July 11, 2024 • 17 mins
Emmett from Emmett's Pizza is here and we're cooking
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Elvin Suran in the Morning show.
Speaker 2 (00:03):
You know, it's a special morning when Gandhi takes her
in VISI line out here.
Speaker 3 (00:07):
I did.
Speaker 1 (00:07):
I took my teeth out just for you guys. I'm
so excited.
Speaker 2 (00:11):
So it wasn't that long ago. A friend of mine said, Hey,
let's go out for pizza. I said, Okay, this place
on McDougall in the village. It's called Emmetts. Let's go.
I went, Okay, they have like you know, he could
be it could be Chicago style. We're not sure. I
don't know. I don't know. Let's just go. We did. Wow,
(00:31):
how many times did I come in here and say,
oh my god, Emmett's.
Speaker 1 (00:34):
All the time.
Speaker 2 (00:35):
And it's hard to say what your favorite pizza in
New York City is because there are so many great pizzas.
Even Emmett would agree. Emmett, welcome to the show.
Speaker 3 (00:41):
Thank you for having me.
Speaker 2 (00:42):
And you know, I'd have told you he's a really
cool guy with a great muska. He shaved off the mustache.
Speaker 1 (00:47):
That's the first thing you said to me, where's your mustache?
Speaker 3 (00:49):
Yeah, we should have put that in the notes.
Speaker 2 (00:51):
You know, I don't know. Pre production.
Speaker 3 (00:54):
Yeah, girls, mustache.
Speaker 2 (00:57):
And so so Emmett's of course originally on Well and
then Emma's on Grove is the big one. Now it's
hard to get in. I mean, people are loving the
party that's going on there every night.
Speaker 3 (01:07):
It's a fun place.
Speaker 2 (01:08):
It is at Christmas time. They actually take tables out
and put this big ass Christmas tree up. Oh that's
nice and it's just great. Okay, let's talk about pizza.
Here we are in New York City eating pizza from
a guy who was originally from Chicago. Chicago. Okay, so
you would think, well, this guy's all deep dish one. No,
you know, we got to cut slack for Chicago. They
(01:29):
also have this very thin crust tavern style poem, which
is what we're eating today.
Speaker 1 (01:34):
Yeah, and then we all have piles of pizza on
our plates.
Speaker 2 (01:36):
Piles of it. So talk about it. You're from Chicago,
but you came to New York. What did you see
in New York that was missing that you wanted to
bring to the city.
Speaker 3 (01:46):
Well, I grew up delivering pizzas in Chicago, and you know,
I think I like pizza as much as anyone likes pizza. Right,
everyone loves pizza. But delivering pizzas love Pizza. Got to
school in New York and I found out they didn't
have Chicago style pizza. And I thought that was crazy
because you walk around and you can see, you know,
cuisine and types of food from countries that are I've
never even heard of, right, And for some reason, Chicago
(02:09):
style pizza was never, you know, really represented. So I
came up with the idea, said, you know, maybe one
day I'll have a I'll open up like a Chicago
style pizza. And uh. For a sophomore year marketing class,
I was supposed to design a company and I called
it Emmett's LSD. It was Emmett's Lake Shore Dive and
it was just a Chicago style pizza place.
Speaker 4 (02:27):
Right.
Speaker 3 (02:27):
It's just like you you walked into mcdogal.
Speaker 2 (02:29):
So, did anyone try to talk to you out of it?
Go dude, it's in New York City.
Speaker 3 (02:31):
People are still trying to talk me out of it?
Speaker 4 (02:34):
Really?
Speaker 2 (02:35):
I mean, was there resistance from anyone?
Speaker 3 (02:37):
Yeah? I mean, I don't know if you guys have
ever seen that that rant that John Stewart went on
about Deepter's Pizza. You called it like a cast role
and come closer called it like a cast role, and
that was the week that we opened perfectly. Yeah, so
it was fortuitous.
Speaker 2 (02:53):
Yeah, it was awesome.
Speaker 3 (02:54):
It was amazing, right, So you know, so all of
a sudden people in New York really wanted to see
what Chicago style piece was all about. And it was like,
you know, amazing.
Speaker 2 (03:03):
Look at that. Yeah, and so our favorites the hot
girl and the hot Poppy, which I'm I'm enjoying now.
Which one is that this is the hot.
Speaker 3 (03:10):
That's the Poppy's got the ranch and the hot girl
is you know, it's got my you gotta plug Mike's
Hot Honey. So hot Girl's got jalapeno pepperoni and Mike's
Hot Honey on it. So we were talking about it, right,
oh yeah, okay, but people would.
Speaker 2 (03:26):
That that if they hear you chewing food, they get
very upset. Our apologies to those who have me so phony.
Speaker 4 (03:34):
What.
Speaker 2 (03:35):
So we were talking about Mike from Mike's Honey. Yesterday
on this show, we interviewed every big artist known de
mand name them. We've interviewed them so mean, we get
excited to meet them and everything. But when I had
a chance to meet Mike from Mike's hot honey. My
palms got sweaty. I remember that. I got whoa. Yeah,
he's a celebrity to me, as you are a celebrity
(03:56):
to us. Is that weird?
Speaker 3 (03:59):
Hey? You know everyone likes pizza, so I appreciate it.
Speaker 2 (04:01):
All right, Scary, you know you're the old Brooklyn guy.
I mean, what are you thinking? What do you What
have you had so far? I ate a hot girl
and the pizza, hot girl slice, the one with the
hot honey on it is phenomenal, and the jalapenos.
Speaker 4 (04:22):
I just needed a little extra water, but it's so good.
Speaker 2 (04:24):
I gotta say. The thin crust, I'm a thin I'm
a thin crust guy. I don't like flop. So this
was riding into this and feeling that crunch and going down.
That is everything to me. Doesn't The ranch kind of
turned down the heat a little bit.
