Barstool Pizza Review - The Violet Stone (St. Petersburg, FL) Bonus Cheesesteak Review - video Dailymotion

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El Presidente | Pizza Reviews

Transcript

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.

04:05 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.

05:43 [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.

05:52 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]

Barstool Pizza Review - The Violet Stone (St. Petersburg, FL) Bonus Cheesesteak Review

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