El Presidente | One Bite
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SportsTranscript
00:00All right, pizza review time.
00:21St. Pizza, New Orleans, so what we're looking at here, first of all, the place looks awesome.
00:28The place is the guy telling me, Conte's, he's from Princeton, New Jersey, Conte's agreed
00:33with me, arguably top 10 pizza in the world.
00:37So if you agree with me on that, I think we're going to have high hopes here.
00:40Is this your spot?
00:41One year.
00:42Oh, no.
00:43Are you from here, or?
00:44No, dude, I'm from Philly and Princeton, New Jersey, so Conte's, I grew up eating at
00:45Conte's.
00:46How about that?
00:47Come on.
00:48And you actually helped me out because, you know, like the styles and series of flavor
00:49my wife is like, it's pretty good, and I'm like, no, dude, it's good as any place there
00:56is.
00:57Yeah.
00:58The one-year anniversary, ironically, is tomorrow, so relatively new spot, and it looks great.
01:11Conte, and he also had a Jersey Shore, like Marco's or something, was the one I've done
01:17on the Jersey Shore.
01:18I don't hear what he said.
01:19Marco and Manetti.
01:20Something like that.
01:21You know it.
01:22Mike, Jersey Shore.
01:23Marco and Manetti.
01:24This guy thinks he's like...
01:25He doesn't know nothing.
01:26Monco and Monco.
01:27What are we, Ocean City?
01:28It's very good pizza.
01:29All right, one bite of Reynoso's.
01:30Good on the carrots.
01:31White.
01:32It's good.
01:33It's good.
01:34It's good.
01:35It's good.
01:36It's good.
01:37It's good.
01:38It's good.
01:39It's good.
01:40It's good.
01:41It's good.
01:42It's good.
01:43It's good.
01:44It's good.
01:45It's good.
01:46It's good.
01:47It's good.
01:48It's good.
01:49It's good.
01:50It's good.
01:51It's good.
01:52It's good.
01:53It's good.
01:54It's good.
01:55It's good.
01:56It's good.
01:57It's good.
01:58It's good.
01:59It's good.
02:00It's good.
02:01It's good.
02:02It's good.
02:03It's good.
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02:07It's good.
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02:14It's good.
02:15It's good.
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02:17It's good.
02:18It's good.
02:19It's good.
02:20It's good.
02:21It's good.
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02:23It's good.
02:24It's good.
02:25It's good.
02:26It's good.
02:27It's good.
02:28It's good.
02:29It's good.
02:30It's good.
02:31It's good.
02:32It's good.
02:33It's good.
02:34It's good.
02:35It's good.
02:36It's good.
02:37It's good.
02:38It's good.
02:39It's good.
02:40It's good.
02:41It's good.
02:42It's good.
02:43It's good.
02:44It's good.
02:45It's good.
02:46It's good.
02:47It's good.
02:48It's good.
02:49It's good.
02:50It's good.
02:51It's good.
02:52It's good.
02:53I'm chugging it out too.
02:54I can't even get over it.
02:55I never can remember that style.
02:56They do it onboard without the style that we were talking about.
02:57That joint with the shorts.
02:58They take the tomato in it, it's like circular, on the pizza.
02:59That's what this tastes like.
03:00I can never remember what style that's called.
03:01I'm going to go...
03:02Really good.
03:03Seven, eight?
03:04Which is, for this style, really high for me.
03:06which is for this style, really high for me.
03:10Like generally the swizzles, I put it in a mid seven.
03:13So this is an above average score on this style.
03:15It's really good, really fresh.
03:17If you did a blindfold, you would never guess
03:20this is a New Orleans pizza, not in a million years.
03:24St. Pizza, a lot of people saying,
03:27best pizza in New Orleans.
03:28Maybe my highest score at this point.
03:30So there you go, that's a reveal, St. Pizza.
03:33Manco and Manetti's?
03:37Maybe I wasn't with you.
03:38I thought it was an M1.
03:40Manco?
03:41Yeah, a couple points.
03:41I thought you knew.
03:42I'm not sure what's for you.
03:43I thought you just knew what it was for me.
03:45It's really good.
03:4670?
03:46It's like as high as I'll go on this.
03:47What do you call this style?
03:49What do you mean?
03:51For me, I can't remember.
03:53It's kind of Manco, like on these pizzas,
03:55a lot of times I think of a circular sauce.
03:57Yeah, I like that.
03:58It's not my favorite style.
04:00I mean, I like this, I thought it was really good,
04:02but what kind of pizza?
04:03I know you're calling it margarita.
04:04It's just upside down,
04:05because the sauce sometimes makes it underneath mushy.
04:10No, no, no.