Best Dishes at Slicehaus

The simplicity proves the dough quality. Using imported Italian flour with no bleach or bromides, the dough ferments for 48 hours, developing complexity. The thin, crispy crust holds minimal toppings: bright tomato sauce, fresh mozzarella, and basil. A classic slice that respects tradition.

The standout pizza slice. Gently roasted potatoes and fatty, salty bacon sit on 48-hour fermented dough with rosemary and minimal cheese. The crust is crisp through the center yet airy, and the restraint on toppings lets the dough and potatoes shine. A great example of creative vegetable-forward pizza.

The sandwich that makes Slicehaus special. Housed on dark, rustic ciabatta loaves that crunch like a baguette but are fluffy and moist in the center, the meatballs are generous, gooey, and rich. The sandwich is substantial enough to split into two meals. This is the reason people come to Slicehaus over its pizza alone.

The second sandwich on Slicehaus' focused menu. Roasted porchetta meat pairs with earthy porcini mushrooms on the same excellent ciabatta bread. It's a more elegant take than the meatball version, with umami depth from the porcini. Equally impressive to the meatball parm.

An inventive special that rotates, featuring soft, creamy Robiola cheese and salty prosciutto. The richness of the cheese and the delicate nature of the prosciutto showcase how Slicehaus' approach to toppings elevates simple ingredients. Creative without being gimmicky.