The Lost Review

I just got word that my review would not make the cut. So it looks like my dreams of getting paid to eat are put on hold... For now.

Stan's Chitch's Café

14 Columbus Pl

Bound Brook, NJ 08805

(732) 356-0899

The original Chitch’s Cafe opened in the mid 1930’s making it one of only a few places in Somerset County serving pizza. At that time a bakery, now closed for decades whose name no one seems to remember was also in the pizza business, a few years later and a few miles down the road De Lucia’s in Raritan began selling pizza out of their bread bakery and it was not until the1950s that the Chimney Rock Inn in Bridgewater, who opened in the late 1800s also added pizza to their menu. If you were eating pizza in the 30’s and 40’s in this area there is a good chance that you were eating it at Chitch’s Cafe.

In 1972 Stan, a local man bought Chitch’s Café, hence the name Stan’s Chich’s Café. Today Stan is semi retired, he has turned the kitchen over to the third generation, but still can be found at his namesake in the mornings setting up or stocking shelves.

I am not sure where the “Café” fits in, because Stan’s Chitch’s Cafe is anything but your typical café. Upon entering you can barley see your hand in front of your face, but that is just one of the things that adds to the ambience of this quirky shaped building filled with old school tables and booths, that are topped with cheese and crushed red pepper filled baby food jars. The drink menu includes classics like Birch Beer soda and plenty of draft beer poured from the tiny front room bar. Like many of its Bound Brook neighbors, every few years Stan’s get completely wiped out due to a flood, the last one threatening to almost shut them down for good. Other then occasionally being closed due to waste high water this Polish owned, old school restaurant and bar has been turning out good bar pies to packed rooms for 80 years.

Stan’s has a full menu with typical pedestrian Italian specialties but it is obvious just by looking at customers tables that it is the pizza that has been bringing a steady stream of people in for the past eighty years. Stan’s pizza is prepared in a similar fashion to many New Jersey bar pie heavy weights, most notably the Star Tavern. This thin crust pizza is baked in a thin, slight oiled pan in a fairly new gas fired, Bakers Pride oven, which is Stan’s second oven in ten years. Unfortunately, every flood seems to bring the need for a new oven. Many purveyors of the bar pie finish the cooking process directly on the oven bricks, but Stan’s, just like Star uses the pan start to finish. A few seconds before the pie leaves the kitchen you can hear what sounds like pounding on a metal prep table coming from the family filled kitchen. This sound is the eight slice hand guillotine style pizza cutter, which ensures a perfect slice every time.

The hallmark of any place that features pizza is the plain slice. This particular perfectly cut slice was topped with a sweet flavored, smooth consistency tomato sauce, that was not overly spiced and Sorrento mozzarella cheese, sliced not shredded. The pizza had good coloring and was cooked well. I wouldn’t call my first bite disappointing, because it was definitely tasty, but it didn’t jump out at me as I hoped it would. It seemed to be lacking in one key area; the crust, which was a bit dense and flavorless reminding me of an unsalted cracker. Although the plain didn’t thrill my palate as I hoped it would, later in this culinary adventure I found the cheese and sauce combination to be a good base for Stan’s great toppings.

The next pie in line after the plain was an out of the ordinary “Half Sausage, No Cheese and Half Cheese”. According to diehards and regulars alike this pie is a staple at Stan’s and was a definite hit at our table. The sausage was cooked and finely crumbled before being put on the raw dough, then baked. Upon arrival at our table, the crust had a nice golden color, appearing to be cooked to perfection. As for taste, I found the fennel in the sausage to be a bit over powering, but I was the only one in my party to feel this way. What everyone did agree upon however is despite having been perfectly cooked, the crust on this particular pie also lacked in flavor.

We then moved onto to my favorite of the night and definite show stealer, the “Half Meatball with Cheese and Half Cheese”. The chopped meatball at Stan’s is about as close to perfect as a meatball not made at home can be. In fact I recently heard from a regular customer that they are known for their spaghetti and meatballs. As excited as I was about this combination of delicious meatball that was anything but bland, sweet tomato sauce and cheese, for the third time that night I found the crust to be the disappointing factor and unlike the sausage pie this crust was not cooked to perfection having “weak spots” throughout and the same bland taste.

What seemed to make Stan’s pies come together in the end for me were the outstanding toppings.

