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A Slyce Of Heaven

A Slyce Of Heaven
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  • A Slyce Of Heaven

    Post #1 - January 9th, 2011, 9:23 am
    Post #1 - January 9th, 2011, 9:23 am Post #1 - January 9th, 2011, 9:23 am
    Living up in that neck of the woods, I had passed Slyce in Wauconda a couple times since it opened in the fall. Nice building, decent logo, not a huge fan of the name. But you don't eat the name. And after reading Daniel Zemans proclaim Slyce one of the top 8 pizzerias nationwide for 2010, I figured it was time to check it out.

    On a snowy Friday night, Slyce was packed with a 45 minute wait, but we were seated in 30 after cooling our jets in the attractive bar area. Started out with a Sicilian salad which consisted of field greens, pine nuts, shaved parmesan & prosciutto all dressed in a sweet mustard basil balsamic viniagrette. Really wonderful, fresh, substantial, and we washed it down with an Erath Pinot Noir from Oregon.

    My litmus test for the Neopolitan-style 'coal-fired' pizza is the Margherita, and although Slyce doesn't call it that, their #4--a fresh mozzarella (made on site), tomato & basil, passed the test with flying colors. Ingredients were excellent to be sure, but it's all about the crust in the end. That charred/chewy/crispy melange. It was...right. Amazingly though, that pie was surpassed by a phenomenal fennel sausage & caramelized onion creation, reminding us of olden-day sausage redolent of fennel, that great aroma enhancing the whole experience.

    Spoke with manager Gary Bougie afterwards, and told him that he had Coalfire beaten hands down (no BS, they really do), also relating to him that he definitely gives my favorite pie of this style, Settebello in Henderson, NV, a run for its money. But Slyce is only 15 minutes from my house as opposed to 2000 miles to Vegas, and I'll be there often. Sadly, no pics, but hopefully one of the LTH foodporn photographers can make the trip--it's worth it.

    SLYCE Coal Fired Pizza Company
    127 N. Main St. Wauconda, IL 60084
    (847) 469-8840


    http://www.slycecoalfiredpizza.com
  • Post #2 - January 9th, 2011, 3:28 pm
    Post #2 - January 9th, 2011, 3:28 pm Post #2 - January 9th, 2011, 3:28 pm
    Thanks for sharing your experience! Going to try Slyce on Friday. Very excited! Mr. Zemans' photos were drool-inducing so I convinced my coworkers that we need to ty Slyce since we work less than 10 mins away and aren't familiar with other restaurants in the Round Lake area.
  • Post #3 - January 13th, 2011, 8:07 pm
    Post #3 - January 13th, 2011, 8:07 pm Post #3 - January 13th, 2011, 8:07 pm
    I went tonight with 10 people. We ordered 11 pizzas. WOW! My new favorite pizza! I'm not a pizza expert, but I thought everything was outstanding. I loved both the red and white pizzas. Chef Bougie came out to say hi and he was so friendly, enthusiastic, and passionate about pizza. I wanted to keep talking to him!

    My favorites of the night:
    -homemade meatball, ricotta, garlic
    -prosciutto, cream, garlic
    -gorgonzola, sun dried tomato, garlic, olive oil
    -fennel sausage, caramelized onion, cream, garlic

    A couple pictures...
    Image
    Homemade meatball, ricotta, garlic pizza.
    Image
    Homemade meatball, ricotta, garlic pizza.
    Image
    Mozzarella, goat cheese, ricotta, romano pizza.
    Last edited by spiffytriphy on July 20th, 2011, 8:04 pm, edited 1 time in total.
  • Post #4 - January 14th, 2011, 7:54 am
    Post #4 - January 14th, 2011, 7:54 am Post #4 - January 14th, 2011, 7:54 am
    Hey Spiffy, in your pics, don't those pizzas appear thicker than they actually are? That crust edge is tall but very light & airy.

