Let them eat slices: The Slicerie of Paris🤌
Nathan and Guillaume met in school, did a self-guided NYC pizza tour and are now off to the races in the 9th arrondissement
A quiet side-street opened onto a busier thoroughfare, sloping up to Montmartre. The familiar red trapezoid of Pizza Hut beamed down, and I smiled before moving further up the road. A few doors up the road, another red light shone down on a man smoking a cigarette, and inside I saw the familiar oven decks of Slicerie.
I stopped to chat and before I knew it, I had a plain slice in front of me and was listening to Nathan and Guillaume tell me about their NYC pizza pantheon. Frankie Pinello’s Best Pizza in Williamsburg is their primary influence, but they traveled extensively across New York City’s pizza landscape last year before deciding on opening their own spot.
Nathan and Guillaume are two young guys fresh out of university, one from Paris and one from Corsica. The pizzeria encapsulates their backgrounds well — NYC meets gourmet French bread meets a summery Mediterranean afternoon. The dough and crust form a delicious, crunchy base for all their creations, but nowhere does their diverse backgrounds shine more brightly than their vodka slice.
Vodka, cream, and shallots reduce down into this superb tomato sauce, yet before it’s fully cooked they add pureed sun-dried tomatoes to make a rich sauce richer. While their plain pie (they call it the Maggie), the vodka is hands-down the star of the show.
Topped off with fresh basil, sun-dried tomatoes, crispy onions, and scamorza affumicata (a smoked Apulian cheese), it left me weak.
To wash it all down, a Corsican limoncello emerged from the back and we toasted to their fortuitous start. To paraphrase Marie Antoinette, let them eat slices!