Many restaurants claim to “think outside the box” when it comes to their cuisine but Slice of Italy takes a literal approach to the task.

Known for its classic pizzas and fresh pastas, the local eatery is expanding its horizons, going outside the pizza box and letting its chefs flex their culinary muscles. The result is a seasonal menu perfect for lunch or dinner featuring classic items with a special twist, many of which you would not expect to find in a pizzeria.

With a roster of roughly 18 appetizers, Slice of Italy puts other restaurants to shame. They don’t just serve mozzarella sticks, they offer buffalo sticks for added flavor and a tangy kick. They don’t just do deep-fried ravioli, they serve ravioli Espanol, lightly fried ravioli stuffed with savory cheese and jalapeno and served with a chipotle-ranch blend.

Serving a menu with such variety can be a risky venture but Slice of Italy pulls it off, each item maintaining the high quality of its signature dishes.

Slice sliders ($7):

Those who balk at the idea of ordering a miniature version an American classic in a restaurant with “Italy” in its name haven’t tried the sliders at Slice of Italy. Offered as an appetizer, the trio of lean ground beef topped with American cheese, caramelized onions and chipotle-Thousand Island aioli in a soft, lightly toasted brioche bun can easily become a meal when paired with a side of fries, which come in garlic and chili verde variations. The sliders are salty-sweet with a bit of a kick from the aioli. They are meant to be shared but do you really want to?

Seafood capellini ($16):

It may seem odd to not review one of Slice of Italy’s many signature pizzas, but anyone who has tried them knows they need no introduction and anyone who hasn’t needs to make a trip to one of its two locations pronto. Pizzas like the chili verde (crema chipotle base topped with homemade chili verde, corn, roasted red peppers, olives, onions and cilantro lime sauce) and the pastrami (traditional pizza sauce with a mustard kick topped with mozzarella, pastrami, pickles, pepperoncini, olives and onions) are tough acts to follow but the pastas at Slice of Italy are up to the challenge. Featuring fresh shrimp, clams and bay scallops sauteed in a tomato basil-garlic wine sauce over a bed of spaghetti, the seafood capellini is a seafood lover’s dream. The decision to go with spaghetti instead of angel hair pasta provides a good overall balance between the sauce and its aquatic counterparts. 

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.