Comedic Pizza Joint Show—

‘Cooking With The Crew’—Promises Flavorful Laughs

By Kami-Leigh Agard

Get ready for side-splitting laughs with “Cooking With The Crew,” a new foodie show launched by Broad Channel’s Hooks Pizza Parlor with viral restaurant vlogger, Chef Jacob Zuniga of Empanada On The Rise. A mishmash of comedy and the art behind making your favorite Italian dishes—the show’s hook is expressly Hooks! While the pizza is baking in the oven, watch hilarious moments shared between the unforgettable cast of characters—starring the pizzeria’s owners, the Guastellas, Chef Zuniga, “Ambassador Big Tommy,” and family of daily patrons, including “Gator, the mechanic,” (remember Schneider from “One Day At A Time”?). “Cooking With The Crew” at Hooks will have you humming, between laughs, the ‘80s sitcom “Cheers” theme song: “Sometimes you wanna go, where everybody knows your name…”

The bro-pizzamance between Zuniga and Hooks’ owners, Sal Guastella and son, Andrew, began last January when the vlogger showcased the pizzeria on his show, “Chef Jacob Food Review Situation.”

Zuniga shared, “I heard about Hooks through social media, and everyone was talking about how good their pizza was. So, I decided to feature them in my show, and trust me, they did not disappoint.”

That day, Zuniga not just devoured, but raved about the pizza joint’s chicken, bacon, ranch slice, their signature “Hook’d Pizza” — featuring spicy pepperoni, crumbled sausage with hints of cherry pepper, punctuated by homemade chipotle aioli — their buffalo barbecue slice topped with diced green scallions, and chicken roll served with, according to Zuniga, “a dip with a nice kick.” Plus, the vlogger was impressed when Guastella, Sr. presented him and his guest with a robust salad drizzled with Hooks’ homemade vinaigrette. Satisfied, Zuniga ended the episode with, “I honestly recommend this spot. A thousand times over.”

Now, over a year later, Zuniga confessed that ever since that first day, he goes to Hooks eight times a week at least, and as a result, he considers the pizzeria’s cast of owners, staff and customers—family.

“After doing the vlog, we all became close. Sal and Andrew would come to Howard Beach to support my own business, Empanada On The Rise, pop-ups and other events. So, now I’m here like eight times a week. I bring my friends over here, and they’ll call me up and say, ‘Let’s go to Hooks!’ Now, I’m eating pizza five days in a row. I think that I’ve tasted everything in this place. Literally everything,” Zuniga laughed.

So, with frequenting Hooks almost every day, watching the constant stream of interesting characters coming in each day from all over, Zuniga, together with owner, Andrew Guastella, and Hooks’ “Ambassador Big Tommy,” drummed up the idea for their own show, “Cooking With The Crew.”

“Besides the food, what drives me into Hooks are the customers!” Zuniga exclaimed.

Guastella, a Rockaway resident, says he loves the community of customers that stream in, all clamoring for not just their pizza and other dishes, but the comedic camaraderie.

“We do a good amount of business, not just in Broad Channel, but Rockaway and Howard Beach, which keeps us going. From my dad to me and my son, we have three generations working here; making food that we take a lot of pride in. My dad makes the best meatballs within a five-mile radius if not 10. If you ask him, he’ll probably tell you, ever.

“So, collaborating with Jacob on this show, not only gives us an opportunity to showcase our menu, but also the overall vibe in which we serve our customers every day. And we’re doing everything in our power to get this place off the floor,” Guastella said.

Hooks, who won “Best In The Boro” for their garlic knots, has specials for every budget. (When you go in, check out their bronze garlic-adorned trophy!). On Tuesdays and Wednesdays, the pizzeria has $17 pie specials. Plus, if you buy a pie, you get a choice of a $10 salad or $10 penne pasta. Also, Hooks delivers to schools from Howard Beach to Rockaway, offering $16 pies. And for patrons who want to come in as a group of seven to 12 people maximum, the pizzeria offers a “Chef’s Table Tasting Menu,” featuring a jaw-dropping grouping of pizza, salad, pasta and entree, coupled with a non-alcoholic beverage at $35 per person.

“Ambassador Big Tommy,” a straight talker with robust one-liners, values customers as part of Hooks’ extended family living on Main Street, U.S.A.

“Whether its kids coming in after school, people picking up lunch or dinner in the immediate area or on their way to Rockaway, from Howard Beach and beyond, we’re here to serve, while giving some comedic relief.  And trust me, walk in, and you’ll leave laughing,” Big Tommy said.

He joked, “I really come in just to eat, but all jokes aside, whatever has to be done, I’m in. Honestly, my main thing is I like the customers. I like the hospitality of BS-ing with the customers. Asking them questions like: ‘Where’s your usual go-to place?’ ‘What makes you want to come here?’ ‘Where did you hear about us? Facebook, Instagram, word-of-mouth?’ So, that way we know where our audience is coming from, and how we could better serve them,” he said.

Big Tommy added, “I talk to everybody who walks in here.” Guastella seconded, “Hundred percent.”

Go into Hooks’ any given day or time, and witness for yourself the camaraderie and laughter. They’re not laughing at each other, but with each other.

So, laugh along while watching “Cooking With The Crew.” “Mangia che ti passa!” (Find comfort food [and joy] in food).

“Cooking With The Crew,” can be streamed on YouTube, plus watch clips on Instagram. Also, check out Chef Jacob Zuniga’s food vlog, Chef Jacob Food Review Situation, on YouTube, Instagram and Facebook.

Hooks Pizzeria, located at 915 Cross Bay Blvd., Broad Channel, is open seven days a week, 12 p.m. to 9 p.m. For orders, deliveries and Chef’s Table Menu reservations, call: (347) 619-8044. For more info, follow: hookspizzaparlor on Facebook and Instagram for updates.