Barstool Pizza Review - Regina Pizzeria (Foxwoods) With Special Guest Guy Fieri (Bonus Burgerthots)

So I'm going to explain how this works for you. Guy Fieri's Special Guest Pizza Review. We're at his place. We're at Foxwoods. We're at Guy's. And I've got to get the exact pronunciation. Guy Fieri's Foxwoods Kitchen and Bar. You guys don't have pizza here. You're from the East Coast. You can't get Fieri right? Fieri? Fieri's how you're going to do it. You put your pizza away. Go get your pizza. Go study. Wait, how did you say it? I said it the way it's supposed to be said. Which is your name? Fieri. Aren't, no, Fee. There's a guy named Eddie. Eddie? He's got to pay a fee. Fieri. Oh, there you go. I've never had that last. Fieri. We've learned that. Is that an East Coast? That's an East Coast that I should be able to say. Italian, aren't you from the East Coast? Yeah, I am. How many Italians you got out here? Good decent amount. Exactly. Fieri. Where are you from? I'm from North Shore. See how I turned this whole thing on you real fast? Fieri. Don't turn on me. We're going to do pizza the real way. All right. So pizza, you guys don't serve it here. We're going to do a special burger review after, but I'm a pizza guy. Okay. And by the way, do you ever get jealous because you know all the places you're going, the diners, the drivers, generally don't have pizza, right? Oh no, a lot of pizza. Oh really? Yeah. Really? Oh bro, you're not watching enough shows. You're telling me that a diner has great pizza. I'm not saying it's not just diners. No, it's not. We do a lot of pizza, man. There's big pizza. Matter of fact, I've been to pizza drive-ins, but no, pizza's a lot. We love pizza on Triple D. Okay. So, well then this will be discussed. Are you going to sit with me right here and do this or do you have your own chair? I generally stand. You stand with me? Yes. Would you like me to stand with you? Sure. Would it be better? Okay. Yeah, you can sit or stand. We're pretty laid back on however you want to do it. I'll get my lunch handed to me during this pizza review. All right, so here's what we do. Regina. You have not even told me what we're doing. I'm going to tell you right now. Okay, right now. We take one bite of this pizza. Okay. And then we give the score zero through 10. Now this is Regina, which is renowned as one of the two best places. This is San Tarpio's in Boston. That's kind of that. You can say San Tarpio, you can't get Fieri down and you can say San Tarpio. Well, I've been to San Tarpio's a million times, so I know that. Now I just give him a hard time. So it's one bite, score, zero through 10. One bite, everybody knows the rules. That's how we do it. Okay. Guy, Fieri. No, that's right. Fieri. Oh, you ripped it. That's not a savage move. One bite, score, Regina from Foxwood. Also, do you think it counts if this is, they have restaurants everywhere. Does the scores matter if you're in different places? Is this an all encompassing Regina score in your mind? Well, how many Regina's are there? Probably at least 10 or 15. Main one in the North End. One bite, score. You going first? No, the guest always goes first. The guest always goes first. Always. And it's one through three? No, one through 10. One through 10? Oh, I thought you said one through three. No, that would be wild. I'd give it a, being that it's not right out of the oven. Huge fat though, that's a food drive point. That, yeah. Can I just spit on you? Yeah, it's okay. This is a really interesting event. I've never, we're in my restaurant eating somebody else's food. True. We're standing, in an interview, we're standing. We're going burgers next. It's all right, we don't have to. I don't know if I can handle it. How about pizza next? I love pizza. I gotta say, I think it's got good crust. I think it's got, it's got a lot of crust. It's light. Very doughy. It's light on the sauce, but it's also light on the cheese. I'd be on the cheese. You think it's heavy? Well, I'm getting it. I'm not getting a lot of cheese. Maybe up here on the, maybe up here in the north end, I didn't get a lot of cheese. I'd have to give it a, and are we in this style of pizza or are we in my spectrum of the world of pizza? Cause I'm a Neapolitan pizza guy. Spectrum of the world. Spectrum of the world? Yeah, but I mean, you do it. There's obviously different kinds of pizza. Right. You take them and cover up. I'm just taking this as this type of pizza. I call, we're on the West Coast. I call this football pizza. West Coast, we call this New York City pizza. Okay. Now? Well, I live in New York. I don't think that's New York style. It's not. It's thin. You fold it. The paper plate, the whole giddy up. We don't, I mean, I don't. I call it football pizza. Eat it, they're on football pizza. I'd say I would give this a, I'd give this a, I'd give it a five and a half. 5.5. It's a super low score for Regina. We just went and put Regina on it. Which I don't, again, you're asking a guy that has a wood-fired oven in his backyard and makes his own pizza. That's pretty hot. And that's a lot of, you know, so it's just, but would I eat it? I'd eat the whole thing. All right. It's a professional score. You're a professional food guy. I'm gonna go, I'm not gonna take into account, it wasn't straight out of the oven. That always hurts the