El Presidente | Pizza Reviews
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00:00 [MUSIC PLAYING]
00:03 All right, pizza review time.
00:20 Dean Palmieri's Bakery, Johnson, Rhode Island.
00:24 Somebody DM'd me.
00:25 I did the research.
00:27 I'm like, we've got to give it a shot.
00:28 I mentioned it to a couple people.
00:30 They gave me knowing glances.
00:32 They're like, yep, that's Providence.
00:34 That's Rhode Island.
00:35 Here we go.
00:36 They sell them in--
00:38 what do they call them-- strip seats.
00:41 Now, you're off today, Austin.
00:42 Yeah, sheets is how you order it.
00:44 But if you go there, give me a strip.
00:47 It's kind of like a Philly where there's no cheese.
00:50 And it's kind of cold.
00:51 I don't know if it's supposed to be cold.
00:53 They did have normal pizza.
00:57 This is like just a tomato--
00:59 like, what's the place in Philadelphia?
01:02 Sarr.
01:03 Yeah, I mean, this is just tomato sauce on bread.
01:15 They do have a normal pie in there.
01:17 This ain't it.
01:19 This ain't my vibe.
01:21 It's a very cool place, a bakery.
01:23 But hold up.
01:26 Sarracino's in Philadelphia?
01:28 My brain.
01:31 Hold on.
01:32 Hold on.
01:33 We can fast forward this one now.
01:34 [MUSIC PLAYING]
01:37 We're going to go for a squad thing.
01:42 We're going to--
01:45 It's not like a normal--
01:47 I did the strip thing.
01:49 You're going to get hot.
01:51 Yeah, well, they told me for Providence to do this.
01:53 So it's not my necessarily vibe.
01:56 How's it going?
02:01 How are you?
02:01 Good to see you.
02:02 Good to see you.
02:03 So should I have done this one or the normal pie?
02:06 That's the Rhode Island thing.
02:07 Yeah, that's the Rhode Island thing.
02:08 Why I had to do the Rhode Island thing.
02:09 That's up to you.
02:10 But this is kind of like a Philly thing, too, no?
02:13 No, that's more Rhode Island.
02:14 But maybe it is Philly.
02:15 I don't know if this is the place Sarracino's.
02:17 I don't know.
02:17 You got all the cops watching.
02:18 He's watching.
02:19 The squad just went out.
02:20 It's not my cup of tea.
02:21 It's a Providence--
02:22 I think this is like a quiet taste.
02:24 This guy gave me a look like he knew what was going to happen
02:27 before it happened.
02:28 He was wearing a Providence journal
02:29 when I said we were going.
02:30 So it's like, you know, it's a quiet taste.
02:33 Are they always cold?
02:36 I got hot pizza, though.
02:37 I know.
02:37 I saw--
02:38 Don't be like that.
02:39 Let me know.
02:40 Well, I wanted to do the local thing, you know?
02:43 All right.
02:43 So--
02:44 They're good hot pizza.
02:46 Do you?
02:46 Yeah.
02:47 I can put it in for you.
02:49 Cheese?
02:50 Yeah, all right.
02:51 How long it'll take?
02:52 10 minutes?
02:53 15 minutes.
02:56 Oh, come on.
02:56 You're here.
02:57 All right, fine.
02:57 Do it.
02:58 Do it.
02:58 Do it.
02:59 Because I don't like this, if we're being honest.
03:01 This is like a 5.8 to me.
03:02 So we're going to go eat.
03:04 I'm going to give them a chance to give me a real pizza.
03:06 This is not-- if this is Providence food,
03:11 then everyone's going hungry.
03:13 That's what we've got here.
03:14 So I'll give the real pizza a try.
03:16 [LAUGHTER]
03:19 This ain't that.
03:20 Hey, one of those friends just walked
03:22 you as we were driving by.
03:23 And he looked to my left, and I'm like--
03:25 Yeah.
03:25 We got to give it to him.
03:26 That's great.
03:27 Yeah, give it to him.
03:28 Dave?
03:28 Thank you.
03:32 Thank you.
03:33 That's freaking awesome.
03:34 Santucci's.
03:35 Santucci's.
03:36 It's the same type pizza, except it's warm and it's good.
03:39 Shut up.
03:39 How we doing?
03:40 Good.
03:41 Good.
03:43 The sun's on its way down.
03:44 Diana meet you.
03:45 All right.
03:46 Perfect.
03:46 He's the one that did the portrait of it.
03:48 With the pizza.
03:49 Portrait.
03:50 Food.
03:51 With the food.
03:52 And then whatever proceeds we got, he donated to Barstool.
03:55 Oh, Barstool Fund?
03:56 And then we-- yeah, we sold it off and give the money
04:00 to Barstool Fund.
04:00 Yeah, yeah.
04:01 Very cool.
04:03 Small world.
04:05 How long have you had this place for?
