Debuting on May 20th, SLICE Deli and Cakery’s new summer menu showcases their culinary philosophy by highlighting ingredients with integrity. The new menu items focus on meats cured in-house and smoked for hours on site complemented with artisan goods including house-baked breads made from scratch daily, and fresh herbs picked from the Slice garden.
Since its opening in November 2015, the deli-cakery duo has won over the hearts of diners with its modern interpretations of deli classics and stunning cake creations. SLICE recently launched a brunch menu. Offered every Sunday from 9 a.m. to 3 p.m., brunch has received an overwhelming response in a community starved for high quality food and craft beer.
A selection of 20 craft beers, primarily California and Orange County breweries. Just added: Noble Ale Works’ Naughty Sauce on tap (above).
“Our philosophy is ‘Respect the Process’, from curing our meats to cultivating our own garden, that philosophy rings true in everything we do,” commented Executive Chef Julio De Leon. “Seasonality is a process in its own, and our menus will constantly change to reflect that, allowing the integrity of our fresh ingredients to shine through.”
I met the lovely Talia Samuels of Outshine PR for dinner at SLICE on Thursday and was impressed every step of the way – beginning with seeing Noble Ale Works Naughty Sauce on the blackboard and ending with a lovely slice of lavender blueberry cake. Hot Tip: reserve a slice of that cake you’re eyeing when you order or it may be gone by the time you finish your meal!
Always a fan of Heirloom Tomatoes and Mozzarella, I enjoyed SLICE’s version for it’s unique stacked presentation, the homemade toasts, and generous bright pesto sauce. The layers made it easy to serve yourself slices of tomato and mozzarella topped with a fresh basil leaf and a drizzle of balsamic and pesto in one fell swoop. Plenty of toasts for sopping up any pesto left on the plate, too.
Lo and behold, SLICE also has my favorite carb on the menu: cornbread. And a mighty fine version it is. Served in a cast iron skillet straight from the oven, the cornbread is just the right amount of moist with charred corn kernels, jalapeño, and maple whipped butter.
All of SLICE’s mouthwatering deli sandwiches are available at dinner – their Cubano, Beef Dip (The Riviera) and “Bomb” Mi are outrageously good (Like their Facebook page to see their drool worthy sandwich pics); but we decided to go high protein and went with the Tomahawk Pork Chop and Lamb T-Bone. The lamb was juicy and cooked to a still-red medium rare. Middle Eastern flavors of garam masala spice stand out and the chops are finished with a stout demi glaze, mint chimichurri, and tangy yogurt sauce. Note that on the summer menu, the lamb will be prepared differently, but I’m sure it will be just as tasty.
The meat that SLICE sources is of the highest quality and their purveyor supplies them with whole sides of pork which they break down themselves for their porchetta and the Tomahawk pork chop on the menu. The pork chop is grilled and presented with a Maple apricot gastrique, herb compound butter, caramelized bali pears. Absolutely scrumptious!
Top: servers checking out the newest cake challenge.
Bottom: Co-owner Natalie Burke intent on the design of a custom cake. Aldo the smiling bread baker working his magic.
The good people at SLICE are committed to using the finest and freshest local ingredients combined with gourmet techniques to serve their customers an affordable, creative dining experience that is fun, comfortable, and relaxed. Catering and event services are also available.
SLICE Deli and Cakery’s new Summer Menu includes the following brunch and dinner dishes:
SUNDAY BRUNCH
Dirty Potatoes – white fingerling potatoes / beef chorizo / peppers / caramelized onions / mornay sauce / fried egg
Avocado Toast – housemade marbled rye toast / avocado mash / roasted garlic and herbs / avocado slices / smoked paprika / sprouts
The Benny – poached egg / cappicola / grapefruit hollandaise / avocado slaw
Breakfast Poutine – fresh cut fries / bacon poutine / bacon bits / fried egg
Focaccia Loaf – fresh baked focaccia / olive tapenade / sun dried tomato spread
The Farmer’s Daughter – whole grain wheat / scrambled eggs, spinach / feta / sliced tomatoes / alfalfa sprouts / lemon dill aioli
French Toast – thick cut cinnamon swirl brioche toast
The Hangover – beef and pork chorizo / onions / jalapeños / oaxaca cheese / fried egg / garlic aioli / housemade brioche bun
Motown Jacks – classic buttermilk with cinnamon maple syrup or blueberries and compote
House Made Granola – sous vide yogurt / hibiscus / berries /granola mix
Morning Good – peppers / onions / tomato / mushrooms / egg whites / cheddar cheese / avocado
Biscuits & Gravy – fresh baked biscuits / southern sausage gravy
DINNER
Tomahawk Pork Chop – apricot gastrique / honey crisp apple / compound herb butter
Stumptown Bone-in Ribeye— Stumptown coffee rub / wild mushroom medley / piquillo peppers / creamy porter sauce
Lamb T-Bone – summer squash / arugula / mustard seed / mint chimichurri / tangy yogurt sauce
French Lavender Porchetta – potato trio / lavender / pork au jus
8oz Flat Iron – beet puree / root vegetables / French salsa verde
Portobello Stuffed Mushroom – vegetarian stuffing / reduced balsamic sauce
In addition to SLICE’s new summer menu, the popular American restaurant has added four all-natural, limited-edition cakes from cake artist and co-owner, Natalie Burke.
“Our summer line offers four ‘naked cakes’ cohesive in their design aesthetic and color theme, much like a designer’s summer collection,” commented Natalie Burke, whose new line of cakes use no artificial coloring or ingredients. “Each cake is frosted in an all-natural elegant pastel color, the result of vibrant seasonal ingredients softened by our swiss meringue buttercream.”
SLICE’s ‘Naked Summer’ Cake Collection will see the addition of the following seasonal cakes (pictured above):
Lemon Blackberry – 4-layer lemon cake layered with fresh blackberries and frosted with a swiss meringue buttercream frosting naturally dyed with a beet puree to create a beautiful fuchsia color
Strawberry Strawberry – 4-layer fresh strawberry cake layered and frosted with an all-natural pastel pink strawberry swiss meringue buttercream
Lavender Blueberry – 4-layer fresh lavender infused cake speckled with lemon zest, layered and frosted a with blueberry puree swiss meringue buttercream, creating a natural lavender color and garnished with fresh lavender flowers
Dark Chocolate Red Wine Raspberry Cake – 4-layer dark chocolate cake layered with fresh raspberries, drizzled with chocolate ganache and frosted with a red wine reduction swiss meringue buttercream
SLICE Cakery’s custom creations fuse a combination of modern designs and fresh flavors for ready-made, take home cakes and pastries. Custom order the cake of your dreams for your next event.
8780 Warner Ave., Suite 15
Fountain Valley, CA 92708
714-842-1049
Alice D'Antoni Phillips
May 23 at 6:07 amDamn girl! This post is killin’ me! What photos. What lusciousness. You are such a tease! xox