Speaker 1:
This is pod popular podcast for the people.
Matthew Maschler:
Welcome to the Real Estate Finder podcast. I’m Matthew Maschler, real Estate finder@realestatefinder.com.
Staci Garcia:
And I’m Stacey Garcia, also a real estate finder.
Matthew Maschler:
And joining us in the studio today is the editor and founder of Worst pizza.com. Craig Adolf <laugh>.
Craig Agranoff:
Thanks for having me.
Matthew Maschler:
All right. So on the show, we, we like to talk about real estate, uh, but other issues surrounding real estate. And one very important question I’m asked all the time when, uh, showing a house or welcoming, uh, a buyer to the community is, where can I go to get good pizza?
Craig Agranoff:
Yeah. Matt, you know, I think quality real estate needs to come with quality pizza. No one’s moving to a bad pizza neighborhood. I mean,
Matthew Maschler:
No one’s helping you move without pizza.
Craig Agranoff:
Correct.
Matthew Maschler:
Right. No one’s moving to a neighborhood without good pizza.
Staci Garcia:
Do people ever help anyone move anymore
Matthew Maschler:
And, well, I, I think so.
Staci Garcia:
I know they won’t help without good.
Matthew Maschler:
You need pizza. And I can’t tell you how many times the first night in the new home, this pizza, you closed. Right. You move in, you’re tired. What are you eating? Pizza. I think I’ve had pizza the first night in my new home every time I’ve ever moved. Because you’re tired, you’re not cooking, and you need good pizza. And, um, if you want to know where to get good pizza, you need to check out worst pizza.
Craig Agranoff:
Yeah. And although, you know, we’ve, we’ve slowed down a little bit throughout the last year or so, just with Covid that was hard to go out and review places and whatnot. So this site will be coming back in full force, um, and overtake and taking it spot where it used to be. Can you imagine? It used to be the number two pizza site in the country with thousands of organic hits a day, um, from just people searching for pizza places and
Matthew Maschler:
No, and the number one side, I think was like dominoes.
Craig Agranoff:
No, at the time, if I’m saying pizza reviews, it was, uh, there was something called Slice. Oh, slice. Um, and it was from Sirius Eats.
Matthew Maschler:
No, but I remember when you would Google a pizza, like if you Googled pizza or a pizza, a particular pizza place, like you would, you, would, you, you’d be, your, your SEO was better than anyone’s, like better. You would get higher rankings than Pizza Hut and Papa John’s like <laugh>. It was crazy. It was crazy.
Craig Agranoff:
Yeah. But that’s what led to, you know, two, 3000 hits a day in these local areas from people just searching and finding it. Um, but also being a digital marketer kind of helps. Mm-hmm. <affirmative> knowing how to do that.
Staci Garcia:
Why did you name it worse? Pizza. Lots of people asked me that a long time ago.
Craig Agranoff:
So when we first moved down here, my wife and I, um, naturally I went looking for pizza. Where
Staci Garcia:
Did you move from?
Craig Agranoff:
Here? From Long Island. Okay. We, we, I, I was from <inaudible> and she was from a neighboring town. And so then we moved to the city and then we moved down here. Um, and I couldn’t believe like the pizza that was around me here in Boca at the time. So literally we moved right here was our first spot here in Boca Raton.
Matthew Maschler:
We we’re, we’re in, uh, uh, uh, called, called the Pink Plaza, right by Meiser Row. Palm Plaza by Meiser Meiser Country Club. Meiser Park.
Craig Agranoff:
No, Meer on the Green. Yeah. Meer and Green. And, and so we would walk around or we’d just, you know, me, anytime I saw a pizza place, I had to try it. And I remember contacting my mother about a week after moving down here, being like, mom, there’s probably a good chance I’m gonna come back <laugh> because I can’t tolerate this pizza. So I was like, oh, I know what I’ll do. I’ll start going to places. And when I hear those exaggerated, heavy New York accents that everyone from New York likes to put on when they move down here, since they think they’re the only ones that have ever moved here from New York and they’re gonna stay now,
Matthew Maschler:
They, they’re Christopher Columbus. They discovered Bodon. Correct.
Craig Agranoff:
And therefore, every girl is gonna be impressed with them because they have that tough New York accident that they never had back home. But now all of a sudden they, they, they put it on. And so I would ask them, be like, Hey, hey. I’m sorry. I said you, you’re from New York. You sound like you’re from New York. Yeah. Where’s the best pizza? Oh, I know. Pizza. I’m from Brooklyn. You should go try this place. Oh, I know. Pizza. I’m from Staten Island. Every time they sent me to a place, I, I was ready to throw up <laugh>. I I, I was like, I can’t live down here. This is too much for me. So I decided to start a website to shame the pizza places down here. Um, and then I started to find decent pizza. I think the first good pizza I found down here was Nino’s. Nino’s is
Matthew Maschler:
Very good. Caroline and Palmetto.
Craig Agranoff:
Correct. And Nino’s of Boca. Cuz there’s another one in Delray. Right. But they’re good too. Nino’s of Boca. Um, uh, I met the owner now in the, now owner Marco, um, that’s there. And I ordered the slice, wasn’t expecting anything at all, anything. And I was like, Hey, you know what, if I closed my eyes and I was in parts of Long Island, I might think this was just a typical slice,
Matthew Maschler:
Just as good as any place in New York or New Jersey.
Craig Agranoff:
So I, I became friends with him and, you know, then people started messaging me and I just started trying every place. And I, as the psych grew, guys, the problem was I was a getting death threats. Right. Uhhuh <affirmative>. I don’t know if people like the Italian pizza owners, like some Jewish kid from Long Island telling them that they have good or bad pizza. Right. Right. Didn’t seem like a really powerful
Matthew Maschler:
Thing. Even if they got a good review, they didn’t like being on Worst pizza.com.
Craig Agranoff:
Correct. But here’s, here’s the good thing is when people search for a pizza place, if it was best pizza.com, people would think it’s an advertising website that’s just getting paid to say you’re the best. You’re so
Matthew Maschler:
Right about that. Now I understand it. I just thought it was, cuz Best Pizza was probably taken. It
Craig Agranoff:
Was, but I, I could apparently bothered back then it was some people in like Kentucky or Kansas. It, it was just Kentucky. It was weird.
Matthew Maschler:
You could definitely bought it for
Craig Agranoff:
Yeah, they had like Bluegrass Pizza or something. <laugh>. And so, but Worst Pizza to me is like, if you came and you were searching for, let’s just say Pizza Boca Raton, and naturally Worse Pizza used to show up on top, you would be like, oh, whoa, whoa, whoa. What’s this about? Why is this place saying it’s bad? And then all of a sudden I gave you the good review. You’re like, we should probably go try it. This guy hates everything, but he likes this. And so, you know, with the worst well ended up happening is places started contacting me and telling me that they were going outta business after 20 years because I gave them a bad review <laugh>. And that’s not what I wanted. Like, no, to me it’s like I offered to help the places for free and say, I can help you. No, no, no. We, you were using my grandmother’s recipe for the last 90 years and it’s like, okay, but apparently people don’t like your grandmother’s recipe or you wouldn’t be going outta business,
Matthew Maschler:
Or maybe you’re doing something wrong with the recipe. Right. You could, you could be getting it wrong.
Craig Agranoff:
They, they become like these Neanderthal pizza owners.
Matthew Maschler:
My father asked me once this like, we, you know, cause we grew up in Staten Island and, and you know, I would comment, we would pass so many pizza places on the way to the pizza place. We were going to <laugh> and, and, um, you were like, dad,
Craig Agranoff:
There’s
Matthew Maschler:
Pizza. No, no Dad, there’s pizza. No, we knew it. We, we knew if we were going to a particular place, like it’s just weird that you have to pass so many. And not that they were bad. Some were good, some were bad. But he said to me, do you think the place, the place that made bad pizza, do you think they know they make bad pizza? <laugh>, <laugh>,
Craig Agranoff:
You know, no, because like, there’s a form of nostalgia. Mm-hmm. <affirmative>, if you grew up down the block from that pizza place, you think it’s great.
Matthew Maschler:
Pizza, pizza. Doro on Victory Boulevard in Richmond Avenue in Stan Island was very heavy on Theano. A lot of people in Staten Island did not like Pizza Doro. But people who lived in that neighborhood loved pizza Doro. And what I realized is that those people, they loved oregano. If I took them to any other pizza place and they didn’t like the pizza, they, you know, and, and I’d say, oh, what, what, what pizza do you like? And they, if they said, pizza Doro, I’d reach over, I’d grab the oregano, I’d shake it all over their slice. Right? I’d let it settle a little bit. I’d shake this, shake it, I’d shake it, I’d put all the oregano on the slice and then shake it off the slice. And then I’d give it to ’em. I go try it now. And nine times outta 10 Delicious.
Craig Agranoff:
Yeah. I, you know, Matt, it’s like,
Matthew Maschler:
And just never know what it is. That thing
Craig Agranoff:
We’ve, we’ve discussed this on Worst pizza in different reviews mm-hmm. <affirmative>. And in other talks we’ve had, the reality is oregano is a coverup. It’s a coverup. Like, it’s too much. It’s like putting, you know, something over a pimple on your face. It’s not curing the pimple, it’s just covering
Matthew Maschler:
It up for them. But people who like Pizz Doro, they like the flavor of the oregano. And that’s what, that’s what does it for ’em when they have other pizza, it’s missing the oregano. It’s missing something. So like, there, there was, there was just tons of things like that. Like people from the, on the north shore of State Island, like Dan Nitos, people on the South Shores of State Island, like Nunzios.
