Advocates for the coal industry may have a tasty new argument in their favor: Slyce Coal Fired Pizza Company. It may literally be the hottest thing in Highwood.
Slyce opened last December in the space formerly occupied by Ginger’s, the pizzeria successor to Irish pub Bridie McKenna’s, which closed in 2014. It is the sister restaurant to the original location in Wauconda that co-founders Brittany Barth and her mother, Laurie, opened in 2010.
They were inspired to open their own pizzeria after being introduced to coal fired pizza during a visit to the East Coast. “It’s unique from deep-dish and the Chicago-style thin crust,” Barth said.
Slyce pizzas are cooked in ovens fueled by Pennsylvania anthracite coal, which heats to a temperature between 850 and 900 degrees. “It cooks much faster and gives the crust a unique char,” she explained.
The Barths chose Highwood as their second location because, as with Wauconda, it has “a quaint downtown with diverse restaurant choices,” Barth said. “The business district is very involved and everyone works together. That’s what we’re used to in Wauconda.”
On the menu: Slyce serves up 16 varieties of coal-fired pizza. They are identified by numbers. The bestseller, Barth noted, is No. 13, which sports cream, imported prosciutto, gorgonzola, Italian figs, and balsamic glaze. The appetizers and salads are served family-style and can serve two to four.
The most popular salad is the Sicilian, while the bestselling appetizers are the Hand-Rolled Cooked to Order Nonna’s Meatballs and the Coal-Fired Lemon Basil Chicken Wings. Sandwiches, too, are “generous” and sliced-to-order, Barth added.
Play dough: Kids are offered a ball of pizza dough to keep them occupied while waiting for their food. “You can tell the kids who have been to the restaurant before because it’s the first thing they ask for,” Barth said. The dough is for play, and not for cooking.
Philosophy: “We make everything in-house,” Barth emphasized. “We blend our sauces, we brine our meats. We use local farmers whenever we can. Our pizza dough is made the night before and proofs overnight. Our staff comes in at 9 a.m. to prep before we open at 4. The quality of the food is matched by the quality of service. Our Highwood staff was trained at our Wauconda restaurant.”
Decor: The former Bridie McKenna’s Irish-themed interior, retained for Ginger’s, has been redesigned for a more contemporary ambience. “We didn’t intend on doing as much as we did, but we felt (the space) needed a facelift and a fresh start,” Barth said. The middle rear of the open space dining room (which seats about 150) is a display kitchen. All the cooking is done in front of diners, and they can watch the coal oven in red-hot action. A party room in the back can accommodate 50 people, and there is outdoor seating in warmer weather.
What’s new: Slyce recently added two new pizzas. The No. 8 has diced pancetta, garlic, spinach, Calabrian chili, and mascarpone. The No. 16 has cream, pesto, burrata, sliced pancetta, and pistachio.
Pricing: Pizzas range from $11.99 to $17.99. The House-Roasted Turkey sandwich is 11.99, the House Roast Beef sandwich $12.99. Salads range from $8.99 to $14.99. Appetizers range from $4.99 for the Soup of the Day to $12.99 for Nonna’s Meatballs and the Coal Roasted Lemon Basil Chicken Wings. Dessert Cannolis are $7.99 for an order of three.
Logistics: Slyce Coal Fired Pizza Company is located at 254 Green Bay Road, Highwood. Hours are 4-10 p.m. Tuesdays-Saturdays and 4-9 p.m. Sundays. The restaurant does not take reservations, but patrons can put themselves on the waiting list by using the Nowait app. Call 847-780-4065 or go to slycecoalfiredpizza.com.
Donald Liebenson is a freelance reporter for the News-Sun.