1/30/2024 0 Comments Sip and bite restaurant menu![]() The bagels are started the night before, then boiled and baked (in the brick oven) in the wee hours of the morning. Not only do they often sell out of pizza, but they also sell out of bagels! Most bagel mornings, they sell out of bagels by 9:00am. All the ingredients are the best quality, and the pizza dough and sauce are made inhouse. The Slice House II Go offers amazing fresh-made whole pizzas and NY-style bagels. For whole pizza pies, go around the corner to The Slice House II Go. Every day they have the standards…cheese, pepperoni, sausage/pepperoni, veggie, supreme, and chicken cilantro. ![]() The pizzas are cooked in the brick oven partially, then finished off in the oven after you order. They only sell pizza by the slice and they have all their offerings on display for you to choose from. The balance of crust and toppings is perfect! It is the perfect place for lunch…pizza and a beer from the bar! The crust is perfectly thin, which is the way I prefer it. They hand-toss the pizza and it goes on 18-inch pans. The cheese is from Wisconsin and has no additives or caking agents. They make their own sauce too, using the best ingredients. Their dough is made fresh, in-house, every day. Owners Ken and Maegyne Held (with help from their son, John) have found the secret to making great pizza! Friday and Saturday – 12:00pm to 8:30pm.It is fascinating to watch! The homemade Gelato is delicious too! I love the pistachio flavor it is my favorite. It is the machine made famous by Lucille Ball and the candy shop episode on I Love Lucy. This is a machine that coats the fillings with chocolate. Yep, I agree! I get a box every time I go…so good! I also love the Peanut Butter Meltaways, the Caramel Applies, and (seasonally) Chocolate Covered Strawberries. I was told their most popular chocolate is the Sea Salt Caramel. Open since September 2016, owners Terra and Chris serve up delicious homemade chocolates, candies, and Gelato. She is passionate about architecture, spaghetti carbonara and Newfoundland food.What is behind the nondescript brick building on the Square in Downtown Leonardtown? Only the sweetest place around! Heritage Chocolates is a shop full of goodness. ![]() She has visited more than 15 countries, spent three seasons working on an archaeological dig in central Turkey and surfed on the Gold Coast of Australia. ![]() Her series on Food Bloggers of Canada‘s website explores the history of iconic Canadian foods and she is passionate about community cookbooks.Ī long-time sufferer of persistent wanderlust, Gabby is always planning the next big trip. John’s - Gabby is the city’s restaurant critic for The Telegram and her other bylines include CBC, Atlantic Business Magazine, USA Today, and Eater. She completed a Bachelor of Journalism at the University of King’s College in 2015 and has worked in a variety of editorial roles in Toronto, ON and St. After completing an MA in Art History at the University of Toronto in 2012, she moved to Halifax, NS and ate her way through the city, documenting it on a blog devoted to (mis)adventures in travelling to eat. Researching food has become a lifestyle for Gabby. ![]() Gabby Peyton is a food writer, restaurant critic and culinary historian based in St. ![]()
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