SLYCE Coal Fired Pizza, located in downtown Highwood (254 Green Bay Rd), will open its doors on Tuesday, December 19 dishing out coal fired artisan pizzas, small plates and sandwiches plus generous salads, craft beer and wine.
SLYCE in Highwood will mark the concept’s second location with the first restaurant celebrating its 7th Anniversary in Wauconda, IL. Owners and mother/daughter duo Laurie and Brittany Barth are bringing a Neapolitan pizza experience to another community-driven, food-inspired town.
Nicole Fry, SLYCE Highwood’s General Manager, previously at SLYCE Wauconda, comments, “I couldn’t be more excited to share our SLYCE culture and family with Highwood. We truly love what we do and are very proud of our standards and quality of food. There is a lot of heart and soul put into every SLYCE and I know Highwood is exactly where we need to be.“
Chef Mike McElwee will head up the 200-seat restaurant with three coal ovens, two of which can be seen at the walk-up display kitchen. “Coal is the hottest and cleanest burning fossil fuel. The high temperature allows our hand-pressed pizzas to cook in 3 to 4 minutes which results in the perfect balance of char, crunch and chew,” remarks McElwee.
Guests have their choice of four sauces- tomato, pesto, cream or extra virgin olive oil- topped with house made hormone-free cheeses and exceptional toppings. Each pizza is numbered with McElwee’s suggested pairings like the #13with dried figs, Gorgonzola cheese, balsamic glaze and prosciutto and the #16with burrata and pistachios.
Additional popular menu items include the Coal Fired Lemon Basil Chicken Wings, marinated for two days, charred to perfection and topped with lemon juice, caramelized onions and basil. The Sicilian Saladis best known for its homemade sweet mustard basil vinaigrette and the Farmer’s Market Salad is a rotating salad featuring ingredients from Middlebury Farms in Woodstock, IL. McElwee says the coal fired sandwiches are a must, including the Roast Beef and Turkey, which are brined and marinated in house, sliced to order and served on a house made focaccia bread.
Other highlights at SLYCE include the warm and comfortable bar serving beer and wine plus the restaurant’s very own SLYCE Basil Ale. On Thursdays, guests can stop by for McElwee’s fresh pasta special. And every day of the week, kids can get in on the pizza action with a ball of dough and flour presented to each table. Kids and adults can feast on the dessert menu including SLYCE’s Cannolis, authentic Italian gelato from Highland Park’s Frost and Crystal Lake’s Conscious Cup Coffee.
SLYCE Coal Fired Pizza, located in downtown Highwood (254 Green Bay Rd), will open its doors on Tuesday, December 19 dishing out coal fired artisan pizzas, small plates and sandwiches plus generous salads, craft beer and wine.
SLYCE in Highwood will mark the concept’s second location with the first restaurant celebrating its 7th Anniversary in Wauconda, IL. Owners and mother/daughter duo Laurie and Brittany Barth are bringing a Neapolitan pizza experience to another community-driven, food-inspired town.
Nicole Fry, SLYCE Highwood’s General Manager, previously at SLYCE Wauconda, comments, “I couldn’t be more excited to share our SLYCE culture and family with Highwood. We truly love what we do and are very proud of our standards and quality of food. There is a lot of heart and soul put into every SLYCE and I know Highwood is exactly where we need to be.“
Chef Mike McElwee will head up the 200-seat restaurant with three coal ovens, two of which can be seen at the walk-up display kitchen. “Coal is the hottest and cleanest burning fossil fuel. The high temperature allows our hand-pressed pizzas to cook in 3 to 4 minutes which results in the perfect balance of char, crunch and chew,” remarks McElwee.
Guests have their choice of four sauces- tomato, pesto, cream or extra virgin olive oil- topped with house made hormone-free cheeses and exceptional toppings. Each pizza is numbered with McElwee’s suggested pairings like the #13 with dried figs, Gorgonzola cheese, balsamic glaze and prosciutto and the #16 with burrata and pistachios.
Additional popular menu items include the Coal Fired Lemon Basil Chicken Wings, marinated for two days, charred to perfection and topped with lemon juice, caramelized onions and basil. The Sicilian Salad is best known for its homemade sweet mustard basil vinaigrette and the Farmer’s Market Salad is a rotating salad featuring ingredients from Middlebury Farms in Woodstock, IL. McElwee says the coal fired sandwiches are a must, including the Roast Beef and Turkey, which are brined and marinated in house, sliced to order and served on a house made focaccia bread.
Other highlights at SLYCE include the warm and comfortable bar serving beer and wine plus the restaurant’s very own SLYCE Basil Ale. On Thursdays, guests can stop by for McElwee’s fresh pasta special. And every day of the week, kids can get in on the pizza action with a ball of dough and flour presented to each table. Kids and adults can feast on the dessert menu including SLYCE’s Cannolis, authentic Italian gelato from Highland Park’s Frost and Crystal Lake’s Conscious Cup Coffee.
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