Pizza restaurant receives warm welcome to town on opening day

By Lydia Goerner | Sep 10, 2017
Photo by: Lydia Goerner Karen Michel and Gary Michel get a taste of A Slice of Heaven's pizza.

Wareham’s newest pizza joint made around 140 pounds of pizza dough for opening day on Sunday, serving free samples and curious new customers.

A Slice of Heaven’s first day in business was more successful than even owner Todd Mello thought it would be. Mello was making a second batch of dough by 4 p.m. and said more people had come to the restaurant’s opening than he expected.

Mello, who has been in the pizza and sub business for 20 years, said he has appreciated the support from the community as he opened his first business.

Two enthusiastic first-time customers were Bourne couple Ed and Pat O’Connor, who ordered a cheese pizza.

“The crust was cooked properly and the pizza is very fresh,” Ed said. He said the pizza was the best he’s had in Wareham. Pat agreed and said she thinks the new business will be successful.

“If they keep it the way it is exactly,” Ed added.

Many customers said the location, 2605 Cranberry Highway at the site of the former Olympic Pizza, is convenient for them. Angela Adams, who sampled the pizza, said she lives half a mile away and it will be easy for her to pick up dinner from A Slice of Heaven. The restaurant also delivers until 11:30 p.m. within a six-mile radius.

The pizza itself had good reviews: Adams said she liked the sweet pizza sauce and Gary Michel, summering in Wareham, said the pizza definitely tasted homemade and had “really good cheese.”

A Slice of Heaven is now open seven days a week from 11 a.m. to midnight, offering a large menu that includes burgers, subs, seafood, pasta and some specialty items, like fried Oreos.

A fresh, hot pizza topped with sausage, peppers and banana peppers. (Photo by: Lydia Goerner)
Liliana Gerardi, 2, checks out the menu. (Photo by: Lydia Goerner)
(Left to right) Angela Gerardi, Janell Lyn and Heather Lopes hand out free slices of pizza on opening day. (Photo by: Lydia Goerner)
Todd Mello, right, has been in the pizza and sub business for 20 years but just opened his own restaurant for the first time. (Photo by: Lydia Goerner)
Owner Todd Mello estimated that he made around 140 pounds of pizza dough for his first day in business. (Photo by: Lydia Goerner)
Comments (9)
Posted by: Wareham By The Sea | Sep 11, 2017 09:50

I wish Mr. Mello the best of luck with his new pizza place! I am looking forward taking the family there to enjoy.

 

Now that I've opened my comment with positiveness, I hope none of you guys beat me up. I need to ask a question. To put it nicely, isn't that pizza in the picture a little "al dente"? Someone not trying to be nice would use the word "burnt"...but I didn't use that word.  I'm tip-toeing here... Does that picture accurately represent how all the pizza looks there?



Posted by: PMB | Sep 11, 2017 11:50

WBTS..don't think you mean "al dente".  Al Dente is a term that is used to describe pasta that is "firm to the tooth".  Translation, it is slightly undercooked pasta.  In general cooking terms, it means undercooked food, not over cooked or burnt food.  By the way, the pizza looked pretty good to me.  Good luck to the folks at this new pizza shop.  There is NEVER too much pizza in the world!



Posted by: Wareham By The Sea | Sep 11, 2017 14:06

PMB, thanks...you are right.  I like my pasta like that so I shouldn't have made that mistake.  I was just hung up with trying to find a benign word.  The pizza looks pretty good to me too. However, I've ordered and served my fair share of pizza over the decades.  At home, at work, and especially now with kids of my own. Most would see those edges as burnt.  Most are fussy. I just figured that a photo shoot grade picture like that that should appeal to the majority...it's marketing 101...  Heck, I like anchovies, mushrooms, and black olives on my pizza!  Many find that combo gross.  A picture of one of those fishy/salty/shroomy pies would look great to me.  But I wouldn't recommend a pic of one of those on here either.

 

One way or another I'm looking forward to pizza night with my family at this new place!



Posted by: Archangel | Sep 11, 2017 18:22

WBTS, I'm thinking that Pizzeria Regina and maybe Bertucci's have similar crust.



Posted by: david riccio | Sep 11, 2017 19:14

Dear WBTS, the pizza above was cooked in a very hot oven, that's the way it's supposed to look. They taste superior this way. Best -WJ



Posted by: Spherebreaker | Sep 14, 2017 09:57

Went the other night, pizza was good but could have used a few more minutes in that "very hot oven".



Posted by: Wareham By The Sea | Sep 14, 2017 10:36

Thanks to you guys for the info on crust.  You are right...I know about pizza crust and the brick oven look, etc.  But there is a fine line between fancy looking/tasting crust from a very hot oven and burnt crust.  If I was having a birthday party for one of my kids and a bunch of their fussy little friends, I'd prefer not to risk it and keep any trace of charring off the pizzas.

 

Went there the other night too.  All in all it was good.  We enjoyed it. Ours was cooked just enough but didn't have the look of a very hot oven either. My honest opinion is that it wasn't the best pizza that I've ever had and it certainly wasn't the worst.  So I'm giving them a better than average review...call it a B.  Nothing wrong with B.



Posted by: Doctor Deekas | Sep 14, 2017 12:50

"Nothing wrong with a B"...but will a 'B' make it out of all the other pizza competition in Wareham? Chances are, and with that location...no. They will need to have the best pizza in Wareham to survive that location and capture the pizza business from the existing establishments. There are so many options already, it's the same issue that Onset will run into with coffee shops....Again!



Posted by: Andrea Smith | Sep 14, 2017 18:28

Excellent Greek salad, also great crust texture and flavor, really like the cheese used on the pizza, very flavorful. Enjoy pizza night Wareham by the Sea.



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