‘I’m with pizza legends now’: DeLucia’s in Raritan has 2-hour wait after celebrity review
Show Caption Hide Caption Barstool Sports and Dave Portnoy review Lido Pizza in Hackensack NJ
Barstool CEO Dave Portnoy stops by Lido Pizza in Hackensack for a slit Barstool Sports RARITAN BOROUGH – Christian DeLucia ’ s syndicate has been making pizza in the same brick oven for more than a century. His First Avenue pizzeria had been a caption among locals for decades when it, along with Stan ‘s Chitch ‘s Cafe in Bound Brook, was one of the few places where you could get a slice in Somerset County. But now the global knows about DeLucia ‘s. Over the past workweek, people from up and down the East Coast have been waiting in lineage outside in the cold for arsenic retentive as two hours to get their hands on DeLucia ‘s Brick Oven Pizza ’ second key signature crunchy-crusted pies. demand has been “ insane and overwhelm, ” said DeLucia, since Barstool Sports and One Bite Pizza Reviews fall through and host Dave Portnoy gave DeLucia ‘s pie a near-perfect review on Jan. 6. The television review was seen about 400,000 times in less than a week. Portnoy gave DeLucia ‘s a 9.4 out of 10. Out of the closely 1,000 pizzerias with list reviews on his YouTube channel, lone one – in Portnoy’s hometown – has gotten above a 9.4. DeLucia ’ sulfur comes in moment with two other pizzerias. “ Is this the best pizza I ’ ve always had ? It ’ sulfur 100 % in the conversation, ” Portnoy said in his review. “ You drive 3-4 hours for this pizza. absolutely spectacular. ” People are following Portnoy ’ randomness advice. DeLucia said since the review, customers have come from a far as Pittsburgh, Maine, Maryland and Miami. demand has gotten so high that phone and on-line orders are temporarily suspended. The only way to get a DeLucia ’ s pie right now is to get in argumentation. On Thursday morning, Jonathon Colon of Hillsborough was one of them. At 11:30 ante meridiem – the clock time the pizzeria opened – he already had been in pipeline for 40 minutes. He had never been to or hear of DeLucia ’ mho before the review, but as a sports fan of One Bite Pizza Reviews, he wanted to visit after he saw the video. “ I think it will live up to my expectations, ” Colon said. “ Dave Portnoy has a reasonably good impression. yesterday I drove by and I didn ’ metric ton think it was going to be truly packed, and there were already 20 people in line. ” On a busy Saturday, DeLucia said he normally makes about 90 large pies. This past Saturday, he made 300. To keep up with necessitate, DeLucia and his cook and coach, Steve Fraser, are working a lot more.
“ A fortune of pizza shops have 3-4 cooks, but me and Steve are the only two guys who know how to do what we need to do inside that oven, ” DeLucia said. “ We would never hire anyone else to cook, but hiring people to take some of the heavy lift off our shoulders is going to have to be a must. ” Looking back: DeLucia ‘s Brick Oven Pizza of Raritan celebrates 100 years DeLucia said he used to get to the pizzeria at 7:30 ante meridiem, take an hour lunch interruption, and get home before 8 post meridiem immediately, he ’ randomness arriving at 6:30 ante meridiem, skipping a break and getting home at 9:30 p.m. He recommends that for customers to minimize their delay time and get their pie before sellout, which recently has been around 6 post meridiem, they get in line a one-half an hour to 45 minutes before the pizzeria opens. “ I don ’ deoxythymidine monophosphate even know, ” DeLucia said when asked what the best time to get in lineage is. “ This is all so new to us ; we ’ re doing the best we can until we figure out some kind of system. I ’ meter trying to make as many people felicitous as I can. ” COVID-19: These Central Jersey food businesses are thriving despite the pandemic mighty now, the system is to stand in wrinkle to place your regulate in the dawn or good afternoon and then come back six hours later for pickup. That may not be the system forever, but DeLucia ’ sulfur is everlastingly changed – even if the pizza will remain precisely the lapp way DeLucia ’ s great-grandfather, Constantino DeLucia, made it when he opened his bread bakery in 1917. “ I ’ megabyte with pizza legends now. It ’ s a sum honor to be put with these pizza guys that have been doing this forever, ” DeLucia said. “ immediately all of a sudden you put us up on the list with Frank Pepe, John ‘s of Bleecker St., Sally ‘s Apizza. That ’ s like a religion right there of pizza and all of a sudden they decided they ’ re going to put DeLucia ’ randomness in the mix. That ’ randomness reasonably baseless. ” DeLucia was disappointed when he wasn ’ thymine at the pizzeria when Portnoy arrived unannounced – he was about 30 minutes away visiting kin. “ I have been waiting for about two years ( for Portnoy to visit ). I knew there was going to come a day, I didn ’ thymine know when or how, ” DeLucia said. “ My affection fair dropped when I found out he was there because I knew I had no shoot at getting in the car and making it there. It was the biggest nightmare history you could always imagine. The guy that you want to come in and review your pizza, I didn ’ triiodothyronine even get to cook for him. ” But fortunately, Fraser was there to carry the team and make the pie precisely how DeLucia had trained him over seven years. “ I recognized him right away. I was immediately anxious, ” Fraser said. “ I barely did what I do — I made the pie a perfect as I could, and I handed it to him. I didn ’ thymine want to bother him, I good wanted him to do his thing. ” DeLucia thought his pizza would rank in the senior high school 8s, but he was shocked – and elated – at the 9.4 rat. Rewards, bonuses, free trips: How new jersey restaurants are battling the parturiency dearth According to some, 9.4 international relations and security network ’ thyroxine doing it justice. Bi-monthly regular Dan Battista of North Plainfield, who is primitively from Brooklyn, calls the pizza, without reluctance, a 10 out of 10.
“ The pizza is off the hook, ” he said. “ It ’ s the best pizza in New Jersey that I ’ ve line up. It ’ sulfur always precisely the same and precisely the room you want it. ” If you go: 3 First Ave., Raritan ; 908-725-1322, deluciasbrickovenpizza.com Jenna Intersimone has been a staff member at the USA Today Network New Jersey since 2014, after becoming a blogger-turned-reporter following the universe of her award-winning travel web log. To get inexhaustible access to her stories about food, toast and fun, please sign or activate your digital account nowadays. contact : JIntersimone @ Gannett.com or @ JIntersimone .