Nick Stamas still makes his way into Pizza Sam’s, sitting at West Main and Ashman in downtown Midland. And when the restaurant gets busy, says his son-in-law, Gus Wojda, “he’ll slip into the kitchen and make his homemade Coney sauce when we don’t have time to see what he puts in it.” But Wojda and Stamas’ niece, Dawn Rugenstein, aren’t going to complain. Whatever he does with the popular hot dog topping and his homemade soups are part of what has kept the community mainstay in business for more than 50 years. “The rice pudding comes from a family recipe, too, and I tell people if I give them the recipe, I will have to kill them,” Rugenstein quipped. “It’s one of our secrets.” It’s no secret what most people come around to eat — a hand-tossed pizza featuring dough and sauce made fresh each day and toppings chopped on the premises. Young customers can watch through a glass partition as crew members toss and twirl the discs high in the air.
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