FAQ & Policies

FAQ | Links Policy | Comments Policy | Review Policy | Privacy Policy | Email Policy

Since Slice is pretty much just me (Adam Kuban) doing the writing these days, I'm going to dispense with the third-person schtick and answer the following real and imagined questions. Here goes.

Frequently Asked Questions

What is Slice?
What's on it?
Who are you people?
What qualifies you to judge pizza?
Why pizza?
How often do you eat it?
What's your philosophy regarding toppings?
How'd the site get started?
OMG! You don't have XYZ pizzeria on here? What the heck's the matter with you?
What in tarnation is a "pizza upskirt"?
Will you review my pizzeria?
Can I submit a review?

What is Slice?
If you haven't guessed by now, it's a weblog about pizza. [Back to questions]

What's on it?

  • Links to great pizza info from all over the web, from traditional sources like newspapers and magazines, to newfangled mediums like YouTube or whatever the kids are into these days.
  • Original reviews
  • General pizza madness

If it's pizza or pizza-related, it's on Slice. [Back to questions]

Who are you people?
Slice is published by Serious Eats, which acquired this site in 2006. Our core editorial staff comprises Adam Kuban, who serves as editor in chief, and Ed Levine, publisher and contributor. If you dig around the archives, you'll find entries by Seltzerboy and E-Rock, who have since retired from pizza blogging. You can read our bios here. [Back to questions]

What qualifies you to judge pizza?
Short story: Nothing, really. Just an unhealthy obsession with slices and pies, an overriding desire to share that obsession, and the blogging platform with which to share it.

Long story: You know, I really thought I knew my stuff when I started Slice back in 2003. And, to some extent, I think my original pizza knowledge was strong, but, boy, what I've learned in the years since.

When I started Slice, I never thought it would grow beyond a few pageviews a day from friends and coworkers, so I wasn't that concered with the notion of whether I had the chops to write "reviews" or even if what I was writing could be considered "proper" reviews. Truth be told, much of my motivation was to entertain myself during downtime at work.

Over the years, and with the rise of food blogs, questions have been raised about what responsibility bloggers have to their readers and to the restaurants they write about. These are matters I don't take lightly, and you can read my reviews policy here. (An interesting thread appears here: eGullet on "self-appointed" critics.)

But getting back to the matter at hand, the pizza reviews on Slice are like any other form of criticism, from film to music to architecture. The reviewer's word is not the end-all, be-all. Rather, it's a guide for you to begin your own journey. Some of you will read Slice, agree with my picks and pans, and come to regard my voice as reliable. Others will completely disagree with me. And that's fine. The one thing I didn't know when I started this site but have since learned is that, like many things, taste in pizza is subjective and varies widely. If you think I'm full of it, you can express your discontent in the comments, via email, or you can read pizza criticism on another site. [Back to questions]

Why pizza?
Why not? [Back to questions]

How often do you eat it?
Short story: Too often. More than my doctor would advise. Long story: It depends. I go through pizza mood swings in which I eat it several times a week and then periods where, as you might understand, it's the last thing I want to eat or see. [Back to questions]

What's your philosophy regarding toppings?
As far as toppings go, I love them. But I always try to sample a plain pie first before evaluating a topped pizza. My philosophy on toppings is "two's company; three's a crowd." According to eGullet founder Stephen A. Shaw, in a no-longer-available pizza guide on his now-defunct site Fat-Guy.com, New York pizzamakers sometimes refer to any pie with more than three toppings as a "garbage pie." And it's usually true. Too many toppings obscure the minimalist perfection of a good pizza. All contributors who write for Slice are instructed to use a plain pie as a benchmark. [Back to questions]

How'd the site get started?
As I state on the Slice About page, I trace my pizza obsession back to childhood, when I'd eat the pizzas my dad made as taste-tests before opening his own pizza parlor.

After a brief stint on the West Coast, where I first conceived of Slice as a photocopied 'zine, I finally moved to New York City in 2000. And I was totally excited to be here in the pizza capital of the U.S. At first any slice tasted good to me. But after a few months of gorging on just any old pizza, I started getting picky. I now wanted to eat only the best slices and pies in New York.

So I turned to the web. I just kinda assumed there'd be a "New York–style pizza fan page" online. I wanted a resource that told me where to go and what to eat. But there wasn't one. I shrugged and went about my business without much thought. In the meantime, though, great articles started appearing like Ed Levine's State of the Slice 2002. And there was plenty of material to dig through in the New York Times archives.

