Unsure and broke — two words that sum up the average college student. Our ever-changing majors, living situations and general life directions accompany our empty pockets and bank accounts so much that hunger only makes it worse.
So when Ian’s Pizza By The Slice arrived on North Frances Street earlier this month and began offering a wide variety of inexpensive, deluxe pizzas in the commitment-free size of a slice, the pizza gods and students smiled.
Pizza craftsman Ian himself puts forth a welcoming vibe immediately, if not with his friendly banter than with his very appearance. Having graduated from the University of Massachusetts with a degree in philosophy and economics just two years ago, he is not the grizzled, grumpy old owner of similar establishments.
During his undergrad years, Ian, whose only previous food experience was a “fantastic cook of a mother” and a love for eating, developed a business plan for his restaurant and then spent years researching for the perfect spot to debut the savory slices.
After narrowing down the list of possible college towns, picked for their cheap real estate and mass fast-food consumers, Ian landed in Madison and the changed the pizza oven forever.
In a college market already saturated with pizza pies, Ian’s Pizza laughs in the face of the average Papa Hut’s tame and lame flavors. Ian goes to great lengths to ensure the best ingredients go into the most creative kinds of pies.
“It’s all about ingredients,” he says smiling over his latest creation, High School Cafeteria Memories — a black-forest-ham-and-cheddar-cheese-topped pizza pie. “I couldn’t put a number on what we use. The other day I had ten different kinds of olives here, trying to find the best ones. Same with cheeses. I don’t have a sausage pizza yet because I haven’t found the right kind of sausage.”
This dedication to perfection explains the lack of breadsticks, sandwiches and other items common to pizzerias because as Ian states, “You focus on one thing and you do it well.”
And, boy, do they do it well. With pizza titles and appearances that make minds boggle and mouths drool, Ian’s is a welcome change to the grease and folding slices of other campus spots.
Slices like Chicken Burrito, Chicken and Broccoli, Buffalo Chicken and Black Bean, Feta and Avocado put a spin on the average tomato-and-topping fare. And at only $2.50 per slice, customers are encouraged to try more than one.
The Tomato Pesto is a refreshing change of pace with a role reversal of fresh tomatoes slices on top of tasty mozzarella while a light pesto sauce hides out underneath.
But it is the ultra-creative, unexpected slices like Salad, Chicken Cordon Blue, Chicken Parmesan and Lasagna that make Ian’s Pizza a cut above the rest. Flashbacks to dinnertime as a four-year-old, when you mixed your favorite foods with each other, are a side order to every gourmet slice.
Ian and his hardworking staff find inspiration for such creative concoctions in everything from cuisine magazines to the next customer to walk through the door.
“I’ll never know where I’ll get the next idea,” states Ian. “I’ve got half a dozen magazines like Saveur and countless books, or maybe I’ll be at a restaurant and like something on the menu. I’ll try and adapt the dish to a pizza slice.”
“It also comes from feedback,” he continues. “Someone just suggested a cookie dough pizza. It’s perfect for a drunken Friday night. You’re drunk and hungry, pizza and cookies sound good, why not have them together?”
The popular Steak and Fries slice is an experience. It’s crispy crust (common to all of Ian’s slices) and barbeque sauce give it a tasty base while the steak and fries provide a texture never tasted on a pizza before. The Mac & Cheese is a rich and filling alternative to the same ol’ slice of cheese and the addition of the macaroni is as appetizing as it is crazy.
Yet Ian’s rocks the same ol,’ same ol’ too. The Cheese and Pepperoni slices, although nothing to get excited about, still satisfy the late-night cravings. And at $1.75 a pop, they satisfy the late night, after-bar, empty-pocket syndrome too.
The bright orange walls and comforting lighting makes the for-now-sparse ambience of Ian’s friendly and inviting. And Ian himself picks up where the décor leaves off, greeting some customers by name and gives the tour of the daily offerings, a veritable meet-and-greet for the consumer and the slice.
Soon plants, artwork and a semi-set menu will adorn the bright walls of Ian’s. Plans are also in the works to add delivery, lunch hours and more eccentric ingredients. But for now the staff at Ian’s is taking it slow, concentrating on wowing the masses and not their ledger. Ian’s ideal location suits the Kohl Center crowd, Vilas-Mifflin commuters and bar-time hordes, and its choices and quality pleases the palette while its prices please the wallet.
Ian’s Pizza By The Slice
4-late Mon-Fri
12-late Sat
closed Sunday
