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3:28 PM Tue, Oct. 16th

Chew on This: Dizzy's brings 'Spirit of St. Louis' deli, barbecue to Prescott

Matt Hinshaw/The Daily Courier<br>
Co-owners Toni Nipper, left, and Stephanie Stafford display a couple of their new items, a smoked barbecue rack of ribs and smoked barbecue chicken.

Matt Hinshaw/The Daily Courier<br> Co-owners Toni Nipper, left, and Stephanie Stafford display a couple of their new items, a smoked barbecue rack of ribs and smoked barbecue chicken.

PRESCOTT - Toni Nipper and Stephanie Stafford, friends for 54 years since grade school in St. Louis, moved to Prescott from their hometown of St. Louis to retire.

Retirement lasted only eight months, Nipper said with a laugh.

He and Stafford have owned a property management company and a real estate business, held a general contracting license and patented a bracket.

However, it seemed logical to Nipper to open a deli in Prescott.

"I grew up in the restaurant business," Nipper said. Her parents owned a restaurant, and her mother worked at the restaurant of the late Stan Musial, formerly an outfielder for the St. Louis Cardinals.

"We love to cook and put out a good product," Nipper said.

Nipper acknowledged Dizzy's is somewhat isolated, a half block away from the Yavapai County Courthouse Plaza and across Montezuma Street from the Salvation Army.

However, she and Stafford have built up a loyal following that includes middle-school age children, retirees and tourists.

They draw East Coast transplants with deli sandwiches that include pastrami and corn beef, both on Jewish rye bread. They serve matso ball soup and chopped liver during the winter.

They offer another treat that they say is rare for the quad-city area: barbecue. They hail from a city noted for its barbecue.

"The barbecue has been a real big hit," Nipper said. "We are really the only place in town that has smoked barbecue."

Dizzy's has three smokers in back that cook meats for 14 to 16 hours at temperatures generally arranging from 250 to 300 degrees.

Nipper said one patron ordered a barbecued sandwich and handed Stafford a note urging them to enter a barbecue competition. They formed Dizzy Chicks Smokin' Hot B-B-Q Team to enter competitions, with one coming up in October at Tim's Toyota Center in Prescott Valley.

Nipper also said Dizzy's serves "authentic" Hawaiian shaved ice: 40 flavors and an additional 12 flavors without sugar. "We make our own ice and syrups," Stafford said.

The Menu

Dizzy's offers the same menu all day, and the owners and staff prepare food to order.

The eatery serves a variety of sandwiches, including turkey or ham and fresh veggie sandwiches for $7.89. Patrons may order sandwiches prepared as wraps and request gluten-free bread, which costs an additional 65 cents per slice.

Summer sandwich specials include smoked pulled pork, "St. Louis style" smoked ribs and smoked pulled chicken, all for $8.99.

Shaved ice ranges in price from $1.50 for 8 ounces to $3.50 for 16 ounces.

Customers also may take home a full or half slab of smoked barbecued ribs or a whole smoked chicken for dinner. Costs are $10.99 for a half slab and $21.99 for a full one.

They also may order family packs to go ranging from $27.87 for half ribs and meat with two sides to $58.87 for one rack rib, two pounds of meat and four large sides.

Pulled pork sandwiches are among the favorite items on the menu, Stafford said.

"It is juicy," she said. "It has good flavor, (is) tender and, of course, the love we put with it."