From Our Editors
The figurative centerpiece of Tuscan Slice is the wood-fire oven. The oven's story is almost as intriguing as the pizzas it churns out: Jonathan and Joshua Evola, brothers and the restaurant's founders, built the oven themselves using stones they imported from Italy. It took them three months, but the craftsmanship didn't end there, as the pizzas are made from scratch and prepared with high-quality ingredients. Traditional margherita, alfredo, and caprese pies are accompanied by specialties like the artisan, a pie loaded with pesto, ricotta, garlic, and kalamata olives. The oven produces wood-fired pasta as well—check out the spinach manicotti with herb-roasted chicken—and the menu also features seafood and other Italian staples.