Not every pizza restaurant opening has lines down the block, a prosciutto tasting stand, and its own professional DJ.
But not every pizza place is run by the legendary Tony Gemignani. This wizard of Bay Area pizza is widely recognized as the best pizza chef in California, and among the best in the world.
Gemignani has won the World Pizza Championship 13 times, holds four pizza-related Guinness World Records, and even claimed the World Champion Pizza Maker title in Naples, Italy–a near impossibility for an American.
Of course, the most important accolade is that we the Bay Area Telegraph declared Gemignani’s restaurants the Best NY Pizza in the Bay Area back in 2024!
Given that pedigree–and the quality of the resulting pizza–when Gemignani (a Bay Area native) does anything new, people pay attention.
That was certainly the case at the grand opening of Gemignani’s new Slice House pizza restaurant in Livermore (1948 1st Street) this Saturday, February 21.
I stopped by with my family just minutes after the ribbon cutting to meet Gemignani firsthand, hear about his journey to Livermore, and of course, try the pizza.
I was expecting excitement about the new Slice House. But what I found when I arrived surprised even me.
Lines were extending out the door and down the block in downtown Livermore. Even on a chilly morning, people were happily waiting an hour to try the new Slice House.
Keeping them company in line was a professional DJ spinning tunes.
There was also a table heaped with real parmesan cheese and prosciutto, in case anyone was doubting Slice House’ Italian chops.
People were in a festive mood and clearly excited that Gemignani and Slice House had landed in Livermore.
Inside, the new restaurant is lovely and quite large–at least compared to the Walnut Creek outpost I typically frequent.
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There are plenty of tables inside, as well as a nice outdoor dining space that will be perfect in the warm Livermore summers.
The brick aesthetic of Gemignani’s other Slice House restaurants comes out here, with big murals capturing Slice Houses’ credo: Respect the Craft.
With the food, that’s indeed what Gemignani does. My wife and I brought our three kids along on Slice House’s invitation, and Gemingnani patiently interviewed them about their pizza preferences, and then delivered slice after slice of perfectly matched, piping hot pizza.
Lots of pizza places in the Bay Area (and restaurants in general) fall short because they try to be too innovative. Everything is infused with strange oils (basil coulis, anyone?), or has sourdough unlovingly and pointlessly forced into the recipe.
Gemignani, in contrast, is a purist. He’s not trying to change pizza. He’s just trying to make it as best as he possibly can.
That “respect for the craft” means delicious, traditional NY-style pies with massive slices, gooey and just-the-right-amount of drippy cheese, glutinous crust and simple ingredients.
My kids devoured a traditional cheese slice and a slice covered in pepperoni, which Gemignani thoughtfully cut into small pieces, the better to let each brother grab a piece at the same time.
Gemignani isn’t picky in terms of choosing a specific style of pizza for his restaurants. He’s content to offer multiple types of pizza under one roof.
To that end, we also tried several of his Detroit style pies.
Sliced thick and topped with crispy pancetta and greens, these were light and fluffy–more like a piece of cheese-covered focaccia than the thick, dense pizza you’d associate with Chicago-style deep-dish.
We also sampled some of Gemignani’s thinner pies, including one topped with a delicious, sweet tomato sauce.
Basically, whether you want to have a classic slice of cheese pizza and call it day, or you’d like something covered in greens and meat, Slice House has a pie to offer you.
The ability to order by the slice means you can try multiple things, and also keeps prices very reasonable for the East Bay.
Of course, you can also walk off with a gigantic, full pizza that’s big enough to feed a family of five!
Gemignani also brought out pasta for us to try.
With a little spice and a sauce that was reminiscent of Slice Houses’ pizza sauces, my oldest son described it as tasting like pizza in a bowl–and we duly ate all of it!
We finished our meal with delicious gelato–both strawberry and chocolate–that Slice House sources locally.
Throughout the opening celebration, the energy level remained high, as the lines kept up and people cycled through to try the pies.
Gemignani was constantly in motion, greeting VIPs, delivering pies, and talking with his staff.
Gemignani told me that he brought along several of his top staff members to kick off the Livermore store. The A team was certainly there, both in terms of pizza making and service to the throngs of customers streaming towards the door.
Overall, that commitment to great pizza and a warm, welcoming vibe makes Slice House feel instantly like a perfect addition to Livermore. Here, Gemignani makes you feel like family.
And that connection underlies the experience at Slice House. Great pizza is about quality ingredients, and the “craft”, but part of that craft includes embracing the nostalgia and timelessness of enjoying a slice with your loved ones.
To that end, Gemignani has a special slice in Livermore honoring his family. And it helped to inspire the choice of location, too.
I asked Gemignani “Why Livermore?” He cited the town’s proximity to his native Fremont, where Gemignani first started spinning pizzas in the 1990s.
He also told me that he’s always loved the family-friendly, small town feel of Livermore’s downtown, and that feeling inspired him to open a restaurant in the town.
I can tell you firsthand, it’s a great addition to Livermore’s growing dining scene, and absolutely worth a drive if you live anywhere nearby.
Stop in for a slice–or a full pie–and experience Slice House’s respect for the craft firsthand.
