City Slice Closes Its Original Shop on the Westside
The beloved west-side shop that launched City Slice is closing, but its east-side restaurant marks the next chapter.
by Douglas Trattner | Dec. 7, 2025 | 4:00 AM
PHOTOGRAPHED BY DOUGLAS TRATTNER
Since early 2022, City Slice has been the place to go for New York-style slices carved from massive 40-inch pies. The bustling storefront shop, opened by Vanessa Reyes, offered a rotating selection of pizza slices for grab-and-go enjoyment.
The success of the west-side shop led to the opening, last spring, of a second location on Cleveland’s east side at 6217 St. Clair Ave. Going forward, that will be the sole location as owner Reyes announced the sudden closure of the original west-side store over the holiday weekend.
"Nov 30th our Lorain Ave. shop will officially close its doors,” she said.
The St. Clair-Superior restaurant offers the same “mega” slices, which are heated to order, and whole 18-inch pies. But having a larger kitchen allows City Slice East to also serve wings, loaded fries, chopped cheese sandwiches, garlic knots, salads, subs and more.
“This one hits deep,” added Reyes regarding the closure. “This is where we built City Slice. Where we hustled, laughed, cried, burnt a few pies, and met some of the realest customers and supporters EVER. This was our home. And saying this out loud is hard.”
Reyes described the transition as a “leveling up” for the business.
“Because now — over on St. Clair — we finally have a kitchen that lets us REALLY cook the way we’ve always wanted to. We’re growing. We’re evolving. And we’re doing it because of YOU — your support, your love, your word of mouth, your late-night orders, your kids that grew up eating our Mega Slices… all of it.”
And soon, she stated, delivery service will begin.
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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.
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