Speaker 3 (04:36):
Balances it out, but you know, you know the perfect
balances of Martini. So that's one thing I forgot.
Speaker 2 (04:40):
Oh damn it to Martini. You gotta come back tomorrow.
Speaker 1 (04:44):
Talking about going off the rails.
Speaker 2 (04:46):
Roady cups. The roady cups are just okay, he go
get me one of those. You get me something. Yeah,
with mikes hot, honey on it.
Speaker 1 (04:52):
Wait here, have some of this. I think I've piled
my plate too high.
Speaker 2 (04:55):
No, okay, hey Josh, so Josh in the other room.
The guy who looks like he's was up all night
doing a bender. He uh, he and I went to
We were at mcdougle twice with each other. Right. Look,
he's a huge pizza freak. We're just huge fans. Hush
came in early today just for this. Yeah, you know,
I liked him. Usually he's still curled up under a
(05:15):
bus stop somewhere. Yeah, at this hour. So let's talk
about pizza. Let's talk about people who feel like their
pizza is the best. And I'm sure like we have
New Haven listening right now. We have people across the
country digitally listening, you know, in in Chicago of course.
And uh but once someone said, Wow, the best pizza
I had was this place in La No, it can't be. Can't.
(05:38):
We got to open our minds. It's not a city thing.
It's a who does it thing. It's not a Brooklyn
water thing that makes the dough different, or is it.
Speaker 3 (05:47):
I don't think so. I think you know, everyone kind
of wants to protect, you know.
Speaker 2 (05:51):
Thank you skilling.
Speaker 1 (05:52):
We've bought the whole pizza.
Speaker 3 (05:54):
You know, Italians are going to say you can get
you can only get a good cappuccino in Italy because
of our water, and of course they just want you
to come to Italy and drink cappuccino.
Speaker 2 (06:01):
I got that, all right. I don't know.
Speaker 5 (06:03):
I love it all Has this changed your life as
far as consuming pizza from other places?
Speaker 3 (06:09):
You know, I eat so much pizza, so I love it.
Speaker 2 (06:11):
You know.
Speaker 3 (06:11):
It's uh, I'm trying to cut back on pizza a
little bit, you know, but I was. You know, I
would say for about ten years since we opened, I
was eating pizza every day, and you know, I eat
it from you know, I have a lot of friends
who have pizzerias. So you know, if I'm not eating
in my place, I'm eating in other spots.
Speaker 5 (06:26):
And so you guys are friendly with each other. It's
not like a cutthroat where pizza people get their house.
Speaker 3 (06:31):
It's a little cliquie. You know, there's you know, people
have their you know, alliances and stuff like that. But
you know, for the most part, you know, there's a
lot of mutual respects.
Speaker 1 (06:39):
No pizza wars.
Speaker 3 (06:40):
Oh there's some pizza wars.
Speaker 2 (06:42):
Oh yeah, y see these pepperoni cups. Yeah, there's a
big pizza war in New York. It's very famous because
of those things. Really, I'll tell you off the air back, Hey, Nate,
what are you eating down there? How do you turn
him on? I don't understand I worked this thing. Yeah,
you know you're on. Okay, wherever wherever you are? What
are you eating? I mean the hot girl? My god? Okay,
so good.
Speaker 1 (07:02):
You both wish that's how you turn them on?
Speaker 2 (07:03):
So you could have named these pizzas anything why hot girl,
hot poppy? And also at mcdougle, there's like a Uncle
gay Al or something big be gay out. Where are
these stories? Obviously they're based on some story, I'm assuming.
Speaker 3 (07:17):
Yeah, they're just kind of fun names. I think with
like the hot Poppy. You know, it hadjlapeno and it
had these things, and it's just like, you know, how
do you kind of capture the essence of something? And
and uh, I was just like I was called the
hot Poppy.
Speaker 2 (07:30):
But hot girl, the hot girl? That was?
Speaker 3 (07:32):
When was the hot girl? Summer? Was that two summers ago?
Speaker 1 (07:36):
I don't know, maybe a few yeah.
Speaker 3 (07:40):
Okay, yeah, Yeah. So that was that was that summer,
and you know, we were, you know, good friends with Mike,
you know, love his product. And I was like, you know,
I want to put hot honey on a pizza. You know,
what are we going to do? And it's like, well,
we have the Hot Poppy. Why don't we do something
like you know a lot of the names that we
have Big Gal, but we also have you know, Nadine
and you know, the Peggio and some other ones that
are kind of more feminine. We have the Mona Lisa.
(08:02):
I'm like, you know, I think I think, you know,
we need to show some girls some love. So it's
hot Girl. Okay, Now, who's Big Gay Al? Is there
a real guy?
Speaker 2 (08:10):
Al?
Speaker 3 (08:10):
Big Al? That's the reference to a South Park episode.
He was like a character in so.
Speaker 2 (08:15):
So.
Speaker 3 (08:15):
And the funny thing is is there's an Italian beef
stand in Chicago called Al's Beef, So it's kind of
a play on both of them.
Speaker 2 (08:22):
So it's Italian beef.
Speaker 3 (08:23):
Yeah, Italian beef and Jardnare, which is which is a
big seller for us.
Speaker 2 (08:26):
So you know what Jardnaire is, right, Oh, it's amazing.
It's peppers. Yeah, explain it.
Speaker 3 (08:31):
It's like pickled peppers. Right, So it's uh, you know,
in Chicago, it's you know, it's kind of like everything
that kind of drive from this age where they had
to kind of, you know, make sure that their they're
pickles and their vegetables and everything kind of lasted and
they just come sprinkling on and it gives a nice
little spice and kick, you know. But it's it's really
a sacred thing in Chicago. A text whenever we visit
(08:52):
New York City, IMA's is a must for us. I'm pregnant.
We have a son named Emmett.
Speaker 2 (08:56):
Wow.
Speaker 3 (08:57):
Wow, all right.
