- So the cricket pizza originally was called Cricket Rita,
'cause it was a margherita with crickets.
You know I've always been thought of
as a creative guy and outside the box.
I like to say there is no box, but, yes,
we'll take outside the box.
Whenever I do a dish, whether, you know,
and you can go back to the word fusion,
which I've never been a fan of,
but if we're gonna do a dish, and it has
certain ingredients from a certain region,
we try to tie the rest of the plate into that region.
For example, the crickets, most of them are from Mexico.
So we did a jalapeño pesto, so it at least pays homage
to the region where it's coming from.
And I know, that 10 years from now,
you'll see insects in side dishes and in salads
and probably baked into an everything bagel.
I just think it's a fun idea.
And it gives people an opportunity to dabble in something
that you don't get in every restaurant.
Nobody has to come here and eat a cricket pizza.
It's there if you want it.
- Mmm, you know, this tastes like
your average, delicious margherita pizza,
but it has a little like south of the border flair
with these crickets that really are
just a textural note more than anything.
But, you are getting an added spice from the jalapeño pesto,
which isn't like a crazy mouth on fire heat;
it's more of a red pepper flake on your pizza.
It's really, really delicious.
Mmm.
And you know, they're even putting cricket in the flour
on this pizza, and in a way,
I almost think this dough is crispier.
It tastes like your average pizza dough,
but it's almost got a little extra bite to it.
This pizza is killer.
But, I'm really excited to check out this lobster calzone
that I've been seeing all over Instagram.
Wow.
This is something I've never seen before.
Wild, I mean, they are not holding back
with this lobster meat in here.
There's a claw just hanging out right on top.
I mean, beautiful meat, too.
Pull the tail out, get this meat off it here.
Oh man.
That ricotta in there, wow.
Hmm.
I think, also something that's really helping this dish
is all the different aromatics that they had mixed in
with the cheese, I saw some scallions,
and it just adds a nice little umph to that cheese
and puts it on the same plane as the lobster,
which we all know is such a strong meat
and such a strong taste.
You know what this really is?
This is pretty much a glorified lobster Hot Pocket,
and I'm not mad about it at all.
The oils that they finish this on
really bring the dish together.
There's a lot of richness of the lobster
and the cheese together,
but that chili oil and that basil oil
sort of cuts through it and it adds another dimension
to all this richness that's going on on there.
Sort of creeps up at the end of the bite.
Since we're out at a David Burke restaurant,
you know we had to get his signature clothesline bacon.
And if you like what you saw today,
please like, comment, and share below.
Mmm.
Wow.