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Photo: Juliann Tang

Fast-casual pizza restaurant Slice House by Tony Gemignani opens this weekend on Saturday, April 19 at 98 E Main St.

The restaurant's opening day events are to include an appearance and book signing by Gemignani himself, who has earned the title of U.S. Ambassador of Neapolitan Pizza from the city of Naples, Italy – a title only given to three people in the world. Gemignani is a Food Network regular and 13-time world pizza champion.

Slice House in Franklin is the first location in Tennessee and in the Eastern United States. Based in the San Fransisco Bay Area, there are around 30 locations mainly in California but also in Nevada and Utah. The local restaurant will by Franklin franchisee Tyler Ichien, who has roots in the Bay Area.

“I am very proud to bring the first Slice House by Tony Gemignani to Tennessee and in my hometown of Franklin no less,” Ichien said in a press release. "I understand the significance of working with Tony on this venture and I am confident that his award-winning pizzas and other menu items will become staples in Franklin and the surrounding area."

Open from 11 a.m. to 9 p.m. every day, the menu includes Gemignani's New York, Sicilian, Grandma and Detroit style pizzas by the slice or whole. There are gluten-free and vegetarian options as well as pasta, wings and salads. Local craft beer and wine will be on the drink menu in addition to soda and juice. The inside of the restaurant seats 45 people and there is also an outdoor patio with seating for 65 people. The restaurant also offers online orders, takeout and delivery.

Slice House is located in an 1800s historic building, originally constructed as a service station, which previously housed Americana Taphouse and its accompanying business Burger Dandy. Both restaurants closed in February 2024 and were owned by A. Marshall Hospitality which originally opened Puckett's Boat House at the property in 2018. The building had seen several other restaurant concepts turn over in years prior.

Also planning to open in the building this spring is Nevada-based Perenn Bakery owned by husband and wife team Aubrey and Tyler O'Laskey. The O'Laskey's have said they are committed to Franklin's community and plan to source ingredients from local farms.