pizza. I still thought it was pretty good for the, it sat also, by the way, for like seven minutes. So I am gonna- It's gotta be longer than seven. Seven to nine. How'd he get here? They walked it over. The place is in Foxwoods. Okay, so seven to nine. Yeah, seven to nine minutes. And what I'm gonna do is I'm gonna subtract two decimal points. I'm gonna give it a 6.4. Again, I think that's kind of a strong score considering the circumstances, but when you have a star, you make it work for the star. You come here, and we didn't go to the direct out of the oven. So that's our review. Guy, see you today. That's a one bite score. I'm not, listen. That crust is dynamite, though. With that little known fact, couldn't do language, had to switch at the mission. Went to Michigan, had to switch out of my school because I couldn't pass it. So let's not get too stuck on- I don't get too stuck on it. Everybody butchers it, so I don't have any problem with that. I just thought it'd be a fun way to start. You get right in my grill next time. Put me on my back feet and get me- I get it going. Still eat it. That's a six. No, I'm not gonna do it. I think it's, here's the great thing about it. How much was it? The pizza? Yeah. I'm gonna guess the pizza's like, a full pie's probably 20 bucks. That's a wild guess. How much was it? 15 dollars. 15 bucks. You know, I think, I mean, this is your show, and you definitely got it going, and people are definitely paying attention. In a casino, a big casino. Yep. To be able to get a pizza like this, scratch made, homemade, and made quick, with this type of integrity to the crust, I think when you put your criteria in there, it might rate it a little bit higher. Because you're not just talking about somebody just randomly spitting out frozen pie crust. Right. You guys are doing something. So, I would have to say that it might get a little bit higher than that. But again, it's really difficult, because my mindset is, I go right off to Neapolitan pizza, where I'm going with, you know, double zero flour, and jufla mozzarella, and San Marzano tomatoes, and all that kind of stuff. Jufla? Yeah. Trying to big time you there. Well, it's, I don't ask me how to spell it, okay? Because I will spell it wrong every time. What did you think, because Frankie's an Italian guy, his family has a pizza place. Right. How would you pronounce his last name? Do you have it right? By the way, little guy, you were at our Super Bowl party, you probably brought his Twitter profile before we knew, with you two, like kissing on the cheek. That's a fact. It was me kissing him on the cheek? Yeah, I exaggerated a little bit, but it's a nice little purple hair in the whole world. This guy's on fire, huh? That's our view. Don't give him any coffee. 5.5, by the way, you can't change the score once you do it. So it's 5.5, 6.4, that's our view. All right, so bonus, my name is Dave Portnoy, and you are at Burger Thoughts, Guy Fieri. Now we're getting into your, I still don't get that right. Can you do it, when you do Burger Thoughts, can you give it something like this? I mean, maybe give it a moment. Yeah, yeah. All right, I like that. You can rest it, you can say, hmm. Yes. And you give yourself a little pause. Let's do it again. Yeah. My name's Dave Portnoy, and we are doing Burger Thoughts. ♪ Edelman, Edelman, defense feedback peddling. ♪ ♪ YAC collecting them. Minitron's world called Edelman. ♪ Guy Fieri. How was that? How did that one work? Better? All right, so what is this? The Colby Burger? Dude, you are out of control. It's true that you gave me that suggestion. So we're going to do the same thing, a one-bite burger review. And now you can get this here. So again, we're at your spot. How do you get here? Where do you come from, by the way, to get here? Are you doing a whole East Coast swing? I was just in Philly, and I flew in to come get to hang out. And then I got to bounce down to Boston tomorrow, where I'm doing a gig with Julian and Brady for Best Buddies. Oh, nice. So I've got a couple of things going on. All right. So Colby Beef Burger, sharp cheddar, brioche bun, brushed with a little bit of garlic butter, a little donkey sauce on there. Let's eat it. All right, one bite. Same thing, by the way, I once wrote a blog on how to hold a burger and neither of us, it's like a claw grip, it's supposed to be there. Wow. Really solid burger. So the same thing, one bite, got to give it a review. I got everything in there. I got the pickles, the everything. Looks like I took a little mouse bite in there, but I will, I agree with you. It is a... I don't... This is a big napkin burger. That's a big... Thank you. Oh, wow. It's a bed sheet also. Awesome. I... You want me to go first? Oh, yeah. So I really think that the, I really think that the bun is on point. I do think that the, and I love the Kobe beef, but of course you like the Wagyu beef. It's got to... It's got a great fat content to it. Cooked medium rare. I dig all that. Cooked perfectly. Good amount of cheese. Nice amount of donkey sauce. I do think it's a little wet and that kind of detracts from it a bit. And I think it's lacking a little bit of salt. So, in my opinion of my own burger at my own restaurant, Yeah, it's your own burger at your own restaurant. That I did make, I would have to give it a, I think I'd