Craig Agranoff:
Listen, I’ve been to many of those places. Mm-hmm. <affirmative>, I still think Brothers was pretty darn good. Brothers
Matthew Maschler:
Has gone downhill. Uh, dinos is still amazing. Nunzios still stinks. Uh, maybe it doesn’t still stink. I don’t go. But like Pizzazz d was heavy on the, uh, Ragano, uh, Nunzios was heavy on the garlic. Yeah. And people who like nunzios, they, you want, they want extra garlic on their pizza. Yeah.
Craig Agranoff:
And you’re still right too. Because when people do come to me and say, well, what’s your favorite pizza? Where should I go for pizza? I’m like, Hey man, pizza’s subjective. What do you want? Do you want regular, you want deep dish, you want Chicago style, you want Detroit style, you want Sicilian, you want marinara? What, what kind of, you can’t just say pizza anymore. There’s too many,
Matthew Maschler:
My wife likes really, really thin crust, flaky pizza, almost like a biscuit. It’s thin crust, but it’s, I don’t like it the flavor of that biscuity crust, but you find it sometimes. Um, and, and when I find it somewhere around, I’ll, I’ll, I’ll, I’ll, I know that that’s what my wife I’ll, I’ll get that for her. But, um, but yeah, pizza can be very subjective. The way I met Craig, by the way, is, you know, I would google the name of a pizza place specific place that I wanted to order from and I’d Google it. But the pizza place couldn’t come up. If you ever, if you listened to the episode, we did, I think a week or two ago with, um, Andy Kleppner about seo. The, the Pizza Buddies didn’t have good websites. But if I googled the name of If Pizza, a pizza on Yamato Road, worst Pizza came up right away.
And then I’d have the phone number. But I was getting the phone numbers from all the local places from Craig’s website. And eventually I started reading all the reviews and I’m like, this guy must live around here because <laugh>, there’s a, there’s, there’s a hundred reviews in states and cities all over the country. Yeah. But there’s like 40 in Boca and like 25 of them are like central right here. So he must live very close to me. So that’s why I reached out to him. And they just, I, I wrote him like a fan email. Like, Hey, big fan of your website. But I liked it just because it gave me the, I, it was an easy way for me to get the phone number of whatever pizza place that I wanted to. Uh, that’s
Craig Agranoff:
When the love came began. Stacy,
Staci Garcia:
I know, I’m, I’m actually writing the summary right now and I’m like, this started in 2010.
Matthew Maschler:
Do you remember, do you know what your reply was?
Craig Agranoff:
Um, well I I actually think it might have been before 2010, maybe 2009.
Matthew Maschler:
Oh yeah. Yeah. I moved to Florida in 2005 six. So probably it was earlier than that. So you, you replied to me. I don’t, do you remember what it was?
Craig Agranoff:
Um, I was probably looking for friends and pizza lovers. So I probably immediately replied
Matthew Maschler:
To you. You immediately replied to me and offered that if I wanted to post any reviews on the website, I could send them to you. Same. Oh, nice. I was so excited. Me, I never even thought about that. I never even thought, like I didn’t, I didn’t know anything about websites. I didn’t have websites. I didn’t, I didn’t, certainly didn’t post onto websites. I’m like, really? I could post on the website. So then we go out, you invited up me out for, uh, lunch We came You, you said here not far from this, um, the studio in, in the, um, in the, in the Royal Palm Plaza. I think it was called Coal Mine at the time. Oh
Craig Agranoff:
Wow. That’s where Tucci was, right? Or no? No, no.
Matthew Maschler:
Tucci Tuchi was Red Rocks
Craig Agranoff:
Coine
Matthew Maschler:
Tucci was Red Rock. Yeah, it was over here where, um, Gary Rack is
Craig Agranoff:
Coine Pizza. Yeah.
Matthew Maschler:
I think it was Coal Mine.
Craig Agranoff:
No, I think it was Vine. What do you think? I don’t
Matthew Maschler:
Remember it at all. It was coal mine. It was, and, and then, then it became something else like that weird Table 42. I love table 42. And then, and then now it’s, um, get, uh, racks. But, um, so I, I go to, I meet you there. You were with two other guys. One had a Bentley, the other had a Black American Express Black card. Oh God. And all I could think of is how much money could be made reviewing <laugh>. This is, this has to be, what am I missing? This guy got a Bentley
Staci Garcia:
And a black card. What’s going down already? What is happening? This is Boca reviewing.
Matthew Maschler:
Oh man. This was,
Craig Agranoff:
What was my muscle? What a
Matthew Maschler:
Welcome. The bo of this was. So I
Craig Agranoff:
Need, look, it got to the point where literally I was scared to go into pizza places. Uhhuh <affirmative>. Um, and I can only imagine how, you know, that guy from Bar Stool feels <laugh>. I, I’d be in some random spot. You’re
Staci Garcia:
The original bar stool.
Craig Agranoff:
Yeah. I really, I let him just completely overtake. He, he, there’s nobody I’m more jealous.
Matthew Maschler:
Jealous of. Yeah.
Craig Agranoff:
Like, I mean, I hate having jealousy, but that should have, I should have had that out.
Matthew Maschler:
That’s not jealousy. I can’t watch him. Me neither. Because of you. Meaning we, we haven’t spoken about this. We have not spoken about this. Completely agree. But I can’t watch him. I’m like, no. Should have been Craig should have been me. Could have been Brian. That’s another story. But no, I can’t, I can’t watch this guy do do my dream job. I mean, come out ridiculous.
Craig Agranoff:
Yeah. And you know, the, the, the reality is I see him come to the, a lot of the spots that I review in <crosstalk>. Yeah. I don’t know if he’s breathing it. And if you are Uhhuh, I thank you for visiting the site and coming to all the places I go to. But it got to the point where I’d be in like some random place outside Dallas in the sub suburb. And I’d go into a pizza place and all of a sudden the, the way Wayer would come over and be like, oh, by, by the way, the owner says that this is on the house for you if you wanted. I’m like, no, no, no, I gotta pay. And they’re like, no, no, no. He, he really, he loves your stuff. And I’m like, how the hell did they spot me? Because Stacy, back then, I didn’t really do a lot of interviews. Like no one, you
Matthew Maschler:
Didn’t have interviews for you. No one
Craig Agranoff:
Really knew who I was.
Matthew Maschler:
Your face wasn’t on the website. No.
Staci Garcia:
You’re very on the down
Matthew Maschler:
Low. But I remember we had these like weird business cards that said you could, um, still have them. You could, you know, you’re, you’re, you’ve been reviewed on Worst Pizza. And I remember like, I’d leave that with a, with a check and sometimes they’d yell at me on the way out. What do you mean?
Craig Agranoff:
Yeah, I’ve had people chase me in the parking lot. You better leave us a good review. You, you don’t know who my owner is. And I’m like, I just hope he’s a good pizza maker.
Matthew Maschler:
So black cards and Bentley’s, are you still reviewing pizza or are, have you moved on to other things?
Craig Agranoff:
Oh my God, I am still reviewing pizza. Here’s the problem. I’m just not writing about them. So my phone is filled with like, maybe another thousand places that I haven’t reviewed yet. Literally. Um, and I will get to them little by little, but you know, I did a pizza review from my friend’s site that just started the other day. Um, just, uh, Mr. O one, I did a nice review, uh, just, you know, cuz he was looking for a little lower lifestyle content. But I can
Matthew Maschler:
Get backwards. We, we gonna Mr. O one after this?
Craig Agranoff:
Um, no, I actually think we might be going to Augie. Oh.
Matthew Maschler:
Or La Rosa <laugh>. Mr. O one. We could walk though.
Staci Garcia:
Where is Mr. O one?
Matthew Maschler:
Right across the street on Federal Highway.
Craig Agranoff:
It’s in the spot, Stacy, that if I told you, especially as a real estate professional and a damn good one. Thank you. If I, if I said to you, um, Hey, I’m looking to open a pizza place in Boca Raton, it would not even come on your radar cuz he’d be like, no failed spot after failed spot after failed spot after failed spot. Don’t open there. So it’s, it’s kind of evident to me that whoever opened it was now the Boca Raton. No, there’s
Staci Garcia:
A, there’s a couple doomed corners in here in Boca that I, I fear for everyone that tries.
Matthew Maschler:
What, what you uh, what you mentioned though about, um, uh, review drafter reviews. I u have so many draft reviews that I haven’t sent you. And I’m talking about like 2013 and 14 trips with Wendy to Italy and Spain and France. I have in my drafts folder I have a picture of the pizza and the name of the restaurant and no review. I still take pictures of every I do too. Pizza I eat. Oh, me too. And I never sent you any of the reviews.
Staci Garcia:
I text him every time. Do I? Do I not, I text him now. I text him pictures for like the last two years. I didn’t go to a pizza place cuz I was afraid of Covid. So I’d make a Deno. Right. And then I’d take a great picture of it and send it to you and be like, where do you think this is from? And he was like, mm, uh, what’d you say? Brooklyn Boys or Ninos or whatever. And then I, I think
Craig Agranoff:
I only got the wrong one actually.
Staci Garcia:
Brooklyn
Matthew Maschler:
Said, for those of you in West Boca on 4 41 in the Chatwood Plaza, uh, one of the few places where you could just go up to the counter and order a slice of pizza. You don’t have to deal with a waitress and, okay, so
Craig Agranoff:
Hold on. That’s really good. Could we, could we just get into that one topic for a second? Sure. Yeah. I apologize in advance to any servers who I offend with this, but for me to have to wait for a server to bring me the slice of pizza that’s on the counter behind me and it’s sitting there getting cold so that somebody can just interfere in middle man to bring me that slice of pizza. So I’ve seen a lot of studies that were done, Matt, and you know, here’s what happened
Matthew Maschler:
Last week after the podcast. I, I, I should have went to La Rosa and I ended up going to, um, pizza time. Um, I just needed to slice. Someone suggested it was close and I suggested the, the same thing. I had to still talk to the waitress in and out 45 minutes.
