The Hawaii 5-0 (hot-pressed ham and pineapple) and the Abe Froman (sausage and peppers) sandwiches are but a pair tasty offerings at Slice Righteous Sandwiches. | Photo by Rick Redding

We’re writers at EatDrinkTalk, so we love us some puns. And perhaps there’s no more “punny” (punned up, punified, pun-porned?) menu in town than that at Slice Righteous Sandwiches (1161 S. Second St.).

In words alone, owner Matthew Davis presents an avalanche of 1980s witticisms wrung from TV shows, rock bands, people’s names—famous and infamous—song titles, slogans, you name it. And once you get past laughing at it all—and God only knows how long he spent putting the lineup together—it’s almost difficult to choose what soup, salad, sandwich, smoothie eat since, well, you’re still chuckling.

“How did I make up the names? Some of it was a kind of focus group with friends,” said Davis, also owner of the Lil Cheezers food truck. “I’d be hanging out at a party and pull out a clipboard and start asking for ideas.”

Clearly his control group was steeped in ‘80s culture as it generated names like M-M-M-Myyy Bologna (fried bologna and cheese sandwich), Pastrami Vice, Reuben the Barbarian, Abe Froman (sausage and peppers sandwich), Salad Jessie Raphael, Pour Some Caesar on Me (surely better than the Def Leppard song on which it’s based) and more and The B-52na’s (seared ahi sandwich).

Slice's 2nd St. storefront. | Photo by Rick Redding
Slice’s 2nd St. storefront. | Photo by Rick Redding

“Yeah, that was pretty fun coming up with all those,” Davis said.

The lineup includes lots of vegan and vegetarian offerings, too.

Perhaps less fun but certainly as fulfilling was turning the former Queen’s Crown lunch and catering space into Slice. Davis said he’s learned a lot about odd things such as making countertops while juggling his chef-owner’s responsibilities.

“It’s all come together a little bit at a time, in bits and pieces, but it’s worked out,” he said.

Asked whether running a brick-and-mortar operation is harder than a food truck, he laughed and said yes.

“The truck is so much easier because you know there’s only so much you can do in that small a space,” he began. “If you want to do more business, you add a tent out front. It’s that simple.

“Running restaurants—that’s a completely different animal that requires so many details. I sometimes wonder why I’m doing it. Oh, yeah, I know, (the landlord) made me an offer I couldn’t refuse.”

Slice seats about 40 inside, but it also offers takeout and delivery within a limited area. Online ordering is also available.

Hours are Tuesday-Sunday, 9 a.m.-6 p.m.

“And if we see increased demand at dinner time after 6 p.m., we’ll close the doors and offer delivery until 8 p.m. if necessary,” Davis added.

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Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation’s Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, WhiskeyWash.com and The Bourbon Review. The author of two books, “Country Ham: A Southern Tradition of Hogs, Salt & Smoke,” and the “Home Distiller’s Guide to Spirits,” he also serves as a ghostwriter for multiple clients.

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