El Presidente | Pizza Reviews
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00:00 [MUSIC PLAYING]
00:03 All right, one bite everyone knows the rules.
00:21 The Violet Stone wood-fired pizza, that generally means
00:25 it's going to be super thin and a little floppy.
00:27 This, I love.
00:29 That sign, caution, well done pizza.
00:32 I like it well done.
00:33 They're from Philly, been here about a year.
00:36 My name's Brittany, me and my husband are.
00:38 You guys, how long have you had it for?
00:41 Just a year.
00:42 Oh, new.
00:42 Started out as a pizza truck.
00:45 How long did you have the truck for?
00:47 Six months.
00:48 So you went six months truck to here.
00:51 He just said, let me throw you a cheesesteak.
00:53 We're going to make great cheesesteak, so here we go.
00:55 Oh.
00:57 Damn, I wasn't expecting it to look like that.
01:01 He said it's the best.
01:02 Now they knew it was me, he overdid it.
01:06 He overdid that slice.
01:08 That slice is too burnt.
01:10 Is it always this burnt?
01:12 Yeah.
01:13 He did say well done.
01:15 I love it well done.
01:16 Let's give it a shot.
01:26 OK.
01:26 I think he fucked this pizza up.
01:34 That can't be-- that's too much.
01:36 I have this in my head, easy eight.
01:47 Like, this is what I want pizza to look for.
01:49 They overdid the crust.
01:50 That's too burnt on the crust.
01:55 Did they know this was me is the question.
01:58 Was yours like that?
02:00 I got it two days ago.
02:01 It wasn't.
02:02 No.
02:02 Well, what are you doing?
02:03 You didn't have pizza just now?
02:05 No, I just ordered it.
02:06 I'm just waiting for it.
02:07 I got to see what yours almost looks like.
02:09 I will wait for this pizza all day, though.
02:10 So far.
02:12 That's too much, though, on the under.
02:15 I got to ask.
02:16 You can have my pizza, bro.
02:18 I got to ask.
02:19 All right, I got to ask.
02:22 I thought there was going to be an easy eight.
02:24 That's too much.
02:25 Is it always that black on the back?
02:27 Is it always that?
02:30 You always go that charred?
02:34 I got to see what the next one looks like,
02:35 because that's too charred.
02:39 That can't always be that charred.
02:41 That has to be an overcharred, no?
02:43 Yes.
02:45 I think that has to be an overcharred.
02:49 Where did he go?
02:50 I'm thinking it has to be an overcharred.
02:52 Oh, yeah.
02:53 That one.
02:53 And they're all.
02:55 OK, I got you.
02:56 I actually have one in right now.
02:58 Because I'm right, right?
02:59 That's not how it normally-- yeah.
03:01 I'm going to redo this.
03:03 Do you know it was me?
03:05 Did you know it was me?
03:07 Did you know it was me?
03:11 Because I love it charred, like that.
03:13 So I thought maybe overcharred, but that's too--
03:16 I'm going to redo it.
03:17 I'm going to do something I don't ever do,
03:19 because I love everything about it.
03:20 I thought being easy eight.
03:21 But it was too charred.
03:22 OK.
03:23 I just got this on in one stand.
03:26 There's no way that can be normal,
03:27 because people are going to like too charred.
03:29 Yeah.
03:29 All right.
03:30 I do have one in now.
03:31 Our original office, we had a fire.
03:32 We did a coal fire.
03:33 Yeah.
03:34 And it was such a pain in the ass,
03:35 because you can't get it in here.
03:37 Yeah.
03:37 So we were running back and forth, wrapping ties.
03:40 We could only do two ties at a time.
03:42 So we had to like-- we were at capacity every time.
03:45 So we finally got this all done, and we're
03:47 kind of still working on it.
03:49 I love everything about it, but it was just--
03:51 I mean--
03:52 I got to run.
03:53 Yeah.
03:54 So we're going to do a redo.
03:56 Thank you.
03:57 Yeah.
