Bigger is Better at Full Moon

Feb. 15, 2015

For Mark Nelson, the jump from small pizzeria to full size restaurant – complete with bar – wasn’t an easy one. There was the challenge of disassembling, moving and reassembling the pizza oven; crafting a larger menu to complement, but not overwhelm, the pizza; melding the delivery and takeout business with more in-house diners, requiring additional waitstaff; and jumping through the hoops necessary to acquire a liquor license.

These numerous challenges also happened to coincide with the end of Nelson’s partnership with Nate Knickerbocker, with whom he opened the original Full Moon on Eighth Street.

"Nate decided to explore some other options and he and I parted amicably," said Nelson espite the difficulties involved, Nelson is glad he made the move to the Front Street space formerly occupied by Opa Uptown.

"Our business had exploded and we were looking for a larger space," he said.

THE SCENE

Nelson explained that the pizzeria was looking for more room and customers were looking for more choices, especially on the beverage side.

"Customers asked the question, "˜When will you get beer and wine?’ Now we’ve got beer and wine and we’re doing some training on different flavor profiles," said Nelson. "In the spring, we’ll add liquor."

Full Moon also has a license allowing carry out beer and wine sales.

Adding other options beyond pizza was also part of the plan.

"We wanted to expand the menu," said Nelson. "On Eighth Street, we couldn’t because of the space and equipment. We did everything in the oven. We couldn’t add pasta and small plates."

THE MENU

Now, Full Moon Pizza offers pasta like Parmesan chicken, baked ziti, and spaghetti and meatballs. Small plates with hummus and jam, BBQ pork belly, Catalan shrimp, bruschetta and the ever-popular chicken wings are also among the offerings.

Featured sandwiches are Chicago beef with provolone; turkey with pickled watermelon rind and brie; grilled chicken breast on housemade focaccia with caramelized onion and wood-roasted mushrooms; and the Full Moon burger with tomato jam and Michigan cheddar cheese.

A variety of salads round out the choices, such as panzanella with marinated tomato, fresh mozzarella, roasted garlic and capers; baby spinach with goat cheese, warm bacon and mushrooms; and apple salad with Michigan apples, house bacon and Leelanau white cheddar.

And then there’s the pizza. It’s made thin crust style with a host of toppings, including all the usual items plus goat cheese, cilantro, basil and leeks.

Specialties include Tandoori with tandoori sauce, chicken, ricotta and crispy onions; Potato Leek with roasted redskins, caramelized leeks, bacon and ranch dressing; Harvest with wood-roasted seasonal vegetables, finished with mascarpone cheese; and Formaggio with a multitude of cheeses: fresh mozzarella, goat, ricotta, cheese blend and Parmesan finished with rosemary.

THE BEST

Nelson said one of the most popular items on the menu has been the pakoras: Indian onion fritters with a creamy mint dipping sauce.

Then there are the disco fries: hand-cut fries topped with cheese curds and brown gravy.

The velvety smooth butternut squash bisque is delicious and topped with Old Bay popcorn. The apple has been the bestseller among the salads.

For the pizza lovers, Nelson said the most popular is the Americana, a traditional pie with pepperoni, sausage, mushrooms and peppers, and the fungi with baby spinach, mushrooms, bacon and mascarpone.

What’s the best? "The best pizza is always the one you’re eating at the time," Nelson said.

THE REST OF THE STORY

With a business built primarily on delivery and takeout, Nelson’s not abandoning that segment of his operation. Full Moon will continue to offer delivery within a six-mile radius.

"We have quite a few customers on the peninsula," he said.

Nelson uses local suppliers like River Valley Farms in Kingsley for its house-brined pork belly and wings and local brewers like Right Brain, Petoskey Brewing and Brewery Terra Firma.

He’s pleased that, after some initial growing pains, the restaurant is finding its way once again.

"We have adapted and we are back on track serving the quality product our guests are used to," said Nelson.

THE SKINNY

Appetizers start at $6 and salads start at $5. Sandwiches start at $9 and pasta at $14. Pizza specialties start at $12 and build-your-own at $9. Gluten-free crust is available for an additional $3.

The restaurant is open from 11am to 9pm Monday through Thursday and until 10pm on Friday and Saturday. Sunday hours are 3pm to 9pm. Full Moon Pizza is located at 830 E. Front St in Traverse City. For information, call 231-421- 9404 or visit www.FullMoonPizzaCoTraverseCity.com or their Facebook page.