EVANSVILLE – Ownership of the legendary local pizza spot The Slice has recently changed hands, and you may have questions about how the restaurant will operate in 2024.
Most things will stay the same, but there have been some significant changes. Here’s what’s up.
The history of The Slice
By The Slice Pizza opened on Lincoln Avenue near the University of Evansville in 1994 and quickly became a popular, quirky spot for pizza due to the culinary and creative prowess of the original owner, Eric Weber – a man not given to jocularity, but who wields a pizza peel with great skill.
After nearly 30 years, however, Weber decided it was time to retire, and this past summer the reins were turned over to Tom Rehl, who now owns the whole strip building.
Who is new The Slice owner Tom Rehl?
Rehl has decades of experience in the alcohol distribution industry, so he wasn’t unfamiliar with the world of food and beverage. He knew The Slice was for sale and got together with a partner to see if they could come up with a workable plan to buy it. Weber liked their proposal, and they took over in July.
“I’ve never done anything like this before,” Rehl said. “I came to Evansville in 1981 to run cross country for (the University of Southern Indiana) and had various jobs. I was with Working Distributors for 29 years, but was ready to try something new.”
Will The Slice stay the same?
Mostly, yes, especially foodwise.
Weber stayed to train Rehl on the house recipes, homemade crust and all, and is contracted to be available for a year from the sale. The long-time employees are still there and doing business as usual. Diners have posted on social media that the pizza tastes the same as it always has. We can vouch that the edges of the crust are still so delicious we wonder why there are toppings.
More: Evansville-area food news: 9 bites of food news for you this week
Yeah, but will I get my Mr. Potato Head?
Yes, absolutely. All the favorite creative pizzas will stay in rotation on the menu, including Mr. Potato Head, a pie topped with slices of red potato and served with tzatziki sauce; the ranch pizza with cheese, onion, ranch dressing and fresh tomato; the chili pizza; the kraut and brat pizza and all the others.
Of course, normal pizzas such as pepperoni and sausage are always in the case.
New pies will be coming as well.
“Eric told me he’s made over 1,000 different pizzas, so I’ll continue to pick his brain,” Rehl said. “I just did a bacon cheeseburger pizza and will be looking into a sweet potato pizza and other things as time goes on.”
Remember, you can always order a whole pizza for your table or for carry-out, although walk-in diners usually choose slices from the par-cooked pizzas in the display case, which are quickly finished on the stone floor ovens before serving.