Barstool Pizza Review - Zarella Pizzeria (Chicago, IL) - video Dailymotion

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El Presidente | One Bite

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00:00like as long as we can watch then i'll take care of those pizzas all right pizza review time

00:21zorella um brand new in chicago 531 north wells so we were here our hotel's right near here

00:29and we passed by i got two two pies here i got the normal tavern and then what they're calling

00:35their artisan place is crazy busy opens at four and there's like a swarm of people right at four

00:43i want to try the chicken parm different time different story um the inside of the place very

00:48cool the downstairs kind of like speakeasy vibes so here oh so here's the tavern style

00:54now i'm going to like this tavern style because it's super uh skinny super super thin which is

01:01what i like when i like the tavern most of the chicago tavern styles which i end up doing like

01:06a seven and a seven four in that area are always thicker this is the ones if you followed my scores

01:11these are the ones that get the bigger the crisp the quick or the one we always mention

01:16bungalow yeah it tastes like bungalow it's great

01:21very good pretty much as high as i can go in the tavern style

01:29i'll go

01:33you can hear the crisp when i bite it i go

01:40seven nine on the tavern which is like that's as high as it can pretty much go

01:49on my scale but this is thin crispy really good all right let's see what they do with the artisan

01:56sure i work here so i'm not gonna do anything yeah i had no idea who you were it's just like all right

02:03um i'll probably stick with the artisan i mean the tavern is the main let's see what they call the

02:11artist i assume it's gonna be kind of neapolitan style maybe huh

02:15i don't know what this is because it does have an undercarriage that does not look neapolitan

02:24why are we calling this artisan it's not neapolitan that's why just that that's the answer yeah so it's high

02:35baked but not as not as high as neapolitan so it cooks a little bit it cooks a little longer

02:41it's really good i gotta try another one see how we're doing with the crisp

02:49we also ate a second what's that we ate a second so you're saying it sat in the box a little bit

02:55it's pretty perfect just saying we just worked here it's a weird name for the pizza artisan pizza

03:03makes no sense but you can't call it new york why

03:06would you call it new york no i don't know what i call it but artisan makes me think we're going

03:16neapolitan which it's not it was really good

03:18hmm

03:29i'm going double seven nine this one was very very close to the

03:48an eight one like if you ask me why it's not eight nine eight one verse seven nine may not

03:54have that answer the artisan everything they're both great some of the best pizza i've had in

04:00chicago place is brand new explains why it's so busy so high scores for zorilla how's the chicken

04:06parm great is it chicken parm is great it's awesome how long does it take to make a chicken parm you can do

04:12it under yeah five minutes really yeah can we get two chicken parm's to go yeah do you want to sit

04:18down and hang out i'm with these guys so it's like i don't want to make them

04:21these guys want to eat yeah we'll eat we'll eat yeah hell yes i don't know what to do with this pizza

04:29today we'll take it no chicken parm here i want one more uh we'll bring you more pizza let me put

04:37this in the car i'll put this in the car the car is right here

04:39yeah that's my favorite piece of the city but this is really good thank you maybe on the i mean

04:46it's pretty similar to zaza's yeah no it's not what you call what do you call this new york

04:50it does definitely no it's not i love it it's a similar style what you gotta tell us what we should call

04:55this pizza that's tough to come up with that what's weird is the crust is big we've had this

05:00conversation so many times we don't know what the hell to call it it's definitely not artisan

05:05okay that's really interesting i mean that's interesting you said the same thing when you were

05:09in heat alavina remember you were in heat alavina and you're like it's so many people online you're

05:13like it's neapolitan and then they're like yeah that's neapolitan but then it was crispy so

05:17they're like no it couldn't be neapolitan it's crispy correct yeah it's not but that's not an

05:21artisan pizza artisan almost always it's artisan it's almost like an artisan it is what it is

05:28almost always but that's bad places like taking that term at like your normal like suburban

05:34pizzeria they're gonna say it's artisan and it's gonna be play-doh there's no shot that's an artisan

05:40that's a bad i love this conversation this is a great conversation because he's the one that

05:47makes the pizza pizza's great it's just not artisan

Barstool Pizza Review - Zarella Pizzeria (Chicago, IL)

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