Speaker 2 (08:58):
She didn't say if that was your son or not.
Speaker 1 (08:59):
I don't know. He doesn't say anything could be.
Speaker 2 (09:05):
So have you been to Naples? Have you eaten? Have
you eaten the pizza there? Because they have they say
that's the birthplace of pizza.
Speaker 3 (09:11):
Yeah, a lot of places claim that, you know.
Speaker 2 (09:13):
But I feel like we own it now. I feel
like we kind of stole it from them, even though
like me and you but not you and me. But
I feel like America has made it an American thing. Yeah,
even though Napoli is.
Speaker 3 (09:24):
Yeah, I mean, I think a lot of people say
that it started in Greece, and you know, you hear different,
you know, and especially like you know, I'm on these
like you know, pizza chains and stuff like that. So
there's all these debates.
Speaker 2 (09:33):
So you know, so question, so this is from Emmett's
or you go to any of the great pizza places
in New York City you get pizza. Are there any
like frozen pizzas that actually are in your opinion? Like, wow, okay,
this is actually okay.
Speaker 3 (09:50):
Well Emmas does a frozen pizza.
Speaker 2 (09:53):
I didn't know this. Let me write this down.
Speaker 1 (09:54):
Yeah, do you get Emmet's a kind of get.
Speaker 2 (09:56):
It like a store, like a gold belly thing.
Speaker 3 (09:58):
You can do both. Yeah, it's a gold belly thing
and you can at it, you know, in the shop.
So it's they're nice door prizes. You know, someone has
to wait for a table and say, you know, here,
here's a frozen pizza.
Speaker 2 (10:09):
Pizza.
Speaker 3 (10:09):
Yes, yeah, he came to the original one and he
reviewed the deep dish.
Speaker 1 (10:13):
Pizza and what did he say?
Speaker 3 (10:14):
He liked it. He liked it, So it was yeah,
then yeah, the whole slice.
Speaker 2 (10:21):
Yeah, so image image says that really deep dishes once
or twice a year.
Speaker 3 (10:26):
Thing.
Speaker 2 (10:27):
But this this tavern pizza. You could eat this almost
every other day. I think you do every day, thank
you very much. All right, so is there a pizza?
Is there such thing as a bad bad pizza like
a bad slice? And if so, what no names needed?
But what makes a bad slice? In your opinion?
Speaker 3 (10:45):
I mean, I think it's you know, what makes like
a bad song. It's just someone that doesn't really know
what they're doing or really care what they're doing, you know.
I mean, I think with pizza, there's really three components, right, dough, sauce,
and cheese. Right, So I think as long as you
care a little bit about all these things. Is like,
I've had pizza, like you know, I was in uh
on vacation, I won't even say where last week, and
(11:05):
we walked in this place and it was just this old,
grimy bar and you know, the pizza was reheated, and
I'm like, you know, even bad pizzas pretty good exactly.
Speaker 2 (11:12):
That's my point. I rarely met a bad pizza, even
though some are better than others. You never throw pizza
out the bed, no, not at all. And I have
pizza in my bed.
Speaker 3 (11:21):
All the time.
Speaker 2 (11:21):
Yeah, So what about ham and pineapple?
Speaker 3 (11:25):
Go. Hey, I'm all for it. You know we we
we have a pizza called the Magnum p I. So
it's a Hawaiian pizza with with ham and pep and pineapple.
Speaker 1 (11:36):
Wow, yeah, delicious. I've never had one of olives and peppers.
Speaker 3 (11:40):
I draw the line there, right, What about we like
black oves too?
Speaker 2 (11:47):
What were you saying?
Speaker 5 (11:48):
I've never had the pineapple pizza. Does it have red
sauce on it and then the pineapple?
Speaker 1 (11:52):
Or yeah, it is good, It's really good.
Speaker 2 (11:56):
All right, Josh, let's do it.
Speaker 4 (11:58):
I go there for all my hangovers, hones, sleepy.
Speaker 2 (12:01):
I usually I usually leave there and have I hang over.
The next time.
Speaker 3 (12:04):
I was going to say, you go there to get
them or.
Speaker 2 (12:07):
To continue them.
Speaker 4 (12:09):
But the one time you took me, that's the first
time I went, and we did this thing where we
each order our pie separately or secretly told the way secret.
Speaker 2 (12:17):
We had secret pies.
Speaker 4 (12:18):
And then mine was the pineapple one with bacon and
caramelized onions. And I've like, I get it every time
I go. Now I've I've never been a pineapple pizza guy,
but but Emmett's changed my life in that way.
Speaker 2 (12:27):
Mine is the sausage mushroom caramelized onion and.
Speaker 3 (12:31):
Like olive caramelized.
Speaker 2 (12:34):
And I have to give the sauce. Is it you
call it your official ram sauce, right? Or is it
just it's a paprika the paprika ran?
Speaker 4 (12:40):
What can I ask you a question? The cheese has
such an interesting texture, like it doesn't seem like it's
like normal cheese. Is that is that we have her
own cows and we.
Speaker 1 (12:52):
That's the secret?
Speaker 2 (12:53):
I love the cheese. I don't know. There's something about
their cheese.
Speaker 3 (12:56):
You know, we we do. We are pretty We are
pretty deliberate with you know, what we use and things
like that, and it makes a difference. Like I said,
you know, if you really care about the integrity of
the ingredients that you're using, it makes a big difference.
So the cheese is and that's the first thing you
really you bite into, right, So it is.
Speaker 2 (13:14):
What's the cheese? It's from Saint Louis the.
Speaker 3 (13:18):
Cheese. But you don't use that no, okay, now that's
a Saint Lewis thing.
Speaker 2 (13:22):
So okay, all right, sorry Chicago, got you New York. Yeah,
it's okay. You can use whatever you want. What were
you gonna say.
