Pies and pours [restaurant review]
Slice and Pint manager Pete Crowner and bartender Kristi Neal with their Cuatros Carnes pizza and El Segundo Brewing Company Mexican lager. Photo by JP Cordero (CivicCouch.com) Part of the artistry of poetry is brevity, knowing what needs to be described and what is best left to the imagination. “A jug of wine, a loaf of bread, and thou” is less descriptive than “A screw-top bottle of merlot, a loaf of crusty whole wheat, and thou,” but the former has a certain magic that the latter lacks. The name Slice & Pint has something of the poetry and brevity of Khayyam’s opus, and it’s even the same subject, a grain product and an alcoholic beverage (which presumably may be shared with someone with whom you are on intimate terms). As soon as someone hears the restaurant’s name, they get a vision of America’s national casual feast, pizza and beer. The pint part of their name is a natural outgrowth of the fact that this establishment is owned by El Segundo Brewing, which is just around the corner. (Deliveries can be made using a hand truck, lowering their carbon footprint.) Having a second retail outlet for their crowded taproom is an obvious plus, but the decision to serve pizza seemed a…
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