(The author’s deleted content, presented in absolutely no particular order.)
SO, HOW DID CARL END UP CHOOSING THE SITE IN THE WAREHOUSE DISTRICT FOR PICCOLO MONDO?
Symon: His best friend owned the building. He saw something and he rolled the dice. And, I mean, it was insane, Greg. It was so busy.
Longo: It was so busy we had to put up theater ropes to keep people away from the line. They would literally walk up and take plates right out of my hands.
Symon: A manager would patrol the ropes all night.
Longo: That’s right, or people would be standing right on the line with their drinks.
Symon: Actually, one of the other better moments at Piccolo was when we suspected this kid of stealing. He’d been there for a couple of days and Longo came to me and accused him. I said, “Are you sure?” and Longo tells me that he saw him go in the cooler with a knapsack and walk out. So I think, alright, let’s try and get him. We questioned him and he takes off running down the back hall. Longo chases after him and I run out the front door. When we catch him, he has like 20 pounds of veal butts.
Longo: He had one in there and he’d hidden the rest in dry storage. For the next three days, we kept finding veal butts hidden on shelves.
STRANGEST THING YOU’VE EVER SEEN IN A RESTAURANT OR KITCHEN.
Longo: I don’t know if you’ll be able to print this. The chef that I did my internship with and I walked into a giant sectional cooler like they have in the large hotels. We heard odd sounds coming from another section. We looked in and this young Mexican kid had hollowed out a half gallon of milk, filled it with chicken livers, and was ... um ... becoming intimate with it. Oh, and at Fuzee, we had a girl living in the storeroom.
WHAT WOULD YOU DO TO IMPROVE A FROZEN PIZZA? (Note to readers: this question is meant as a joke.
Symon: I’d throw it out and start from scratch.