I started collecting and bookmarking links to these stories as they'd appear in various publications, and when I finally got wind of easy blogging platforms in 2003, I knew I had to share my links and accumulated knowledge with whomever cared to read it.

This is not to overstate the importance of the web in my pizza education, however. Just as important, if not more so, was the fact that I worked with a particularly knowledgeable pizza freak at the time—Seltzerboy. From him I gained an insight into the more subtle nuances behind great pizza, and he would go on to become the site's "City Editor."

Slice launched in October 2003, and the rest, as they say, is history. [Back to questions]

OMG! You don't have XYZ pizzeria on here? What the heck's the matter with you?
Yeah. I know. Email me and lemme know what I'm missing and where it is.

As for pizzerias outside New York City, I only make it outside the Big Apple once or twice a year, so there aren't all that many. Apologies. Feel free to recommend any non-NYC pizzerias, however. I'll share them with the readers. [Back to questions]

What in tarnation is a "pizza upskirt"?
Friend of Slice Kathryn Yu coined the term in a comment attached to this Flickr photo. [Back to questions]

Can I submit a review?
Contact the site's editor, Adam Kuban, for details: adam@sliceny.com [Back to top]

Will you review my pizzeria?
Possibly. See our Review Policy below. [Back to top]

Policies

Links Policy [View our links list.]
If you're a New York City pizzeria, we'll link to your site, no question. Hit us up. As for our "Pizza in General" list, we'll usually link to you if you're a good source of pizza info or are somehow entertaining. For our "Food in General" list, we link to food sites we like. And we like sites that produce high-quality content on a regular basis—and that have been doing so for months. Drop us a line for consideration. [Back to top]

Comments Policy
The comments sections on Serious Eats and its owned and operated sites, including Slice, are accessible to users who have registered.

In order to make our comments useful and interesting, the following guidelines have been established for comment users:

  • Do not post threatening, harassing, defamatory, or libelous material
  • Do not intentionally make false or misleading statements
  • Do not offer to sell or buy any product or service
  • Do not post material that infringes copyright
  • Do not post information that you know to be confidential or sensitive or otherwise in breach of the law
  • Keep all comments relevant to the particular topic or post where the comment is being posted
  • Serious Eats/Slice will not accept responsibility for information posted in the Comments

If Serious Eats/Slice receives notice that a comment post is not in keeping with these terms and conditions or the intended use of the comments, we reserve the right to remove that comment posting. The removal of any comment shall be solely at the discretion of Serious Eats/Slice. [Back to top]

Review Policy [View all Slice-authored reviews]
The first-party reviews published on Slice are the opinions of our editors and contributors. Like all good publications, we strive for accuracy and fairness at all times. That said, we're human, and sometimes we may get our facts wrong. If your restaurant received a review you do not agree with, feel free to dispute it in the Comments section of that particular entry or write us an email. (Note: Unless otherwise directed, we reserve the right to publish all emails, whole or in part, sent to us.)

Reviews on Slice are based on multiple visits when possible. (Sometimes, in the cases of neighborhood round-ups and preliminary reports, we will report after having only tried the pizza on one occasion—but we will make note of this fact.)

There is no quid pro quo at Slice. We do not allow our staff members or contributors to take slices, pies, zeppole, garlic knots, colas, etc., in exchange for coverage. If you are the owner of a pizzeria or the agent thereof, please do not write with offers to comp us meals in exchange for reviews. We will not entertain them. Our duty is to our readers, who are smart and savvy and can smell BS in flash. Taking graft would only serve to alienate them and harm our slice street cred. Let us reiterate: There is no quid pro quo at Slice. However, we do understand and admire the pride, craft, and love that goes into the pies at a good pizzeria. If you feel your food is worth bragging about, we don't mind if you email us a notice that gently prods us to check out your wares. Just know that our list of to-review places is very long and our staff is very small; it may take a while before we ever get to your place.

We regard books as an exception to our reviews policy. However, anyone sending books should be aware that providing a complimentary copy to Slice for review does not necessarily guarantee favorable mention on the site or mention at all. [Back to top]

Privacy Policy
See the Serious Eats privacy policy for terms of use. [Back to top]

Email Policy [Contact Slice]
Slice reserves the right to publish, in part or in whole, any email sent to any sliceny.com or seriouseats.com account—unless directed to do otherwise. [Back to top]

Pizza by Location

Browse the Archives