Photography by David Zayas JR
A new pizzeria opened this week in the West Village, Slicehaus, featuring classic New York-style pizza. With the menu offering delicious classics paired with the lively and welcoming vibe featuring an open kitchen and a mix of house and 90s hip hop music, Slicehaus will be your new spot for go-to NYC pizza.
Slicehaus offers an extensive menu, featuring classics like Marinara Margherita, and Four Cheese while also presenting delicious flavor combos like Sausage and Shishito Peppers and Mushroom and Shallots. They also have a selection of square slices, including Sicilian, Ham and Corn, as well as a variety of sandwiches including staple Meatball Parm, or Mortadella and Burrata.
Behind the scenes consists of a team of greats, including longtime New York restaurateur Enrico Proietti, who also owns Upper East Side restaurants Baraonda and Bella Blu, as well as seasoned entrepreneur, Tatiana Revox, the creative visionary behind the brand. Italian chef Agostino Cangiarno leads the kitchen, with experience at restaurants like L’Industrie and Scotto La Luna.
The food may be the reason you decide to go to Slicehaus, but.you’ll want to stay for the vibrant and welcoming atmosphere. They provide a unique ambiance, incorporating Italian flair while also keeping the lively New York City vibe. They also feature an open kitchen so guests can experience the making of their pizza. Complete with a playlist of house and 90s hip hop music, the vibe is unmatched. Note that seating is limited.
Co-Owner Tatiana Revox was kind enough to answer some questions regarding their startup and journey thus far.
DOWNTOWN: What inspired you to begin this business?
Tatiana Revox: Agostino has over 20 years of experience making pizza and baking. His first job in New York was at Enrico’s restaurant, Bella Blu, over a decade ago. The two stayed close, with Enrico mentoring Agostino as he went on to open other restaurants. When Agostino was ready to bring his vision of a pizzeria to life, a conversation with Enrico quickly turned into a partnership. Shortly after, I joined to bring the brand to life, leading everything from backend systems and operations to branding, design, and strategic growth.
DOWNTOWN: What is your mission going forward?
TR: Our mission is to not only feed bellies but feed the inner child— we want to nourish the soul through connection, joy, and play.
DOWNTOWN: Being that there are so many pizzerias in the city, what makes yours special?
TR: We have the cleanest ingredients from Italy. No bleach, bromates, seed oils or added preservatives. Plus, a slow-fermented dough that’s lighter, easier to digest, and perfect for gluten and glucose sensitivities. But beyond that, we’re creating a vibe, an experience, and a lifestyle.
DOWNTOWN: What has been your top-selling slice so far?
TR: People are loving our shishito sausage pizza and the panna, ham and corn.
DOWNTOWN: What is the significance, if any, of choosing the West Village as the location for your business?
TR: We like to say the place chose us. Carmine Street is such a unique street and in one of the most authentic neighborhoods in NYC . It felt like home — a perfect blend of our roots in Rome, Naples, and New York, and a true reflection of our story.
DOWNTOWN: What has been the most challenging aspect of owning your business so far?
TR: To be honest, we’ve been lucky to have such a great team. Everyone brings their own magic and we enjoy our process. So, the toughest part wasn’t the work itself, but all the behind-the-scenes stuff — permits, licenses, and laying the foundation.
DOWNTOWN: What is one piece of advice you would give to other aspiring small business owners like yourself?
TR: Align your goals and values, be patient, and trust the process. Don’t cut corners — make sure you have the right team in place, from accounting to legal, and stay compliant to avoid getting hit with delays and fines. Always budget for more than you think you’ll need, and stay flexible so you can pivot quickly without getting attached to just one way of reaching your vision.
Be sure to check out Slicehaus on 30 Carmine St. in the West Village, open daily from 12 PM-12 PM, with both pick-up and delivery available on their website. slicehauspizzeria.com.
