Details keep trickling out about the closing of Grace, one of Chicago’s two restaurants to have earned a three-star Michelin rating. Grace, one of only 14 restaurants in the U.S. to have earned three stars from Michelin, abruptly closed in late December after chef Curtis Duffy and his partner Michael Muser quit, followed by a walkout of […]

HIGHWOOD— Slyce Coal Fired Pizza, which opened seven years ago in Wauconda, has debuted a second location in Highwood, according to a news release. It’s a 200-seat restaurant with lemon basil chicken wings, sandwiches, and pizza. Varieties include dried fig with Gorgonzola balsamic glaze and prosciutto and another with burrata and pistachios. Status: Certified open, 254 Green Bay […]

HIGHWOOD – Why worry about coal in your stocking when you can go to SLYCE for a coal-fired artisan pizza that’s ready in three to four minutes? SLYCE Coal Fired Pizza Company will open on Tuesday, December 19 on the site that previously housed Ginger’s (and before that Bridie McKenna’s) at 254 Green Bay Road […]

SLYCE Coal Fired Pizza, located in downtown Highwood at 254 Green Bay Rd, will open its doors on December 19, dishing out coal fired artisan pizzas, small plates and sandwiches plus generous salads, craft beer and wine. SLYCE in Highwood will mark the concept’s second location with the first restaurant celebrating its 7th Anniversary in […]

3 Nov

At this hip, low-lit Wauconda lair, Northwest Suburbanites savor the specialty-pizza craze via 15 slightly charred house pies (plus a build-your-own option with primo ingredients like cracked fennel sausage, grilled artichokes, oyster mushrooms and capers), along with small plates, salads and sandwiches; two massive coal-fired ovens dominate the casual-chic space, which also includes an open […]

Gary Bougie is a true master of his craft. SLYCE Coal Fired Pizza Co. has grown from humble suburban beginnings into a nationally recognized pizzeria. Gary was kind enough to spare some time (on his day off) to chat about his pizza beginnings as a youngster, how SLYCE began, his thoughts on traditional American pies, […]

3 Jun

By Pizza Today Staff Gary Bougie is co-owner and executive chef at SLYCE coal fired pizza company. Rather than go with a more traditional oven and product, Bougie introduced upscale fare to this working-class neighborhood — with great results. The restaurant has earned itself a place among the region’s heavily populated pizza scene. Q: Coal-burning […]

Coal-fired oven sets Wauconda’s Slyce apart Posted by Carolyn Walkup If you’re looking for thick, hearty Chicago-style deep-dish pizza, Slyce may not be your piece of pie. However, if you like a thin-crust version of the classic Neapolitan-style pizza from Italy, complete with a variety of out-of-the-ordinary toppings, this Wauconda full-service pizzeria could be on […]

Top Eight Pizzas of 2010 According to Daniel Zemans | Posted by Daniel Zemans The Skinny: The best coal oven pizza in Chicagoland. Slyce Coal Fired Pizza Company: Chicago does not have much of a coal oven pizza tradition. Coalfire has been a massive success since it hit the scene a few years ago and […]

November 10, 2010 Slyce: Chicago’s New Coal Oven Pizza Champion | Posted by Daniel Zemans Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. A little over a month ago, I got an email from a concerned Slice reader named Tyler S. to […]