The Slice continues to delight Playa Vista community after 18 years
By Haley Beyer
Luc Trasleglise bought The Slice in 2015 and has run it ever since. He, along with seven others, work seven days a week to bring smiles to customers’ faces. Customers can choose to have their food delivered or schedule a time to pick it up. There are several tables outside, but those are on a first-come first-serve basis.
The Slice is best known for their pizza, which is made to order and cooked in a Greek oven, the original New York-style way.
“Anyone who has come in from the East Coast loves our pizza and says it’s the closest thing to the pizza back home that they can find on the West Coast,” Trasleglise says.
Pizza is available by the slice, as well as in medium and large sizes. Customers can choose from an assortment of toppings such as cheese, margherita, BBQ chicken, Hawaiian, meat lovers, and veggie. Other options include: White (garlic, provolone, mozzarella, ricotta, and tomato sauce); Favorite (pepperoni, sausage, onions, mushrooms, green peppers, mozzarella, and tomato sauce), Stuffed Pizza (double crust and double cheese), as well as vegan cheese, among others.
“Our meat lover’s pizza is a favorite,” Trasleglise says. “We started it about four years ago and everyone says it is good. Our margherita pizza seems to be pretty famous too.”
Aside from pizza, The Slice also serves an assortment of salads including, BBQ chicken, antipasto and chopped. Other categories on the menu are calzones, trombolis and sandwiches, which range from meatball and eggplant parmigiana to buffalo chicken and Italian.
Pasta lovers will enjoy classic offerings such as marinara, baked ziti and cheese ravioli.
Various sides are available including garlic bread, buffalo wings, mozzarella sticks, garlic knots or coleslaw. The Slice also serves sweet treats like New York cheesecake, cheesecake chocolate ganache, and cheesecake lemon blueberry crumble.
For Trasleglise, it’s all about keeping it simple. The Slice is designed to be a place where customers can get good food in an efficient manner and at a reasonable price. But nothing is as significant as the emphasis on creating quality food.
“We just do the best we can and hope it’s enough for our customers,” Trasleglise says. “We have a very strong and loyal customer base that we rely on to keep coming back.”
Just like any restaurant or business, one of the hardest parts has been coming out of the pandemic.
“The catering side of the restaurant is a pretty large business in itself,” Trasleglise says. “Recently, we have had catering come back more regularly than right after Covid.”
13151 Fountain Park Drive,