Looking for a kid-friendly dining option after an afternoon at the bowling alley, we popped by Slice Pizzeria, on the bypass in Kill Devil Hills; all of us were hungry for pizza. We knew this was a place we could have ours just the way that each wanted it and looked forward to grabbing a table and several slices of pie.

The we on this day included Sweetie and visiting Grandson K, and we all like our pizza topped differently. Slice has always taken good care of us in the past, so we looked forward to returning. What we hadn’t counted on was how much fun we would have sitting at the counter interacting with the lively staff.

Maybe the moons and stars aligned and everyone was extra nice and funny, or, most likely, the staff is always that way and we need to sit at the counter more often. Quirky, quick-witted and work-appropriate silliness by hard working young people was an appreciated addition to our afternoon meal.

Open year round and locally owned, this little food making machine has been open and operating since 2008. Regular supporters of all things community, the community gives back and there is rarely a time when Slice isn’t busy. The line moves quickly though, so do not let their success keep you away.

The good folks at Slice are consistent, too. They are always happy to see you and will expeditiously put a hot slice or two (or a whole meal) in a box for you to carry out the door and eat in your car if that is what you need to do.

I am a one of those who pop by just for a couple slices of plain cheese pizza. Two slices, please. Hot, gooey and served in a box-as-a-plate. This order is usually eaten from the driver’s seat of my car. That’s right, no toppings for me, just cheese and that yummy red sauce.

They do have a multitude of toppings, too, for those who like their stone oven baked slices with a little more flair. Sweetie likes the meat lovers with pepperoni, ham, ground beef and sausage and K prefers one with pepperoni and another slice with just cheese.

If you are undecided, they entice you with racks of just made pizza pies, ready to become your meal. The clever little spinach rolls are a great way to start a meal or make a meal.

Spinach, mozzarella, ricotta, and garlic are all wrapped in their signature pizza dough and served with a side of their house made tomato sauce. They also make a similar version with Italian sausage, sautéed onions, peppers, and mozzarella.

They also make to order calzones and Stromboli, which the menu describes as being approximately the size of a football. They are. If you have never eaten a calzone, it is kind of like a pizza folded in half before it is baked. A Stromboli has a slightly different shape with similar results. Try them.

The menu also features plenty of pasta dishes, too. Sweetie and I bring home a large penne Bolognese and a Greek salad for dinner sometimes and always have leftovers. The salad is chock full of crispy lettuce, grape tomatoes, onions, cucumbers, green peppers, kalamata olives, carrots, pepperoncinis and feta cheese. The Bolognese has a comforting twist, the addition of a touch of cream. Still meaty with ground beef and a rich, tomato base, the cream adds a touch more comfort, if that is even possible.

Everything we have tried, we have enjoyed. It is however, just as they advertise, the Slice that usually calls my name.

Amy Gaw is a food entrepreneur who has eaten, cooked and written about food on the Outer Banks and surrounding areas for more than three decades. A clean food advocate with a focus on local seafood, Gaw is also a salt maker and the founder of Outer Banks SeaSalt.

Amy Gaw is a food entrepreneur who has eaten, cooked and written about food on the Outer Banks and surrounding areas for more than three decades. A clean food advocate with a focus on local seafood, Gaw is also a salt maker and the founder of Outer Banks SeaSalt.

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