El Presidente | Pizza Reviews
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00:00 [MUSIC PLAYING]
00:19 All right, so pizza review time.
00:21 We just heard the story, Bavini's.
00:24 Where are we?
00:25 Livingston.
00:26 Livingston.
00:27 You don't hear stories like this.
00:29 It was a town legend.
00:32 So they were open from like 1950--
00:35 paraphrasing here-- to like 1995 or something, like 40
00:38 years, shut down for 20.
00:40 They're selling.
00:41 One of the guys, he married into the family, the Bavini
00:43 family, one of them's selling pizzas out of his shed on Friday
00:48 nights for, as he says, laughs.
00:49 They're like, you know what?
00:50 Let's bring it back.
00:51 Are you part of the original family here?
00:53 I married the youngest daughter.
00:55 So the story that I was being told, open for 40 years, shut
00:59 down for 20 years, and then brought back.
01:01 Opened in '54.
01:03 Closed in '98.
01:07 The original owners, which was my father-in-law and his
01:11 brothers, they retired.
01:15 The kids were early mid-20s, starting families.
01:21 My brother-in-law, the guy who I'm with, was selling
01:25 pizza out of his shed on Friday nights.
01:27 He had a pizza club.
01:29 And he was selling 50 on a Friday night just for laughs.
01:36 I retired three years ago, and we said, I think we got
01:40 something here.
01:40 So we brought it back.
01:44 So here we go.
01:45 Bar pie looking pizza.
01:47 One bite, everyone knows the rules.
01:49 A little bit on the greasy side.
01:52 See what we got.
01:52 A little flop.
01:53 I don't want to burn myself.
01:55 Back to back, pizza place right across the street, we
01:57 got pizza place at Kamara's, right next to each other.
02:00 All right, see what we got here.
02:01 A lot of cheese for a bar pie.
02:03 Super nice guy.
02:11 You may want to cool it off a little bit.
02:14 I'm a pro.
02:14 I know you're a pro.
02:15 You've done it before.
02:15 I burned my mouth a little bit.
02:16 But let it cool.
02:19 All right, you know what you're doing.
02:20 No, no, I take the advice.
02:22 I take the advice.
02:23 I take the advice.
02:24 He says let it cool.
02:26 It was a little hot.
02:27 He's probably saying that because it's a whole lot of
02:31 cheese going on here.
02:33 And for my-- and again, this is a legendary place.
02:37 I've done, what, 30 reviews today?
02:41 Little kick, little energy, little proper wild, clean.
02:45 Keeps it clean.
02:46 You're eating these pizzas.
02:47 Get the energy you need.
02:48 Proper wild.
02:49 Use the code pizza.
02:51 30% off.
02:52 Boop, kick, boop, kick, boop, kick.
02:55 This is a heavy bar pie for me.
03:02 He said let it cool.
03:03 I'm letting it cool.
03:05 I'm going to go 6'8" on it.
03:13 It just depends what you like.
03:14 Do you like it a little heavier, a little colder
03:16 weather, or do you like it a little thinner?
03:18 I prefer thinner.
03:19 But I love this story.
03:20 I like that guy a lot.
03:21 He's following all my pics.
03:22 He's like, I'm seeing Edmonton.
03:24 So for that, I'm rooting for him.
03:25 6'8".
03:26 There you go.
03:26 That's our view.
03:28 Thank you very much.
03:29 Appreciate you coming in.
03:30 Yeah, of course.
03:30 We'll see you around.
03:31 Best of luck.
03:31 Yep, thanks.
03:32 See you.
03:33 (whooshing)
03:35 (whooshing)