The NY Slice, 5564 Madison Avenue just south of Epler, began its existence as a food truck in 2011, of which there are now two. There is a (fairly) new owner, and since local health regulations require food trucks to have a fixed base kitchen of operations, it appears he has decided the kitchen might as well be a restaurant unto itself, and YAHOO, am I glad he did, because I seem to almost never be near a food truck when one's open. The store's website says the owner is a CIA-trained (Culinary Institute of America, I think, not Central Intelligence Agency, although the site doesn't really specify which. Hmm....) chef who previously operated Eh! Formaggio, a small short-lived pizza parlor on the northwest side of Indy that I really liked but only got to visit once before it closed.
The store is on one end of a tiny, incredibly ancient strip mall with no name, but the place is very clean and neat, with a tiny "dining room" that holds about 6 tiny two-person tables. You order at a tiny counter from a menu posted on the wall. In true food truck fashion the pizza menu is rather simple, although it does also have a selection of sandwiches, calzones, and salads. A basic slice is $3.29 plus 59 cents per additional topping, and it definitely ain't tiny.
Not sure when I'd be allowed to visit again (The Little Woman and I are supposed to be losing weight), I opted for a whole pizza: They have only 16" and 20" pies, the former starting at $15.79 with $1.59 for each additional topping. We love what most places call a Supreme, so by the time I was done reciting our desired 9 toppings it cost $29 and change. Oooh, but it was WORTH it! The aroma that filled the car was indescribably mouth-watering, and when the box was opened it was a fragrant thing of beauty. I've never actually been to NYC to experience the real NY style of pie, but there was an elderly gent with an actual New York accent who came in while I was waiting, and he told the counter girl theirs was the best Brooklyn-style pizza he'd ever had outside The City. The crust is thin and toasty on the outside without being hard, perfect for folding your slices in half, New York style, if you want. The pie is not as cheesy as Eh!'s was, but the sauce makes up for it, incredibly fragrant and filled with Italian flavor and not vaguely sweet like the more traditional pies at Vito Provolone's, my go-to favorite up till now. I could go on and on about how good it is, but you've probably already stopped reading by this point, so just GO AND EAT AND BE DELIGHTED! www.thenyslice.com
No comments:
Post a Comment