3210 East Bidwell Street, Suite 100, Folsom, 916-790-8286,
slicehouse.com/folsom  |  slicehousefolsom

Pizza, but better. Prepare your taste buds for artisan pies perfected by 13-time pizza champion Tony Gemignani, who has delivered his authentic recipes from San Francisco to Folsom. Slice House offers four styles of handmade crust and over 20 clever topping combos—from Hot Honey (tomato sauce, mozzarella, thick and thin pepperoni, Italian sausage, and house-made local hot honey) to Purple Potato (mozzarella, sliced purple potatoes, applewood smoked bacon, rosemary, feta, and pesto swirl). Are you craving a rustic Sicilian or buttery Detroit-style crust, but your friend wants traditional New York or Grandma-style? Not a problem! They serve slices and full-size pies of it all. What’s the difference? Sicilian is made on a thick-crusted, rectangularly cut focaccia-style crust; New York features hand-stretched dough; Grandma-style is a thin, square pan crust; and Detroit is a square pizza cooked in steel pans (from Detroit) with garlic butter-toasted corners. I went with the Popeye—topped with spinach, garlic, ricotta, sliced avorio cheese, and crushed red peppers—on Detroit-style crust. No tomato sauce on this one; and no tomato sauce needed. It was so flavorful and had the perfect combination of crunch on the outside and softness on the inside. Pies aside, their menu also features meatball subs, pasta, salads, wings, fine wine, and craft drafts. For a real steal, try their all-day pickup promo—available Sunday-Thursday—where, for $33, you can enjoy an extra-large cheese or pepperoni pizza, three meatballs, and two fresh-baked chocolate chip cookies sprinkled with sea salt. It’s too good (and too tasty) to pass up!   

— by JULIE RYAN
photo by JYO Bhamidipati

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