Craig Agranoff:
Yeah. Not going back. I’ve had that happen to be there for,
Matthew Maschler:
For a slice of pizza and a diet Coke. So 45 minutes and
Craig Agranoff:
Here’s what the owners
Matthew Maschler:
Not just not, okay,
Craig Agranoff:
Here’s what owners should consider. Number one, you don’t have to pay the staff. People can just get their pizza. That’s the way that most of them grew up on anyway. I get it. When you’re older and you might need some help, but you know what, just bring it around the counter to the person. You can’t be that busy that you can’t just go and drop it at your little booth. But also, people are less likely when they go to the counter, get their pizza and sit down to get a refill on their drink. They’re less likely, well at least in the past to pay by credit card causing you fees. It’s third. You could get the cash, but, and we’re also more than likely to come and get another slice because they don’t have to wait looking around, where’s the server? I wanna get something out. I forget it. I don’t have time. I’m gonna leave. Right. So you literally cost yourself money by having servers anytime add a pizza joint. And they had
Matthew Maschler:
The display with all the pizza. So I have to stand at the counter and look at the display. Anyway, I love looking at the display. Let me just get one of those slices. I wanna sit right. And I understand some people might wanna go there for lunch and have the full dining experience. So set up a little section. So many pizzerias have the sections built already. Set up a little section for self-serve. They’re like cats’ Deli in New York. A little, a wager service and self-serve and let, let people choose. But you know, the pizzeria, they, they don’t wanna be fast food. They wanna be a restaurant. But,
Staci Garcia:
Well, Brooklyn Boys has never, uh, it’s, it’s always been a but that’s a walk up to the counter no matter what you want get, its what sells your
Matthew Maschler:
Name that she sells at Brooklyn Boys. But they’re
Craig Agranoff:
Actually good pizza, good
Staci Garcia:
Pizza’s, amazing
Matthew Maschler:
Pizza. Renzo’s on Clint. More across the street from Colusa. They used have those two tables inside. It was another great, you know, place to get a sliced casual. You don’t have to deal with anything. And then Covid, they stopped letting people inside. So I asked Francisco, I’m like, when, when are you gonna let people back in? And he shakes his hand. He’s never, never letting people back in. That’s
Staci Garcia:
A cool thing. Yeah. Now they’re just bringing it all to the car. Yeah.
Craig Agranoff:
I like that better too. Me too. <laugh>. But you know, that’s why places like the Cannoli Kitchen, Brooklyn Boys, LA Rosa, that’s
Matthew Maschler:
Some of these places. Cannoli Kitchen is the worst.
Craig Agranoff:
I know, but look how busy it is because people can walk in Yeah. See 10 different varieties of pizza, get their food pay and go down. It’s
Matthew Maschler:
Worse than movie theater and football stadium pizza.
Staci Garcia:
But it’s not that bad actually for a meatball. Sub
Matthew Maschler:
Meatball sub’s good.
Staci Garcia:
Well, when I was pregnant I had a Remy on me and a carrier Uhhuh. And I was, I had a towel on top of his head with a meatball sub on top of the towel when I, cuz I was pregnant with Reese and I was, every day I had a meatball sub from Cannoli Kitchen.
Matthew Maschler:
But I really think that, you know, the, the, the relationship between real estate, between housing and pizza is, is integral. But I, I don’t wanna only talk about pizza. What, what else are you doing Craig?
Craig Agranoff:
I love talking about pizza. I know <laugh>, I, we don’t really have to talk about real estate. But another thing I wanna bring up though, especially for anyone looking to relocate with you guys down from New York, New Jersey, or Connecticut mm-hmm. <affirmative>. This is a pizza area. Mm-hmm. <affirmative>. So when people are like, oh, there’s great pizza here and there, I have news for you, Boca Raton and maybe Miami are probably two of the finest pizza spots in the south of Florida. Right. Or maybe the whole state. Because when you go to Delray, there’s no really good pizza. I don’t go to Delray for pizza. I can’t, off the top of my head, I can’t even think of a place that would make me go outta my way for it. Well Saio, I don’t love
Matthew Maschler:
Sauce. Ninos and Delray is still pretty good on power line.
Craig Agranoff:
It’s, yeah. But it’s still like a little bit more into that out west community and you know, you have to deal with a lot of the crowd that’s sending food
Matthew Maschler:
Back on military. You got grandma’s next, next to the boys.
Craig Agranoff:
Bambini
Matthew Maschler:
Bambini. Yeah. Next to the boys. It’s good. It’s,
Craig Agranoff:
I still, I haven’t like their sauce either. They’re very lazy. They don’t take the peel, they don’t take the tomato peel outta
Matthew Maschler:
The sauce. Fire, fire and wood on Atlantic and military. Delicious.
Craig Agranoff:
I still don’t go outta my way for it. Like, I just want a slice. You know, I just want, you just
Matthew Maschler:
Want, uh, a place I haven’t tried yet, but I’ve heard good things in Delray, um, off of, um, what is that, Linton right next to the Target.
Craig Agranoff:
So I went there as well. Yeah. Yeah. How was that? Was it like La Pete, la last something? Mm-hmm. <affirmative>. Um, I, I had the Sicilian, I didn’t hate it. Mm-hmm. But I went back another time and it was just like blah. So I didn’t really go. Plus I didn’t like that they were spamming all the local Facebook groups. Oh. And by, let’s get into the Facebook group for a second. Do not listen to what people recommend to you in these
Matthew Maschler:
Facebook groups. Unless they’re me,
Craig Agranoff:
Unless they’re Matt or myself. <laugh> when it comes to pizza. I’ve seen people recommend the places that I literally had to walk out and I couldn’t even review them cause they didn’t meet my minimum requirements. So I, um, I, I think if you’re looking for real estate and you’re looking to move Boca Ra and you’re a pizza lover mm-hmm. <affirmative>, Boca Raton is probably another one of the great spots cuz there’s really not much else to do in Boca. So you might as well find some very good pizza.
Matthew Maschler:
So Craig and I have been friends for like 15 years and we met over pizza
Staci Garcia:
And I met both of you guys from a pizza
Matthew Maschler:
Media. That’s, that’s what I was about to say. Guido. And, and a, and Craig and Craig created a, a tweet up at Sicilian oven in Coral Springs. And that’s where I met Stacy.
Craig Agranoff:
Yep. What’s that in the Coral Springs one? Because that’s, I also met deedee there. Yep. I met Jared. Yep. Mm-hmm.
Matthew Maschler:
<affirmative>. So like thinking about like, you know, real estate, like had you not done all of those things, I wouldn’t have met either of
Craig Agranoff:
You. And look at for networking purposes how much business it’s probably led to you because of them. Now those were, remember those things are kind of sold out even though we then charge people to come. But we, they just ended up with hundreds of people trying to get him. We had to limit it and those pizza places. So on Twitter, most profitable
Matthew Maschler:
Days, Craig used to, Craig used to run these tweetups and he would do ’em at pizza places and fill up the pizza place. And it was great pro promotions for the pizzeria and great, you know, social, social media networking. But do you attribute the success of social, of Sicilian oven? Because, um, you, you spent a lot of time promoting them both their coral springs and their lighthouse point, uh, locations and now they’ve opened up in Boca. And, and the reason I, you said you mentioned Delray West Delray, the, another Sicilian oven opened in West Delray. And, and do you attribute their success to, uh, your foundation that you built?
Craig Agranoff:
I mean, look, I’m, I’m cocky and I like to think of any place that I used to promote. That’s why it was successful.
Matthew Maschler:
I think it is. But
Craig Agranoff:
Um, I also think the owners, Andrew and Ralph mm-hmm. <affirmative>, I mean, they are good pizza operators who give a good product. Yeah. Um, and understand how to run a business. So I think that also contributes to some of the success because, you know, I I love Sicilian oven when I go. Um, but once again, I don’t necessarily crave to go outta my way to get it. If it’s nearby, I go there. Cuz I like to give those guys the money. You
Matthew Maschler:
Know? That’s, that’s exactly how I feel about Sicilian oven. Right. I mean, there’s one by the mall, um, and there used to be a really good pizzeria in the shopping center where Sicilian oven is. Um, I forget what what was there before, but I like the place that was there before. Wh where’s a good place to get a slice near the mall?
Craig Agranoff:
Well, it, that should be the question everywhere in, in Boca. Where is a good place to just go grab a slice?
Matthew Maschler:
No, I, I can answer that question almost anywhere except if I’m near the mall. All right. How about in the mall? I never, I love the pizza at the mall. The food court. Yeah. Love the pizza.
Craig Agranoff:
Yeah, but that’s not like a food court pizza.
Matthew Maschler:
That’s, no, it’s not a sliced
Craig Agranoff:
Pizza. If that was a standalone place, it would be packed
Matthew Maschler:
Outside. You people go out of their way to go there. But you have to get the whole pie. Don’t get the slice. The slices an accommodation. It’s a, it’s the, it’s an, it’s a legit Italian pizzeria. The people that work there are Italian, but they’re making individual pies like you would get in Italy. Um, they, they, they had to put the slice in to meet the demand of the Boca customer. It’s not the way to go. They’re, they, they’re,
Craig Agranoff:
No. And what’s it like $5 a slice? It’s not like gets
Matthew Maschler:
Cheapy and it takes three minutes for them to make one of those pizzas. I am not a patient person at all. And and it takes three minutes for them to make it.