Speaker 4 (13:29):
You've read in my mind, that's exactly where I was going,
because I was at a pizza fest once and they
were like, we're from Saint Louis, and they said, you
could only get this here in Saint Louis.
Speaker 2 (13:36):
It's provel cheese. It's got a very distinct taste. I
gotta say. It was amazing. So I was like, you
gonna ever do one of.
Speaker 3 (13:42):
Those you know we want? We'll leave that in Saint Louis.
Speaker 2 (13:45):
Wow, there's some deep personal Yeah, there's some angst and
hurt here.
Speaker 3 (13:49):
You know, it's just not my vibe. Okay, we'll leave
it there.
Speaker 2 (13:53):
All right. So anywhere in America there's a there's a
place to get pizza, and people are listening to us
all across the country. Yeah, so I guess it's fair
for us to celebrate pizza no matter where it's from,
even Saint Louis. Emmett Yeah, we should thank them for
doing that great job that they do, and uh, pizza.
I want everyone listening to the sound of our voices
to go out and get pizza today. We prefer you
(14:15):
get it at Emmets.
Speaker 3 (14:16):
As gonna say you should go to Emmittson.
Speaker 2 (14:18):
Okay, it was like that.
Speaker 1 (14:20):
We have talked so long about pizza.
Speaker 2 (14:22):
Well, what else you want to talk about?
Speaker 1 (14:23):
Nothing?
Speaker 2 (14:23):
You would talk to em about his black limousine?
Speaker 1 (14:25):
You have it? Still?
Speaker 3 (14:27):
Oh yait we still have it? Yeah, m's three, I
have a review.
Speaker 2 (14:30):
We do.
Speaker 3 (14:31):
Yeah, that's that's the real party.
Speaker 1 (14:33):
Wait what do you do with the lemo just.
Speaker 3 (14:35):
To watch movies? Drink drink champagne?
Speaker 1 (14:37):
Do you drive around in it? Or do you give
it to people to drive?
Speaker 3 (14:40):
You know?
Speaker 1 (14:40):
Do you take pick people up?
Speaker 3 (14:42):
We picked people up so you can deliver pizzas in it.
And I have this like collection of like eighties VHS
tapes and we'll watch it in the back and wow,
I can show you it's pretty fun.
Speaker 1 (14:53):
Park a limo in New York.
Speaker 2 (14:55):
Right in front of Groves. Okay, you know it's a statement.
There's actually a film out and they named a pizza
after it. And it's all those VHS v HS tapes.
It's called Pack and Poppy. Have you seen that video?
Speaker 3 (15:07):
No?
Speaker 2 (15:08):
No, it's total it's total bounty. Look at that. So
he's pamping around New York City.
Speaker 1 (15:19):
So I just like to watch these you know, old
music so cute, like watching old videos in the back seat.
It's like a time machine.
Speaker 3 (15:26):
He's we have friends in the back.
Speaker 2 (15:29):
Two. Of course you do.
Speaker 3 (15:31):
I'm sure you do, Josh.
Speaker 2 (15:33):
Any final thoughts for em I just want to go
in this limo?
Speaker 4 (15:36):
Of course you of course you do.
Speaker 2 (15:38):
Can we get in this.
Speaker 4 (15:39):
Let's have like a pizza party for my birthday.
Speaker 3 (15:41):
You're definitely gonna hangover if you do that.
Speaker 2 (15:43):
All right, let's do it. Look at that. So, of course,
whilst in New York, or whilst living near New York
or in New York, you gotta do Emmitts. Of course,
Emmitts on Grove, emm It's on McDougall, the originalist. It's
still my favorite.
Speaker 3 (15:54):
That's my baby. That's my favorite too.
Speaker 2 (15:56):
And there you go, new Haven versus New York City.
Speaker 1 (15:59):
Oh one most question.
Speaker 5 (16:00):
Yeah, yes, now that we know you, and there's always
a line in a wait, will you get us in?
Speaker 2 (16:05):
Yeah, don't do that because off the air.
Speaker 1 (16:09):
Oh okay, okay, want to put up We're.
Speaker 2 (16:11):
No more special than anyone else. Are there any New
Haven pies that you love?
Speaker 3 (16:15):
I like modern pizza. Modern is my favorite. I I
you know, it's not that far from New York. And
you know, I think especially starting out, I would just
you know, try to you know, get out and see
as many pizzas as I could. And you know, there's
like you know, Frank Pepe, Sally's, and Modern. So I
tried them all and I like Modern. That's where I
learned how to love Clampie Clampis.
Speaker 2 (16:36):
Yeah, like Clami Pizza.
Speaker 3 (16:40):
I think the parties up there is also amazing. I
don't think it's in technically New Haven, but it's it's
right there.
Speaker 2 (16:46):
You've hit every single pizza place and known to man.
But what about people who say I have the number.
That's the nice thing about the limo. You just can
kind of cruise around and the limo goes right to
the easy past. Hey, so a lot of people say
the number one pizza in New York is actually in
Jersey City. Have you been over there to have though?
Speaker 3 (17:00):
Uh raza, I have been there? Yeah, yeah, I have,
I have. I like it. I like it. You know,
I'm more of a tavern style pizza guy, so it's
it's hard for me to you know, you know, say
anything other than this is my favorite.
Speaker 2 (17:13):
But the first place I had sort of like yours
is at Lee's tavern over in Stettana. Yeah.
Speaker 3 (17:18):
Yeah, that's a special place.
Speaker 2 (17:19):
It is it is. Look, thank you for coming in.
Speaker 3 (17:22):
Thank you for having me. This is a lot of fun.
Speaker 2 (17:23):
Well, thanks for being had. Emmett and Emmett's of course
on Grove, Emmett's on McDougal. Want to get more pizza? Okay,
shut up.
Speaker 1 (17:35):
Between talking. It's not easy.
Speaker 2 (17:36):
I'm telling you right now today, wherever you are, get pizza.
