![]() ![]() Weekends also feature housemade cinnamon rolls, a specialty of Kristian’s popular Niño Gordough concept. Slice Project posts specials on Instagram-follow for updates and of course plenty of mouthwatering pizza photos. A recent visit featured The Notorious P.I.G.-pepperoni, sausage and pepperoni “crunch” crisped up with Mike’s Hot Honey and housemade chile oil-and the Bianco square pie with mozzarella, Pecorino Romano, Parmigiano Reggiano, brick cheese, black pepper and roasted garlic confit. Weekends see the addition of other special pies too. There’s the classic Red Top (house tomato sauce, mozzarella and brick cheese blend, oregano and breadcrumbs) or the 313 that’s named for the pizza’s eponymous area code and substitutes cupping pepperoni for breadcrumbs. “But knowing my brother, he is always looking to improve it and make it better,” he adds.īianco special Detroit-style pizza at Slice Project (photo: Raúl Nava)ĭetroit-style pizzas are limited-they’re only served on Friday, Saturday and Sunday, and typically around 15 are available each day. “It took us a few months to develop and we’re happy with it,” says Brando. That inspired Kristian to spend hours in the kitchen researching and tinkering with a recipe for the perfect pie with crisp, cheesy edges and a light, fluffy interior. I texted my brother and said, ‘We need to have this at Slice Project.’” Notably, Slice Project is the first in town to feature Detroit-style pizza-a cult favorite in San Francisco these days.īrando recalls trying a Detroit pie on a trip to the city, “I was hooked by the crispy cheese edges and the pizza sauce. ![]() “The funny thing is it’s such a simple pizza, but it packs a punch to your taste buds.” The pie is a nod to Jeffrey Weiss-opening chef for Jeninni kitchen + wine bar-a mentor who Kristian credits with helping hone his cooking style, “simple, yet bursting with flavor.” “I think most people have a negative idea of what a white sauce pizza is, but ours challenges that notion and makes people think about white sauce differently,” says Brando. The menu leans into classic New York combinations: Cheeze Stacks (tomato sauce, mozzarella and oregano), Lil Pep (pepperoni, the cupping variety of course), Vegeta (seasonal veggies) and Supreme (pepperoni, sausage and veggies.)īut the White Bugatti-with white sauce, mozzarella and lemon zest-has emerged as the signature slice. ![]() New York-style pizza is available by the slice (naturally) or as a whole 18-inch pie. He brings a chef’s touch to the iconic New York slice with a carefully crafted dough recipe that bubbles up when baked for a thin, foldable crust with a slight crisp on the bottom and puffed edges.īrothers Brando and Kristian Sencion of Slice Project in Watsonville (photo: Suryel Vasquez) Slice Project showcases Kristian’s baking background, which he’s refined through years in restaurant kitchens and hands-on experimentation at home. Most recently, he ventured out on his own with Niño Gordough, a popular bakery stand at the Marina and Old Monterey farmers markets. His resume includes popular Monterey County spots like Dio Deka, Lafayette Bakery and Jeninni kitchen + wine bar. We always had conversations about doing something together-two years ago we got serious about it and decided to open up a pizzeria and taproom,” Brando explains.īrando, 26, oversees operations, leveraging his experience as a program director for the nonprofit Santa Cruz Community Ventures. “Slice Project is a combination of both of our passions. Together, they sought to create a casual, community-oriented space for locals to eat and hang out. “We spent all our childhood and adult lives here and we couldn’t imagine opening anywhere else,” says Brando. Slice Project comes from brothers Brando and Kristian Sencion, both born and raised in Watsonville. Formerly home to Fox Pizza and Grill, the corner spot has already become a popular fixture and part of a revival downtown. This nostalgia sets the stage for Slice Project, which opened in the old Fox Theater in downtown Watsonville last month. Slice Project’s 313 Detroit-style pizza with cupping pepperoni (photo: Raúl Nava) ![]()
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