    I'll be returning next week some time, but not on the weekend. They were bombed when I was there last Friday.
  • Post #5 - January 14th, 2011, 10:38 am
    Post #5 - January 14th, 2011, 10:38 am Post #5 - January 14th, 2011, 10:38 am
    they had a groupon (which sold out) recently, so that might account for some of the traffic?
  • Post #6 - January 14th, 2011, 12:08 pm
    Post #6 - January 14th, 2011, 12:08 pm Post #6 - January 14th, 2011, 12:08 pm
    Yeah, my pictures don't do justice to the pizza. Sorry.

    They said they've been super busy lately with everyone coming in to use their Groupons. When we were there last night (Thursday). The place was packed around 6:15pm
    Last edited by spiffytriphy on February 27th, 2011, 8:23 pm, edited 1 time in total.
  • Post #7 - January 14th, 2011, 1:49 pm
    Post #7 - January 14th, 2011, 1:49 pm Post #7 - January 14th, 2011, 1:49 pm
    Wow, another great looking place, another city I've never heard of. From Oak Park, that might as well be another state. Jealous of everyone closer.

    :(
  • Post #8 - February 27th, 2011, 8:32 pm
    Post #8 - February 27th, 2011, 8:32 pm Post #8 - February 27th, 2011, 8:32 pm
    If you haven't tried Slyce yet, you're seriously missing out...

    (My pictures aren't great so imagine that everything tastes 1000X better than it looks!)

    Artichoke dip: imported Italian artichokes, roasted red pepper, Italian cheeses, homemade bread. Must order this appetizer.
    Image
    Artichoke dip.

    Image
    Pizza spread.

    Prosciutto, Cream, Garlic.
    Image
    Prosciutto, cream, garlic.

    Image
    Prosciutto, cream, garlic.

    Homemade Fennel Sausage, Caramelized Onion, Cream, Garlic.
    Image
    Housemade fennel sausage, caramelized onion, cream, garlic.

    Homemade Fresh Mozzarella, Homemade Meatball, basil.
    Image
    Homemade fresh mozzarella, homemade meatball, basil.
  • Post #9 - February 27th, 2011, 9:13 pm
    Post #9 - February 27th, 2011, 9:13 pm Post #9 - February 27th, 2011, 9:13 pm
    HI,

    After attending a stellar wild game dinner earlier today, I stopped by Slyce to pick up a menu. I plan to get there sooner than later, because it is near to a close friend.

    What was located at Slyce before it opened? I have been going to Lindy's Landing across the street for several years. I know there was another restaurant there that never quite aroused my curiosity.

    Soon!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #10 - April 13th, 2011, 8:27 am
    Post #10 - April 13th, 2011, 8:27 am Post #10 - April 13th, 2011, 8:27 am
    Finally got to try Slyce last night with a couple of relatives. Being a huge fan of Coalfire, I was really excited to try this place, specifically the sausage pizza which is my absolute favorite at Coalfire. We got there around 8:15 and it was almost empty. We got 3 pizzas total, a sausage, a margherita, and one that had a few veggies on it for my cousin that I didn't try.

    All in all we enjoyed the pizza, but we agreed that it's not at Coalfire's level. There was too much cheese on all of them for this type of crust, and they put the sausage under the cheese which I don't care for. The sausage was very good. The service was great, and the staff were very friendly. I would definitely go there again if I am out that way, but this was not the mecca I was hoping for. I don't think I would drive there from Highland Park for this pizza, but if I visit my relatives in Hawthorn Woods, I am sure we'd go back. Thumbs up, but not way up. :wink:
  • Post #11 - April 13th, 2011, 9:17 am
    Post #11 - April 13th, 2011, 9:17 am Post #11 - April 13th, 2011, 9:17 am
    jnm123 wrote:Hey Spiffy, in your pics, don't those pizzas appear thicker than they actually are? That crust edge is tall but very light & airy.

    I'll be returning next week some time, but not on the weekend. They were bombed when I was there last Friday.