Thank you.
Elvin Suran in the Morning show.
Speaker 2 (00:03):
You know, it's a special morning when Gandhi takes her
in VISI line out here.
Speaker 3 (00:07):
I did.
Speaker 1 (00:07):
I took my teeth out just for you guys. I'm
so excited.
Speaker 2 (00:11):
So it wasn't that long ago. A friend of mine said, Hey,
let's go out for pizza. I said, Okay, this place
on McDougall in the village. It's called Emmetts. Let's go.
I went, Okay, they have like you know, he could
be it could be Chicago style. We're not sure. I
don't know. I don't know. Let's just go. We did. Wow,
(00:31):
how many times did I come in here and say,
oh my god, Emmett's.
Speaker 1 (00:34):
All the time.
Speaker 2 (00:35):
And it's hard to say what your favorite pizza in
New York City is because there are so many great pizzas.
Even Emmett would agree. Emmett, welcome to the show.
Speaker 3 (00:41):
Thank you for having me.
Speaker 2 (00:42):
And you know, I'd have told you he's a really
cool guy with a great muska. He shaved off the mustache.
Speaker 1 (00:47):
That's the first thing you said to me, where's your mustache?
Speaker 3 (00:49):
Yeah, we should have put that in the notes.
Speaker 2 (00:51):
You know, I don't know. Pre production.
Speaker 3 (00:54):
Yeah, girls, mustache.
Speaker 2 (00:57):
And so so Emmett's of course originally on Well and
then Emma's on Grove is the big one. Now it's
hard to get in. I mean, people are loving the
party that's going on there every night.
Speaker 3 (01:07):
It's a fun place.
Speaker 2 (01:08):
It is at Christmas time. They actually take tables out
and put this big ass Christmas tree up. Oh that's
nice and it's just great. Okay, let's talk about pizza.
Here we are in New York City eating pizza from
a guy who was originally from Chicago. Chicago. Okay, so
you would think, well, this guy's all deep dish one. No,
you know, we got to cut slack for Chicago. They
(01:29):
also have this very thin crust tavern style poem, which
is what we're eating today.
Speaker 1 (01:34):
Yeah, and then we all have piles of pizza on
our plates.
Speaker 2 (01:36):
Piles of it. So talk about it. You're from Chicago,
but you came to New York. What did you see
in New York that was missing that you wanted to
bring to the city.
Speaker 3 (01:46):
Well, I grew up delivering pizzas in Chicago, and you know,
I think I like pizza as much as anyone likes pizza. Right,
everyone loves pizza. But delivering pizzas love Pizza. Got to
school in New York and I found out they didn't
have Chicago style pizza. And I thought that was crazy
because you walk around and you can see, you know,
cuisine and types of food from countries that are I've
never even heard of, right, And for some reason, Chicago
(02:09):
style pizza was never, you know, really represented. So I
came up with the idea, said, you know, maybe one
day I'll have a I'll open up like a Chicago
style pizza. And uh. For a sophomore year marketing class,
I was supposed to design a company and I called
it Emmett's LSD. It was Emmett's Lake Shore Dive and
it was just a Chicago style pizza place.
Speaker 4 (02:27):
Right.
Speaker 3 (02:27):
It's just like you you walked into mcdogal.
Speaker 2 (02:29):
So, did anyone try to talk to you out of it?
Go dude, it's in New York City.
Speaker 3 (02:31):
People are still trying to talk me out of it?
Speaker 4 (02:34):
Really?
Speaker 2 (02:35):
I mean, was there resistance from anyone?
Speaker 3 (02:37):
Yeah? I mean, I don't know if you guys have
ever seen that that rant that John Stewart went on
about Deepter's Pizza. You called it like a cast role
and come closer called it like a cast role, and
that was the week that we opened perfectly. Yeah, so
it was fortuitous.
Speaker 2 (02:53):
Yeah, it was awesome.
Speaker 3 (02:54):
It was amazing, right, So you know, so all of
a sudden people in New York really wanted to see
what Chicago style piece was all about. And it was like,
you know, amazing.
Speaker 2 (03:03):
Look at that. Yeah, and so our favorites the hot
girl and the hot Poppy, which I'm I'm enjoying now.
Which one is that this is the hot.
Speaker 3 (03:10):
That's the Poppy's got the ranch and the hot girl
is you know, it's got my you gotta plug Mike's
Hot Honey. So hot Girl's got jalapeno pepperoni and Mike's
Hot Honey on it. So we were talking about it, right,
oh yeah, okay, but people would.
Speaker 2 (03:26):
That that if they hear you chewing food, they get
very upset. Our apologies to those who have me so phony.
Speaker 4 (03:34):
What.
Speaker 2 (03:35):
So we were talking about Mike from Mike's Honey. Yesterday
on this show, we interviewed every big artist known de
mand name them. We've interviewed them so mean, we get
excited to meet them and everything. But when I had
a chance to meet Mike from Mike's hot honey. My
palms got sweaty. I remember that. I got whoa. Yeah,
he's a celebrity to me, as you are a celebrity
(03:56):
to us. Is that weird?
Speaker 3 (03:59):
Hey? You know everyone likes pizza, so I appreciate it.
Speaker 2 (04:01):
All right, Scary, you know you're the old Brooklyn guy.
I mean, what are you thinking? What do you What
have you had so far? I ate a hot girl
and the pizza, hot girl slice, the one with the
hot honey on it is phenomenal, and the jalapenos.
Speaker 4 (04:22):
I just needed a little extra water, but it's so good.
Speaker 2 (04:24):
I gotta say. The thin crust, I'm a thin I'm
a thin crust guy. I don't like flop. So this
was riding into this and feeling that crunch and going down.
That is everything to me. Doesn't The ranch kind of
turned down the heat a little bit.
Speaker 3 (04:36):
Balances it out, but you know, you know the perfect
balances of Martini. So that's one thing I forgot.
