Yearly Archives: 2015

The first 9 Months

Notches on our belt and wounds to heal

How can a business go from just existing to actually thriving? Teamwork, dedication, and of course good food are some main components. Nine months is just enough time in Estes Park to either prove that you can stand tall and handle the crowds,

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5 Month checkup! Reflections on the first 150 days.

And we’re off!

What a run! There are days I have to stop and sit a minute just to reflect and felt it was worth writing down the thoughts. The main areas of reflection are customer satisfaction, our progress and musings pertaining to what we’ve learned.

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Tell me about this New York Pizza… in Estes Park, Colorado.

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Here are some of our frequently asked questions regarding our Estes Park Pizza restaurant with a few tongue-in-cheek answers:

  • Is this really a New York Pizza? Unequivocally. Chicago pizza uses certain ingredients, NY pizza uses different ingredients,

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Nothing Ventured, Nothing Gained

 

“Nothing ventured, nothing gained” said a wise person once upon a time. This fact is absolutely true. Along with the risk comes the learning curve. A wood burning oven has a pretty steep curve and has taken some real trial-and-error to produce great pizza. I spent an entire 24 hours early on just rearranging the wood to see the effect on the floor and cooking times.

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Growing pains

The year is about to end and we got a very late start. The toughest time to start a business in Estes Park is winter and of course, that’s exactly what we did. What have we learned?

1- Estes Park has some of the realest people of any town I have ever been in long enough to really get to know people.

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Frequently Asked Questions

Frequently Asked Questions: I have found that the same questions are asked all the time have included them below.

The frequent questions are:

1- Are you really from New York? Yes, Born, Raised, Trained and Educated.

2- How long have you been here? 15 years.

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