03:57 No, I can't do a good conscience score that one.
04:01 There's the cheese steak.
04:02 The cheese steak's right here.
04:04 All right.
04:04 All right.
04:05 Let's hope this thing--
04:06 let's--
04:07 What's up, man?
04:08 How are you?
04:09 Good.
04:09 Nice to meet you.
04:09 Nice to meet you, too.
04:10 All right.
04:11 We're doing a reverse here.
04:13 He said, try the cheese steak.
04:15 He said, I want-- ooh.
04:16 That actually-- they said they make their own bread.
04:19 Kind of has Angelo's vibe on the bread,
04:21 which if you know Philly--
04:23 when I go to Philly, first thing I do, Angelo's.
04:26 Best pizza, best cheese steak.
04:29 Vote in Angelo's.
04:30 So here we go.
04:31 Now, I don't like mix-- ooh.
04:32 This bread is good.
04:33 I can tell.
04:34 I don't love mixing in cheese steak reviews on days
04:37 I'm doing 15 pizza reviews, because I only
04:40 have so much in the tank, you know?
04:43 Just burned my hand a little.
04:44 One bite.
04:45 Cheese steak review.
04:46 You want to see how this compared to the best in Philly.
04:48 [CROWD CHATTER]
04:51 This is a great cheese steak.
04:56 Yeah, I mean, without knowing anything about Tampa,
05:09 St. Pete, I can assume by far this is the best cheese steak
05:12 that you can get here.
05:13 By far.
05:14 This is--
05:14 ah.
05:15 9-2 cheese steak.
05:22 Have you had the cheese steak?
05:24 Spectacular.
05:27 This is a real deal Philly cheese steak.
05:29 Spectacular.
05:30 Amen.
05:31 A-plus.
05:32 Cheese steak was great.
05:34 Great.
05:34 [CROWD CHATTER]
05:36 Angelo's.
05:37 The bread reminded me of Angelo's.
05:39 9-4, I think I gave Angelo's.
05:40 Well, thank you.
05:41 Thank you.
05:42 Thank you.
05:42 Thank you.
05:43 [CROWD CHATTER]
05:45 Spectacular.
05:46 I assume there's no cheese steaks around here.
05:49 Do people know you guys have these?
05:51 Yeah.
05:51 Yeah.
05:52 Took us a couple months to launch to get them in,
05:54 but yeah.
05:55 Spectacular.
05:57 All right.
05:58 We are doing the Violet Stone part two.
06:02 Here we go.
06:02 Let's see.
06:04 Looks pretty much the same.
06:05 It's probably more well done in a second.
06:06 Let's see what we got.
06:08 Now that is what it's supposed to look like.
06:10 That's the undercarriage of that.
06:12 Way, way better.
06:13 Let me cool it off.
06:14 Still looks great.
06:17 People are going to be like, Dave, you have a black heart.
06:20 That's what they say.
06:21 Like, I'm a mean guy?
06:22 I have never done what I just did, which is a total--
06:26 I got the pizza, ate it.
06:28 I'm like, I need a new one.
06:29 I'm not going to score the first one,
06:31 because it's a mom and pop, husband-wife combo.
06:34 Been here for a year.
06:35 The pizza looks great, and I got a bad pie.
06:38 It was just too burned on the--
06:39 you couldn't eat it.
06:40 It was inedible.
06:41 So I said, you know what?
06:42 I'll wait, redo it.
06:44 Let's give this a new score.
06:46 And that is what the undercarriage
06:48 is supposed to look like.
06:48 So here we go.
06:49 One bite, everybody knows the rules.
06:51 Back to the Violet Salt.
06:52 Also, I consider myself a marketing guy.
06:56 I asked, and they're like--
06:57 because their cheesesteak is as good as you can get in Philly.
07:00 I gave it a 9.2.
07:01 Like, the bread reminded me of Angelo's.
07:03 We're in St. Pete, like Tampa area.
07:06 For me, there's a lot of East Coast people,
07:08 a lot of Philly people, Boston, New York.
