✨ AI Restaurant Snapshot
The Slice Shop brings New York's by-the-slice style into an alley off Anhe Road. Founder Eric had no formal culinary background and tested many flours for the crust, ultimately using whole-wheat sourdough and long fermentation for a base with natural tang that grows more aromatic as you chew. Dill Pickle, Spicy Reuben Beef, and American Pepperoni take refreshing, bold, and classic paths. You do not come to sit for two hours; eat one slice standing, then chase another if it was not enough.
● Dill Pickle
Crisp pickle tang, herbal dill, and creamy white sauce sound opinionated on their own but prove unexpectedly balanced together. Acidity keeps the cheese and crust from becoming cloying, making Dill Pickle a highly distinctive slice. First-time visitors wanting to move beyond traditional red sauce and pepperoni can begin here.
● Spicy Reuben Beef
Smoked beef leads with direct savory aroma, followed by sauce and chili oil that lift the intensity. The first bite strikes hard; later chewing gradually connects meat, sourdough, and fat. Spicy Reuben Beef suits bold-flavor diners and tastes more like New York street rhythm when folded. Dripping oil is no accident; it is part of the uniform.
● American Pepperoni
Pepperoni fat, salty cheese, and tangy-sweet red sauce form a familiar American combination. No unusual topping steals the scene, making American Pepperoni the steady answer to a sudden pizza craving. Hot from the oven, crust and cheese connect best; a small amount of chili flakes is enough. It is the safe choice, and safe choices often disappear first.
Two people can choose one slice each and swap halves. Start with Dill Pickle and American Pepperoni to compare tangy white sauce with classic red sauce, then decide whether to add Spicy Reuben Beef. Reheat takeaway at home in an oven or frying pan; do not let steam soften the sourdough crust.
- Location:台北市大安區安和路二段69巷18號1樓, about a 5- to 8-minute walk from 信義安和站 · Xinyi Anhe.
- Background:Founder Eric repeatedly tested flour, building the crust's identity with whole-wheat sourdough and long fermentation.
- Highlights:Pizza by the slice, sourdough chew, and the standing pace of an American street pizzeria.
- Best for:Quick meals, takeaway, swapping flavors with friends, and diners focused on the crust.
📌 Editor's Take
What brings people back to The Slice Shop is not extravagant toppings but a sourdough crust with tang and chew. Dill Pickle has ample character, Spicy Reuben Beef supplies the bold flavor, and American Pepperoni protects the classic. Wanting another slice after finishing one at the door usually explains the appeal better than studying a menu for ages in a beautiful restaurant.
