Barstool Pizza Review – Krust Kitchen (Madison, NJ)

Dave stops by Krust Kitchen and learns about the passion they put into all the food they make.

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[Music]
all right pizza review time we’re at
Cross kitchen only three reviews on the
app we’re in uh Madison New Jersey I
said awesome why’ you pick this place he
goes you did Dave you did where did I
learn how to do drugs Dave I learned it
from you dad like one of those I guess I
sent a picture I will say you didn’t get
this in there Austin there’s a guy long
hair uh like long long like band like
hair like white hair just long hair I
hear a noise he’s just sitting there and
I took a quick video watching like a
scene from the Caribbean with loud
ocean like just staring directly at it
he goes it’s Sunday man we like to get a
little mellow around here all right so
there it is thin it’s probably why I
sent it you cuz what do we do uh earlier
on this New Jersey trip bunnies which I
gave an 83 which I love I love bar pie
this is a bar pie um so let’s see what
we
got thin or thinny thin is this the
thinny thin I was talking about no
okay this is good
but when you’re this thin you got you
got to have earthquakes on your on
because it’s like a cracker pizza so the
crisp has to be Earth
quaky unfortunately the tides were
louder I what he was watching just
chilling out and being
mellow
73 I guess some it’s good it just needs
if this had the crisp on it you get the
high sevens low eights without the crisp
73 it’s fair got to call it fair that’s
mine sorry recognize you first no don’t
be sorry I don’t care Keith Fielding
nice to meet you I’m the general manager
also the uh chef of the restaurant but
we are own by Mario Leia par440 East
Orange Golf Course all right out of
Short Hills good to know uh you know I
know you came to town once previously
I’ve been in town for 50 years doing
food a long time uh respect everything
that you’re doing I think it’s fantastic
thank you I appreciate you know and uh I
other the fact that it’s a long work
week it it’s really early for me yeah so
I’m sorry I was no you you know no I
just uh I I think it’s great to come in
no no Bells no grills unannounced and
you know it’s a good way to catch people
you know it’s way to get a good natural
reaction to to the pies you caught one
of our regular pies but we’re actually
known for our destroit style pizza okay
um and we also are the only one in the
area that I’m aware of that does Chicago
deep dish you deep dish yeah we do
girano style it’s a little bit narrower
it’s not quite little badis you know but
we also do a lot of original recipes uh
I do a cheso and clams which called the
Madrid cherry peppers FR Alo things like
that and we try to get a little creative
with things cool 90% of what we do is
scratch we’re micro business as you can
see uh Madison which is had a long
tradition of uh Napolitano Italians and
you know there was a time in the 80s
when there was 14 pizzerias in town yep
and as time has going on a lot of those
people the sun’s passed the business
you know and it’s so the product get a
little diluted it’s not quality used to
be all that good stuff uh this we opened
this about 3 years ago I came in about
two years ago and since then the
business has started to grow word of
mouth is pretty much our only
advertising uh we like to kind of keep
it that way we busy enough but not too
busy so we can focus on the quality of
the product y as opposed to just ping
out units that sort of thing so love it
so I just wanted to give you a little
background appreciate nice to meet you
keep up the great work guys I love I
love how you listen to the the waves oh
please I got to I got to try to keep my
head straight this in this political
climate yeah I hear you do you mind if
he gets a video of the Waves oh sure
please please yeah yeah U either that or
I usually go with like the uh monter Bay
aquar Aquarium I like that you have like
trip City and
like swimming with the sharks and I
walked in he and he was just sitting
there just staring at I love screen you
know and I mean this this all coming
from a background of was I studied at
FCI in New York which J pen and all the
famous all guard and I came back to town
couple years couple years ago started
just doing the basic simple stuff so you
know when we product test we we we make
several versions we’ll put it here we
let it sit for an hour we’ll take in the
car and drive around 45 minutes nothing
worse than getting a sandwich with fries
and there
yeah or whatever so we we do that to
test containers we went three kinds of
cheeses before we settle on more cheese
we were going to use lot of love if it
ain’t good why do it right you know so
we try to pour as much Bastion as
possible I know you’re busy no no no I
love hearing the back story it’s great
too much too much of your time no I
appreciate it it’s great in a town
that’s known for pretty pretty darn good
pizza yeah we uh we came up in a time
when when the town needed a little yeah
awesome little boost all right cool
thank you very much nice to me but again
keep up the good work guys thank you
nice to meet you y have my career
starting
one see you