You don’t see many places like this anymore. I’m sure if you took a snap shot every night for the past 30 years everything except for the fashion would look the same and even that is questionable. If you are feeling nostalgic, then a trip back in time to Stan’s is definitely worth it, just don’t go on a Sunday when they are closed. They might not be the best New Jersey has to offer, but they definitely serve good thin crust pizza with delicious toppings at a fair price, $9.00 for a plain, $1.00 more for a topping. Take out is also available.

I can’t wait to try the spaghetti and meatballs…



 

The Myth, the Legend, the McRib…

I was dreaming about this moment for what seems like weeks now and things went full steam ahead on Friday when I checked out a McRib locater via the web. Lucky for me I found a Mickey D’s close to home (although I would have travelled some distance) that had the MCRIB!! 

Thinking back to my childhood I had trouble remembering why I only had one in my entire life…. The original was released in 1981 and the final McRib rolled off belt at the “meat” pressing plant in 1985 so that gave me plenty of time to indulge. Did I not like the rib or was it that I just loved the #2 with orange drink so much? Do they still make that drink??

Things started to click in my head, I’m just caught up in the McRib frenzy and not even sure if I liked it. One thing I do know for sure is that in the hours leading up to my first bite everyone I asked to come either said, “No way!” or “Yes!” and then backed out completely. As I got closer to go time, my stomach (which is normally like steel) started to turn at the thought of pork parts being shoved into a press that was shaped like a rib, no rib I ever seen, more like a play dough rib or  the rib that crushes Fred Flintstones car.

Upon my arrival at Mc Donald’s everything went wrong.  Everyone in the place was waiting in line for their orders and I was doing the same. I ordered extra food incase the McRib fell short and twenty minutes (which is not fast food in my opinion) later my Rib came out from the back room. By this time I was ready to vomit at the thought of what was going on behind the scenes.

But all bad thoughts aside I was excited as a kid on Christmas when I finally saw that box. However thoughts of sugar plumbs dancing in my head came to an end as I opened the box.  It was a complete and total disaster, crap everywhere, sauce all over, onions (same ones used on the quarter pounder) piled in one spot and two pickles on top of each other, where was the love?  Believe me when I say the contents of that box was not part of Ray Kroc’s dream, had the McDonald brothers made the McRib as a precursor to the burger, there would have been no success story, no billion people served and certainly no Kroc to make everyone rich. 

First bite consisted of, “meat” (and I use that word loosely), tangy sauce and a capable fast food bun. The overall texture was on the side of a rubber band. I figured in order to be fair I had to get to a bite that had all the flavors, and when I did it tasted like a quarter pounder with a “pork” ( I also use that word loosely) patty on it.

. That was also the bite that caused the McRib to be locked back into the vessel in which it came, never to see light of day again.

At this moment I thanked God for the good old number 2 (2 cheeseburgers and FF)! I could care less if this fossil ever shows up again.

I know I love hot dogs and what may or may not be in them but let’s face it, at least it is not trying to be anything else. A hot dog is forced into a casing that even has a shape that is made fun of all the time.

I think people would have trouble eating a hot dog if it were shaped like Ribs.

Long story short this “rib” was not for me.  I’m grossed out even thinking that “sandwich” made it to my mouth. I hope if you loved the rib back then you will love it today but now I remember

why I only had one when I was a young lad. I’m curious to see what others think. The “rib” will be out in most stores come Nov. 2^nd for a limited time...

The McRib Resurrection Is Coming

Look to your left; look to your right. One of the mild-mannered, college-educated people sitting next to you could be harboring a secret McRib Sandwich fetish. Generic machine-shaped pork product addicts are, reportedly, everywhere.




The WSJ today infiltrates the shadowy McRib underground, a loose national network of outwardly respectable Americans who spend their free time in search of the elusive McRib Sandwich, a once-prominent McDonald's menu item that's been mostly discontinued, due to—we imagine—a national shortage of pig anuses. One man, traveling in Nebraska, "bought six of the pork sandwiches, ate one right away at the restaurant, and carried the rest home to Burnsville, Minn., in an ice-packed cooler." Another, a university employee in New Jersey, "took a train to nearby New York City where a McDonald's reportedly was selling the McRib, only to leave empty-handed, and dejected."



Next month, McDonald's is bringing the McRib back, nationwide, for six weeks. Suckle those savory pressed amalgamated pork scrapings, America. You disgusting animals.

(story from gawker)

Charlie's Hot Dogs!

