Slice Deli and Cakery opened in November of 2015 its classic American deli and gourmet bakery this month. Owners John-Michael Sanchez and fiancée Natalie Burke intended to open Slice in January of 2015. But, when Burke was diagnosed with cervical cancer that same month, they were forced to put the project on hold.
In July of 2015, Burke had won her battle with cervical cancer and was eager to start working on the restaurant again. Today, Sanchez and a cancer-free Burke proudly present Slice, a single concept with dual identities. The deli and cakery are brought together by their application of classic techniques and uniform conceptual integrity — the philosophy that all great things take time.
Much like the savory items at Slice, the cakes are prepared using traditional European methods; artfully crafted from whole ingredients. The Cakery will feature her signature cakes served by the slice daily. Guests will also be able to order customized cakes for weddings and other celebrations. The Cakery will also feature classic scratch-made pastries and fresh breads baked in-house daily by seasoned pastry chef, Aldo Mendiola.
The kitchen at Slice is helmed by Executive Chef Julio de Leon who focuses on classic American cooking highlighted with superior ingredients. His dishes will feature humanely raised meats, locally sourced produce, and house-made ingredients. From breads to spreads, everything at Slice is made in-house daily.
With a sharp focus on flavor, the Slice Deli menu has been created to promote the adventure of variety. The Deli offers house-cured meats complemented with artisanal cheeses, sliced to order. Menu highlights will include premium deli sandwiches like The Cuban with mojo pulled pork, stout mustard, Black Forest ham, Emmenthaler Swiss, and house pickles on house-baked bread.
In the evenings, the menu will transform to offer dishes prepared with a focus on traditional techniques. Highlights include a Porchetta Roast which features a crisped pork belly wrapped around a juicy pork loin slow-roasted for two days. Quality, house-made ingredients take center stage with dishes like the Lamb T-Bone prepared with garam masala, stout demi-glace, and mint gremolata. Slice will also feature a rotating selection of 20 taps with an emphasis on Orange County-based breweries as well as regional wines from the West Coast.
Slice Deli & Cakery was designed with transparency in mind. The focal point at Slice is its L-shaped Deli counter and large window into the cakery, allowing guests to see the finishing touches placed on a custom cake or artisan breads being pulled from the oven.
The interior decor features combinations of raw materials with rustic textures and metallic accents. Black walls trimmed with gold are contrasted with hand-laid brick, while white subway tiles draw attention to the Deli. Inside comfortably seats 60 guests, including 12 at the bar; while the outdoor patio can accommodate 16.
Located in Fountain Valley, CA (8780 Warner Ave. Suite 15), Slice Deli & Cakery is open daily. Hours of operation: Sunday – Thursday: 10 a.m. – 10 p.m.; Friday & Saturday: 10 a.m. – 11 p.m.