Six Hundred Downtown is owned and operated by 4 time World and 3 time US Pizza Champion Michael Shepard. For more information about Michael see their web site or Google him.
The name Six Hundred comes from the starting temperature of their ovens, 600 degrees F.
The location is a newly renovated former department store in down town Bellefontaine, Oh. It is directly across from the Logan County Courthouse. The facility seats more than 120 and is nicely decorated with framed advertising posters for various Italian food products. The renovations were well done including the restoration of the old ceiling, which is either stamped metal or plasterwork. Booths and tables seemed comfortable and many have a view into the kitchen with it's brick ovens.
My wife and I stopped on a Wednesday night, six weeks after they opened. We arrived just after 6:30 pm and were told it would be about a 50 minute wait. They have a bar area, with a couple of tables and seating for 4 at the bar. My wife had a glass of the house rose wine and I had a pint of draught Yuengling Lager. The rose was a nice semisweet wine and the lager was served up nice and cold. I followed the Yuengling with a bottle #9 from Magic Hat, which was also served cold. This beer was enjoyable cold but actually improved as it warmed. While waiting at the bar, we looked over the menu and eventually ordered the Garlic Knots as well as deciding what our dinner order would be. The wait staff called our name and we were escorted to a table near the middle of the room.
Our waitress, who was dressed, like all of the wait staff, in black Six Hundred Downtown tee shirts and jeans, introduced herself and delivered our appetiser. We ordered their Mandarin Spinach salad, small New Orleans pizza and small Six Ways From Sunday pizza. It was 7:30 and so they had pretty accurately judged the wait time.
The Garlic Knots were light buttery, garlic little puffs of heaven. They came with a cup of marinara sauce for dipping, but they really did not need anything added. Just lovely!
Our salad arrived next and it was a beautiful presentation of baby spinach leaves, mandarin oranges, candied pecans, raisins and locally produced Blue Jacket Dairy Feta Cheese. My wife is not a fan of raisins but these were not your typical raisin, moist and sweet without being overpowering. I had the homemade vinaigrette dressing and it paired well with the other ingredients. Unfortunately, I did not get a picture of this salad. Maybe next time.
Next came the two pizzas. The New Orleans sauce was a slightly spicy BBQ sort of sauce that paired well with the grilled chicken and smoked bacon. Oregano and basil for the herbs and Mozzarella, Parmesan and Romano for the cheeses. The crust was perfection. This is indeed a pizza for the meat lover.
The Six Ways From Sunday pizza is constructed with garlic, grilled chicken, roasted red peppers, banana peppers, baby spinach, Roma tomatoes, Mozzarella cheese and the Blue Jacket Dairy Feta. The crust was golden and delightful.