Charlie's won the Itl. Hot Dog Food Wars. Few pic from my cell.
This is a must try!!

Charlies Hot Dogs

(908) 241-2627

18 S Michigan Ave, Kenilworth, NJ 07033

Sorry!!!!

This is NOT the caged ham.

 

Did you ever think when you started something that it was not going to work out, but then once you got going it looked like things would be just fine and then in the end you got your heart stomped on?

Well that’s what happened to me in the dog days of summer. No, I’m not Danny Zuko from Grease at the beach singing “Summer Loving” I’m talking about smoking ribs on my awesome “Smokenator 2000”.

I got all of my shit in order and picked up St. Louis style ribs cleaned and ready to roll. I dry rubbed the ribs two different ways wrapped them in plastic and set them in the fridge to do what they do. Smoking can take hours and if you are not ready from the previous day you are in trouble. I picked up brews Friday and by Saturday at 9 AM I was ready to smoke out anyone within a 20 foot radius.

After going over hundreds of hours of video and reading up on the perfect BBQ, I was ready to roll.  I took a quick shower and said good bye to my wife and son because I would not be returning from the back yard for many hours. Things took a strange turn from the word go.  After opening the refrigerator for water to make my son a bottle, my wife wanted to kill me. The pork, although wrapped and in plastic stunk up the fridge something awful.  At first I thought she was exaggerating, but then I smelled the stankness for myself.  Maybe I should have recognized this as an omen of what was yet to come.

I had bags of coal on a table and a cooler all set and ready to go.  I made sure that I had the proper temp gauge and instant read thermometer.  I then began detailed note taking so that next time, if there ever was to be a next time I could look back at the scouting reports and make changes on the fly.  I fired up the smoker and got her to a solid 250 deg. Ribs are on and I’m starting to feel like this will not be good. I even told my wife (repeatedly) that this is a first run and that we should have another option for dinner ready. So as the clock turns and I’m soaking in the rays and drinking the cold, cold beer I began to feel better as things seemed to be going very well at this point. I started to poke my chest out thinking I was a true pit master and began to brag to no one in particular about the easiness of this project. A few hours in I was ready to put the BBQ sauce on.   

I was not quite sure how much longer the ribs needed but they sure looked great. I put a nice coat of glaze on them and the only thing that appeared to be a problem was that the bones weren’t sticking out the way they should. But I said to Babs (for those who don’t know the Caged Ham, herself), “Well whatever” and I pull the ribs... I cut them up, I took a few photos. Let me tell you, the smoke ring looked great!

Well I took one bite and my heart sunk. This must have been what Sandy felt like when she saw Danny dancing and having a great time with Cha Cha.

.  Now, understand the ribs were edible; they had the right amount of sauce, smoke and rub but were tough and just didn’t pull away from the bones. My wife didn’t think they were bad, but just the time and effort alone was what killed me, after all of that hard work and research, I expected perfection and regardless of any one else’s thoughts these ribs were far from it.

What a rollercoaster ride. Next time you meet a BBQ Pit Master give him or her (I’m sure one may be out there) a hug.

This will not stop me and I promise you I will get this right and one day you may even hire me to do you a large event in you back yard.

I give my ribs 1 ham



Time to crank it up!

They say everything is bigger in Texas and this big man is not an exception. An old friend of mine swears that when people in TX taste his ribs it kills them to think a boy who grew up in Dirty Jerz could craft such a fine rib on a cheap Brinkman smoker.

This big man loves ribs so much he moved to Texas for three years to hone his craft. Well he is back and ready to show off for the Ham. Stay tuned for what is going to be a post that may never be topped. I may actually have to shut the ham down after this. I don't have a firm date on when this is going down but it will be soon.....

On another note, sorry for the long layoff. My laptop at the corporate office (my living room) is in the crapper and I need to get it fixed or resurrected as soon as this takes place I have a ton of blogs ready to roll just to give you  a sneak preview they include:

pulled pork

ribs (my first smoke adventure)

Fat Sandwiches with Uncle Dylan (going away present)

The Spotted Pig (WOW!)

And many more….

Ham

Pat LaFrieda from your home?

http://www.shopnbc.com/Pat_LaFrieda_16_6oz_Burger_Package/W10467.aspx?storeid=1&cm_re=SearchList-_-N-_-N&page=LIST&prop=Pat%20LaFrieda%20Meats
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                                                  LaFrieda Burger from The Spotted Pig
 

 
Pat LaFrieda now ships from shop NBC.
 
