Ray Ludvigsen
Google
The owner of Tailspin is a Master Chef, every single business model and initiative is aimed at making amazing food with quality ingredients and seasoning with delicious flavors.
My family had a normal classic pepperoni pizza, yet the flavoring wasn't "normal" at all, perfectly toasted crust, smoked tomato red sauce really set this apart as it's own. I had boneless wings, typically dry rubs are either too salty, sharp and greasy or, if it has the consistency of powder it makes your throat too dry. This dry rub was more like granules, and they were packed with flavor, it was so good, I scraped the extra after I finished and ate it by itself. There was some green leaves on top, I am finicky about trying new things and at first set it aside. Then logically I considered if this chef is doing everything so we'll, let me trust him and tried it with the leaves, it had a sweetness to them, all of our food was perfect!
The Master Chef was originally a chef for 5 star expensive restaurants and he brings the same level of quality and taste in a platform that is affordable with a walk through quick pick up style to make this flavor experience obtainable to anyone.
The focus is not in the sit down experience, there is very little space and seating, bathroom is in the back. All of their efforts and resources are aimed towards their masterfully crafted dishes, not the lounging and eating out location. The owner told me they are acquiring the commercial space next to them with plans to expand, so this may change in the future. Until then, they are selling excellent food for pick up until they sell out, (and they sell out!) call ahead to confirm they are still open. I will definitely be back!