00:17All right, pizza review time, so we're just, we're doing like a bunch of Connecticut spots,
00:24obviously, again, in town for UMass, UConn, affectionately known as the cum bowl. Some
00:28people are saying it's the cum ass bowl, whatever it may be, we're at a beets heaven. So again,
00:34the A, the pizza, and we did a thing, it is starting in New Haven. He said he ate, ate
00:38New
00:39Haven style all growing up, but we're in Middletown, Connecticut. He's been open, I think he said what,
00:43a little over a year, year and a half, two years. Just opened up March of 2025, bought it in
00:49November
00:50of 24. Six months of renovations, menu design, all that stuff. How's it going? Good, it's been.
00:58First year was rough, obviously, like any restaurant, but we're starting to really like plant our roots
01:03now and grow out a little bit. Good. And it's been pretty good, man. Good.
01:08Selling out, we've been trying to keep up with demand already. Oh, that's great.
01:11So this is going to be interesting to see what happens from here. Starting to go well now.
01:14He cut it in a traditional, traditional style, but he says pick it up. He said they're almost
01:19selling out good on the carriage. What's that noise? That's going to be his phone. One bite,
01:23everybody knows the rules. Beats heaven. I don't want to burn myself. Interesting little
01:29taste to it.
01:40Now, this to me doesn't taste like it. He didn't cut it like a New Haven. It doesn't taste like
01:43a New Haven, really, to me. This tastes like just good pizza, well done, charred.
01:48But like the first two that we've done on this Connecticut trip, the second I put my bite,
01:53I'm like, oh, this is New Haven style. This one, not as much, despite the Beats name.
02:04Great box.
02:0807-8 on it. Like, it's really good. Well done, charcoal, crispy pizza right up my alley. He says
02:13he's been working with that dough, like, since been middle school. But yeah, no, it's, uh,
02:16this is like a dream of mine for 13 years. These recipes I'm working with, with the dough is
02:21making it in middle school in my backyard with my older brother, Justin.
02:24Cool. So now I ended up with this place as a flu, and, uh...
02:29Where are you from? I'm from the shoreline.
02:32Yeah, so born and raised in Connecticut, always eating New Haven style pizza growing up,
02:37and, uh, always wanted to open a place. I moved to Arizona after I graduated,
02:42in high school, trying to open up this place out there, but it didn't end up working,
02:48and then, uh, ended up opening it up out here.
02:51Opened it in Arizona, and now it's kicking ass, so there it is. Order it. Get it.
02:55Very good. Beats heaven in Middletown, Connecticut.
