Parry's Sliceria & Taps Pizza restaurant

Parry's Sliceria & Taps at 12501 Lincoln Ave, Englewood, CO 80112, United States is one of those places I didn’t expect to love as much as I did, yet here I am still thinking about a slice I had months ago. I first walked in after a long drive back from Castle Rock with two hungry teens in the car and no patience for waiting. The place was buzzing, but the line moved fast and the staff kept calling out orders with that confident rhythm you only hear in a well-run kitchen.

Their menu is pizza-forward, but not in the cookie-cutter way. You’ve got New York-style slices the size of your forearm, Detroit-style squares with caramelized edges, and even cauliflower crust options that don’t feel like punishment. I asked one of the servers how they keep the crust consistent with such a wide menu, and she explained their dough fermentation process runs 48 to 72 hours. That detail lines up with research from the American Institute of Baking, which notes that longer fermentation improves both flavor development and digestibility. You can taste it here: chewy, airy, with that slight tang that separates average pizza from something memorable.

One real example that sold me was the Buffalo chicken slice. I’d tried something similar at a chain last year and it was a soggy mess. Here, the sauce is brushed lightly, the chicken is roasted in-house, and the blue cheese drizzle is applied after baking so it doesn’t split under heat. That kind of process thinking doesn’t happen by accident. It reminded me of techniques taught by Tony Gemignani, the 13-time World Pizza Champion, who often emphasizes layering flavors after the bake for better texture.

Of course, the taps matter just as much as the sliceria. The rotating craft beer list leans heavily into Colorado breweries like Odell and New Belgium, both of which the Brewers Association regularly ranks among the most influential craft producers in the U.S. I’m not a beer expert, but even I noticed how well the citrusy IPA paired with their spicy sausage slice. A bartender mentioned they refresh the tap lineup every few weeks based on customer reviews, which explains why the board always feels current.

Reviews online talk a lot about how this place works for families, and I can back that up. My niece is gluten sensitive, and their staff walked us through the gluten-free prep steps without making us feel awkward. While the CDC has pointed out that cross-contact is always a risk in mixed kitchens, the transparency here built trust, and she never had a reaction.

It’s not just one location either. There are several spots across the Denver metro area, and I’ve been to two of them now. The vibe stays consistent: loud enough to feel alive, clean enough that I’d bring my parents, and fast enough that you don’t regret stopping in on a busy weeknight. Still, there’s a limitation worth noting. During peak dinner hours, especially on weekends, seating can be tight, and online wait times aren’t always accurate.

What keeps me coming back is how the place blends speed with craftsmanship. According to a 2024 report from Technomic, diners are 28% more likely to return to restaurants that offer both convenience and perceived quality. This spot nails that balance. You’re in and out quickly, yet every slice feels like someone actually cared about how it was made.

Between the thoughtful menu, the smart beer pairings, and the way staff handle everything from dough to dietary needs, it’s easy to see why locals keep leaving glowing reviews. I don’t call many restaurants reliable anymore, but this one has earned that word from me, slice after slice.