El Presidente | Pizza Reviews
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00:00It's wild in there, right?
00:18Oh my god.
00:22Alright, so we're at Santillo's Brick Oven Pizza since 1918.
00:28We are in Elizabeth, New Jersey.
00:33This place, hole in the wall, frankly we've tried to go here, what, five times?
00:37Their hours are bananas.
00:39Like right on the thing, it says four days a week.
00:41I called it, he knew who we were, he says, oh, you're finally here.
00:44A bunch of people knew.
00:45He's like, you're lucky, I was going to close up.
00:47He's like, this guy just, he's a one man show.
00:48Get to 64 next time.
00:49I don't know what that means.
00:50They're telling me to get, they're telling me to get to 64.
00:51I have no idea what that means.
00:52It's like we just called in.
00:53We didn't have to menu.
00:5464.
00:55They go about a year.
00:561964 style.
00:57Yeah.
00:58Our standard pie.
00:59Yeah, but it has extra olive oil and parmesan.
01:00We just do standard cheese.
01:01Okay.
01:02I did get, they had some garlic bread thing.
01:03I'm going to try that.
01:04Great job.
01:05Thank you.
01:06I appreciate it.
01:07But this guy, he's like, you're catching up to some other pizza guy.
01:08He made me take a picture of it.
01:09It's like, I have it on my phone.
01:10He's like, you're catching up.
01:11I pay attention.
01:12I guess I'm his rival.
01:34One bite, every nose rules, big review.
01:36Frank, you'd like this guy.
01:37He knew all about it.
01:38You know what else?
01:39I liked everybody who knows me.
01:41They're like, no, no charge.
01:42This guy, $35 for two pies, straight.
01:45I love it.
01:46One bite, everyone knows the rules.
01:48Santillo's, he said he just won an award recently.
01:51Cooked well.
01:53Cooked well.
01:55One bite, big review, Frankie.
01:56I'm expecting big things.
01:57I love the guy in there.
01:58He's just like this Italian guy, one man shop.
02:01I was ready to leave.
02:02He's like, you're so lucky.
02:03I love him.
02:04One bite.
02:05Looks pretty good.
02:12Interesting.
02:22Good crisp.
02:23Very good crisp.
02:24One bite, everyone knows the rules.
02:30Wow.
02:33The crust was an electric bite.
02:41Sauce doesn't have a tongue and a tang.
02:45It's really cooked well.
02:46How I like it, like well done.
02:48I didn't ask for it well done.
02:49It was cooked perfectly.
03:02Yeah, I got it.
03:03I got it.
03:11I got it.
03:13The crust is so good.
03:15The crust is boosting it.
03:16I take the normal bite.
03:17I'm like, OK, I got where it is.
03:18And I take the crust.
03:19I like the crust so much it's changing my mind.
03:21I'm going to 8-3.
03:238-3.
03:24Solid, solid pizza.
03:28I think 8-3 is the right score.
03:30I think 8-3 is the right score.
03:31I'm proud of that score.
03:32I stick by it.
03:32You almost forget this guy on Camry is such a character.
03:35Ask him if he wants to be on there.
03:37But this guy, this guy's the real deal.
03:38If I was just voting on him, I'd give it like a 9-9.
03:41Like, I love the guy.
03:428-3, solid score.
03:44Very good pizza.
03:45And another big, famous one off the list,
03:47St. Hilo's Elizabeth Jersey.
03:49It's a reveal.
03:51How long you been doing it, one man shop?
03:53Here's the deal.
03:54My grandfather started this business in 1918.
03:57My father started over here in 1957.
04:00I've been working here since I was old enough to stand up.
04:04I grew up in this house.
04:06Still living here.
04:07I'm 62.
04:09And what's your hourly situation?
04:10Whenever you feel like closing, you just close?
04:12Right now, I'm open Thursday, Friday, Saturday, and Sunday,
04:1511 to 9.
04:16But I pretty stay faithful to those hours.
04:18But I built the business around my life.
04:21That's what my father said.
04:23The business is built around our life.
04:26So if I got to close for something,
04:28there's not another guy in the world
04:30that could come over here.
04:30And do you see what I do over here with this oven?
04:33There's not another guy in the world
04:35right now that could come and do what I do,
04:37put these pies in here, turn them all around,
04:40twist them all around.
04:42An oven's for this?
04:43Yes.
04:44Everything that you see here, go take a close up in there.
04:48Everything that you see here is all done by eye.
04:52You've got to be taught by a master.
04:55The people that taught me were masters.
04:56See how you look at that?
04:58Yeah.
04:58You've got to know by eye how it's supposed to look.
05:00It's part of the body.
05:01I'm glad that you stopped in.
05:03I'm proud to tell everybody.
05:04But I'm the last of a dying breed.
05:07If my father was supposed to be the last,
05:10and then I says, he got sick when he was like 57.
05:13He couldn't work no more.
05:15Then it's like either I'm going to take this thing,
05:17I know how hard it was, or else this good kind of pizza
05:20is going to be extinct.
05:21Who else, what other pizza places
05:23do you respect in like New York, New Jersey area?
05:27There's this pizza, and then there's everybody else.
05:30But who's got a good pizza?
05:32In this league, that's hard for me to say.
05:36I like it.
05:36Keep it tight for your home.
05:38I'm telling you the truth.
