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… Read More

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,… Read More

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… Read More

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… Read More

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… Read More

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… Read More

October 12, 2010 Lake County Journal (Grayslake, IL) Author: MYSTERY DINER Article Text: WAUCONDA – Any restaurant that uses a giant fork and spoon as wall decor must realize that customers are going to expect to dig in with both hands. At Slyce, that’s the right attitude to have. The new Wauconda restaurant has only… Read More

“I was 14 years old, bagging groceries at Jewel [in Algonquin], but there was a pizza place across the street [Jake’s Pizza],” says Gary Bougie. “I thought making pizzas would be a lot more fun than bagging groceries.” So began a lifelong love affair with pizza. While taking a year off to try his hand… Read More