Barstool Pizza Review - Krust Kitchen (Madison, NJ) - video Dailymotion

One Bite Pizza Reviews

El Presidente | Pizza Reviews

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00:00All right, pizza review time.

00:21We're at Cross Kitchen, only three reviews on the app.

00:24We're in Madison, New Jersey.

00:26I said, Austin, why'd you pick this place?

00:27He goes, you did, Dave.

00:29You did.

00:30Where'd I learn how to do drugs, Dave?

00:31I learned it from you, Dad.

00:33Like, one of those.

00:33I guess I sent him a picture.

00:35I will say, you didn't get this in there, Austin?

00:37There's a guy, long hair, like long band-like hair,

00:41like white hair, just long hair.

00:43I hear a noise.

00:44He's just sitting there.

00:46And I took a quick video watching, like,

00:48a scene from the Caribbean with loud ocean.

00:53Like, just staring directly at it.

00:55He goes, it's Sunday, man.

00:57We like to get a little mellow around here.

00:58All right, so there it is, Thin.

01:01It's probably why I sent it to you,

01:03because what did we do earlier on this New Jersey trip?

01:07Bunnies, which I gave an A3, which I love.

01:09I love bar pie.

01:10This is a bar pie.

01:12So let's see what we got.

01:14Thin or Thinny Thin?

01:15Is this the Thinny Thin I was talking about?

01:17No.

01:18OK.

01:20This is good, but when you're this thin,

01:24you got to have earthquakes on your,

01:27because it's like a cracker pizza.

01:28So the crisp has to be earthquake-y.

01:33And fortunately, the tides were louder.

01:36I'm only just watching, just chilling out and being mellow.

01:44Sounds like a good bar pie.

01:467.3?

01:49I guess it's good.

01:50It just needs, if this had the crisp on it,

01:52you get the high sevens, low eights.

01:54Without the crisp, 7.3.

01:55It's fair.

01:56You got to call it fair.

01:56That's mine.

01:57Sorry I didn't recognize you at first.

01:59No, don't be sorry.

02:00I don't care.

02:00Keith Fielding.

02:01Nice to meet you.

02:02I'm the general manager, also the chef of the restaurant.

02:05We are owned by Mario Lavecchia, Bar 440,

02:08East Orange Golf Course.

02:09All right.

02:10Down in Short Hills.

02:11Good to know.

02:12You know, I know you came to town once previously,

02:14and I've been in town for 50 years, doing food a long time.

02:17I respect everything that you're doing.

02:19I think it's fantastic.

02:20Thank you.

02:20I appreciate it.

02:21You know, and the fact that it's a long work week,

02:25it's really early for me.

02:26Yeah.

02:27So I'm sorry I was late.

02:28No, you're all right.

02:29No.

02:30I just, I think it's great to come in.

02:32No bells, no frills unannounced.

02:34No.

02:35And that's a good way to catch people, you know.

02:37It's a way to get a good natural reaction to the pies.

02:40You caught one of our regular pies,

02:42You caught one of our regular pies.

02:44We're actually known for our Detroit style pizza.

02:46OK.

02:47And we also are the only one in the area

02:49that I'm aware of that does Chicago deep dish.

02:51You guys do deep dish, huh?

02:52Yeah, we do Giordano style.

02:54Yeah.

02:54So it's a little bit narrower.

02:55It's not quite Lou Malinati's, you know.

02:58But we also do a lot of original recipes.

03:01I do a chorizo and clams, which is called Madrid.

03:04Cherry peppers, fried diablo, things like that.

03:07Yeah, we try to get a little creative with things.

03:09Very cool.

03:0990% of what we do is scratch or micro business,

03:12as you can see.

03:14Madison, which has had a long tradition

03:16of Napolitano Italians.

03:18You know, there was a time in the 80s

03:20when there was 14 pizzerias in town.

03:23Yeah.

03:24And as time has gone on, a lot of those people,

03:27the sons passed the business along.

03:31So the product gets a little diluted.

03:33It's not the quality it used to be.

03:35All that good stuff.

03:37We opened this about three years ago.

03:39I came in about two years ago.

03:41And since then, the business has started to grow.

03:44Word of mouth, pretty much our only advertising.

03:47We like to kind of keep it that way.

03:49We're busy enough, but not too busy,

03:51so we can focus on the quality of the product,

03:53as opposed to just putting out units, that sort of thing.

03:57So I just wanted to give you a little background.

03:59Appreciate it.

04:00Nice to meet you.

04:01Keep up the great work, guys.

04:02I love how you're listening to the waves.

04:06Oh, please.

04:07I got to try to keep my head straight.

04:10In this political climate, you can't hear me.

04:12Do you mind if he gets a video of the waves?

04:15Oh, sure.

04:15Please.

04:16Please.

04:16Yeah, yeah.

04:17Either that, or I usually go with the Monterey Bay Aquarium.

04:22I like that.

04:23Feel like Trip City, and swimming with the sharks.

04:28I walked in, and he was just sitting there,

04:31just staring out at the street.

04:34Yeah.

04:34You know.

04:35And I mean, this all coming from a background of what's,

04:39I studied at FCI in New York, which I'm a fan,

04:41and I'm a famous home guard.

04:43And I came back to town a couple of years ago,

04:46and started just doing the basic simple stuff.

04:49So when we product test, we make several versions.

04:53We'll put it here, and we'll let it sit for an hour.

04:55We'll take it in the car, and drive it around for 45 minutes.

04:57Nothing worse than getting a sandwich with fries in there.

05:02Yeah, right.

05:02Everything's soggy out, or whatever.

05:04So we do that to test containers.

05:06We have three kinds of cheeses.

05:08Before we settled on one cheese, we were going to use.

05:10A lot of love.

05:11If it ain't good, why do it?

05:12Right.

05:12You know, so we try to pour as much bash as possible.

05:15I know you're a business man.

05:16No, no, no.

05:16I love hearing the back story.

05:18It's great.

05:18Too much of your time.

05:19No, I appreciate it.

05:20It's great hearing the back story.

05:21In a town that's known for pretty darn good pizza,

05:24we came up at a time when the town needed a little.

05:27Yeah.

05:28Awesome.

05:29A little boost.

05:29All right, cool.

05:30Thank you very much.

05:31Yeah, no, no.

05:32Nice meeting you.

05:33But again, keep up the good work, guys.

05:34Thank you.

05:35Nice to meet you.

05:36Yep.

05:36Happy with my career starting one place at a time.

05:38Yeah.

05:39See ya.

Barstool Pizza Review - Krust Kitchen (Madison, NJ)

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