Pat LaFrieda 4- 6oz La Frieda Original Blend Burgers, 4- 6oz Short Rib Burgers, 4- 6oz Brisket Burgers & 4- 6oz Turkey Breast Burgers Package


This delicious quartet has something for every meat lover! Pat LaFrieda meats - the supplier for many of New York's finest restaurants - brings you the best burgers around. Serve these at your next barbeque or get together and you're sure to receive rave reviews!



Pat LaFrieda's "original blend" is made with chuck, brisket and short rib meat; their "brisket burger" is a combination of chuck and brisket; their "short rib" burger is made with chuck and short rib meat. And, of course, their turkey breast burger is made with the best poultry for those looking for something more from their meat.

Sampler Includes:



4- 6oz La Frieda Original Blend Burgers

4- 6oz Short Rib Burgers

4- 6oz Brisket Burgers

4- 6oz Turkey Breast Burgers

Meat ships fresh - never frozen - and arrives within two days of shipment ready for the grill.

Shipped with gel packs; keep in refrigerator upon receiving.

From the United States.



Note: Cannot ship to Puerto Rico, Virgin Islands, Guam



About Pat LaFrieda Meats

For more than 90 years and three generations, Pat LaFrieda Wholesale Meat Company has proudly served New York City and the surrounding area. Located in the heart of Manhattan, LaFrieda Meats services restaurants, hotels, banquet facilities, and retail outlets, including many of New York City’s finest establishments, with a full line of meat, poultry, and associated items.



As a family owned and operated business, Pat LaFrieda Meats is able to maintain strict quality control and consistency in its product. All Pat LaFrieda Meat is federally inspected by the USDA – that means that USDA agents have an office in the building and are hands-on in ensuring that all product meets the most stringent and most updated guidelines.



All pieces of this sampler have been made with 100% pure beef or turkey without seasoning so you can trasport your tastebuds with the pure delicious taste of meat!

Original Burgers Click here for nutrition facts.

Turkey Burgers Click here for nutrition facts.

Keep it simple!

I’ve messed with all types of burgers. From burgers with nothing but meat to burgers with everything including the kitchen sink. And not to brag, but I have even been told more then once (by maybe the same guy) that my burger was the best he ever ate. You can lie and say it was great, but you don’t lie and say it’s the best ever.

The problem I often run into is that I can’t repeat that same great taste every time. What and how much did I put into the burger? Was it the onion, honey, hot sauce, etc. etc..? I’m still looking to master the most popular back yard BBQ food of all time.

The burger I describe below may not be the best you have ever had because that’s a tall order and everyone’s taste buds differ (don’t let me get started on the Pizza Patrol again), but I’m getting to the point where I can continue to turn out a great product every time.

Let me start with the meat. I’ll keep this short and clean (well at least short, it may not sound clean to some of you health nuts out there). When you go to the super market you reach for the ground beef right? Ground beef; I don’t have exact details but a cow is beef and if you grind up a whole cow from tail to snout technically that’s ground beef?

Not exactly but you can use just about any part of the cows scraps to make up ground beef. More like gross beef! Do you really want to eat that shit? What do I do? That’s easy, find a butcher. I grew up a mile or two from two butchers and never stepped foot in one until this year. Why? Because I was the jerk who was buying ground beef and who needs a butcher when you have a grocery store! With the exception of a few celebrity meat purveyors (see earlier Pat La Freda post) fancy blends of beef, the foundation of a great burger is CHUCK. It is from one part of the cow and contains no fillers. It is a fatty piece of meat that is great for the grill.

You’re looking at about 70/30 fat content but that’s just how it is. And get this, Chuck cost about $3.50/lb at my butcher (as opposed to the 93% fat free revolting ground beef that my wife insists on buying for about $7.00/lb) and he grinds it in front of me. His store smells like shit but his chuck is sweet. One quick note, the sooner you get it on the grill the better it tastes. A bacterium starts to attack meat the second it’s messed with or sometime close that.

Now that you have the chuck, get the kosher or sea salt out and fresh ground pepper, turn around and put that Worcestershire sauce back in the fridge. This is not grade school.

Form a nice patty but do NOT pack the meat like a meat ball! It needs to be loosely packed.

