Greater Harrisburg's Community Magazine

Harrisburg restaurateurs join forces, prepare to open pizza-focused Slice of Midtown

The future location of Slice of Midtown

Two long-time Harrisburg restaurateurs are joining forces on a new pizza and sub shop in Midtown.

Judd Goodman of Federal Taphouse and Ozzie Cabrera of Niko’s Pizza and Tonino’s Pizza plan to open Slice of Midtown at 1100 N. 3rd St., according to the pair.

The shop, which is slated to debut this summer, around mid-June, will offer pizza, cheesesteaks, hoagies, grinders, wings and some Italian dinner entrees, Goodman said.

“The void of pizza, cheesesteaks and salads at an affordable price to that area was the deciding factor (in opening),” he said. “We are also catering to the late night crowd on Friday and Saturday to satisfy the live music and late night enthusiasts.”

Another positive is the restaurant’s proximity to major employment centers in Harrisburg, such as the state Capitol Complex and the federal courthouse, Goodman added.

The building is located at the corner of N. 3rd and Herr streets, which last housed Sushi Yatta, a short-lived business that closed in 2022. Before that, a convenience store and various shops occupied the first-floor retail space.

Since Sushi Yatta closed, the building’s exterior has sustained some visible damage, but that will be fixed shortly, with new windows and frames, Goodman said.

This is the second pizza shop that has announced recently that it will open soon in the immediate area. In late April, TheBurg reported that Knead Pizza plans to reopen its shop just a block away, at N. 3rd and Boas streets, though only on Thursdays and Fridays.

Slice of Midtown will build on Cabrera’s recipes, with all breads, rolls, pizza dough, sauces and dressings made from scratch, according to the owners.

The eatery will be takeout-only, as the snug space doesn’t permit for seating, Goodman said. There also will be delivery and pick-up options via an app.

Goodman said that hiring for Slice of Midtown will begin in late May or early June. For more information, email [email protected].

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