Craig Agranoff:
Stacy, you, you know what else is good there? Is there a meatball hero cuz they used a bread from the pizza to make a meatball hero. Yeah. I can’t eat
Matthew Maschler:
A meatball hero anymore. I can only do when I pregnant. But if I’m near the mall, but cross from so in the market, I don’t
Craig Agranoff:
Want you to laugh at me.
Matthew Maschler:
So in the mall you can’t get a slice. Sicilian oven, you can’t get a slice. So nothing from glads to 95. There’s no other pizzeria. If
Craig Agranoff:
You won’t laugh at me. And if you, are we gonna say Pizza Hut? Can we have a mature discussion about what I’m gonna say
Matthew Maschler:
Are you say Pizza
Craig Agranoff:
Hut. I’m going to say Jets Pizza. Joseph’s. If you Joseph’s, if you go there, I know a lot if you go there and get the upside down. Sicilian only not their regular, not their other Sicilian. Those pizzas are not good if you get their upside down. Sicilian. I must give a plug to our former, uh, uh, house member Adam Haner mm-hmm <affirmative> for turning me onto it. He said he will put his entire pizza cred on the line for me to go and try it. I went there and I was like, I wrote back to him. I said, Adam, I will now listen to you going forward.
Matthew Maschler:
You told me about Joseph’s and we were gonna go, we had plans and then the world shut down in uh, March of 20.
Craig Agranoff:
All right. So then why don’t we make that our next thing, uh, outing that we go to and
Matthew Maschler:
We can, do you remember why I didn’t wanna go to Joseph’s?
Craig Agranoff:
Um, I think cuz you didn’t have a server. Not
Matthew Maschler:
Not even a server. I didn’t have like a table like the original one in the military trail. Like it was like a picnic. I’m like, I’m not looking to go on a picnic.
Craig Agranoff:
<laugh>. Yeah, it’s, it’s still outdoors. So we might wanna wait for it to calm down, but I’ll tell you what only I like that. Remember the upside down Sicilian. This is the Moon Garden style. It’s table
Matthew Maschler:
And
Staci Garcia:
It’s just 150 degrees out. That’s problem. Yeah.
Matthew Maschler:
I wanna go to Pizzeria. I wanna sit down. I want to, I wanna sit not for 45 minutes, but I wanna sit down for a few minutes and be comfortable and check my phone.
Craig Agranoff:
Well, so that’s where, that’s my answer to you.
Matthew Maschler:
The only place I won’t that I’m okay going on a picnic on in Boca is uh, Swifties.
Craig Agranoff:
Yeah. I get to have steak and cheese there
Matthew Maschler:
Or the um, or the hero place in, uh, on Roger’s circle.
Craig Agranoff:
Oh, D DBEs. Oh no, no, no. Uh, CAPIS
Matthew Maschler:
Capis. Then if I have like a breakfast sandwich, I’ll go on a picnic in my car cuz they don’t have seating.
Craig Agranoff:
Uh, yeah. And you know, my office was like right down the road from that. So I would eat there a lot. That’s a really nice family. They’re from Long
Matthew Maschler:
Island. You know, I thought we would talk about worst pizza for like five minutes and then get into political consulting. I can talk
Craig Agranoff:
About pizza her about, yeah. So now I want to continue a pizza because
Staci Garcia:
Do you go to thick and thin pizza ever?
Craig Agranoff:
I, I used to and that’s like, you know, somewhat related to Nino’s, but I don’t really go
Matthew Maschler:
Out. There is the mother ship.
Craig Agranoff:
It
Staci Garcia:
Was the mothers ship.
Matthew Maschler:
It was the mother’s ship. Every place chases back to thick
Staci Garcia:
And thin. Do you go to Manhattan? Joe’s
Craig Agranoff:
Not much anymore. Um, you know it, I used to enjoy it there, but come Covid like I used to always request for him and he’s a great guy, Joe. They’re the ones to put the plexiglass at the counter because they put the pizzas out on the counter and it’s just like anyone could sneeze cough. Yeah, yeah, yeah. And you know, I just never understood while you don’t put like a, a, a millimeter or too thick, um, pizza of Glass just
Matthew Maschler:
To cover it. Well there are now three Manhattan Joes in Boca. Yeah. Right, right. So the original was in the Polo Club shops. Then they opened up on Boton Boulevard where Community Table used to be home of the 99 cents
Craig Agranoff:
Slice. And the Craig Pie.
Matthew Maschler:
And the Craig Pie. Mm. <affirmative> I missed Community Table. And it was, and it was open late. And now they opened up on 4 41. Um, and Glads. So there are now three Manhattan Joes and when they opened up on 4 41 and Glads Manhattan Joes. But there was also, it was, um, down the up, if you go up a little bit on 4 41, you had Jimmy Brooklyn’s. So there was a moment when Jimmy Brooklyn’s and Manhattan Joes opened up around the corner from Aunt Luu. And I’m listen like all the names right? Like Jimmy, Brooklyn, Manhattan, Joe, aunt Lulu by the way, an Lus
Craig Agranoff:
Delicious. Aunt Lulus has good upside down Sicilian and so does Jimmy, uh, Brooklyn. They have a good upside down Sicilian slice. Mm-hmm. <affirmative>. I, I I think it’s getting much more in style down here. I like that. Yeah. Even Dominic’s makes a Brooklyn pie now. Mm-hmm. <affirmative>. Which isn’t bad, but here’s
Staci Garcia:
Yeah, I I’m not gonna slam Dominic’s either cuz I I had to go there for a while. Yeah, you did. You know I went to Dominic’s
Craig Agranoff:
A lot. Well, Dominic’s by the turnpike to me is better than Dominic’s in 4 41 Agree Depot
Matthew Maschler:
And Dominic’s Home Depot in 4 41 is the one that Barsol went nuts for.
Craig Agranoff:
Oh you see, then he should try the other one. Cuz Tony that runs to one by the turnpike. That guy is a class act
Staci Garcia:
Place. He really is. He would send over pizza to my table to every
Craig Agranoff:
Table. Mm-hmm. <affirmative> because you know, unlike some of these other guys who just don’t get it, it’s what it used to be, a 30 cents slice of pizza. Let’s just say it’s a dollar slice of pizza now he was gonna throw it away anyway, so big deal. He cuts it up. Right. And he gives it to people at dinnertime instead of throwing it away and they love it.
Staci Garcia:
Mm-hmm. <affirmative>. I love it.
Matthew Maschler:
I love that. So Dominic’s by Home Depot, right. The guy that used to work there opened up DeVito’s up the street in the same shopping center as Stellas, but then because of the non-ed, he couldn’t call it a pizzeria. So it was Italian DeVito’s Italian restaurant. But it’s pizzeria, it’s like a secret pizzeria because
Craig Agranoff:
Yeah. And the former owner Van Zos Uhhuh that used to be over here in the Fifth Avenue shops, she also went over to DeVito’s. They were on Kitchen Nightmares. I
Staci Garcia:
Saw that. ITOs
Matthew Maschler:
On Kitchen
Craig Agranoff:
Nightmares. No. Uh,
Matthew Maschler:
Is still
Craig Agranoff:
Open. No. Nina Nino’s went into it as well. And they, they closed.
Matthew Maschler:
Oh, I remember Leaders went into it. Now it’s an Indian restaurant.
Craig Agranoff:
Yeah. Like Aarons uh, Indian Tacos or something. I don’t know.
Staci Garcia:
Indian food. Yeah. My kids went to karate.
Craig Agranoff:
And let me pose you this question. Yeah. And let’s think hard for a second. Yeah. What are the Doomed Pizza locations or restaurant locations that pizzerias have gone into and failed? I’ll start.
Matthew Maschler:
I don’t want, I wanna say I don’t believe in Doom locations. I think it’s operators.
Craig Agranoff:
Well what about the one out on 4 41 by 18th Street behind the Pizza Hut that has gone through? It used to be, uh, Tony’s authentic Brooklyn Pizza. That was good. Uhhuh <affirmative>. Um, but it’s probably been about seven different pizza places or eight that I can remember.
Matthew Maschler:
And the Pizza Hut one. Is it still open Pizza Hut?
Craig Agranoff:
It’s still open
Staci Garcia:
There. There’s a dispensary right over there now.
Matthew Maschler:
I miss Pizza Hut. I miss, I like the garlic bread. I miss when it was good. And you can go in and they make you a pan pizza and they’d serve it to you
Craig Agranoff:
With a little hat on.
Matthew Maschler:
No, I just, I just miss when it was like a fresh, freshly baked good pizza. It’s just so fast food now.
Craig Agranoff:
I tried their Detroit style pizza when it came out. Exactly. Yeah. And I took a couple of bites and I actually just went in through the way. Uh, I couldn’t believe that they were trying to pass this off as Detroit
Matthew Maschler:
Pizza. But Tony’s when it o when it was open and when you really liked it. I tried to find it. I could never find it. I found, um, drug dealers, but I couldn’t find Yeah. Um, the pizza. I would ask the drug dealers where the pizza place was, but they weren’t helpful.
