Ed Irving, owner of Slice & Ice, created the original Eegee’s slushy beverages back in 1971 — serving them from a truck. He and Bob Greenburg teamed up to bring the fast-food giant to life, Ed being the “E” and Greenburg representing the “G” in Eegee’s.
They sold the restaurant chain in 2006, and in 2020, Irving launched Slice & Ice at 1905 W. Grant Rd.
Now, he’s preparing for a new venture on the east side.
“In just a few months, we’ll be opening our second location at 6810 E. Tanque Verde Rd.,” the team shared on social media. “We’re glad you’ve been enjoying the original Slice & Ice!”
Soon, Slice & Ice’s pizza, sub sandwiches, frosty drinks, and crinkle-cut fries will take over a former Eegee’s that closed last year. In fact, Irving still owns the building — it’s a spot where his kids grew up eating.
Stay tuned for an official opening date and what feels like a homecoming on Tanque Verde Road. Also, this might not be the only expansion.
“Soon, there might be… two, three, or four,” he shared. “Thank you so much for your support!”
Slice & Ice is located at 1905 W. Grant Rd. and the new location will be at 6810 E. Tanque Verde Rd. For more information, visit sliceandicetucson.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
