Talking Pizza at the Pub

People love the pub. They love the beer, they love the atmosphere, and they absolutely love the pizza! Short’s is currently in the midst of a pizza revolution of sorts. On this episode, you’ll hear about the years of research that have gone into crafting the perfect Short’s pizza.

Woj and Bridgett sit down with Head Chef, Luke Meredith, and Cellar Manager, Forrest Moline, to talk about Short’s pizza menu. Throughout a thorough and lengthy development process, the Short’s crew has taken road trips to far away places to research a wide variety of pizza styles before developing, and now fine tuning their new recipe. If you’re a lover of the ZA, give this episode a listen. We’re always looking for feedback on the conversations, and the pizza at Short’s!

Snake Juice (6.9% ABV – 64 IBU) is a pale orange-colored IPA brewed with Sidama and Yirgacheffe coffee beans from Higher Grounds Trading Company hits store shelves this week. It’s a truly unique beer that is getting rave reviews all across the great state of Michigan. Pick up a sixer at your favorite local beverage purveyor.

2 thoughts on “Talking Pizza at the Pub”

  1. Dan Miller says:

    My wife and I have always liked the pizza at Shorts. The new recipe dough is off the chain. Our favorite us the mutilated lips. After spending our growing through teen years in the Chicago area, we know good pizza. Shorts is the best in Northern Michigan I have ever had.
    Now it’s time to perfect the deep dish pie Chicago is known for. Not Geno’s East, not Uno, not Lou’s. Certainly not Giardino’s. Unique only better.

    1. Gillian Cobb says:

      Hey Dan,

      Thank you so much for the feedback. We really appreciate that you took the time to write us this note! We’ll be sure to pass this along to our chef and kitchen staff.


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