All reviews are from people who have redeemed deals with this merchant.
February 16, 2012
February 9, 2012
February 8, 2012
What You'll Get
Choosing pizza toppings is a lot like being married: if there is an irreconcilable disagreement, both parties take half. Grab a piece of the pie with today’s Groupon: for $10, you get $20 worth of gourmet pizza and authentic Italian fare at Slice on Sansom Street.
Homemade dough and gourmet ingredients merge in the multitude of thin-crust, traditional Italian pizzas that pepper Slice's extensive menu. Pizza purveyors first drape each decadent disk in a choice of eight cheeses—which include vegan and part-skim-milk varieties—before adorning the pie with a layer of sauce made in-house from imported San Marzano tomatoes. They'll then inaugurate the birth of the dish by crowning it with any of more than 25 toppings, anointing it with extra-virgin olive oil, and whisking it away to a stint atop the hot stone oven to give the crust a crispy, fragrant finish and the cheese a bronzed, beach-ready glow. Opulent bites abound in the truffle pizza ($14.95–$20.95), in which garlic, portobello mushrooms, and artichokes mingle beneath a luxurious layer of black-truffle oil. The Italiana pizza ($12.95–$18.95)—like risqué dating services for snowmen—unites the hot and cold by setting up a bubbling blanket of gorgonzola cheese and prosciutto di parma with crisp arugula. A variety of meat-free pizzas and a selection of 16 salads ($3.95–$10.25) satisfy herbivorous hankerings, and each dough-based delight is available in a whole-wheat variety. A BYOB policy allows guests to complement their toppings with the beer, wine, or celebratory Gatorade-cooler dumping of their choice.
The Fine Print
Promotional value expires Jan 27, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only at listed location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
As a kid, Jason Dilks visited his favorite pizzeria nearly twice a week. The pizza he loved had a thin crust and the cheese rested on the bottom, stepping aside to let the tomato sauce’s flavor play center stage. When Jason grew up, he became a mechanical engineer and moved to South Philly. There, he saw a need for the kind of pie he loved, so he started a pizzeria of his own.
At Slice, cooks handcraft and hand-toss dough daily, using a blend of flour that makes the crust thin and crispy when baked atop hot stones. Cheese makes up the foundation of these Trenton-style pies, which are then topped with tomato sauce. The sauce is made by hand-crushing San Marzano tomatoes, instead of throwing them up in the air and smashing them between a pair of hand cymbals.
Patrons choose from more than 30 toppings when customizing pies, including Maglio sausage, caramelized onions, and broccoli raab. The kitchen can also accommodate guests with dietary restrictions by making pizzas with gluten-free crusts and vegan mozzarella.