Speaker 2 (04:40):
Oh damn it to Martini. You gotta come back tomorrow.
Speaker 1 (04:44):
Talking about going off the rails.
Speaker 2 (04:46):
Roady cups. The roady cups are just okay, he go
get me one of those. You get me something. Yeah,
with mikes hot, honey on it.
Speaker 1 (04:52):
Wait here, have some of this. I think I've piled
my plate too high.
Speaker 2 (04:55):
No, okay, hey Josh, so Josh in the other room.
The guy who looks like he's was up all night
doing a bender. He uh, he and I went to
We were at mcdougle twice with each other. Right. Look,
he's a huge pizza freak. We're just huge fans. Hush
came in early today just for this. Yeah, you know,
I liked him. Usually he's still curled up under a
(05:15):
bus stop somewhere. Yeah, at this hour. So let's talk
about pizza. Let's talk about people who feel like their
pizza is the best. And I'm sure like we have
New Haven listening right now. We have people across the
country digitally listening, you know, in in Chicago of course.
And uh but once someone said, Wow, the best pizza
I had was this place in La No, it can't be. Can't.
(05:38):
We got to open our minds. It's not a city thing.
It's a who does it thing. It's not a Brooklyn
water thing that makes the dough different, or is it.
Speaker 3 (05:47):
I don't think so. I think you know, everyone kind
of wants to protect, you know.
Speaker 2 (05:51):
Thank you skilling.
Speaker 1 (05:52):
We've bought the whole pizza.
Speaker 3 (05:54):
You know, Italians are going to say you can get
you can only get a good cappuccino in Italy because
of our water, and of course they just want you
to come to Italy and drink cappuccino.
Speaker 2 (06:01):
I got that, all right. I don't know.
Speaker 5 (06:03):
I love it all Has this changed your life as
far as consuming pizza from other places?
Speaker 3 (06:09):
You know, I eat so much pizza, so I love it.
Speaker 2 (06:11):
You know.
Speaker 3 (06:11):
It's uh, I'm trying to cut back on pizza a
little bit, you know, but I was. You know, I
would say for about ten years since we opened, I
was eating pizza every day, and you know, I eat
it from you know, I have a lot of friends
who have pizzerias. So you know, if I'm not eating
in my place, I'm eating in other spots.
Speaker 5 (06:26):
And so you guys are friendly with each other. It's
not like a cutthroat where pizza people get their house.
Speaker 3 (06:31):
It's a little cliquie. You know, there's you know, people
have their you know, alliances and stuff like that. But
you know, for the most part, you know, there's a
lot of mutual respects.
Speaker 1 (06:39):
No pizza wars.
Speaker 3 (06:40):
Oh there's some pizza wars.
Speaker 2 (06:42):
Oh yeah, y see these pepperoni cups. Yeah, there's a
big pizza war in New York. It's very famous because
of those things. Really, I'll tell you off the air back, Hey, Nate,
what are you eating down there? How do you turn
him on? I don't understand I worked this thing. Yeah,
you know you're on. Okay, wherever wherever you are? What
are you eating? I mean the hot girl? My god? Okay,
so good.
Speaker 1 (07:02):
You both wish that's how you turn them on?
Speaker 2 (07:03):
So you could have named these pizzas anything why hot girl,
hot poppy? And also at mcdougle, there's like a Uncle
gay Al or something big be gay out. Where are
these stories? Obviously they're based on some story, I'm assuming.
Speaker 3 (07:17):
Yeah, they're just kind of fun names. I think with
like the hot Poppy. You know, it hadjlapeno and it
had these things, and it's just like, you know, how
do you kind of capture the essence of something? And
and uh, I was just like I was called the
hot Poppy.
Speaker 2 (07:30):
But hot girl, the hot girl? That was?
Speaker 3 (07:32):
When was the hot girl? Summer? Was that two summers ago?
Speaker 1 (07:36):
I don't know, maybe a few yeah.
Speaker 3 (07:40):
Okay, yeah, Yeah. So that was that was that summer,
and you know, we were, you know, good friends with Mike,
you know, love his product. And I was like, you know,
I want to put hot honey on a pizza. You know,
what are we going to do? And it's like, well,
we have the Hot Poppy. Why don't we do something
like you know a lot of the names that we
have Big Gal, but we also have you know, Nadine
and you know, the Peggio and some other ones that
are kind of more feminine. We have the Mona Lisa.
(08:02):
I'm like, you know, I think I think, you know,
we need to show some girls some love. So it's
hot Girl. Okay, Now, who's Big Gay Al? Is there
a real guy?
Speaker 2 (08:10):
Al?
Speaker 3 (08:10):
Big Al? That's the reference to a South Park episode.
He was like a character in so.
Speaker 2 (08:15):
So.
Speaker 3 (08:15):
And the funny thing is is there's an Italian beef
stand in Chicago called Al's Beef, So it's kind of
a play on both of them.
Speaker 2 (08:22):
So it's Italian beef.
Speaker 3 (08:23):
Yeah, Italian beef and Jardnare, which is which is a
big seller for us.
Speaker 2 (08:26):
So you know what Jardnaire is, right, Oh, it's amazing.
It's peppers. Yeah, explain it.
Speaker 3 (08:31):
It's like pickled peppers. Right, So it's uh, you know,
in Chicago, it's you know, it's kind of like everything
that kind of drive from this age where they had
to kind of, you know, make sure that their they're
pickles and their vegetables and everything kind of lasted and
they just come sprinkling on and it gives a nice
little spice and kick, you know. But it's it's really
a sacred thing in Chicago. A text whenever we visit
(08:52):
New York City, IMA's is a must for us. I'm pregnant.
We have a son named Emmett.
Speaker 2 (08:56):
Wow.
Speaker 3 (08:57):
Wow, all right.
Speaker 2 (08:58):
She didn't say if that was your son or not.
