For those who enjoy pizza, but lack the enthusiasm for ordering an entire pie, that’s not a problem at RC’s NYC Pizza & Pasta just off Sawdust Road in The Woodlands. I was coming back from an appointment in the Texas Medical Center when I had a hankering for some pizza, then I remembered a restaurant awards ceremony earlier this year at RC’s and recalled that they served by the slice, so I decided to stop. RC Gallegos opened his first pizza shop in Kingwood some 23 years ago with only a few tables, following his pilgrimage to New York City to apprentice under some of the great pizza chefs there. Born in El Paso, RC took the chance on his pizza dream, and it paid off with his pizza places, and being able to develop his menu to project his talents and please his customers. I went in and met with Assistant Manager Mandy Nikideus, who took my order since it was the slower part of the day, and after seeing my media badge and my reMarkable tablet, she raised an eyebrow, but didn’t say anything at the moment.
The atmosphere is inviting, and the Frank Sinatra concert that was playing in the background set the tone for my adventure, and no doubt The Chairman of the Board had his favorite pizza joints during his time in New York.
I ordered a New York Thin Slice, and after being advised to order the New Haven Style ‘Cup and Char’ pepperoni cups, as well as the regular pepperoni slices I went for it. Some might think it taboo as to the mixing of the proton streams from the Ghostbusters proton packs. Well, forget all that. Order the mixed pepperonis. Carpe Diem. Seize the day. The ‘OO’ flour they use is an organic finely milled product from Italy, which provides an elastic gluten structure for the perfect crust. The crust really holds up to scrutiny throughout the meal, and it really lets the toppings be the star of the slice, without any bleed through of the juices. The first bite brings back all the great pizza moments of your life, and at the same time opens a new chapter of unforgettable episodes to come. The cup and char pepperonis are new for most of us, and when heated the natural casings curl up allowing for its unique shape with trapped flavorful oils that just makes it taste that much better. The uncured cup and char peps are generally spicier and free from most artificial preservatives. It’s a truly enjoyable slice, and just the right size for lunch or a quick bite yearning for future visits.
As I dined jotting down notes on the thin slice, Mandy checked on me, asking me if I wanted to try an RC’s Detroit-style slice. Sure, why not? I had lost a lot of weight from a previous hospitalization, so I needed to gain a few pounds back. It’s just one of RC’s diverse 8-style menu, made from daily homemade focaccia bread cut to 1.5 inches, and has the same feel and airyness of Sicilian-style dough. Of course the cheese goes down first topped with the sauce, and its edges complete with caramelized cheese are the perfect crispy exterior to counter the soft interior. My slice was ringed with cup and char pepperonis, and in a complete bite the combination of the crisp and soft, as well as the bread, cheese, sauce, and pepperoni, the cascading textures and flavors offered a completely different experience from the New York Thin Slice, and pizza chef Manuel certainly deserves accolades for his creations.
Before I left I tried one of RC’s large cannolis, a fried Sicilian tube-shaped pastry filled with a sweet ricotta cheese cinnamon based creamy filling from New Jersey, covered with a coating of powdered sugar. It makes for a wonderful sweet end to a savory meal, and I almost wanted to take one for the road. 
RC’s has a full menu of pastas, calzones and strombolis, pizzas, soups, salads, sandwiches, and apps. They even have a 28” pizza that will take 4-5, or more people to finish off, but if you haven’t the time for a proper sitdown with family and friends, then certainly an RC’s NYC Pizza & Pasta slice can settle your stomach for the time being.