have to give the burger, I'd have to give it a burger an eight, two. An eight, two. I have a question. What's going on with the- Okay. You can go back. I'm going to give the burger- Don't put the part in there of me cleaning him up. Definitely put it in there. I'm going to give this burger a 9.8. It's my first burger review. You know what? That is pretty, I'm telling you what, we got to have more burger reviews with him. The burger is cooked perfectly. I am questioning what's going on with the fries. Is it just a mishmash of every fry? Great question. I'm glad you see this. What happened, these are called the Sidewinders. Little more of a steakhouse fry. Got your traditional, these aren't quite shoestring, but in that idea, you've got the waffle cut fry, and you should have a crinkle cut, but they must not like us. But the idea is this, you don't get to eat as many fries as you want anymore. Right. They're not the healthiest thing for you. I mean, you're pretty lean and mean. You got the Edelman shirt on and all, and so I know that you're working out for this. I'm on a special diet. Well, evidently. I mean, you're a trained professional, and I can see that. But the reality of it is, if you're going to eat fries, you might as well have a little variety. A little variety to spice it up a bit. This is a good burger. I really do like what we did. And there's just a couple of things. And again, I work with this burger all the time. Do you ever come in and whip ass if it's like your restaurant, and you eat it, and it's like, this wasn't very good? Believe it or not, I don't have to do it very often, but every once in a while, I'll do a little, before I saw you, but I'm going to go ahead and do a little line walkthrough. But these guys here at Fox, which is sharp. I mean, these guys at this, Big 9 Entertainment's a really great operator. They're a great partner to have. So we're in good shape with them. But, oh, every once in a while, practice calls. Got to open up the, got to open up the jar of water. All right. So that's a, how did you guys get into doing this crazy ass production? So I started, I grew up in North Shore and Bar Pizza. That's a big, I don't know if they have it anywhere, but like I said, you go in, there's a little flatbread on, not flatbread. They're tiny little personal size pizza. Right. And there was just a big debate in my area of what live, what places are the best. So I just started doing them. People liked it. We moved to Manhattan like 14 months ago. I said, I'm going to try every place in Manhattan. So I go to different pizza places every single day. We do this every day. And then it started growing popularity. So people started getting guests like you, and it's taken on a life of its own. I think what would be helpful for me is, and I'm going to be a viewer now, now that I'm learning about this. I think what would be helpful is when you have the bar of measurement. Yep. So when you have, in Hot Ones, for instance, I think you're aware of that, you have the Scoville unit to judge by. I think that in this situation, just like when you did the pizza, if you were to say, if you went to Don Antonio's in Naples, and you had it made by Don Antonio himself, it would be a 10. Right. If you sat at home in your college, if you sat in your college dorm room, and you have a bad microwave that only could fit half of the microwavable tray of the Tostino's pizza rolls, that would be a zero. But Tostino's pizza rolls, always a 10. Always a 10. Okay. Sorry. Yeah. Scott's hat. But I'm saying, in most people's mind, it's like a spectrum. And there's different categories, like what you were saying. Exactly. And don't get me wrong, you don't think that we all survive freshman year of college without the Tostino's pizza rolls. Totally. And there's also- So my point is, if you gave some more, if you gave a little bit of a ladder, a spectrum of what it is, I think it'd be easier for people to judge. I would. But you're a food expert. A lot of our guys are just schmoes, so it's- Well, food expert or not, I think that that pizza right there, to me, when you give it a five, five, when I give it a five, five, you give it a six, four, I still think that should be understood, that anything above a three, five is great in the world of pizza. Three, five to seven is really, that's really good pizza. Oh, yeah. Well, we have very different spectrums. Really? Three, four, and five stinks in our world. Really? It stinks. How we do it. It's like a figure skating score for us. Like a ten's a perfect routine, a three and a five is- Yeah, let's see. Here's the thing. Pizza's kind of like, pizza's kind of like that one thing. When it's good, it's really good, and when it's bad- It's still good. I agree with that. I agree with that, but it's all relative. Which, by the way, that should be a t-shirt for your show. We have a, we, all about those t-shirts. All about those t-shirts. No kickbacks, but that's fine. No, I wasn't expecting any at all. Matter of fact, just to see you rolling it is what I want. Does Jules know you're wearing his shirt? No, we're gonna surprise him with it. That's pretty gangster. Yeah. I gotta jam, I gotta work. I appreciate it. Thanks for hanging out with me, man. Yeah, you too. You too, bro. Frankie. Dabs. Frankie. All right, that's a review. Thanks, man.