappointed when the food arrives.
Midpack wrote:milic13 wrote:went here this weekend for the first time in a long time - just wanted to get a couple things off my chest: first, this is the second time we ordered the wild mushroom pizza, which did not have anything remotely wild on it (pretty sure it was all button mushrooms - am i missing something here?). it's a pet peeve of mine to see the words "wild mushrooms" describing something and then be disappointed when the food arrives.
That's really unfortunate. We've eaten at Stop 50 many times, had the wild mushroom pizza a few times, and they've always been wild mushrooms - absolutely not button mushrooms. The post following yours suggests you caught them on a bad night, their fault, but not at all the norm.
ronnie_suburban wrote:Midpack wrote:milic13 wrote:went here this weekend for the first time in a long time - just wanted to get a couple things off my chest: first, this is the second time we ordered the wild mushroom pizza, which did not have anything remotely wild on it (pretty sure it was all button mushrooms - am i missing something here?). it's a pet peeve of mine to see the words "wild mushrooms" describing something and then be disappointed when the food arrives.
That's really unfortunate. We've eaten at Stop 50 many times, had the wild mushroom pizza a few times, and they've always been wild mushrooms - absolutely not button mushrooms. The post following yours suggests you caught them on a bad night, their fault, but not at all the norm.
Well, I think that the thing to do is mention (something like) this when it happens, so that a) you can get an explanation and b) the restaurant can actually do something about it. Coming here to vent about an event that wasn't addressed when it happened seems odd to me since there's nothing anyone here can do about it. Of course, in this instance, an explanation from the proprietor was actually given but that's not usually how it goes.
=R=
Midpack wrote:Alas, today is the last day of the season for Stop 50. We went last night to get our final fix for 2010, and it was outstanding as always, we've been regulars there for 3-4 years even though we live almost an hour away. We'll be watching the website for their re-open next Feb/Mar - thanks to Chris and all the group at Stop 50 for another great year!
Bruce wrote:Midpack wrote:Alas, today is the last day of the season for Stop 50. We went last night to get our final fix for 2010, and it was outstanding as always, we've been regulars there for 3-4 years even though we live almost an hour away. We'll be watching the website for their re-open next Feb/Mar - thanks to Chris and all the group at Stop 50 for another great year!
We stopped in for a late afternoon pizza yesterday. We ate a little more than half of 2 great pizzas. Brought the rest home and will reheat them in oven for tonight's dinner.
mhill95149 wrote:Bruce wrote:Midpack wrote:Alas, today is the last day of the season for Stop 50. We went last night to get our final fix for 2010, and it was outstanding as always, we've been regulars there for 3-4 years even though we live almost an hour away. We'll be watching the website for their re-open next Feb/Mar - thanks to Chris and all the group at Stop 50 for another great year!
We stopped in for a late afternoon pizza yesterday. We ate a little more than half of 2 great pizzas. Brought the rest home and will reheat them in oven for tonight's dinner.
Try reheating in a cast iron skillet on the stovetop (covered) tjhe pizza does not dry out and the crust crisps up nicely
Sundaze wrote:No offense, and it's probably not, but this sounds like a self serving, promotional posting. Why not have tacked this onto other Stop 50 promotional postings? I look forward to many dozens of pizzas from different restaurants and pizzerias, not just one, and not just over the "next 9 months" ? (is this just the period of time that they will now be open?) But maybe that's just narrow thinking, eh ? ? ?
My guests' and my experience there has been so-so, nothing to write home about. But many have different opinions. But to come out of the blue and say, hey they're making pizza again on a new separate thread, . . . makes one wonder . . . .
Sundaze wrote:You're probably right and I just was a little puzzled about an unsolicited announcement that a seasonal business is again open . . . for business.
Jefe wrote:Its a good thing I am not like my father and value food first. This was some of the best pizza I've ever eaten. The crust, oh that crust- chewy on the inside, crunchy on the outside, charred in the right spots, maintaining its structural integrity throughout, salty enough and just a note of sourdough tang. Pretty darned near perfect.