Preview: Slice Shop

A pizza joint, serving the things they love


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Slice Shop’s pepper pie showcases a quartet of peppers, including shishito, Fresno, poblano, and roasted red. The pizza shop also offers a selection of sandwiches and salads.

Photograph by john bruno turiano

When Irvington’s Wolfert’s Roost closed in October, Chef Eric Korn’s newest venture, Slice Shop, was well underway just a few doors down. “All the things we learned at Wolfert’s Roost, we’re applying at Slice Shop,” says Korn. “With [this new] pizza place, we can serve the things we love, minus the pretense.” 

On the menu: regular and grandma-style pies with quality ingredients, such as the pepper pie, which uses shishitos, Fresnos, and poblanos alongside the requisite roasted red peppers; and the Toadstool, with roasted wild mushrooms, pesto, and preserved lemon. Thin-crust slices, hot from the oven, are finished with a sprinkling of Parmesan and fresh basil. 

There’s also sandwiches — fried chicken with bacon-onion jam; a riff on a Cuban; and sausage and peppers — plus a selection of what Korn calls “stoner/comfort food,” like waffle fries smothered in green pork chili and cheddar.

“I always wanted Wolfert’s Roost to be a family place, and it wasn’t,” says Korn. “There’s something more familial about [a pizza joint]. But the food still has to be delicious.” 

106 Main St, Irvington, 914.479.5959; www.sliceshopirv.com

 

 

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