Slice House by Tony Gemignani Awards

Slice House by Tony Gemignani Restaurant Review:

Tony Gemignani’s fourth San Francisco brick-and-mortar showcases the master pizzaiolo’s intrepid 48-hour cold-rise “ancient grain” doughs. These 13” whole pies blend Tony’s 00 flour, sprouted grains and other ingredients into crusts as pillowy within as they are rustic without. Toppings are equally impressive: house-made Calabrese sausage is sautéed in local honey and headlines the flavorful hot mess Gemignani calls “The Wiseguy." Heat-seekers will find the “Killing Zoe” surprisingly complex with its Zoe’s Meats ghost-pepper salami, serrano peppers, Ninja Squirrel sriracha and Calabrese peppers. Slice options include the popular white “Cal Italia," Sicilian and New York-style pies. Italian-inflected salads, sandwiches and desserts are also offered. With counter service only and roughly 50 seats, this cozy industrial loft near the ballpark also features eight beers on tap and pinball machines.