Midnite Slice: A Cozy Hidden Gem Serving Pizza in Seabrook

It's easy to see why The Captain, loaded with pepperoni, basil, and Roma tomatoes, is a local favorite.EXPAND
It's easy to see why The Captain, loaded with pepperoni, basil, and Roma tomatoes, is a local favorite.
Photo by Jennifer Fuller

Many of us remember the nostalgia of the old-school family-style pizza joints with red and white checkered tablecloths and root beer served in plastic pitchers. While it’s fun to reminisce, pizza times are changing, and the little town of Seabrook has a dine-in pizza spot with a whole new vibe, sure to create new memories with your friends and family.

Built in 1905, this little spot has a lot of history.EXPAND
Built in 1905, this little spot has a lot of history.
Photo by Jennifer Fuller

Built in 1905, Midnite Slice is located in the building that was once home to Seabrook’s first post office. In 1961, when Hurricane Carla hit the area, the post office relocated down the street and the building housed several different businesses, from a convenience store to a day care. Today this quaint, cottage-like building has only a few tables inside, with quirky chandeliers and classic album covers pinned to the wooden ceiling. As its name suggests, Midnite Slice is open until midnight every night and 3 a.m. on weekends. Delivery is also available during these hours.

Classic album covers decorate the ceiling of this groovy pizzeria.EXPAND
Classic album covers decorate the ceiling of this groovy pizzeria.
Photo by Jennifer Fuller

This little pizzeria has a large outdoor eating area shaded by historic grand oak trees. The shade from the trees, paired with a nice breeze, almost makes you forget it’s summertime in Texas. Colorful old mismatched tables and chairs decorate the yard, which overlooks one of the main roads in Seabrook. The vibe here reminds you of hanging out in your buddy’s backyard, shooting the breeze over great grub.

This fall Midnite Slice will be adding an outside bar to the area and will begin selling beer and wine. Live music will also be an addition in the fall. But for now, the restaurant is BYOB, so it isn’t uncommon to see a couple at the corner table with a bottle of wine or the occasional ice chest full of beer next to a group of friends enjoying a pizza.

Relax in the shade under historic oak trees.EXPAND
Relax in the shade under historic oak trees.
Photo by Jennifer Fuller

Owner Sibbian Roe purposely chose the date April 20, or 4/20, to open Midnite Slice in 2012. Recent trips to New York City and New Jersey helped her determine that her style of pizza was all New Jersey. Roe admits there are only minor differences between the two types of pizzas, mostly involving the practice of reheating. The dough at Midnite Slice is made daily in-house. Real, whole milk mozzarella is used, and all menu items are scratch-made, from the ground sirloin topping to the spicy spinach artichoke dip. The pizzas are made in a stone oven and have some of the most creative names and topping combinations.

This large rectangular pizza is considered a slice!EXPAND
This large rectangular pizza is considered a slice!
Photo by Jennifer Fuller

The Whedda Loca pizza is topped with grilled chicken, spicy chipotle Alfredo sauce, spinach, garlic, fresh tomatoes and red onions. The Jimmy Neutron pizza, described as “out of this world,” is topped with Italian sausage, red pepper, olive oil, garlic butter, black olives and a balsamic vinaigrette. Other pizzas are the Bar-B-Que or Bust, the Jamaican Me Crazy and The Captain, described on the menu as “full flavor with a skinny waist” and topped with pepperoni, sliced Roma tomatoes, fresh basil, mozzarella and feta cheese. Roe says this one is a local favorite. Pizza can also be purchased by the slice for $5, no matter the number of toppings. This gigantic so-called slice will remind you of the rectangular pizza in grade school, only it's three times the size and ten times the flavor.

Spicy, creamy spinach and artichoke dip is made fresh daily.EXPAND
Spicy, creamy spinach and artichoke dip is made fresh daily.
Photo by Jennifer Fuller

If you’d like to try one of the homemade appetizers, choose from stuffed mushrooms, pizza rolls stuffed with your choice of pepperoni or sausage, or the warm, spicy spinach artichoke dip served with golden, soft, buttery breadsticks. The Stromb-Oh Lay! appetizer is taco-seasoned ground sirloin, refried beans, enchilada sauce, cheddar cheese, mozzarella, fresh lettuce and tomato, and is drizzled with taco sauce and sour cream, all packaged in fresh dough and baked like a Stromboli.

Enjoy this fresh Greek salad on a hot day.EXPAND
Enjoy this fresh Greek salad on a hot day.
Photo by Jennifer Fuller

Grab a signature salad if you’re skimping on the dairy this go-round. The Greek salad is a bowl of fresh, cold lettuce, tomatoes, cucumber, red onion, green peppers, black olives and feta cheese, served with a red wine vinegar lemon dressing. Also available is the Out To Dry Salad, with roasted chicken, applewood smoked bacon, fresh tomatoes, red onions, spinach and feta cheese. If you’ve got a sweet tooth and enough room left in your belly, try the Dirty Girl. This $4 dessert is a layer of chocolate chip cookies, followed by a layer of Oreos, and then topped with a layer of brownies. This sugary treat is sure to satisfy any cravings you might still have at the end of your visit.

Beverages include Mexican Coke, Jarritos sodas, tea and bottled water for only $1.

Midnite Slice,1605 2nd Street, Seabrook
281-291-7498
Hours: Sunday through Thursday, 11 a.m. to midnight. Friday and Saturday, 11 a.m. to 3 p.m.


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