Now it is time to get your grill rocking, you want high, hot, direct heat. Clean your grill grates and oil them up. Salt and pepper are the last things to go on. Pop that bad boy on the grill and let it rip. Flip once then put on your cheese. People get crazy with cheese and it masking the taste of beef, etc., but I can’t help it and people love it and this particular cheese will be your new secret weapon, Port wine cheddar!

I also went with the often under utilized toasted onion roll, a thick wedge of raw onion and a fist full of shoestring fries and “Voila”, a great simple burger. People will love the flavor and juiciness of this burger, especially since most people are used to eating scrap…

Stay tuned, my first attempt at smoking ribs has taken place and my famous pulled pork in a crock is soon to follow.

Enjoy!

Five Things Americans Need to Know About Barbecue

It's late July. The sun is beating down, and the backyard beckons. All Americans with a love of barbecue in their heart should feel a surge stirring them toward their grill. But, as a nation, we've been sadly misinformed about how to cook outdoors. Decades of overwrought recipes in glossy magazines, the marketing efforts of grill manufacturers and a cacophony of bad recipes and worse advice on the Internet have all combined to keep us confused about how to cook meat in our own backyard. It's really not that complicated. Here are the five basic things every American should know about how to barbecue:




1. Gas Is for Saps

I know, I know, it's so much more convenient. So why not just send out for pizza? The plain fact of the matter is that outdoor cooking shouldn't taste like indoor cooking. The characteristic taste of barbecue, real barbecue, comes not from propane gas but from the fragrant fumes of slowly burning hardwood. And all you need to produce it is one of the most common, cheap and simple cooking appliances ever invented: the basic black Weber grill. You'll need to use good lump charcoal — no insta-light briquettes, unless you want your food to taste like napalm — and you'll need to be careful about handling it. But that squat engine of meat-cookery will give you a better sear and flavor than you could ever get from gas. (Once you get addicted to the taste of smoke, you may want to get a real smoker, with an offset firebox, and then you'll really be on the varsity squad.)




2. Never Go from the Fire to the Plate

Meat needs to sear, and that's why you have hot-burning lump charcoal. But it also needs to cook slowly and to absorb smoke. So always put coals on only one side, so you'll have a "two zone" grill. One side is for attaining the burnished mahogany crust that looks so good and tastes even better; the other is for cooking to a juicy, tender interior. Grilling is just a small part of barbecuing. It's aggressive and fast, and meat needs some gentle, loving treatment as well. Basically, the art of cooking meat is the art of not doing things to it. As in, not burning it; not moving it around too much; not cutting it too fast, before the juices have had time to settle back into the muscle tissue; and not overwhelming it with weird sauces or seasonings or mostardas or compotes or chutneys or other things not made of meat. You want to draw it out, like an introvert in group therapy, and let it open up at its own pace.



3. If You're Looking, You're Not Cooking

Beginning barbecuers are often tempted to check in often on their meat, to make sure it's still there. Don't worry. It's not going anywhere. Ideally, you should leave it alone the whole time, but a kettle-style grill like a Weber requires you to periodically replace charcoal. The second you lift the lid, you lose much of the heat — and you don't get it back right away. Imagine trying to do your taxes and having to stop every 15 minutes to answer stupid questions about domestic issues like where the scissors are. That's what you are doing to your meat when you keep checking on it. Keep your interruptions to a minimum. Think of the great home cooks you know. Do they bustle nervously over every dish? No. The better they are, the less they seem to do. That's how barbecue is — times 10.



4. Salt Liberally — Then Salt Some More

It's almost impossible to oversalt meat that goes on a grill — that is, if you're using coarse kosher salt. Unlike table salt, which just makes meat salty, coarse salt doesn't melt; it becomes a crust. That crust tastes good. You know what also tastes good? Having coarse black pepper along with the salt. Both serve as flavor enhancers, rather than as competing sensations. Be careful, though. Unlike salt, it is possible to use too much pepper. Any other spices or rubs should be used sparingly, if at all. If your meat doesn't taste great with just salt, pepper, fire and smoke having been applied to it, you either need a new supermarket — or you need to step up your grill game.



