City Paper :  by Drew Lazor
Last weekend saw the debut of SliCE, a gourmet takeout with freshness on the brain. The team's still crafting the final menu, but the golden-baked Neopolitian pizzas, including BBQ chicken and the classic margherita, should do well to tide you over. Non-pie eats include create-your-own calzones and SliCE-arotti, the ship's take on panzarotti. Bite This: Ficle pizza folks will love the "Quatro Stagione," a pie you customize quarter by quarter. Toppings include goodies like artichoke hearts, Maglio sausage, arugula and house-grated Parmesan.

Philadelphia Magazine :
It may be called SliCE, but it's the fresh-from-the-oven-hand-tossed pies that made us love this bare-bones new South Philly spot. The thin, crisp crust is topped with a light blanket of fresh, chunky tomato sauce and generous handfuls of cheese. Take our suggestion: Keep it simple. Too many toppings can weigh this Neapolitan-style pizza down. Opt for the elegant margarita with fresh mozzarella, or garlicky Florentine.