Craig Agranoff:
So I think that place, I think the place where Mr oh one is always doomed,
Matthew Maschler:
Um, I don’t think Mr. O one, the place where Mr. O one is is
Craig Agranoff:
Doomed. It is. Think about the location, Matt. People are flying by there at 60 miles an hour. Yeah. If you miss that parking lot, you can’t find it. You go all
Matthew Maschler:
The way to. So it’s, it’s an interesting thing. It’s, it’s definitely a destination. Right. It’s not a, you know, when, when and when you’re on federal, there should be impulse Right. When you’re on, you know, so you’re paying for Federal Highway exposure, but you’re in a, you’re in a place that’s a destination place. You have to want to go there. No one’s walking there from Meister Park. Uh, no one’s just on the road pulling in. So you have to know about it and want to go. And as long as the restaurant operator knows that and they’re not paying, like if they’re paying Federal Highway exposure rents for, um, for drive-by walk-in traffic. If, if if they’re relying on drive-by walk-in traffic, then they won’t do well you’re right. But look at, look at bad locations. Right. Um, uh, farmer’s table where Mario’s, um, a Boca used to be terrible
Craig Agranoff:
Location. And Roy’s
Matthew Maschler:
Roy’s, you remember
Craig Agranoff:
Roy’s that used to be there too?
Matthew Maschler:
Wow. You were old <laugh>. I thought I was the only one that Royce Hawaiian Uhhuh huge chain. Mm-hmm. <affirmative> hu huge international chain of Polynesian restaurants here in Boca Raton and no longer here, but, um, yeah. A terrible New York Prime terrible location. That is
Craig Agranoff:
Terrible.
Matthew Maschler:
So when Red Steakhouse opened up on military and they couldn’t get any customers, they complained about their location. And I said to them, you have the same location as Morton’s across the street in Rocco Tacos. You have a much better location than than New York Prime. It’s not the location. Farmer’s Table’s doing great. It’s not the location, it’s the operator. Um,
Craig Agranoff:
Well I was trying to bring it back to real estate, but now let’s take, let’s take
Staci Garcia:
It. What about PAs?
Craig Agranoff:
PAs is okay. I
Staci Garcia:
Mean, it’s kind of a go-to for us in my, where I live with my kids. Yeah. Because it’s close by and, and it delivers to us mm-hmm. <affirmative>. Um, and then, and Ninos didn’t deliver. That was like a
Matthew Maschler:
Ninos won’t deliver to me, but delivery dudes, well bring Ninos to me. Yeah.
Staci Garcia:
And it, well I actually now all three of my sons drive so there’s no excuse. Someone has to go get it.
Matthew Maschler:
So you live by the mall. So when I said where can go besides by the mall PAs is the answer. It’s
Staci Garcia:
The only one.
Craig Agranoff:
It’s not really by the mall though. No,
Matthew Maschler:
No. To the Kmart shopping site. I
Craig Agranoff:
Went there for lunch the other day. I took my team out mm-hmm. For lunch there. Um, and you know, it, it was okay. Like, I, I don’t hate going there. I will go. But once again, I don’t go outta my way to go there like to some other places. Now we used
Matthew Maschler:
To go to that all the time. I don’t know if it was POW’s when Tony was there when Tony was there. Tony, was
Craig Agranoff:
It called Paul’s? No, it was Tony’s authentic Brooklyn Pizza. Uhhuh <affirmative>.
Staci Garcia:
And Tony and I are still great friends. Me
Craig Agranoff:
Too. We
Matthew Maschler:
To see him. We used to go there all the time. And then when they lost Tony, it was terrible.
Staci Garcia:
I feel like they might have, Tony might have sold him his recipe cuz they have the right
Craig Agranoff:
Sauce. Like Guy Alan that ran that place, that was his name. Yeah. Yeah. But let me ask you guys this. What’s your secret? Shame Pizza jets. Exactly. Me too. I second that
Matthew Maschler:
Jets, I jets
Craig Agranoff:
Detroit Love Jets. Detroit style Pizza is oh,
Matthew Maschler:
The, the two sliced lunch special.
Craig Agranoff:
Two slices in the bottle of Coke for five. Right.
Matthew Maschler:
Yeah. But the problem is you, you know, like, like a day, like today I have appointments. Right. I have a, I have meetings, appointments, I have the podcast scheduled. I have showings after this. I can’t do jets for lunch. Jets has to be placed. It’s too heavy when I don’t have anything after cuz I will be asleep.
Staci Garcia:
It’s too heavy.
Craig Agranoff:
Yeah. But I mean like, I’m so, I’m, I’m delicious. I’m like scared to tell people because they think it’s like pizza Hu Papa Johns and it’s not, jets
Matthew Maschler:
Is delicious.
Craig Agranoff:
They use grande cheese. They use a great sauce. The dope comes out crisp even though they’re using a conveyor belt oven. Mm-hmm. <affirmative>. Um, I, I I gotta tell you, if you haven’t had their deep dish Detroit pizza, no
Matthew Maschler:
Offense is great, no offense to Aggies. But when we went there last week and we had their Detroit style pizza, I was sitting there the whole time going, this does not compare it to Jets really
Staci Garcia:
At
Matthew Maschler:
All. And I think that was an off pie last week.
Craig Agranoff:
Yeah, well you know what it was is, uh, bar stool went there and they started, he bragged about the Detroit and every, they, everyone started going there. So I think they were just spitting him out.
Matthew Maschler:
But do you agree it was terrible last week?
Craig Agranoff:
I don’t think it was terrible cuz I, I like the corner slices no matter what. Mm-hmm. <affirmative>. But you know, it’s like, I don’t know. Sometimes the sauce is great, but Augie is a great example of a place that’s in the middle of nowhere. Back in the day. No. Nowhere. It’s a Cret chop, et cetera. Yep. And yet you give good food and you can survive here for 40, 50 years. Yep. I mean, they’ve been here for a long time.
Matthew Maschler:
Well, Augie passed away a, a year or two ago. But the, but the restaurant will
Staci Garcia:
Survive. The restaurant hasn’t been touched. I was sitting at the front. No, it’s
Craig Agranoff:
The same bench
Staci Garcia:
<laugh> when I was sitting at the front bench and I was, you know, picking up for the boys. Plus, let me just say I have three boys that will each eat a whole pizza. Right. And each eat a whole thing of french fries. And I left, I walked outta there and I only spent 55 bucks when my kids normally can spend some money on, you know. And didn’t they eat a lot? Well
Craig Agranoff:
When the other, when the other previous owners sold it when, you know, the Augie’s family sold it. Uh, they still own the Plaza. But when they sold the pizza place to the new owner, I don’t know why for some reason he raised the prices a lot.
Matthew Maschler:
Did, did he raise
Craig Agranoff:
Prices? Yeah. And like, I don’t know, like I feel like if it’s not broken, don’t fix it. Like I
Staci Garcia:
Don’t, I don’t know that
Matthew Maschler:
One en Lulu about to all and Lulu’s about to raise prices.
Craig Agranoff:
Well look, inflation has gone up.
Matthew Maschler:
It’s, it’s expensive man. The rent is too damn high.
Craig Agranoff:
The rent is too damn high. But I’ll tell you what, that Augie’s family, the ones who originally Uhhuh what a great family. Mm-hmm. <affirmative>. Those guys are
Matthew Maschler:
Great. What do you think of Tui’s?
Craig Agranoff:
Uh, so you know, my, my, I have a strong attachment to Tui’s. I think they’re probably one of the best in the country. Is Tuchi still there?
Matthew Maschler:
It’s still there.
Craig Agranoff:
They just opened a second
Matthew Maschler:
Location and their, and their Bart stool was phenomenal.
Staci Garcia:
Really? See I’m not a fan of that. Cuz remember your tuchi chew it up or one or two of
Craig Agranoff:
Them? Yeah, we had two there.
Staci Garcia:
Um, I’m not a It’s like coal fire.
Matthew Maschler:
It is.
Staci Garcia:
Yeah. It’s not my thing. I, and I worked for Anthony’s and I didn’t like Anthony Anthony’s
Matthew Maschler:
Coal fire sucks. Oh. And when you talk about people trying to intimidate you that I was gonna say that I, the chef at Anthony’s was very upset with me. But Anthony’s sucks about where Tuc cheese’s was used to be Red Rock. Red Rock was delicious. I, I still can’t go to, I still can’t get over it when I go to TUC cheese’s. Cause I love the salad at Red Rock and I like the pizza at Red Rock and Ba, red
Craig Agranoff:
Rock always looked dirty like it did. Uh, I’m not sure they, they had a really good waitress that was there. I forgot her name. Yeah. I just,
Matthew Maschler:
I just, I was so comfortable there, but so Tucci, I love Tucci and I love, you know, Alberto. But, um, but this is, every time I go I still feel like it’s not like Red Rock, but I, I think I’ll, but I think they’re tear take the building down. Yeah.
Craig Agranoff:
And so he, so he’s opening a second spot that he announced over on Yama and Federal.
Matthew Maschler:
Yaa and Federal where?
Craig Agranoff:
See Hood Street was. Okay. Um, so you guys can go and there’s
Staci Garcia:
Really nothing over there. Well, that’ll be near you. Oh yeah.
Craig Agranoff:
I’ll be able to walk there.
Matthew Maschler:
I was, I was thinking Panos is on Spanish River and, and, and Federal. Oh.
Craig Agranoff:
Not a big Panos fan.
Matthew Maschler:
They’re very nice there. I
Craig Agranoff:
Think Bella Mechi a little bit further up north on Feather High. I think he puts out a nice slice.
Matthew Maschler:
Panos very nice. The the, the slices can be hit or miss. The food’s great if they make the pizza fresh, it’s great. But the people there are very nice. I don’t go there as often as I’d like to because I can’t eat that much pizza. If you probably hearing this, I probably can tell I eat a lot of pizza, but I really, I do like Zas a lot.
