For Darius Aram, growing up in a Greek and Persian family meant life was steeped in a rich food culture, where preparing and sharing meals shaped many of his closest memories and relationships. Those traditions instilled in him a lasting appreciation for the way food connects people.
“When you feed someone, you give them a little piece of yourself,” he shares. “This sense of hospitality has been passed down through generations, and it’s ingrained in me.”
Guided by that heritage—and inspired by his grandfather, a restauranteur—Aram eventually left his career as a mortgage broker to follow his heart, opening Slice Street Pizza in 2023.
At Slice Street, neighbors receive a warm welcome and hot pizza, plus pizza rolls, fresh salads, and gluten-free options. Guests can stick with the classics, like cheese or pepperoni, or branch out with flavors like Sweet Heat or Chicken Pesto. Every pizza—available by the slice or as a whole pie—can be ordered New York-style, with a thin crust and crisp edge, or Detroit-style with a thick, airy crust.
But Aram’s vision reaches beyond the typical family pizza joint; he’s intent on raising the bar by using high-quality ingredients to craft the healthiest pizza possible. “We’re not reinventing pizza; we’re not that audacious,” he laughs. “But we are audacious enough to improve upon how it’s done.”
It all starts with his simple motto: “Trust the crust.” The dough, hand-stretched daily by Slice Street staff, uses just five ingredients: salt, water, yeast, olive oil, and non-GMO flour, milled by Barton Springs Mill the day before it arrives at the pizzeria.
Aside from these clean ingredients, the real secret is time. Unlike traditional doughs that ferment for only 12 to 24 hours and can weigh you down or cause discomfort, Slice Street’s dough rests for a full 48 hours in a cold fermentation process. “That’s the game changer,” Aram explains. “It doesn’t sit as heavy with you, and it develops so much more flavor.” The result is a crust that’s light, crisp, and delicious—proof that giving dough the time and love it deserves makes all the difference. “Real food is unapologetically simple,” he adds.
That same philosophy extends throughout the menu: Slice Street makes dressings from scratch, limits seed oils, and uses fine cheeses, locally sourced produce, and red pepper from Flatiron Pepper Company. “This is how I cook for my kids at home, so this is what I’m trying to do for my customers,” Aram explains. “My mission is to provide the highest-quality product I can … to get true food into the hands of my customers.”
Still, he isn’t afraid to have a little fun. Slice Street’s recent “Slice of the Month”—the Blueberry Pie—pushes flavor boundaries with Brie cheese, blueberries, hot hatch chiles, and a swirl of hot honey on a white pizza. Other unexpected specials have ranged from a brisket pizza, crafted alongside Kareem El-Ghayesh of Austin’s KG BBQ, to an Australian-inspired slice topped with Vegemite, bay shrimp, tomatoes, and basil. Collaborations with Pig Pen BBQ, the Great British Baking Company, and Natkhat Flavors have also led to one-of-a-kind recipes. “We’ve put together ideas that turn out beautifully on a pizza,” Aram says.
Beyond the restaurant, Aram has launched a wholesale bread program, supplying breads and doughs to restaurants, hotels, coffee shops, breweries, wineries, and distilleries, as well as par-baked pizzas ready for easy finishing.
And he’s not stopping there. He’s also serving up monthly pizza parties—Slice Street Sessions—one-night-only collaborations pairing special guest chefs with local bands. The debut volume of the pop-up pizza nights, sponsored by Thirsty Vaquero, featured chef Fernando Greco cooking up Argentinian-style pizza while ROMANDO rocked the house with live party music.
Next in the series, Slice Street Sessions leaned into Oktoberfest flavors, delivering German fare from guest chef John McIntosh of Acopon Brewing Co. and The White Hart on Mercer Street, as well as lively music with a Bavarian flair. “Every month, we’re going to eat great pizza and have some fun,” Aram says. “It’s a way to give back to my customers and my community.”
This heart for giving is at the core of Aram’s goal to elevate every ingredient, flavor, and interaction at Slice Street. “To be able to feed someone, make them feel like they’re at home, is powerful hospitality,” he reflects. “You’re giving love to everyone who walks in the door. That’s what makes this business so beautiful.”
SliceStreetPizza.com | @slicestreetpizza
Coming Soon!
Slice Street is rolling out exciting updates, from a drive-thru window for easy takeout to a refreshed dining area with cozy booths—making it the perfect spot to grab a quick slice or settle in for a family meal. “It's going to be pretty cool to see how this evolves.”