Jim and Nancy do not disclose the fact that they will review a restaurant before they attend, ensuring their reviews are unbiased and uninfluenced by their position with the Sun Day.
Jim and I were sitting around watching cartoons one morning. Suddenly, Jim’s cell phone went crazy asking us to confirm our online purchase of a very expensive entertainment system. He promptly replied “no” and then proceeded to call the credit card company. This turned out not to be a big problem since the card was immediately cancelled and a new one was on its way the next day.
SLYCE Coal Fired Pizza Company
127 N. Main Street
Wauconda 60084
(847)469-8840
www.slycecoalfiredpizza.com
Directions: Take Rte. 47 North to Rte. 176 East, left on Brown Street, right on Slocum Lake Road to restaurant.
Estimated Travel Time: 45 minutes
The big problem turned out to be the fact that Nancy was without a credit card for 24 hours. Horror of horrors!!! She was panic-stricken. That means no online shopping and no credit card for dining out. She won’t be able to just put her card into a magic machine at the store and have it say, “you’re approved.” She hasn’t quite grasped the concept of paying for something in cash.
Like a woman possessed, I began rummaging through my collection of gift cards, coupons, and other freebies. Eureka!!! I did find a gift card that Jim received from a friend for SLYCE Coal Fired Pizza Company in Wauconda.
Truth be told, Nancy and I tried to review this restaurant earlier this year when Covid started to decline, but it was open only for take-out, so we made the trip for nothing. After a quick phone call to the restaurant that eased our fears and assured us they were now open for inside dining. Off we went armed with our new found loot!!!
When Nancy and I pulled into the parking lot, we immediately smelled the coal fired ovens. Since I’m older than dirt, this smell brought back childhood memories of the coal fired “octopus” furnace in the basement of my childhood home.
It’s not a very big establishment having approximately 12 booths, eight tables, and a counter in front of the pizza ovens.
Looking at the menu, we realized all of the pizzas are 12 inches in diameter. Since we didn’t want to argue about the toppings, we decided to forget an appetizer and order our own pizzas. This decision was reinforced when Nancy noticed one of the toppings was garlic.
All pizzas start with mozzarella, Romano, fresh basil, and oregano. On top of this they offer ten signature tomato sauce pizzas, seven Bianca pizzas (no tomato sauce), or a build your own option with your choice of 50 toppings. The upcharge for these toppings are as follows: Dairy (cheese) $2, Protein (meats) $2.50, Veggies $1.50, Drizzles and Dollops (pesto/oils) $1.50.
Of course, with all these options, Nancy decided on a build your own pizza ($12.49) plus the upcharges for additional toppings. We were definitely going to be here for a while if you know Nancy’s decision-making capabilities. It eventually came down to garlic ($1.50), black olives ($1.50), pepperoni ($2.50), and a pesto drizzle ($1.50), for a total of $19.49. WOW…
Jim decided on the #5 Combo which is meatball, sausage, pepperoni, and prosciutto ($18.49). Jim’s pizza was loaded with toppings, compared to mine, and in spite of all the meat, it was actually cheaper than mine.
Nancy surprisingly wanted a dessert today since she spotted on the menu the locally made gelato ($3.99), but only if one of the selections was pistachio. She was in luck and out came a scoop of gelato loaded with pistachios. It was exactly what she craved.
FYI: This restaurant is handicap accessible and reservations suggested on weekends.
In conclusion, our pizzas were delicious, but in our opinion tasted just like the ones we get at Mod Pizza in Algonquin. The difference is Mod Pizza is half the price. The doggie bags left a nice aroma in our car driving home.
The cost for a coal fired “SLYCE” was $51.84. Having a gift card, priceless. However, Jim had to add some of those green pieces of paper with pictures of presidents on them to pay the bill. I really should find out what those are…
Jim’s take: I really liked the bubbly charred outside crust.
Nancy’s take: Loved the coal fire aroma and what it brought to the flavor of the pizza.
Have comments or restaurant suggestions for the Dining Duo? Send them an email at: thediningduo@gmail.com