Craig Agranoff:
How about Munchies doesn’t do it for me. I don’t know.
Matthew Maschler:
Munchies. I don’t like Munchies. And also I don’t like it because of the name. Right. Like it’s part of like the, the, the people that opened like stoners and Munchies. It’s like, it’s like drug themes.
Craig Agranoff:
What was the one on Feather?
Matthew Maschler:
I know, but that’s where the, that’s where the name came from. A
Staci Garcia:
Mellow mushroom.
Craig Agranoff:
Oh, I, I did remember our issue with Mellow Mushroom at
Matthew Maschler:
Mellow Mu. I wrote a review of Mellow Mushroom in Delray. And uh, Craig got a cease desist order.
Craig Agranoff:
They threatened to sue me because we used their logo in our review. And since it wasn’t a good review, they had issues with it. And I’ve never ever gone there. I never will patronize them. And now I I’m actually glad they went outta business.
Matthew Maschler:
Didn’t go outta business.
Craig Agranoff:
Yeah. They they’re a
Matthew Maschler:
Huge national
Craig Agranoff:
Team. No, I’m saying the one in Delray. I
Matthew Maschler:
I know, but I’m, I’m saying they’re, they’re very successful.
Craig Agranoff:
Well, they, they’re not getting my money. I will
Matthew Maschler:
Go to a single one of ’em. Nope.
Staci Garcia:
Do you ever go to the Capri?
Craig Agranoff:
Uh, yeah. You sent me that one up in Lake Worth. Right. How did you like it? Talk about dirty places. It’s
Staci Garcia:
The grossest but it’s the
Craig Agranoff:
Best place, place ever. I embarrassingly liked it. I know <laugh>.
Staci Garcia:
Okay, so the Capri is not in a great location. That’s fine with me.
Matthew Maschler:
Yeah. We, when
Staci Garcia:
You park the, the, it’s in a shopping center with um, a butcher old school. Uhhuh. Nice. And uh, like a, uh, like a 7-Eleven, but not, you know, an off ramp
Matthew Maschler:
Six 12
Staci Garcia:
<laugh>. Right. <laugh>. And um, you really need like a six 12 in your pocket. <laugh> that kind. So you, my son was passing by and came home with a pie from the Capri and I looked at the box twice because I wasn’t sure because it’s such a bad area. Yeah. Like that you would never go to, you don’t pass by it going anywhere. Mm-hmm. <affirmative>. And I looked at the box and he is like, mom, I got Capri. And I like had a second thought. I’m like, you went there by yourself. You all right? And he is like, yeah. I’m like, cuz if you park wrong, it’s bad.
Craig Agranoff:
They had no air conditioning water’s no air
Staci Garcia:
Than I air condition. There’s no anything. It’s, it’s, it’s an in and out place. Mm-hmm. <affirmative>. No, you’re very quick.
Matthew Maschler:
Uh, you,
Craig Agranoff:
So, you know, I just got a note handed to me about, from the producer, Palm Springs Pizza and Palm Spring, I must say pizza. We did a pizza crawl where we did the Chevy Pizza crawl. We took people to uh, Palm Springs Pizza. Everyone agreed it was the worst pizza of the day. <laugh>. And I have since gone back because friends wanted to meet me up there and I said, you know what, I’m gonna keep an open mind. Maybe it was a bad day. And I have told myself I will not go back. It’s not my style pizza. I wished them tremendous success throughout the years, but I can no longer listen to anyone who puts that sign in front of me.
Staci Garcia:
That’s very funny. <laugh>
Matthew Maschler:
And the producers agreeing. They weren’t, I I was curious what they were, their reaction was when you, when you panned it. But not so much. Not
Craig Agranoff:
So much. They could say No, not so much. Not so much, much. I
Matthew Maschler:
Agree. So, um, but in Lakeworth Capri right on the, on the, on the beach they have, um, the ocean.
Craig Agranoff:
One mamam is on the beach.
Matthew Maschler:
Mamamia
Craig Agranoff:
Is on the beach. Now you know that, that’s big slices. That’s the guy from Augie.
Matthew Maschler:
Is that the guy?
Craig Agranoff:
So when he sold Augie, he went and bought MAMs on the beach. That’s why it’s so good. Are they? He makes Detroit there and he makes upside down Sicilian there. Once again. That’s what I’m telling you. Great family. Is he
Matthew Maschler:
Part of the, some of the other Mama m only
Craig Agranoff:
That one.
Matthew Maschler:
Cause Cause I know Boynton Beach has a couple of Mama Mia and Mama m expresses with different families. What about Mia, the restaurant in Delray? Is he connected with them?
Craig Agranoff:
No, just
Matthew Maschler:
That. He’s just that
Craig Agranoff:
One by the way. Mama Mia’s express up in Boynton Beach. Uhhuh. <affirmative>. Good upside down Sicilian. Yeah. Once again, upside down. Sicilians making a comeback. What
Staci Garcia:
About the one that can
Matthew Maschler:
Explain for our listeners that may small amount. What’s it for for our listeners who maybe, maybe don’t know, can you explain what an upside down Sicilian?
Craig Agranoff:
Sure. So an upside down Sicilian is, is usually traditional towards Brooklyn. That’s where it kind of got formed by spam gardens being the most spa gardens. Right. That’s over in Brooklyn, I think. Uh, where is that?
Matthew Maschler:
Coney Island I think.
Craig Agranoff:
No. Or, or not. That name is some maybe. No, it’s
Matthew Maschler:
Definitely not Queens.
Craig Agranoff:
Something I forgot. Somebody told me what it was. But anyway, so what it is, Matt, is you gotta have a good tasting dough. Right? But what you do is you, you tend to, some places will even oil the dough a little bit, but they put a little coat of sauce on it, just a little coat, and then they put it in the oven, then they kick it out and they put sliced, usually mozzarella cheese on top of it. Mm-hmm. <affirmative>. And then they put it back in the oven. Then they put sauce on it and then they put Parmesan cheese on top. So it’s a completely, it’s like a, a delightful taste in your mouth. Mouth because you’re used to biting the cheese and getting your roof of your mouth burnt. But now you’re biting the sauce and so that’s the first taste that’s coming in there. So you have to use quality ingredients. If you have a silly un tastings sauce, you’re, you’re, you’re, you’re not never gonna be able to do an upside down. Right. Like the cheap sauce places that I think they could just get away with it. Even though it’s grandma’s recipe for the last 90 years, <laugh>. Um, it’s, it’s just not gonna work.
Staci Garcia:
That’s funny.
Craig Agranoff:
I I see Matt like checking it out to see.
Matthew Maschler:
He’s like spend garden looking about Yeah. It’s so, it’s, it’s, it’s,
Craig Agranoff:
Its like Gravesend
Matthew Maschler:
Or something. It’s Gravesend but it’s, so, it’s inland from Coney Island. It’s on the other side of the belt. So one, you know, if you go one way from the Bell Parkway towards Coney Island, go the other way. It’s uh, it’s elevator.
Craig Agranoff:
We know what we should do, Matt. We should have a pizza gossip site. Or a pizza gossip. Podcast. Podcast, podcast, podcast. Where we just called this, hear about the pizzerias around the country. We can bring,
Matthew Maschler:
We can bring up portable equipment into the pizzerias and just record the,
Staci Garcia:
There’s a new one. The one we went to. Didn’t I go with you? I think I did the one on 4 41. Uh, where the, uh, Cuban Place is. Um,
Matthew Maschler:
I can’t remember. Yeah, when you got your car, Uhhuh <affirmative>. Where, and it was closed.
Staci Garcia:
No, I went, no, I went and the guy, we had a slice and the guy said, you guys should come back in. He was really nice. I don’t remember, and I can’t remember if I went with you or not. I can’t remember.
Craig Agranoff:
4 41 and what,
Staci Garcia:
Right. Um, by
Matthew Maschler:
Western Beach 41?
Staci Garcia:
No, this one is, uh, 4 41 in Glad Where? Where? Dix.
Matthew Maschler:
Oh, that was Manhattan Joe’s.
Staci Garcia:
That’s Manhattan Joe’s. That
Craig Agranoff:
Was Manhattan Joe’s Mission. Mission Bay.
Matthew Maschler:
Right. That was Manhattan Joe’s. Cause because we were gonna go to like thick and thin, it was closed. Yep. Yep. And then we were gonna go to that Yep. Cheese place that was closed. That was, and then, uh, then we ended up at Manhattan Joe’s. Yeah.
Staci Garcia:
That guy was super nice. Yeah.
Craig Agranoff:
Was it Joe himself that was there? Yeah. Yeah. Yeah. I mean he, he’s really, he’s a great guy and he’s got great eyes. So good, good big blue eyes.
Matthew Maschler:
Best pizza I’ve ever had in South Florida and it’s not there anymore. Oceano.
Craig Agranoff:
Oh yeah. Pizzeria Oceano. Um, you know, so he contacted me, did he, maybe about a year or so ago. And he said, you still riding with her? And he teased me that he was gonna open up a new place. Now the instant thing I thought no joke was I said to my wife, I’m like, oh, I’m gonna see if Matt and I wanna go in and invest in <laugh> with, with, with him and see if he’ll take our money to be partners with him. Right. And uh, but then he never got back to me on the stuff. The guy’s name is Dak Dak, yeah. And he’s a good chef. But remember, don’t bother him. Right? Like, you can’t talk to him. He doesn’t want to, it
Matthew Maschler:
Was a small restaurant with like eight tables.
Staci Garcia:
Is this the one that limited the amount of pizza that he made for the night? No.
