Indiana’s Greatest Pizza is sold from a Food Truck

Indiana’s Greatest Pizza is sold from a Food Truck

Truck with tablesWe were traveling through Indiana Dunes Country along the southern shore of Lake Michigan looking for a place to eat when we spotted a shiny red vintage Studebaker food truck parked along U.S. Highway 12 in Beverly Shores. They had plenty of customers, which could only mean they had good food, so we stopped to check it out.

The truck was one of two owned by the Rolling Stonebaker, maker of wood-fired pizzas. The Rolling Stonebaker offers the standard pepperoni and sausage pizzas, but they also make unusual combinations with unique names like the Choke-n-Shroom and Potatohead .

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Purple PigWanting to try something other than the ordinary, my husband and I chose the Purple Pig, a pizza with smoked pork shoulder, barbecue sauce, and mozzarella and provolone cheeses. When the pizza came out of the oven, a generous portion of tangy purple coleslaw was sprinkled on top. The super-thin, crispy, smoky-flavored crust was perfect with the smoked pork and barbecue sauce, and the crunch of the rough-cut coleslaw added another element to the texture.

It turns out we really did pick a winner. The Purple Pig was name in Food Network Magazine as the must-try pizza in Indiana in its “50 States 50 Pizzas” feature.

AndreaIn its fourth season in 2014, the Rolling Stonebaker food truck is parked most weekends by the Camp Stop General Store at the corner of Broadway and U.S. Highway 12 in Beverly Shores, Indiana. Other regular parking places for the truck are the Valparaiso Farm Market, Griffith Central Market and Chesterton’s European Market. The Rolling Stonebaker also caters. Check the web site to see where you can find them when you’re out and about in Indiana Dunes Country.

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Eddie Merlot’s: Fort Wayne Dining at its Finest

Eddie Merlot’s: Fort Wayne Dining at its Finest

Bill Humphries knew that more often than not women choose the place to eat when a couple dines out. So he wanted a lighter, airier atmosphere for his restaurant, an ambiance that would appeal to men and women alike. He felt that too many steakhouses are heavy with dark wood. The result is elegant richness in Eddie Merlot’s restaurant decor, much like the food they serve. Read more

Baker Street, Fort Wayne IN: It’s all about the Customer

Baker Street, Fort Wayne IN: It’s all about the Customer

“We’d have nothing to do if it wasn’t for the people,” James Khan, manager at Baker Street in Fort Wayne, Indiana, tells his staff. “Don’t focus on easy.” Rather, Baker Street’s focus is on creating a memorable experience for guests.

Khan explained the company’s “humble approach” philosophy to our group of travel writers as we dined on appetizers like Shamini Tuna and Smoked Gouda & Crab Dip.

Shasim_tuna

Baker Street offers fine dining, often costing more than customers normally pay for a meal, so guests expect the best, and Baker Street does everything they can to ensure guests receive both food and service beyond their expectations, according to Khan. Servers don’t work alone until they have been trained for six to eight weeks. In that time they learn that if it’s possible to fulfill a customer request, they do it. For instance, they typically serve one cola brand. However, realizing that some guests will drink only another brand, they keep some on hand for those occasions. Khan related a story in which a designated driver with a group of guests only drank Diet Mountain Dew, which they didn’t have, so staff ran to a local store to buy some for him rather than disappoint.

Baker_Street_interior

In another story, Khan told of a couple who came in to celebrate their tenth wedding anniversary. The woman had her heart set on tilapia prepared the way it had been on her last visit. However, Baker Street’s menu changes occasionally, and when the customer saw that the tilapia was now prepared differently, she expressed her disappointment. After confirming she would be okay to wait twenty minutes, the staff made some of the sauce used in the previous tilapia version and prepared the fish the way the customer remembered it.


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As for food quality, if the appetizers our group was served is typical, it’s top notch. The chicken wings are baked first before frying for an extra crispiness beneath the sticky Asian sauce.

Chicken_wings

The scallops, served on a bed of sweet-and-sour sauce and garnished with walnuts and blue cheese, practically melted in my mouth, and the Cuban rolls, Cuban spiced braised pork, white cheddar and Ossian ham stuffed into a short, hollowed soft bread stick, were deliciously flavorful.

Cuban_rolls_and_scallops

While Baker Street food isn’t all farm-to-table, they do source many of their products locally, including linens, coffee, and meat. Occasionally, they offer specials that promote locally sourced foods, like their patio dinner series, held every other Sunday from Memorial Day through Labor Day, in which the entire dinner is cooked outdoors where diners can watch the meal come together.

How does Baker Street stay consistent with their meal quality and service? All staff members are stakeholders in the company. Everyone shares a percentage of the profits each quarter, and they know that customer satisfaction is the key to turning that profit.

Baker Street, open for lunch at dinner, is located at 4820 N Clinton Street in Fort Wayne, Indiana. Check the web site for exact hours, the menu, and to make reservations.

Disclosure:  My visit to Baker’s Street was hosted by the Visit Fort Wayne and Baker’s Street, but any opinions expressed in this post are strictly those of the author.

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