Website: https://www.facebook.com/pages/category/Pizza-Place/Bangers-Bar-and-Pizza-104971214619929/
Decades
back, Tim Meyer’s father owned a building in Dove Creek, Colorado which housed
the Old Frontier Bar, liquor store and the family. Eventually the building was renovated and
became the New Frontier Bar, a much loved local hang out. There was a time when the building held an
antique shop, and then quietly remained closed up. That is until Tim purchased the property and
was determined to bring it back to its focal status.
Tim, and
wife, Shelly Poole, attended a Pizza Expo at the Las Vegas Convention Center,
in Nevada. There they learned about
pizza making techniques, supplies, equipment, recipes, and, well, if it was
pizza related, they learned about it.
Returning to Dove Creek, the inspiration hit, a plan was implemented,
and on August 28, 2020, Banger’s Bar and Pizza held its Grand Opening. August 2020!?! That is correct, in the middle of the
Covid-19 Pandemic, this crazy couple opened a new restaurant and bar with high
hopes.
Those hopes
have panned out into a success story. Tourists,
truckers, just-passing-through, and locals are enjoying a unique food array not
seen in Dove Creek before. The menu is
not just pizza, but Italian specialties found in any respectable pizzeria. Pizzas (pan or cracker thin crust), Calzones,
Subs, Caprese, Salads, Appetizers and Desserts to please anyone hankering for
Italian geared grub.
Our
waitress/bartender for the evening was Breea Mykel Meyer, daughter of Tim Meyer
and Shelley Poole. She related to us the
story of her grandfather owning and running Old Frontier, the liquor store, and
the small living quarters in the back of the building. The name, Banger’s, refers to her childhood,
and much beloved, pet bulldog; his photograph is prominently featured at the
bar. Breea is no novice to the
restaurant business, having also worked at Stateline Bar and Grill, also owned
by Tim and Shelley. As is the Sinclair,
so you can say that bar/restaurant/food entrepreneurism runs rampant in this
family line.
While we waited
for our selections to arrive, take-out orders had a steady stream of pickups. Several tables were taken up as well, with
everyone respecting social distancing.
Conversations and laughter flowed, the atmosphere definitely welcoming,
and comforting. Wall television screens
displayed, this evening, either a video related game show, or Guy Fieri’s
“Diners, Drive-ins, or Dives”; I am very sure you know which one I was
watching. On nights that feature local
or state sporting events, the screens are tuned onto them.
Then the
food began to arrive and all attention was on that.
Appetizer was Bangy Wangy Wings; six meaty
wings served with Ranch dressing and celery sticks.
The wings are presmoked, deep fried and then
finished off in Banger’s amazing brick pizza oven.
We choose BBQ flavor, and the sauce, due to
the cooking technique, was infused all the way through the meat.
While the skin was still soft, it was not
greasy or gummy, so gave a good mouth feel.
Next was the
Chicken Parmigiana Sub; an entire chicken breast coated in a light and crispy
breading (similar to Panko), deep fried, topped with sauce and melted
cheese.
Absolutely amazing flavor and
texture, and definitely getting this when they have it on the weekly special
for the day!
Served with the sub was
potato chips that are made in house.
Thinly sliced potatoes, deep fried to a rich brown color, crunchy and
addictive.
These should be sold by the bag
full, and I suggested it to Breea.
They
are reminiscent of kettle cooked potato chips often sold at farmers’ markets,
and much craved by potato chip lovers.
Third was
the Calzone; we choose Banger’s sauce (rich marinara), Italian cheese blend and
meatballs.
The dough was baked to
perfection, the combination of sauce, cheese and meatball was so
delicious!
A side serving of sauce comes
with the calzone, but we dipped our chicken sub in it instead.
Alright, yes, I admit it, I licked the sauce
off the plate when it dripped off my half of the sub.
Last, and
definitely not least, was the Bangy Boo Pizza; we chose the cracker crust which
was ultrathin, crispy, but did not fall apart with the generous layers of
sauce, cheese and pepperoni on top.
Good
flavor all throughout, and a nicely browned crust; this also passed the “cold
pizza for breakfast” test the next morning.
Dessert? After all the sampling we just pigged out on,
there was no room at the inn for dessert!
However, I have promised myself that next time, yes, there will be a
next time, and we will be trying out S’mores Pie, large enough for two.,
Most of the
ingredients used to create these excellent dishes, are locally sourced in. Tim and Shelley made sure to pick high
quality items. It certainly shows in the
delicious flavors, tastes, and textures that come through while enjoying the
various dining choices.
Oh, and how
did we end up at Banger’s Bar and Pizza?
Date night of course, and the food, atmosphere and service made it a
wonderful evening out. So, whether
eating in, or taking out, give Banger’s Bar and Pizza a try; or be like us and
give each section of the menu a try.
Mary Cokenour