Craig Agranoff:
No. It was, cuz he only had, he only had one mixer.
Matthew Maschler:
But, but, but I don’t think that was the worst of the problems. Like, you just couldn’t get a table.
Craig Agranoff:
You couldn’t get a table, you couldn’t park. Um,
Matthew Maschler:
But, um, and there was no set menu. It was every, he’d have specials every day and um, but everything was locally sourced. So he’d have like, um, you know, locally sourced, you know, cheeses and toppings, honeys and all kinds of things. And, and just, everything was just so good and
Craig Agranoff:
Delicious. And I think the more that he wouldn’t talk to people, it be friendly, the more of like a folklore. It became that like, oh, I’m gonna go talk to, like, he didn’t wanna be bothered if you wore perfume, you weren’t allowed in the place you
Matthew Maschler:
Would. Um, I love that. And it was all outdoor seating. It wasn’t even,
Staci Garcia:
That’s where, uh, Suzanne Boyd went and I thought, oh, she went there. I’m gonna go there too.
Matthew Maschler:
She would post the menu on the website in the morning so you could look at it and see if you wanted to
Craig Agranoff:
Just a pdf.
Matthew Maschler:
Yeah. Yeah. It was just a p just a pdf. The restaurant’s website was just a pdf. And you’d look at it’s like, Ooh, that looks really good. Let’s go to, let’s go to Ocean though.
Craig Agranoff:
Yeah. I I thought that that was great. Pizza. I mean, look, there are a couple pizza places I miss that used to be here. I’d have to think. But every now and then I get nostalgic and I’m like, oh, you know, one place I never miss is Tascos. Like I know, I know the local original Boca people think that that’s, they love it. God’s gift to pizza. But big slices not to me. My, I tried that new place out with a guy from The Bachelor out on by the ocean over there. Apollo’s second location used to be, I think it’s called like East Side. No, now it’s called uh, Peter’s Pizza. Right. I don’t know. Good Gar Beach. Good garlic near
Matthew Maschler:
The beach. Oh yeah. By seven 11. Mm-hmm. <affirmative> Tomasos. Like one day, my actually
Craig Agranoff:
Know, the first time I went there, I did enjoy the pizza. The second time I went back, I didn’t, they switched.
Matthew Maschler:
I, I tried to, I tried Tomasos before I ever met you. When I was doing my own rounds over here,
Craig Agranoff:
French fries with Tamao. I didn’t
Matthew Maschler:
Really like it, but it was very big slices. And when my son was maybe 10 years old, he came home from like someone’s birthday party or something, Raven about Tomasos.
Craig Agranoff:
Uh, and that’s when you told him, son, I’m sorry, we’re gonna move back to New York. So you’re not gonna grow up thinking that’s good pizza.
Matthew Maschler:
No, he has, he has. I lost a lot of wars with my kids. Parenting wars and on, on all kinds of food. I, I, I didn’t want to raise, I did not raise my kids that all the food here sucks. Like all these, I hate New Yorkers who talk about how the food here sucks anytime you go to any steakhouse and someone says, oh, Peter Lus is better. And it’s like, okay, so never be happy, you know, never date a girl. Cause you can’t get a a, you know, you can’t get a, a perfect 10 model. So don’t eat any girls. Don’t eat, ever eat a steak. Cuz you can’t go to Peter Luger. Right. Don’t eat any Italian food cuz you’re not in Italy. Just like, just ev let everything in your life suck and let nothing be good.
Craig Agranoff:
So I’d be able to get a perfect 10 bottle. Laura.
Staci Garcia:
Yeah, I was thinking I was gonna say something else actually, <laugh>, um, I remember I used, I sent you a picture of pizza from a Ventura and uh, it was right outside one of my friend’s higher rise condos and it was awesome. I can’t remember the name of it. And you said, can you write a review for me on, on Worst Pizza? I was like, oh my God. Really? I was so excited. Like you were, I was like, wow, I I’m gonna be a guest writer. I’m, I’m
Matthew Maschler:
The AOR mall food court had Todd English and it was all, all individual slices. You really didn’t, they had some, they had slices. It was like Roman style, these weird long pizzas or you get an individual pizza and it went in, opened. It was amazing. And then it just got okay in average. And, uh, if you go to Theor Mall today, it looks the same. But the, they changed the sign in a villa. Uh, just mall pizza now.
Craig Agranoff:
Oh, I think that’s the name of the place that you were talking about by Linton and Target. I think it’s called La Villa. Oh,
Matthew Maschler:
No, no, but you I know, but I just
Craig Agranoff:
Know
Matthew Maschler:
About that now. You know the Villa chain. Yeah, of course. I think, which I think might be Sparrow I was
Craig Agranoff:
Gonna used be in here. It used to be in Town Center Mall, Villa Pizza
Matthew Maschler:
Villa. But I think, but but there’s other uses of the word villa, but the, the Villa chain, which I think is Sparrow.
Craig Agranoff:
No, it’s, I I don’t think it’s Sa Sparrow. I think they were competitors.
Matthew Maschler:
The competitors. Yeah. I don’t know if you how to tell.
Craig Agranoff:
I couldn’t believe I was in Long Island a couple weeks ago. They still have some borrows around there.
Staci Garcia:
Yeah. I liked Sparrow. Everybody,
Matthew Maschler:
You go to New York and they have Anthony’s full fire.
Craig Agranoff:
I sure think they have one in the Boynton Beach Mall. Still
Staci Garcia:
Sparrow. Yeah. Yeah. I like that one too. When I used to bring the kids, we’d go there and some they have real food too.
Craig Agranoff:
All seven people who <laugh> who, who feel strong enough to venture into that mall.
Staci Garcia:
I know. No, I haven’t been there in a while.
Matthew Maschler:
You know what p name of a pizzeria, if I see the name, I will go no matter what and try it. If I see the, the name of a pizzeria
Staci Garcia:
Mamas
Matthew Maschler:
La Pizza.
Staci Garcia:
Oh,
Matthew Maschler:
If I see LA Pizza, I will absolutely go try it. Cuz more often than that, LA Pizza is delicious. And they’re not connected to any other cause I I, I thought of it when you said La Villa, but, but if La Pizza or La Piza, I will always, always, always try.
Craig Agranoff:
I think we had a LA pizza here. There
Matthew Maschler:
Was one at some point. There was one in Coral Springs.
Craig Agranoff:
Coral Springs has a couple good pizza places as well. I should say that. But
Staci Garcia:
I feel like we’ve gone, I’m trying to, in my head cuz we always do these word problems in your head. Can we’re, can you name all the McDonald’s in Boca? Yeah, <laugh> right now I’m trying to name all the pizza places in Boca and I think that we’ve pretty much hit all of
Craig Agranoff:
Of them. No, no, we’ve been one.
Matthew Maschler:
I’m not even close
Staci Garcia:
Really cuz I’m, I’m mentally going through all the shopping
Matthew Maschler:
Plan Pie House closed. We didn’t talk about Steve’s
Craig Agranoff:
Or Stella is,
Matthew Maschler:
Or I, I mentioned Stella’s the same shopping center as Totos. Yeah. Okay. But no, no. There there’s, there’s so many more. There is, there’s a lot of pizza around here.
Craig Agranoff:
There is, there is Nick’s, which, you know, I haven’t gone, oh, Nick’s, I haven’t gone there in probably five, six years.
Matthew Maschler:
I end up at Nick’s if I ha if I’m meeting people after the cigar bar, which I don’t like going to,
Staci Garcia:
I have never liked Nick’s, but that’s because I don’t like, um, Connecticut pizza.
Craig Agranoff:
So I was just gonna say, we’re very lucky because, um, Pepe’s Pizza is coming to Delray.
Matthew Maschler:
Oh, I heard about that.
Craig Agranoff:
Pepe’s has been called the best in the country. Um, so I’ve been there. I had a bad experience there. But the pizza was great. It’s just my experience with the server made me not like the place or go back. They
Staci Garcia:
Probably have your picture in the back and all servers are afraid of you. He doesn’t like servers. He wants to come to the counter. We won’t let him come to the counter. I was there
Craig Agranoff:
With about eight people. Right. We waited for about two hours and we got in. I was paying. Right. I was treating everyone unbeknownst to them. So the waitress came, I asked her for a picture of Coke with no ice. Now you guys eat with me a lot. All do I ever get that wrong? Do or do I always order my soda the same way? Yep. No ice. So I know I asked for no ice in my soda. She brought it with ice. I very kindly said to her, oh, I’m so sorry, can I have this without ice? And she went and she put the picture by the oven to let it melt and then brought it back. Oh
Staci Garcia:
My God. No.
Craig Agranoff:
And I, and so I, she did that and I said, you know, I said, you should be really happy when the bill comes that I’m gonna be the one tipping. I said, I hope it was worth it. <laugh>.
Staci Garcia:
But she didn’t wanna waste the water. Not,
Craig Agranoff:
And that was one time. If she,
Matthew Maschler:
If you told me she poured it into another one, it wouldn’t be okay. But I let, maybe I wouldn’t be surprised, but to
Craig Agranoff:
Why’d you have to be jerked? I was so kind about it too that I wasn’t that is confrontational. It was super nice. So that’s my pep pees. Have you ever
Matthew Maschler:
Had PI’s pizza
Craig Agranoff:
Pasquales? Yeah, there’s like three of them out there. No <laugh>?
Matthew Maschler:
No, it was, um, during Covid.
Staci Garcia:
Oh, the fake one. It was who was the fake one on, um, on Uber.