    One would hope. Those pics make the pizza far too thick to be any form of Neapolitan style pizza.
  • Post #12 - April 13th, 2011, 2:28 pm
    Post #12 - April 13th, 2011, 2:28 pm Post #12 - April 13th, 2011, 2:28 pm
    Slyce's pizzas definitely are in the Napolitano style, not like those pics at all. It's a big but airy crust and almost immediately after that gets really thin. At that point, even with toppings it's no more than 1/4-1/2" thick. I'm there probably every other week, and they've really gotten consistent with their quality. My go-to combination is a traditional fennel sausage, onion & green pepper, with a Sicilian salad and a bottle of Pinot Noir.
  • Post #13 - April 13th, 2011, 3:12 pm
    Post #13 - April 13th, 2011, 3:12 pm Post #13 - April 13th, 2011, 3:12 pm
    I've had the pizza here twice, but haven't been that impressed. The crust and sauce overall lacked flavor. I am guessing they use a higher % of yeast than other places like this and would be surprised if it is fermented for any real lenght of time. The sausage was good though.

    Jeff
  • Post #14 - July 20th, 2011, 8:25 pm
    Post #14 - July 20th, 2011, 8:25 pm Post #14 - July 20th, 2011, 8:25 pm
    Yup, Slyce is still one of my favorite pizza places :) Quality ingredients (e.g. homemade fresh mozzarella, homemade meatballs, homemade sausage, etc.) thoughtfully combined. Appropriate ratio of sauce/topping to crust/bread. Overall, highly enjoyable pizza. If the sauce is the same, you can do half and half on a pizza. The prices are more than reasonable. The most expensive pizza tops out at $15.50. The crust at Slyce is a little more '"bready" and a little less charred than that of Coalfire's so I guess it's a matter of preference. I do like Coalfire but at times find it a little too droopy in the center for my taste.

    Image
    Arugula, prosciutto, garlic, evoo, goat cheese.

    Image
    Gorgonzola, sun dried tomato, garlic, evoo.

    Image
    Homemade fennel sausage, caramelized onion, cream, garlic.

    Image
    Fresh mozzarella, tomato, basil.

    Image
    Fresh mozzarella, tomato, basil.

    Image
    Prosciutto, cream, garlic.

    Image
    Prosciutto, cream, garlic.
  • Post #15 - March 5th, 2019, 6:36 pm
    Post #15 - March 5th, 2019, 6:36 pm Post #15 - March 5th, 2019, 6:36 pm
    A permit has been obtained and Slyce has plans to open a location in Des Plaines
    I did absolutely nothing and it was everything I thought it could be.
  • Post #16 - May 5th, 2021, 8:43 am
    Post #16 - May 5th, 2021, 8:43 am Post #16 - May 5th, 2021, 8:43 am
    We found Slyce Wauconda to be thriving, charming, and filling last week. They have curbside down to a science with custom spots and a number to text, and the online ordering system allows for some generous add-ons - a whole focaccia with either tomato sauce or olive oil for about $3 with entrees or salads, a soup and salad 1/2 and 1/2 that yields a full portion of both at any other place, etc. Even with the bounty of wonderful high-heat pizze in the city the ingredient list is creative here and attention level high - in-house nduja and sausage, just-right eggs, Calabrian chilis.

    The pizza itself is solid but not very best in breed - plenty of excellent crust blistering but a little thicker and not as full-flavored as my favorites. The Italian panino with its mustardy dressing and the soup of the day - a minestrone with tiny meatballs - were stupid good. The service, vibe, and adjoining brewery will make this an easy return for future explorations in Volo and Morraine Hills.
  • Post #17 - May 5th, 2021, 9:02 am
    Post #17 - May 5th, 2021, 9:02 am Post #17 - May 5th, 2021, 9:02 am
    I pickup regularly from the Slyce in Highwood. I have not tried most of the downtown Neapolitan spots, but I think Slyce is excellent. Always fun to pick up a pizza and head over to Beermiscuous. Back when they were open for indoor dining, 4 of us would go and get 2 or 3 pizzas and a salad. Looking forward to them reopening their dining room. The salads are excellent and very large. There is also a store in Vernon Hills, which I believe may be open for dine in.

    -Will

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