00:01Hey, it's Big Guy. I am in Wallington, New Jersey at Tabellino's, right downtown Wallington, Patterson Plank Road.
00:11Let's go in and see what they're doing because they've made the Big 8 in the Pizza Bowl, the last
00:17regional final.
00:19Kynan, how are you?
00:20Hey, how are you?
00:25Hey, Dave, how you doing?
00:26How you doing, John?
00:31Almost does.
00:32Okay. So, Dave, you're the manager here.
00:35Yep.
00:36Tell us, you're open now a little under three years or so?
00:40Three years, yeah.
00:41And how are things going?
00:43Going pretty good, you know, so getting our name out there.
00:46I would think you were because think about all the established pizza places in northern New Jersey, the Napa Valley
00:52of pizza.
00:53You have entered Lofty, the top, the Big 8 in the Pizza Bowl contention.
00:59Congratulations. How'd you do that?
01:01Eh, just, you know, I've got a lot of fans out there.
01:04I don't even have Facebook.
01:06So, that is a sincere fan following.
01:11It's got a lot of good young people with Instagram around us, so, you know, everybody checks in, though, in
01:17the social media.
01:18Great.
01:19And that's how we got our name out there.
01:20So, tell me, what kind of pies are you known for?
01:22I know you're known for your meatballs, too.
01:24Known for all square we do.
01:26So, we do round, but we have one drunk and tour.
01:28It's got boccia sauce, thick-cut pepperoni.
01:31Comes out, we put cold burrata, hot honey, and basil.
01:34Yep.
01:34And then we have this one right here that put us on the mat.
01:38This is a smoky-roni.
01:40So, it's got fresh mozzarella on the bottom.
01:42It's on a thinner crust, it's just onion.
01:45A ton of thick-cut pepperoni.
01:47Oh, my God.
01:47It's got sauté with tomatoes.
01:51Wow.
01:51So, you're a Linderers kid, Dallas Italian.
01:54Did you start your career at Bruno's, or what?
01:57Yep.
01:57Started there.
01:58Started sweeping, mopping, driving.
02:01Working for Steve Bruno?
02:03No.
02:03Actually, Steve Bruno worked for me.
02:05He did?
02:06At the last place.
02:07In the East Rutherford store?
02:09Correct.
02:09Got it.
02:11Got it.
02:12I started working there for, there was other owners there.
02:14And then, here we go.
02:17And, so, you were a young kid working at Bruno's, learned a business, loved the business.
02:22Yeah.
02:22Linderers is, what?
02:24That is Italian Mecca, you know, pizza.
02:26Pretty much, yeah.
02:27Pizza capital, if you will.
02:2914 pizzerias in a small town.
02:31It is.
02:31It is.
02:32So, in the three years, your business is good.
02:34You guys have really taken off.
02:35Yeah.
02:36You know, social media, it's really running out of name out there.
02:39Well, that's awesome.
02:40So, this is called your smoky-roni.
02:42Yep.
02:43And it really looks delicious.
02:45Hey, good luck in getting into the Fabulous Four.
02:49Pizza Bowl, ironically, is going to be located right down your block in the Meadowlands on February.
02:55Yeah, we've got to find our way in there.
02:56You've got to work your way in.
02:58There's some bigger competitors out there with some bigger numbers.
03:01But, you know, good luck to you.
03:02There's some titans.
03:03You give it a good shot.
03:05Good to meet the company.
03:05Hey, good luck.
03:06Thanks for taking the time to meet with me.
03:08No problem.
03:09Thanks, sir.
03:09Take care.
03:10Take care.
