Boom’s Pizza Opens Slice Shop at Van Aken's Market Hall

The new Market Hall outpost serves quick New York-style slices, salads and drinks, giving shoppers a faster option while complementing Boom’s full-service restaurant nearby.

by Douglas Trattner | Jun. 16, 2026 | 3:00 PM

Courtesy of Boom's Pizza

On June 15, Boom’s Pizza officially launched its new slice shop in the Market Hall at Van Aken District in Shaker Heights. Owner Ben Bebenroth said that it made financial and logistical sense to open a separate slice shop despite having the full-blown restaurant just a few steps down the block.

“They’re different customers,” Bebenroth says. “If you want a slice, you’re not buying a whole pie. And if you want a whole pie, you’re not buying six slices.”

He added that shoppers in the Market Hall tend to stay in the Market Hall, and diners bound for restaurants in the main shopping plaza tend not to venture inside. The move also streamlines operations at both spots by simplifying the offerings.

Boom’s Slice Shop offers a daily selection of five pies, a few salads and beverages. Like a typical New York City slice shop, shoppers choose an actual (as opposed to a display) slice, which gets tossed into a hot oven to finish baking. The whole process takes between two and five minutes depending on the toppings.

“It’s super simple,” says Bebenroth. “Point, pay and bounce.”

Van Aken District general manager Jesse Rathner says that his team has been eager to get a pizza option back into the Market Hall ever since Scorpacciata decamped the food hall a couple years back.

“We always felt that when pizza left the Market Hall, the dynamic of the hall changed, and we felt there was an opportunity to bring that back,” Rathner explains. “The fact that people can get slices seven days a week for lunch and dinner is going to be huge and it reinforces our commitment to having a family-friendly dynamic atmosphere.”

The slice shop is open every day and the full restaurant is open seven days a week and is now open daily for lunch as well.

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Douglas Trattner

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.