5. Sauce Is the Last Refuge of a Scoundrel

There's a reason that the crappy barbecue you get in mall food courts is slathered with sauce. It's because the underlying meat has no flavor. Sure, it's easier to boil or microwave ribs than it is to patiently smoke them, just as it's easier to cheat on your wife than to be faithful to her. (In both cases, the shame of the crime is shown by the hasty, desperate lies that surround it.) Barbecue sauces should be used sparingly. They should highlight, rather than envelop the meat, and they should be part of the cooking process. You might also consider mixing some of the hot meat juices in with the sauce before serving it. As for which sauce to use? Just keep trying them. I steer clear of anything with liquid smoke — an evil fluid I try to avoid like dysentery — listed in the ingredients. (It's almost as unmistakable and nasty as truffle oil.) Maybe give the high-fructose corn syrup a pass too, unless you are overly fond of obesity, diabetes and the taste of Tootsie Rolls in your ribs. Try a simple "board dressing" instead, as demonstrated by my friend Adam Perry Lang in this video. His combination of meat drippings, olive oil and fresh parsley mixed directly on the cutting board is better than any sauce. But really, you don't even need a board dressing when you come right down to it.



Those are just the basics. But the basics matter the most. You don't need a 50,000 BTU gas grill, you don't need a water pan, you don't need foil and you don't need a remote digital thermometer. If you want to barbecue — and as an American in the summer, you really should want to barbecue — then learn how to cook meat with coal. The embellishments can come later. There are any number of superb cookbooks, such as the fine ones by masters like Lang, Stephen Raichlen, Michael Stines and Paul Kirk, if you start feeling adventurous. But for my part, if I've produced a rack of smoky spareribs, a perfect half-pound hamburger or an iridescently glazed prime rib, I rarely rue the absence of a complicated recipe or high-tech tool. And neither will you.



Josh Ozersky is a James Beard Award—winning food writer and the author of The Hamburger: A History. His food video site, Ozersky.TV, is updated daily. He is currently at work on a biography of Colonel Sanders.







Read more: http://www.time.com/time/nation/article/0,8599,2006684,00.html#ixzz0uvbHIVjA

It is the Shit!

Delorenzo’s in Robbinsville is hands down the best pizza in the state and we all know I have been to quite a few pizzerias in my day… What else do I need to say to convince you? Go ahead throw your comments out there, I am waiting... Star (bar pie made with cheap ingredients, but has a great taste), it’s not on the same level, not even close (my wife does not agree). In fairness to her Star does deserve credit where it is due and is the best of its type of pizza.

San Marzano this; wood fired that…. De Lorenzo’s breaks all the rules. This “Tomato Pie” as it’s known in that area of New Jersey is loaded with flavor. The crust is cooked to perfection; the cheese is nothing fancy but is damn good. As for the sauce, let me tell you something about this sauce, it is where things get tricky, the sauce is a chunky fresh out of the garden sauce stepped on a few times then put on the pie OVER the cheese...

You can’t beat this sauce! Yes it’s strange but my guess is that’s why it’s called a “Tomato Pie”. The crust is nice and crisp and the sauce on top keeps the cheese from burning (I am not sure if that’s true but it makes sense). There is nothing fancy about the oven, Delorenzo’s uses a gas fired Blogget Oven. You ask, what the hell does that mean? Well it’s the same gas fired oven they are using down the street and at many other places. So why can’t they get it right? Great question, Pizza takes time and love and you can taste the difference these two special ingredients make. They are not selling to school kids on lunch break who could give two shits what it taste like or how long something was sitting in the freezer or on the shelf.

They actually don’t even open till 4, so don’t even consider trying to beat the dinner crowds by going at lunchtime. You are sure to run into an owner at each of the locations they have. In fact on my last visit the owner asked how I been and I told him that each time I visit I sit waiting for my pizza and wonder if it will be as good as I remember and it is always better, which is a great feeling! Long story, short give this place a try it is worth the drive and the wait. If you don’t like it bring me the leftovers, in fact if you don’t like it you should stop eating za’ period…

On a final note, I had a special reason to make this trip, my brother Dylan, who I learned is a little lead footed (he drove) just graduated from HS and is headed to Villanova in August. Dylan is a great student and is an awesome brother who I am very proud of. I wish him all the best when he leaves the nest. What a rhyme! I’ve been raving about Delorenzo’s to him for years and all he wanted after graduation was for a true pizza expert like myself to take him to Delorenzo’s to talk him through the process and make sure we don’t slip up when we order. We went with a cheese pie or in this case a “Tomato Pie” and a half sausage/ half roni pie. BTW, the sausage is second to NONE.

PS-Don’t forget the pitcher of birch. Gook luck Dylan!