Shorty’s draws people downtownWith just two weeks since its soft open, Shorty’s Pizza & Smoked Meats is creating a buzz and drawing customers to downtown Superior.
By: Shelley Nelson, Superior Telegram
With just two weeks since its soft open, Shorty’s Pizza & Smoked Meats is creating a buzz and drawing customers to downtown Superior.
Owner Brian Noel said customers have been finding their way to the newly opened bar and restaurant as he works through the bugs of opening the new business.
“This is really a first-class place in our Superior community, one that should be patronized for years to come,” said Pattie Soliday of Superior.
The bar and restaurant at 1015 Tower Ave. serves American food with flairs of Canadian flavor.
Noel said he’s been surprised by the popularity of his smoked meats — one of those Canadian flairs.
Mayor Bruce Hagen said he was pleasantly surprised by the poutine. The Canadian appetizer made with French fries, cheese curds and Shorty’s own spiced gravy sounded awful, the mayor said, but it tasted delicious.
There are unique cocktails on tap with several beers, 12-plus TVs, a sports ticker that will show all game scores, but that’s just the beginning, according to Soliday.
She was enthusiastic about the food, the delicious thick-crust pizza with mounds of cheese, the poutine, schnitzel, specialty sandwiches, smoked meat and desserts — created by Noel’s daughter, trained in the culinary art of dessert-making.
It’s a menu that was more than three years in the making before Noel settled on a location for the restaurant.
Just assembly the food menu, Noel estimates he spent a couple of months — with the recipes already in place.
Once he settled on the location, he contracted with Anderson Hammock Construction to gut and recreate the former Lord Stanley’s into a separate bar and restaurant under one roof.
Construction, which got underway in March, took a little longer than originally planned, but that’s to be expected, Noel said.
“I had a great contractor,” Noel said.
On the south side of the building is the bar, with a flashing light directing patrons to it. The north side of the building features a bakery counter, the pizza oven, kitchen, and in front, a 108-seat restaurant with booths and tables. Each table is outfitted with a device that allows customers to call wait staff or a manager or just get the check at the end of the night.
The goal is to eliminate that pesky server that would interrupt conversations and give customers the tools to communicate needs with the servers, Noel said. It also allows the kitchen to communicate with servers so they don’t have to keep checking to see if the food is ready and can serve their customers, he said.
A separate kitchen is used for baking, making pizza crust and homemade ice cream.
Noel said he is still working out the bugs, and working to build the staff of 36 — he still needs cooks, bartenders and wait staff, but the flow of customers is starting already to include repeat customers in less than two weeks.
It’s worth driving around the construction to get to, Soliday said.