00:00I got the same name my friend. Thank you. That's his name actually. Oh, very cool. Awesome. Yeah. Thank you. Enjoy. Okay. Thanks. Yeah. All right. This way. All right. Pizza review time. The place is the corner here. Chicago. Demi Demi. That's the name of it.
00:27So, supposedly great reviews. It is packed on the inside over here. You walk around the corner and do the takeout. A little less sophisticated, I would say. It's like you knock, guy opens the door. It's under Austin. He's like, that's my name. It's kind of just a mishmash of slices, but it looks good. It's tavern style. I've had probably, I don't know, 10 people be like, yeah, try a great new tavern in Chicago. Lincoln Park. Is that where we are? I think we're in Lincoln Park.
00:57One Bite Everybody Knows the Rules. They don't pick up the phone. Or they did pick up the phone, but you had to do it on DoorDash, right? Get on Slice. I'm a Slice guy.
01:06So, here we go. It really comes across as a place that you sit and eat inside. Like, there's not a table in sight. And the takeout is just kind of empty.
01:16So, do they have different sized pizzas?
01:29That was a question for you.
01:31I don't think so. Oh, they have more than one size?
01:34Like this, this?
01:35There was only one size when I ordered.
01:36Yeah, yeah, yeah.
01:37So, that's what I'm saying. You have to order, like, if you want to eat, watch football, you need 17 of these pizzas to get for one.
01:44So, it is good.
01:47I don't know if it was sitting there. I don't know how that's possible, sitting there for a little longer.
01:54I think if it was super hot inside again, I think it's a high seven.
01:58It's just a really high tavern.
02:00I'm going to go...
02:04Yeah, seven, seven.
02:05And maybe it could have been better if I got it, like, straight.
02:10What did I give the other place?
02:12Which one? Pizzimucci?
02:13Yeah.
02:13Eight one.
02:14Okay. Seven, seven. I can live it.
02:18Dimi Dimi.
02:18And again, when it's door dash, they have the sticker.
02:21I don't think they're built for takeout.
02:23I think they're built to eat in.
02:24Still really good. Dimi Dimi.
02:26Chicago. Review. There you go.
02:28Cool.
02:29Okay, thank you so much for meeting you.
02:31But I think, you know what?
02:32I think it would have been better.
02:33I think it was sitting for a little bit.
02:34It was sitting for a long time, actually.
02:35Yeah, so I think that's why I said that.
02:37I mean, we were on time, right?
02:38Yeah, that's why I guess when you go through door dash,
02:40you can see, like, the different windows.
02:42Sure, sure.
02:42But how long have you guys been open for?
02:44About a month and a half, two months.
02:45A lot of people recommending it.
02:47That's a good sign.
02:47Yeah.
02:48You came to...
02:48I was the chef at Contessa in Boston.
02:50Oh, no kidding.
02:50You came out there before and you raided us,
02:53but it was actually the temperature of the room
02:54that made you a little...
02:56It was very cold or hot.
02:57It was 190 degrees that day.
02:58I know, I know.
02:59Yeah.
03:00Yeah.
03:01What do you mean?
03:01This pizza was in Contessa?
03:03No, no, no.
03:04I was the chef at Contessa.
03:05Oh, got it, got it.
03:05We had a different pizza there.
03:06Got it.
03:07Yeah, yeah, yeah.
03:07It was really good.
03:08Thanks.
03:09Yeah, take care.
03:09Hey.
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