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HOMESLICE PIZZAAddress: 2000 E. 23rd St.Hours: 11 a.m. to 10 p.m. Monday-SundayPhone: 423-531-3500
Open for only a year, Home Slice Pizza is heating up this year’s Times Free Press “Best of the Best” readers’ choice awards with its bounty of home-style recipes. With a menu that extends well beyond pizza, Home Slice is nominated in eight categories, including “Best Pizza,” “Best Chicken Wings,” “Best Carryout,” “Best Catering,” “Best New Restaurant” and “Best All Around Restaurant.”
And in response to all the love? Home Slice is concocting even more great food, thanks to Adam Morrow, Home Slice’s new kitchen manager and chef.
“That’s my job. I create menus,” said Adam, who has developed menus for several local restaurants, including Red Sauce and Root Kitchen and Wine Bar, the latter of which he was also co-owner.
Indeed, Adam stays busy. In just two weeks, he has already added several new recipes to Home Slice’s menu.
There is the new, intriguing vegan Bahmi pizza, made with Korean barbecue, vegan cheese, marinated tofu and matchstick-sized pickled veggies. There are two new salads: the chef salad and the chicken fruit salad. And finally, there are two new wing sauces: creamy garlic Parmesan and “Maui Wowie,” which Adam describes as “a hot, Hawaiian glaze; a little sweet, a little spicy.”
Home Slice also recently rolled out a kids’ menu, featuring chicken fingers, corn dogs, personal-sized pizzas and more — a menu which is complemented by Home Slice’s general attitude.
“I love [Home Slice’s] family-first mentality,” said Adam. “It’s why I came here. I got tired of working 70-hour weeks, never seeing my family. Here, it is about family first.”
Soon, Home Slice will complete the expansion of its dining hall, which will more than double in capacity.
“We’ll be able to cater to even more families then,” said Josiah Johnson, general manager of the soon-to-be award-winning pizza place.