Speaker 1 (08:59):
I don't know. He doesn't say anything could be.
Speaker 2 (09:05):
So have you been to Naples? Have you eaten? Have
you eaten the pizza there? Because they have they say
that's the birthplace of pizza.
Speaker 3 (09:11):
Yeah, a lot of places claim that, you know.
Speaker 2 (09:13):
But I feel like we own it now. I feel
like we kind of stole it from them, even though
like me and you but not you and me. But
I feel like America has made it an American thing. Yeah,
even though Napoli is.
Speaker 3 (09:24):
Yeah, I mean, I think a lot of people say
that it started in Greece, and you know, you hear different,
you know, and especially like you know, I'm on these
like you know, pizza chains and stuff like that. So
there's all these debates.
Speaker 2 (09:33):
So you know, so question, so this is from Emmett's
or you go to any of the great pizza places
in New York City you get pizza. Are there any
like frozen pizzas that actually are in your opinion? Like, wow, okay,
this is actually okay.
Speaker 3 (09:50):
Well Emmas does a frozen pizza.
Speaker 2 (09:53):
I didn't know this. Let me write this down.
Speaker 1 (09:54):
Yeah, do you get Emmet's a kind of get.
Speaker 2 (09:56):
It like a store, like a gold belly thing.
Speaker 3 (09:58):
You can do both. Yeah, it's a gold belly thing
and you can at it, you know, in the shop.
So it's they're nice door prizes. You know, someone has
to wait for a table and say, you know, here,
here's a frozen pizza.
Speaker 2 (10:09):
Pizza.
Speaker 3 (10:09):
Yes, yeah, he came to the original one and he
reviewed the deep dish.
Speaker 1 (10:13):
Pizza and what did he say?
Speaker 3 (10:14):
He liked it. He liked it, So it was yeah,
then yeah, the whole slice.
Speaker 2 (10:21):
Yeah, so image image says that really deep dishes once
or twice a year.
Speaker 3 (10:26):
Thing.
Speaker 2 (10:27):
But this this tavern pizza. You could eat this almost
every other day. I think you do every day, thank
you very much. All right, so is there a pizza?
Is there such thing as a bad bad pizza like
a bad slice? And if so, what no names needed?
But what makes a bad slice? In your opinion?
Speaker 3 (10:45):
I mean, I think it's you know, what makes like
a bad song. It's just someone that doesn't really know
what they're doing or really care what they're doing, you know.
I mean, I think with pizza, there's really three components, right, dough, sauce,
and cheese. Right, So I think as long as you
care a little bit about all these things. Is like,
I've had pizza, like you know, I was in uh
on vacation, I won't even say where last week, and
(11:05):
we walked in this place and it was just this old,
grimy bar and you know, the pizza was reheated, and
I'm like, you know, even bad pizzas pretty good exactly.
Speaker 2 (11:12):
That's my point. I rarely met a bad pizza, even
though some are better than others. You never throw pizza
out the bed, no, not at all. And I have
pizza in my bed.
Speaker 3 (11:21):
All the time.
Speaker 2 (11:21):
Yeah, So what about ham and pineapple?
Speaker 3 (11:25):
Go. Hey, I'm all for it. You know we we
we have a pizza called the Magnum p I. So
it's a Hawaiian pizza with with ham and pep and pineapple.
Speaker 1 (11:36):
Wow, yeah, delicious. I've never had one of olives and peppers.
Speaker 3 (11:40):
I draw the line there, right, What about we like
black oves too?
Speaker 2 (11:47):
What were you saying?
Speaker 5 (11:48):
I've never had the pineapple pizza. Does it have red
sauce on it and then the pineapple?
Speaker 1 (11:52):
Or yeah, it is good, It's really good.
Speaker 2 (11:56):
All right, Josh, let's do it.
Speaker 4 (11:58):
I go there for all my hangovers, hones, sleepy.
Speaker 2 (12:01):
I usually I usually leave there and have I hang over.
The next time.
Speaker 3 (12:04):
I was going to say, you go there to get
them or.
Speaker 2 (12:07):
To continue them.
Speaker 4 (12:09):
But the one time you took me, that's the first
time I went, and we did this thing where we
each order our pie separately or secretly told the way secret.
Speaker 2 (12:17):
We had secret pies.
Speaker 4 (12:18):
And then mine was the pineapple one with bacon and
caramelized onions. And I've like, I get it every time
I go. Now I've I've never been a pineapple pizza guy,
but but Emmett's changed my life in that way.
Speaker 2 (12:27):
Mine is the sausage mushroom caramelized onion and.
Speaker 3 (12:31):
Like olive caramelized.
Speaker 2 (12:34):
And I have to give the sauce. Is it you
call it your official ram sauce, right? Or is it
just it's a paprika the paprika ran?
Speaker 4 (12:40):
What can I ask you a question? The cheese has
such an interesting texture, like it doesn't seem like it's
like normal cheese. Is that is that we have her
own cows and we.
Speaker 1 (12:52):
That's the secret?
Speaker 2 (12:53):
I love the cheese. I don't know. There's something about
their cheese.
Speaker 3 (12:56):
You know, we we do. We are pretty We are
pretty deliberate with you know, what we use and things
like that, and it makes a difference. Like I said,
you know, if you really care about the integrity of
the ingredients that you're using, it makes a big difference.
So the cheese is and that's the first thing you
really you bite into, right, So it is.
Speaker 2 (13:14):
What's the cheese? It's from Saint Louis the.
Speaker 3 (13:18):
Cheese. But you don't use that no, okay, now that's
a Saint Lewis thing.
Speaker 2 (13:22):
So okay, all right, sorry Chicago, got you New York. Yeah,
it's okay. You can use whatever you want. What were
you gonna say.
Speaker 4 (13:29):
You've read in my mind, that's exactly where I was going,
because I was at a pizza fest once and they
were like, we're from Saint Louis, and they said, you
could only get this here in Saint Louis.
