Last week at work, stomachs were rumbling and co-workers were grouchy. It was hard to figure out which was louder, the growling of intestines or crabby employees. During times like these there is usually only one solution; pizza, fast and hot.
A co-worker and I drove to Fire and Slice (6406 DeBarr Road) in search of something to satisfy a large group of people who obviously had a case of the Mondays.
It looks like a typical pizza joint. There are only three tables in the building. The seats are covered in glittery, yellow and red flames and messy children's artwork covers the bright, red and white walls. To-go orders are more typical than dining-in. Sorry folks from Huffman and Jewel Lake -- I'm told you're out of the delivery area. Try anyway and if they aren't too busy they'll try to squeeze you in.
The menu has lots of interesting titles. The Margarita is made with garlic butter, Parmesan, Roma tomatoes, red onion and feta cheese. A 14-inch small is $13.95, a 16-inch medium is $16.95 and an 18-inch large is $19.95.
The Wacky Hawaiian also caught our attention with its toppings of marinara, Canadian bacon, pineapple and pepperoni is $14.95 for a small, $16.95 for a medium and $19.95 for a large.
There's also the Diablo, made with a spicy marinara sauce, pepperoni, Canadian bacon, salami, Italian sausage, green peppers, onions, mushrooms, black olives, sun dried tomatoes, feta and jalapenos. It's one of the pricier pizza's on the menu, $17.95 for a small, $20.95 for a medium and $23.95 for a large.
Fire and Slice also sells calzones ($7.95 to $13.95), pastas ($7.95 to $10.95) burgers and sandwiches ($4.95 to $10.95) as well as salads ($2.95 to $10.95).
Unsure of everyone's tastes at work, we order safe and get a large pepperoni pizza ($16.95).
The gal at the counter tells me it's a family owned business and opened last May. Her brother begins making the pizza as I order, and I'm told everything is made on-site; the pizza sauce and dough, bread for the subs and even the hamburger buns.
The dough mixer is covered in flour and it's obvious this place is used to churning out a lot of business.
Barely through the door and back at work, I quickly snag a few slices to try before the vultures swarm.
I love when you can see the brown burn marks covering the cheese. Our pie only had the marks around the outside edges and you could still see separation between the cheese shavings. I wish it had been cooked longer and also longed for more pepperoni pieces and a heavier sauce.
Owner Wes Baker tells me pizza is by far the biggest draw here, followed closely by the dry wings.
He says what sets Fire and Slice apart is his commitment to the freshest ingredients and his goal to make almost everything in house.
"We have higher-quality gourmet type pizza," Baker said, "We're not cookie cutter."
On my next visit I order a Philly cheese steak ($10.96) and 10 dry hot wings ($8.95). Wings are available mild or hot, and you can also order wet ones, which means the wings are doused with barbecue, honey mustard, teriyaki or Frank's Red Hot sauces.
My sandwich comes with fries and three toppings, options include; white onions, green peppers, mushrooms, jalapenos, seasoned green peppers with onions, American cheese, provolone, mozzarella, pepper jack, Swiss, Cheez Wiz, and Dijon Cheez Wiz.
I'm old school and go with the classics -- mushrooms and provolone.
The bread is made in house, and it definitely sets the sandwich apart from others I've eaten around town. Soft inside, crunchy on the corners and with cheese oozing over the sides, it's great. The bread is sliced down the center, with an opening just along the top to keep everything from falling out. It's a good thing too, because the meat, cheese and mushrooms are heavily stuffed into it. The steak could have been a bit more flavorful, but it was still good. For $3 more you can add double meat. I can't imagine how massive that must look.
The big highlight of this meal was the wings. I ordered mine hot with a side of blue cheese and the batch also came with a side of carrots and celery. The batter was awesome. The wings were meaty and tasty, but I do wish the sauce was a smidge hotter. Next time, I'll order a 15-piece ($12.95) or a 20 piece ($16.95).
Fire and Slice is a good to-go option with lots to choose from.
If you're a fan of mom and pop shops over chain standards, it's a good one to support. Not too spendy and with a friendly staff, I'll be back for more wings.
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Fire and Slice
Location: 6406 DeBarr Road
Hours: Monday-Thursday 4 p.m.-11 p.m.; Friday-Saturday 11 a.m.-Midnight ; Sunday 4 p.m.-11 p.m.
Phone: 334-3354
Web: fireandslice.com
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By Rebecca Palsha
Daily News correspondent