"Friends had talked about the wood-fired pizza and baked an internet video of their pizza. But apart from one of them that had been here a few years ago under previous ownership, none of the others had. And so it was that we put the address in the GPS of our car for our first visit. The kitchen closes at 8 pm on Sunday and we came at 6:15 to an empty dining room, a nice warm wood stove, three customers sitting at the bar, a football match on a TV and NASCAR on the other. We even got a friendly “Hi!” at our entry from one employee and a “Good to see you again!” from another. When we selected one of the tables closest to the wood stove, our server informed us about two specials at night when she handed us menus. We asked what was on design and chose the Davidson Brothers Brown $4.50/pt) over three others that included a Sam Adams Oktoberfest and maybe a few Budweisers. One of the specials was an Appetizer Sampler $6) containing 4 wings, 3 mozzarella sticks, 3 onion rings and 3 chicken pliers. We ordered this while we penetrated the pizza offers. The wings were the hit on this plate crispy, fleshy and damp, with our choice of honey Habanero sauce. The plate was served with the sides of blue cheese and marinara sauces. I forgot to ask the Melba sauce for the mozzarella sticks. But the blue cheese was actually excellent on the bars, rings and tenderness. The offers had a nice bread, but the chicken was overcooked and only saved by this blue cheese sauce. The onion rings and the mozzarella sticks were typical of the frozen variety. We skipped the second special of the night, an 8 cut cheese pizza, which might have been a few dollars less than usual, so we could try the sour and pepper version $10.50). The crust edges rise nicely in the oven and have a good taste. The center of the pizza is heavily weighed with cheese. It is a really tasty cheese that is not excessively oily and easily with any piece you remove from the attempt. But the cheese will prevent you from trying to eat a slice in your hand. The house made sausages on the pizza is broken bulk, which cures in the oven, there is a crispy and contrasting texture to the cheese and dough. My preference would have been for some remarkable fennel taste in it. The thinly cut paprika seems to be looked up to the point where some are translucent. They have not added any remarkable taste. Maybe it's just that all these cheeses overwhelm the other flavors. The great discussion between my wife and me as soon as the pizza was served was, however, whether the dominant taste we experienced was smokey, carved, ashy or burned. I preferred to use the first two while my wife said it reminded them of burnt toast. If you look at the pictures I've made, you wouldn't see any burned crust. But if you looked at the bottom of a pane, you would definitely see brown and black spots. I supported my opinion that while the thick and airy crust edges had this taste, they were a beautiful golden brown. She supports her opinion on my photo of the upper vs. lower photo. The lower line is that I really enjoyed the pizza and the wings). There is probably no Rave reviews of someone who prefers a NYC style. And I would probably have stopped eating after my share of pizza, but the chalkboard of pie from Smith's orchard and Bake Shop $4.50). I chose the Blueberry over the Apple and skipped the Ala mode. It would have been better if the cooler had been removed from the cake before serving. Otherwise I still have my weakness for Smith's cake. This is a really friendly place and probably very popular with snowmobiles in winter. Hopefully, the lake will keep enough customers around in the coming year."