Speaker 2 (13:36):
It's provel cheese. It's got a very distinct taste. I
gotta say. It was amazing. So I was like, you
gonna ever do one of.
Speaker 3 (13:42):
Those you know we want? We'll leave that in Saint Louis.
Speaker 2 (13:45):
Wow, there's some deep personal Yeah, there's some angst and
hurt here.
Speaker 3 (13:49):
You know, it's just not my vibe. Okay, we'll leave
it there.
Speaker 2 (13:53):
All right. So anywhere in America there's a there's a
place to get pizza, and people are listening to us
all across the country. Yeah, so I guess it's fair
for us to celebrate pizza no matter where it's from,
even Saint Louis. Emmett Yeah, we should thank them for
doing that great job that they do, and uh, pizza.
I want everyone listening to the sound of our voices
to go out and get pizza today. We prefer you
(14:15):
get it at Emmets.
Speaker 3 (14:16):
As gonna say you should go to Emmittson.
Speaker 2 (14:18):
Okay, it was like that.
Speaker 1 (14:20):
We have talked so long about pizza.
Speaker 2 (14:22):
Well, what else you want to talk about?
Speaker 1 (14:23):
Nothing?
Speaker 2 (14:23):
You would talk to em about his black limousine?
Speaker 1 (14:25):
You have it? Still?
Speaker 3 (14:27):
Oh yait we still have it? Yeah, m's three, I
have a review.
Speaker 2 (14:30):
We do.
Speaker 3 (14:31):
Yeah, that's that's the real party.
Speaker 1 (14:33):
Wait what do you do with the lemo just.
Speaker 3 (14:35):
To watch movies? Drink drink champagne?
Speaker 1 (14:37):
Do you drive around in it? Or do you give
it to people to drive?
Speaker 3 (14:40):
You know?
Speaker 1 (14:40):
Do you take pick people up?
Speaker 3 (14:42):
We picked people up so you can deliver pizzas in it.
And I have this like collection of like eighties VHS
tapes and we'll watch it in the back and wow,
I can show you it's pretty fun.
Speaker 1 (14:53):
Park a limo in New York.
Speaker 2 (14:55):
Right in front of Groves. Okay, you know it's a statement.
There's actually a film out and they named a pizza
after it. And it's all those VHS v HS tapes.
It's called Pack and Poppy. Have you seen that video?
Speaker 3 (15:07):
No?
Speaker 2 (15:08):
No, it's total it's total bounty. Look at that. So
he's pamping around New York City.
Speaker 1 (15:19):
So I just like to watch these you know, old
music so cute, like watching old videos in the back seat.
It's like a time machine.
Speaker 3 (15:26):
He's we have friends in the back.
Speaker 2 (15:29):
Two. Of course you do.
Speaker 3 (15:31):
I'm sure you do, Josh.
Speaker 2 (15:33):
Any final thoughts for em I just want to go
in this limo?
Speaker 4 (15:36):
Of course you of course you do.
Speaker 2 (15:38):
Can we get in this.
Speaker 4 (15:39):
Let's have like a pizza party for my birthday.
Speaker 3 (15:41):
You're definitely gonna hangover if you do that.
Speaker 2 (15:43):
All right, let's do it. Look at that. So, of course,
whilst in New York, or whilst living near New York
or in New York, you gotta do Emmitts. Of course,
Emmitts on Grove, emm It's on McDougall, the originalist. It's
still my favorite.
Speaker 3 (15:54):
That's my baby. That's my favorite too.
Speaker 2 (15:56):
And there you go, new Haven versus New York City.
Speaker 1 (15:59):
Oh one most question.
Speaker 5 (16:00):
Yeah, yes, now that we know you, and there's always
a line in a wait, will you get us in?
Speaker 2 (16:05):
Yeah, don't do that because off the air.
Speaker 1 (16:09):
Oh okay, okay, want to put up We're.
Speaker 2 (16:11):
No more special than anyone else. Are there any New
Haven pies that you love?
Speaker 3 (16:15):
I like modern pizza. Modern is my favorite. I I
you know, it's not that far from New York. And
you know, I think especially starting out, I would just
you know, try to you know, get out and see
as many pizzas as I could. And you know, there's
like you know, Frank Pepe, Sally's, and Modern. So I
tried them all and I like Modern. That's where I
learned how to love Clampie Clampis.
Speaker 2 (16:36):
Yeah, like Clami Pizza.
Speaker 3 (16:40):
I think the parties up there is also amazing. I
don't think it's in technically New Haven, but it's it's
right there.
Speaker 2 (16:46):
You've hit every single pizza place and known to man.
But what about people who say I have the number.
That's the nice thing about the limo. You just can
kind of cruise around and the limo goes right to
the easy past. Hey, so a lot of people say
the number one pizza in New York is actually in
Jersey City. Have you been over there to have though?
Speaker 3 (17:00):
Uh raza, I have been there? Yeah, yeah, I have,
I have. I like it. I like it. You know,
I'm more of a tavern style pizza guy, so it's
it's hard for me to you know, you know, say
anything other than this is my favorite.
Speaker 2 (17:13):
But the first place I had sort of like yours
is at Lee's tavern over in Stettana. Yeah.
Speaker 3 (17:18):
Yeah, that's a special place.
Speaker 2 (17:19):
It is it is. Look, thank you for coming in.
Speaker 3 (17:22):
Thank you for having me. This is a lot of fun.
Speaker 2 (17:23):
Well, thanks for being had. Emmett and Emmett's of course
on Grove, Emmett's on McDougal. Want to get more pizza? Okay,
shut up.
Speaker 1 (17:35):
Between talking. It's not easy.
Speaker 2 (17:36):
I'm telling you right now today, wherever you are, get pizza.
Thank you.
Elvis Duran and the Morning Show ON DEMAND News
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.