Season's Coal Fired Bistro Brings Together Food and Family

Even before you walk in the door of  Coal Fired Bistro on Route 9 the aromas wafting from the kitchen welcome you into the restaurant. One look at the coal fired ovens at the entrance and it is clear early on that this has the potential to be a special dining experience.

One of the owners of the restaurant, Joe Duhigg and his family have been in the restaurant business for several decades while the Howell establishment has only been open since January. Duhigg said the pizza is one of the main draws of his shop, but they also offer a wide range of pastas and other items in addition to the full bar. "We don't want to be known just for our pizza," he said. "We don't just have great pizza, we have great pastas, appetizers and lunch specials."

It may not be the only thing they do, but Duhigg said there is definitely something special about the coal fired ovens rather than the more common alternatives. Gas ovens, he said, reach a top temperature of around 500 degrees while wood fired ovens have a top temperature of 600 degrees. With the coal fired ovens, the temperature can get as high as 800 to 1000 degrees. "All you've got to do is melt the cheese, so it cooks the dough a lot faster without overdoing the cheese," he said. 

With a crispy crust and toppings that are not over cooked, Duhigg said you get the best of everything ordering any of their wide variety of pies. Add to that the fresh ingredients he includes in his recipes andDuhigg said it makes for a high quality product. "We wanted to minimize the menu to keep everything fresh," he said. 

As people have come to the restaurant Duhigg said not everyone has been a fan of the different texture of the pizza, but most have once they taste the finished product. "Pizza done well. That's our motto," he said of the play on the crispy crust. 

Even as summer winds down, Season's is gearing up for what they hope will be a busy football season at the restaurant. With 11 televisions carrying a full slate of college and professional games,Duhigg said he is looking forward to providing a place for fans to come and enjoy good food and good games. 

Even when it is not football season, there are plenty of other promotions fitting the appetite of even the most discerning customer. Monday night is a pasta riot at the restaurant with special dinners for just $8.95. Tuesday night has a $5 discount off of large pies. Happy hour is also longer at Season's compared to other restaurants, running from 11 a.m. until 7 p.m. 

They also offer a "Happy Appy" hour with $5 specials on items including their signature coal fired wings. Unlike other wings, these are cooked in the same ovens as the pizza and in the restaurant's special sauce that is both flavorful and spicy. They also make ribs using the same sauce making for two items Duhigg believes will be especially popular for people coming to watch games in the bar. 

There are several members of the family working at Season's including Joe's dad Jerrry, his brother Jerry Jr. and his sister-in-law Lisa as well as his brother Mike. With most of them living in Howell, Duhigg said he was glad to be able to bring this restaurant to the town he has called home for the last 10 years. "In this business you have to be here a lot. I can still do what I need to do outside and get back here when I need to be to keep an eye on things."

With the restaurant being open seven days a week, Duhigg said it keeps everyone involved busy while also allowing them to make the time they need for their family.

Between his time in the business before opening the Howell location and the eight months here, Duhigg said he has found the same keys to success. "With hard work and if you do the right thing by people they'll be back," he said. "If you give them quality food at a reasonable price with good service and make them feel welcome how can you go wrong."

With a smile on his face and a hope that his customers leave with a smile on theirs, Duhigg seems to be right at home delivering a product he believes in to a community he is happy to be a part of.