07:10 They should make it very well known
07:12 that they're authentic Philly people, which they are.
07:15 And they're like doling out authentic cheesesteaks.
07:18 I feel like they have a line around the corner.
07:21 They said no.
07:22 They're like, we don't think that's good.
07:23 It sounds corny.
07:24 Have you ever thought of incorporating Philly into--
07:27 like, you guys have a super Philly spot.
07:30 I think it--
07:30 I don't know, like the tagline, Philly style,
07:32 I think that's corny.
07:34 I think it would be a big selling point.
07:35 What do you know?
07:36 One bite, everybody knows the rules.
07:37 Here's the take two.
07:39 So this is my kind of pizza.
07:54 Can you give an 8.1 on a take two?
07:58 It's a question.
07:59 It's a metaphorical question.
08:00 Or do I have to go 7.9?
08:01 You know what?
08:06 I'm going 7.9.
08:08 I love them.
08:09 It would be an 8.1 if there was pizza one.
08:11 It's pizza two.
08:12 And we already gave them a 9.3 on the cheesesteak.
08:16 But this is the best food that I've had so far in Tampa.
08:19 Best pizza.
08:20 That's the highest score.
08:22 And by far the best cheesesteak.
08:23 So I have nothing but rave reviews
08:25 for this spot, which I think is a little bit of a hidden gem.
08:29 I'm not sure how many people know.
08:31 It's a tiny little hole in the wall.
08:32 The Violet Stone, superb pizza, better cheesesteak.
08:37 That's a review.
08:38 Can you give an 8.1 on a second pizza?
08:40 I think you're being pretty fair.
08:41 So the first pizza they gave me was night and day.
08:44 Like, you couldn't eat it.
08:46 They just burned the shit out of it.
08:48 Yeah.
08:48 But I wasn't crazy.
08:49 This is a thousand times better.
08:51 It's not even normal.
08:53 But for some reason, we're just having a pumpkin pie.
08:56 Yeah.
08:57 No.
08:57 And the cheesesteak was great.
08:58 And the count, what did you give?
09:00 7.9.
09:01 I couldn't give it an 8.1 because it was a second pizza.
09:05 The 7.9, 8.3, you guys are going to be jammed
09:07 because it's a great review.
09:09 Yeah, thanks, man.
09:09 Yeah.
09:10 Fuck it.
09:10 Yeah.
09:11 No, this is a thousand percent better.
09:13 Yeah, it's not.
09:14 I'm not happy with it.
09:15 I'm sure you guys--
09:16 I'm sure you saw the pictures.
09:17 Well, the first one looked perfect on the top.
09:20 It was the bottom.
09:21 That's how the top usually looks.
09:23 Yeah.
09:23 It usually looks like that.
09:25 I'm not going to let you know, but it's just
09:26 we're working through some things.
09:27 I'd love to have you back when you get the coal
09:28 fire off the back of it.
09:29 Right.
09:29 I'd love to have you out for that.
09:30 That would be awesome.
09:32 You're going to get slammed down with this.
09:33 Such a good review.
09:34 But Dave, seriously, dude, by the way,
09:36 the small business shit, dude, fucking crotched it, man.
09:39 Like, we were doing it every single week.
09:41 Like, we got paid during that shit, man.
09:43 It was awesome.
09:43 Seeing what you did, and I know I'm not the only one that
09:46 can attempt to do this shit, man.
09:47 Like, that was--
09:48 I appreciate it.
09:49 --man, it changed my life.
09:50 It changed my family's life.
09:51 Like, we got small kids, man.
09:52 It was the best fucking thing we ever did.
09:53 Thank you.
09:54 It means a lot.
09:54 Get the fuck out of there and start doing shit on our own.
09:56 So--
09:57 Thank you.
09:58 Congrats.
09:58 It's great.
09:59 Yeah, see you guys.
10:00 Bye.
10:00 Appreciate it.
10:01 Bye.
10:02 [BLANK_AUDIO]