Matthew Maschler:
Mm-hmm. <affirmative>. They, they, they Uber eat, signed a national chain of pizza. It’s called Pasqua during Covid. And it was Chucky
Staci Garcia:
Cheese. Was it Chucky
Matthew Maschler:
Cheese? Yeah. The, the company, they, they had the locations and they wanted to keep people employed and they, they were selling Chucky cheese pizza under the Pasqua.
Craig Agranoff:
Oh, because you knew there’s a few pasquales in Coral Springs?
Matthew Maschler:
No, it wasn’t the same one.
Craig Agranoff:
Oh, okay. Cuz that’s, that’s not a bad slice either.
Matthew Maschler:
No. It would come in Chucky cheese boxes sometimes <laugh> until they got the Pasquale pot
Craig Agranoff:
Box. Oh, you’re right. LA Pizza, I think is by JM Lexus Silver in Margate. Yeah. Or as, as people like Deb call it Mar Great. <laugh>
Matthew Maschler:
Mar. Great.
Staci Garcia:
That’s so funny.
Matthew Maschler:
So we’re here today with, uh, Craig Aronoff talking about pizza, but um, give us a plug for what you do. You do.
Craig Agranoff:
So look, I have two, I have several occupations unfortunately. So I guess I’m a jack of all trade, ma none. But I have a digital marketing company or digital market company, marketing company in general where we specialize in helping like law firms and realtors, um, and doctors and, and, um, just any country clubs, anyone who’s looking for out-of-the-box marketing. If you’re boring and you’re just looking to do the standard, here’s my boring email, here’s my boring Google. We’re definitely not the right firm for you. So as you can tell, I’m not very promotional cuz usually everything’s word of mouth and mm-hmm. <affirmative> we’re a little bit more expensive than the average person that you might deal with. But that’s just because we’re doing everything from scratch. And if we can’t have fun with it, then what’s the of doing it right? Um, you know, it’s like I see too many people wasting their time, not wasting it, but spending too much time and effort with SEO or with whatever. And it’s like Google changes their algorithm like once or twice a day. Eventually that’s not gonna work anymore. But you know what does work? Great content, right? Great content always ends up winning and getting to the top. And you don’t have to worry about Google changing things. So
Matthew Maschler:
I’m on an email newsletter and I, I real, and it, it’s one of those things I save, I wanna get back to. And the other day I find, you know, if I search from sender, I’ll see like 80 emails from the same person, you know, over the last couple of weeks or months. So I delete ’em. I realize that it’s, it was the same content. Every single email was the same content. I was like, holy shit, how bad is this Anyway. And the name of your firm?
Craig Agranoff:
So the name of my firm is gripped.
Matthew Maschler:
G R I P
Craig Agranoff:
D. Yeah. G r i p d.com. Um, and then separately, we use the same tactics that we use for marketing businesses that we use for another company called political consulting.com, where we specialize in, in helping people get elected through a more not traditional method, let’s just
Matthew Maschler:
Say the social media advertising campaign for social
Craig Agranoff:
Much a lot social video. Our emails are different. Our direct mail pieces are different. Craig
Matthew Maschler:
Is the author of the book Social Social Election or Social Elected
Craig Agranoff:
Socially
Matthew Maschler:
Elected. Socially Elected Fucking and
Staci Garcia:
Also the original book.
Craig Agranoff:
Oh. So I actually have three books with a fourth on the way. So the first book was, I’m sorry, I’m, I’m not like a you should plug your book. Buy I usually don’t have your book. And
Matthew Maschler:
They’re all available on Amazon. They’re real books. Yeah. But you
Craig Agranoff:
Don’t, don’t buy ’em. Don’t buy ’em. They’re so outdated at this point. It’s not worth it. Socially
Matthew Maschler:
Elected about, you know, using, using social media to influence elections.
Craig Agranoff:
That was the first book of its kind. But now Trump changed the whole game for everyone. Yeah. So a lot of this stuff isn’t relevant. Mm-hmm. <affirmative>, um, uh, do-it-yourself Online Reputation Management was my first book, Uhhuh. The second book that I did with my co-author, herb Taman, um, was, uh, oh my God. Oh
Staci Garcia:
My God. And I have this book in my car.
Craig Agranoff:
It’s been so long since I actually read. Oh, it was called Checked In. Checked In. Right, right. Um, and that was, you know, how to use location based marketing,
Staci Garcia:
Which I missed terribly. I
Matthew Maschler:
I been, when I, I think of you guys, when I go to a, a place new, you know, new place or restaurant or hotel or something, I’ve never been there before. I want to check in, I wanna go. Yeah. And the two apps that used to be was Four Square and Go and I wanna Go was good, and I want to check in, uh, check into an airport and check into an airport, check into a city. I want to check in and I can’t anymore. I can do a Facebook status, but it’s just not the same. And
Staci Garcia:
I used to always check in at certain places, especially pizza places. And Craig was the president. Right. Or
Matthew Maschler:
I wanted to see who else was there. Right.
Staci Garcia:
And there was this parking spot outside of the one in, um, HOOS in Blades Plaza. Yeah. Right. There was a parking spot for the president of, for the Foursquare president. And I always wanted to be that person. That was my aspiration.
Matthew Maschler:
Capital Lighting reached out to me, the chain of lighting stores, New York, New Jersey, Florida, you know, the two brothers that own it in Boca and Cap. I was the mayor of Capital Lighting on Foursquare. And they reached out to me on social media and say, Hey, they didn’t know what it was. Right. They’re like, you know, we see that you’re at our store a lot. You’re this, you’re the president. This website says you’re the mayor of our store. Like, who are you the mayor? And I’ve, I’ve made, we’re not friends, but I’ve become friendly with, with the owners of Capital Lighting. And now when I, um, you know, whenever I need lighting, I’m in real estate. So I, I buy a lot of lights if I’m flipping houses or fixing things up and I, I get my little friend of this owner discount. So it’s a, it’s nice. And that all comes from Foursquare and the social based, uh, thing is there is, is there room in the market for a, um, location based, uh, app?
Craig Agranoff:
Facebook and, and some of the others have kind of just taken that over, over at this point. It’s like people don’t wanna check in anymore. It’s more just about they’re instantaneous.
Matthew Maschler:
They’re posting on Instagram and they’re posting
Craig Agranoff:
Reels and stuff.
Matthew Maschler:
Yeah. They’re, they’re posting on Instagram or Facebook or Twitter or LinkedIn. So there isn’t an alternative space for that alternative, uh, app. I, I’ve been wanting to like, even like post on Facebook, like what app or website do you miss? And I missed that part of social media where, where we could, where we could check in. You
Staci Garcia:
Could also win awards and medals. I
Matthew Maschler:
Was, but that, that was part of the game inside the app. Yeah.
Staci Garcia:
No. Like I love gamifying the whole thing. Yeah. It was super fun. I wouldn’t check in on a boat, check in on a plane and all
Matthew Maschler:
Time. I mean, but that was a way to get you to use the app. So that was, that was, I like that that was part of Right. But we
Staci Garcia:
Got a lot of medal. That’s part
Matthew Maschler:
Of the excite excitement. You’re not,
Staci Garcia:
And if you check in a couple times, you could get free pizza Right. Or something.
Matthew Maschler:
Well, that’ll be a promotion that the store does. So I
Staci Garcia:
Love all of that. Yeah. I’m so sad about the whole thing. Yeah.
Matthew Maschler:
I, I, I liked that and I just don’t know if it’s worth building that. Because if I’m the only one that, or if where the three of us were the only ones that <laugh> remember that fondly and, and, and enjoyed that. Um, I think, um, uh, Yelp bought, uh, or Yelp Port Trip Advisor bought, uh, Foursquare.
Craig Agranoff:
I’m not, I’m not even sure it became one of them became so irrelevant after a little while,
Matthew Maschler:
But yeah. All right. Well thank you for joining us. How does someone contact g Grip or Political Consulting?
Craig Agranoff:
So you can justCraig@grip.com orCraig@politicalconsulting.com. Right. And
Matthew Maschler:
If so, if you’re thinking of running for town council, city council, mayor, uh, judge, uh, parks and Recreation, you can reach out to Craig and, uh, we will, we will get you that job.
Craig Agranoff:
Thank you so
Matthew Maschler:
Much. And if you can’t do it, you, you will at least get a good pizza. You could teach it.
Craig Agranoff:
Guys, I had so much fun. I hope you’ll have me back on. Oh, absolutely.
Staci Garcia:
All the
Matthew Maschler:
Time. I’m Matthew ler. Thank you for joining us on the Real Estate Finder podcast. Check us out on real estate finder.com or on Twitter or Instagram. Just put in Matthew LER or Real Estate Finder. You should be able to find us. Thank you for joining us. Have a great day.
Speaker 5:
The future looks bright in the storms. Pass by the sky’s dog. Blue. When it’s almost that time, light shows cameras flash when I pass living in the moment, forget about the past. They saved the best for last. Matthew Mania. We about to make a splash. Life is a marathon full of sharp terms. Gotta keep pace. Water, hands on the pop turns, hot sticks. Five star. I run a show. You can tell the boy center place electricity, energy, vibrate. I’m always on time. Even if I’m making, I make dreams come true. Living my life. You, my sight got a real clear view. If you dunno the time, I’ll give you a clue.
Speaker 6:
You know, it’s, you know what, you know what its, you know what you know, you know is, you know, you know what song, you know what song. Its, you know what song. Know what, you know what time Its,
Speaker 5:
You know what time. Its, you know, you know time it is. You know whose time it’s, you know what time It’s Matthew Mania. The Time says Yeah. Got him shook, scared. Can’t look. We’re not afraid at a big bad Wolf. First comes the right.