04:07 60 years.
04:07 60 years?
04:09 Long time.
04:10 Yeah.
04:10 Yeah.
04:11 With my father, my grandpa.
04:12 I love it.
04:13 Those are the best kinds of places.
04:14 Will you take a picture of my baby?
04:16 Yeah, sure.
04:17 Want to hold him?
04:18 You want me?
04:19 I'm not a big baby holder.
04:20 It's all right.
04:21 Here we go.
04:21 Here we go.
04:22 Can you smile?
04:24 Are you doing it?
04:25 Yeah, I'm doing it.
04:25 I'm not a baby.
04:26 Hey, Bill, look over there.
04:27 Uh-oh.
04:28 One more, Bill.
04:32 One more.
04:33 Is he my kid now?
04:34 Pretty much.
04:35 He cried for everybody, so he likes you.
04:37 Yeah.
04:38 [INAUDIBLE]
04:40 What's going on?
04:40 How are you?
04:41 [INAUDIBLE]
04:46 Why are you filming me?
04:48 I'm going to rough him out here tonight.
04:50 You're kind of getting close to me.
04:52 How's that going?
04:53 I'm not good with this fucking phone shit.
04:54 I can tell.
04:56 You can tell.
04:57 Well, I mean, it's--
04:58 It's obvious.
04:59 Yeah, it's your seven minutes to yourself.
05:02 I was almost crossing the exit.
05:03 Nice meeting you.
05:08 Hey.
05:09 I'm like, not drunk.
05:14 I'm a-- I'm a--
05:16 I appreciate it.
05:17 You're the man.
05:17 Thank you.
05:18 Man, you've done a lot of shit, a lot of stuff.
05:21 Keep doing it.
05:22 Thank you.
05:22 I appreciate it.
05:23 You're doing right here.
05:24 Thank you.
05:25 You were down.
05:26 You're up there.
05:27 I like that.
05:28 Trump, right?
05:29 Yeah, yeah.
05:31 I like that.
05:32 Thank you.
05:33 Down here.
05:33 No, up here.
05:36 Swim down the lobsters.
05:38 [INAUDIBLE]
05:40 He told you to say that.
05:41 That's all yours.
05:41 All right.
05:42 Oh, these are big.
05:44 I thought they were little in there.
05:45 No, no, no, no.
05:46 Look at the full pies.
05:47 Full thing, man.
05:48 All right.
05:49 I'm glad.
05:49 All right.
05:50 So here we go.
05:51 Here's the full pie.
05:52 Because the first one, that's just not my scale.
05:54 It's not what I do.
05:56 It was cold.
05:57 So now we've got a much more traditional full pie.
06:00 How many-- do a lot of people get these here?
06:02 Oh, yeah.
06:02 All right.
06:03 So it's a full blown.
06:04 So we almost screwed that up.
06:05 One bite, everyone knows the rules.
06:06 Just came out of the oven.
06:09 Way too hot to eat, so I got to talk.
06:11 Now we've got the owner, 60 years, the son.
06:14 They're staring me down.
06:15 So keep that in mind.
06:18 Good undercarriage.
06:20 So this is bakery pizza.
06:23 Bakery home style.
06:24 Yeah, so it will be a chewier bread, right?
06:27 Yeah, we'll see.
06:28 No?
06:29 It could be crispier than you think.
06:30 Try it.
06:31 I'm trying.
06:31 I want permission.
06:32 Don't burn your face off yet.
06:33 It's so hot.
06:34 We don't like that.
06:35 I'm trying.
06:40 Well, you're saying try it.
06:42 Give him a try it.
06:44 [MUSIC PLAYING]
06:48 Yeah, I can tell a little bit that it's bakery pizza,
06:54 but not as chewy as I would have expected.
06:56 It's good stuff.
06:57 Crispy crust.
07:07 Also kind of like a par pie, the way the cheese goes over
07:10 the crust there.
07:11 All the way to the edge.
07:12 All the way to the edge.
07:14 A little 7-5 on it.
07:15 I think it's a good quality pizza.
07:19 I'm glad I tried this.
07:20 It did just the strip.
07:21 So great spot.
07:23 How long?
07:24 60 years.
07:24 60 years.
07:25 60 years.
07:25 Good spot.
07:27 Six spots.
07:28 Everyone knows this spot too around here.
07:30 The Pomeroy's Bakery.
07:31 There you go.
07:32 Revealed.
07:32 Thank you, guys.
07:33 Thank you very much.
07:34 Nice meeting you guys.
07:34 Yeah.
07:34 Thank you very much.
07:35 Another one.
07:36 Great, Dave.
07:36 Thank you.
07:37 Cool.
07:40 Nice meeting you guys.
07:41 Thank you, dude, for the small business.
07:42 Thank you.
07:43 I appreciate it.
07:44 [BLANK_AUDIO]