Large "Plain" Pizzacone
Despite the fact that the fillings are piled high prebake (like a little scooped dome of ice cream), the cheese and any ingredients melt down into a craterlike depression on bake. It's got some nice browning on it, though. Look at that!
Mise en Place
When you order, the pizza cone builder pulls your filling combo from a salad bar–like counter (reminded me of one of those new froyo places) and mixes it all in a bowl, shredded cheese, veggies, meat, and all.
The cone builder then sauces the cone, squirting either a dollop of tomato sauce or pesto sauce in there, then rimming a spoon in there to spread it around the interior walls of the cone.
The builder then hands off the cone to the oven station, where the cones bake in metal stand and are then transferred to a cardboard caddy that keeps them upright in their to-go boxes. You can see the rows and rows of cone boxes above the oven.
My new friend from the line takes her cones (she had heard of Slice and said she read it all the time!). The staff was super friendly and cool under pressure. There were a lot of people waiting and milling about and not a small handful of dorks taking pictures of the whole shebang.
Plain cone with some browned cheese. (I like when the cheese gets a little brown and crunchy.)
Sausage and Onion Cone
I had to try my fave topping (filling?) combo. This was actually the first of the three cones I tried and the only one I ate as it was meant to be eaten — as a cone. It was fairly chewy, thick, and tough at the top but got crisper and thinner toward the bottom.
If you're getting more than one, you should ask them if they'll mark your boxes for you — especially if you're picking up for colleagues or friends. With some of the fillings, it's hard to tell from sight what's in there. Here, you can sort of see pepperoni.
This one had a little more sauce visible but I think most of the coloring in there is from the pepperoni grease.