A wide variety of Italian and American pizza styles all cooked in one of the seven different ovens, including Neapolitan, Classic Italian, Sicilian, Roman, Detroit, St. Louis, New Haven/New York Coal Fired and Gluten Free. Additionally, a selection of pastas, antipasti and salads are offered, all with a focus on authentic Italian ingredients and locally-grown produce.
Classic New York style coal-fired pizzas by the slice, Chicago-style specialty sandwiches and delicatessen items.
Chicago-style favorites from deep-dish pizza to wood fire-baked pastas to retro Italian classics emphasizing authenticity and quality of ingredients. The signature Quattro Forni pizza is cooked in four different ovens and limited to 20 per day.
New York-style bagels (they’re rolled and twisted by hand, and boiled in liquid malt in a kettle) and baked on custom-made, burlap-wrapped pine boards in a special Cuppone panettone deck oven imported from Italy (the first in the U.S.).
A wide variety of Italian and American pizza styles all cooked in one of the four different ovens, including Neapolitan, Classic Italian, Classic American, Sicilian, Roman, and Gluten Free. Additionally, a selection of pastas, calzones, Stromboli, antipasti and salads are offered, all with a focus on authentic Italian ingredients and locally-grown produce. Brunch is also offered on Saturday and Sunday with specialty breakfast pizzas but also a twist on classics like meatball hash and eggs, eggs Benedict with pancetta and French toast made with focaccia bread.
A wide variety of Italian and American pizza styles all cooked in one of the four different ovens, including Neapolitan, Classic Italian, Classic American, Sicilian, Roman, and Gluten Free. Additionally, a selection of pastas, calzones, Stromboli, antipasti and salads are offered, all with a focus on authentic Italian ingredients and locally-grown produce. Brunch is also offered on Saturday and Sunday with specialty breakfast pizzas but also a twist on classics like meatball hash and eggs, eggs Benedict with pancetta and French toast made with focaccia bread.
Slice House offers several styles of pizzas by the slice, including Classic American, Italian and Sicilian pizzas artfully made with artisan flours, an array of authentic sauces, and seasonal ingredients.
A wide variety of Italian and American pizza styles including Neapolitan, Classic Italian, Classic American, Sicilian, Roman, and Gluten Free. Highlights include Gemignani’s award-winning pizzas; the Sicilian-style Burratina Di Margherita (Burrata cheese, cherry tomatoes tossed with basil, extra virgin olive oil & balsamic reduction), which won the Gold Cup Pizza Championships Leece, Italy and Napoletana-style Margherita (San Marzano tomatoes, Mozzarella Fior de Latte, basil, extra virgin olive oil & sea salt), which won the World Pizza Cup Naples, Italy.
Slice House offers several styles of pizzas by the slice, including Classic American, Italian, and Sicilian pizzas artfully made with artisan flours, an array of authentic sauces, and seasonal ingredients.
Offering chewy baguettes, pagnotta (with cured black olives and rosemary Tony grows on the back patio), and the surprise creation: a sour cherry and chocolate sourdough batard that has a hint of Maldon salt.