La Porta by the Slice opens in Northport
A look inside La Porta by the Slice in Northport. Credit: Newsday/Melissa Azofeifa
The wait for a traditional pizza slice shop in Northport is over.
Rob Simmons, owner of Northport Italian hot spot La Porta, opened La Porta by the Slice just steps away on Woodbine Avenue at the end of September.
The Emmy-nominated film producer and entrepreneur said he’s been working on opening the slice shop since last October.
"When I had the idea for the restaurant, I wanted to put that brick oven in, because I loved that style pizza, and I had actually considered at one point could we do both [style pizzas]. But there really isn’t space for it, and I don’t think having both types of pizzas at the same establishment is a good idea. I think it’s better to let them be separate," Simmons said.
"So then I had the idea once the restaurant was open ... if the right location opens up in the village, I would open up a regular pizzeria, traditional pizzeria," he said.
The menu will include permanent staples and a mix of rotating specialty pies and slices. Simmons said he and his chef spent two months perfecting the dough recipe.
Slice options include the Margherita ($4), Sicilian ($4.50), regular cheese ($3.50) and pepperoni with hot honey ($5.50). Other specialty slices include the MVP (marinara, vodka and pesto) ($6), the chicken bacon ranch ($6), and the crumble vodka ($6).
The space, which is just under 2,000 square feet, is open and cozy, with about 12 booth seats and more seating on the side patio. There is a giant mural in the dining room with the colors of the Italian flag and a pizzaiolo stretching and tossing dough.
"The idea is basically make it look like the place has been here for 50 years," Simmons said.
La Porta By The Slice, 40 Woodbine Ave., Northport, 631-418-0027, instagram:@bytheslicenpt. Open 11:30 a.m. to 9 p.m. Sunday to Wednesday and 11:30 a.m. to 10 p.m. Thursday to Saturday.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
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