05:40You could bring me anybody's pizza,
05:41and I could tell you what they're doing wrong.
05:44Because this was handed down father to son
05:46for three generations by the guys that
05:48knew what they're really doing.
05:50You understand?
05:51This is a craft.
05:52This is a trade.
05:53This is not something that you're going to grab a guy off
05:55the street, and in five minutes, they throw the guy in front
05:58of the oven.
05:59I'm sure everywhere you go, you see a lot of that.
06:01Whoever they can get, and then the boss walks around,
06:04he's the boss.
06:05Now, this is the real Italian way,
06:08how it was when they came here 100 years.
06:11Like, squeeze that.
06:12That's why I'm here.
06:13Love it.
06:14Because my father says, if you can't
06:16make a good loaf of bread, what the hell good are you?
06:19I'm going to take this really good aged Pecorino Romano
06:23cheese that, once you buy it, you can't use it
06:26the way they give it to you.
06:27You've got to buy the good stuff from Italy.
06:30But it's only aged so long.
06:32You've got to age it longer.
06:33The longer you age this, they can age this up to three years.
06:37This is, listen, I'm going to tell you something.
06:39Turn that off for a second.
06:40Secrets, Tracy.
06:41I'm going to give you a line.
06:43When the real Italians come in here,
06:45I'm going to teach you how to say it so you feel it.
06:48You walk in, you see this stuff that I'm making.
06:51This is the real fucking Guinea shit.
06:53Give it to me.
06:54I can say that?
06:55Yeah.
06:56I'm a Jewish guy.
06:57I can still say it?
06:58No.
06:58This is the real Guinea shit.
06:59Give it to me.
07:00This is the real fucking Guinea shit.
07:02This is real fucking Guinea shit.
07:03Give it me.
07:04That's how you say it, baby.
07:04All right.
07:05I'm doing that from now on.
07:06This is the real fucking Guinea shit.
07:08Give it to me.
07:09Done.
07:09I'm doing that from fucking now on.
07:11Everywhere I go, it's Italian.
07:12This is the real fucking Guinea shit.
07:15Give it to me.
07:15All right.
07:16I like it.
07:18You can say it.
07:19You got to authorize it.
07:20All right.
07:20You hear that?
07:21I put your blood in this, bro.
07:23All right.
07:23As long as I, listen, everyone heard.
07:25I just got blessed to say it.
07:26Give me the fucking Guinea shit.
07:28100% Italian and it's like he had a book all old rules
07:33Go through the book go through the book if he could find something that was harder or longer tougher way to do it
07:39That's the way we're gonna
07:43Give me the fucking guinea shit
07:47You gotta say just like this
07:49You got the real fucking guinea shit. Give it to me. You got the real fucking shit. Give it to me
07:59You don't believe this shit when I was 13 years old you see that bread
08:03Yeah, I used to put a hundred and sixty three loaves of bread in that oven
08:07It was insane
08:08And you know what?
08:09My father taught me and then he left me here by myself to practice and try
08:14Practice and try and if I screwed it up, I had to make it over explain it to the customer
08:19That's that's how you get the real deal. I forget the fucking guinea shit
08:23I was taught all the old Italian ways. No, what like little tiny shopkeeper. It was great
08:27He went to it. You went to sit tires. You went this in Tanney's you went to Kalamazoo
08:32It was wonderful when you went and saw what a happy Italian people if you know, it's like gave us like a little thrill
08:37What do you think the New Haven pizza been there like Sally's Pepe is modern
08:41I only want to have was Pepe's and I'm gonna tell you he makes a good pie
08:47But I got issues with it was like a disgust with you off the record. I
08:52Mean everyone has their opinions Sally's I like more than Pepe
08:57Sally's I think you'd like Sally Sally's is more like all I could tell you is I never had Sally's but I said one of
09:03My intelligences up there and I got two videos I could show you
09:09Of a guy that worked for my dad doing so knows that went up there and investigated
09:15That's what we do. We're Italians. We do our own dirty work. Oh
09:20I love it. How's that one? Perfect. Well, you know these guys all these guys talk about pizza
09:27I don't even know is anything about well, I don't know. I know about eating
09:31That's pretty good for like a first time. I can't complain you got the job done. So this is like
09:38That's kind of hot to be eaten. But you know, it's good. It's like all right electric golf, right?
09:44You want me to give you a demonstration now when I clean the oven this is like the most ancient thing you see over here
09:51I
09:53Figured out a way to do all this
09:55Well, my father taught me this you see this this right here
09:59There's old pair of pants tied onto the stick, but I have people here
10:04I don't know how many times I tried to teach them how to do this and they can't do it go like this
10:13I
10:15Must be like in good shape
10:19Listen
10:20This is like all the guys I had that work for me. They don't the gym rats
10:24They used to love this because this is like, you know a workout for like a lot. Oh, yeah
10:31It's like a nice worker. Well, you ever want to come down here for a couple of lessons?
10:36I'd recommend it because
10:38When you go out then I know I know like this guy's got intelligence
10:43That you've seen from me a couple of pointers that you got to be looking for. Well, you're yeah, you're already a ton today
10:49I appreciate it. Listen, I live and breathe this stuff. I appreciate it. You can tell it'll come through. I'm glad we came
10:55Thank you very much
10:57And anytime you want to come back, you let me know. I'll work something out for you.
11:01Alright, I appreciate it man. That was great.