Are Artichoke Basille's Sicilian Slices Shrinking?

Posted by Adam Kuban, September 24, 2009 at 3:30 PM

Wish I would have caught this earlier, but here you go. From September 15, Kathy YL Chan notices that the Sicilian slices seem to be shrinking at Artichoke Basille's:

About a month ago, I started to notice that the slices (I can only vouch for the Sicilian) were smaller with each visit. I guess it's only something you notice if you order the exact same thing at the exact same place multiple times a week. Price remains the same of course. It's scary how quickly change has settled in—hopefully the shrinkage will stop in due time...lest it take two slices to fill me up for a "snack" ^_^

On the left above is a photo of Chan's from September 10, 2008, about six months in to Artichoke's existence (it opened in March 2008). On the right is Chan's photo from August 26, 2009. Even taking into account differences in the photos' scale, you can use the paper plate itself as a reference. The one on the right does look a bit smaller.

Oh, and the price? A whopping $3.50.

Artichoke Basille's

328 East 14th Street, New York NY 10003 (East Village; First/Second avenues; map)
212-228-2004

Bonus Video: 'I Was in the Pool! ... I Was in the Pool!!!'

6 Comments Favorite this! (0)

Tags: A Passion for Food, Artichoke Basille's, Artichoke Pizza, East Village, Manhattan, NYC

6 Comments:

That slice on the left looks damned good. Except for the overabundance of basil of course. Why don't they include the friggin' roots as well. The slice on the right might look just as good if the color was adjusted a bit. It looks like it's a bit too blue. What's pulling me full force towards 14th and 1st Ave more than anything is that nice crunchy looking bottom that contracts so well with that soft, saucy, cheesy, flavorful top. It's worth all 350 pennies and more. Even the slice on the right.

Ciao,

Paulie Gee

pauliegee at 5:12PM on 09/24/09

I'd assume they are using the same pans as always... If i can remember correctly, they used to get eight slices out of the pan. Cut in half length wise and then three cuts horizontal.

I assume they're still using the same pan which means to be smaller, they'd have to be making one additional cut... this may require some on-site investigation skills...

ESNY1077 at 5:12PM on 09/24/09

@ESNY1077 If I wasn't working overtime tonight I'd volunteer.

pauliegee at 5:24PM on 09/24/09

I haven't had a sicilian in a while, but a recent 2am trip last weekend for a regular slice finally made up my mind: no more Artichoke for me. After a ridiculous, but standard wait while the dimwits behind the counter yukked it up and shared photos on their cell phones, I got a sad, and badly burned slice. Sauce and cheese great as usual, but the crust was a blackened, tooth-breakingly hard mess.

Now that Motorino's opened, I'll just skip the slice, and grab a margherita pie to go.

bedwell at 5:27PM on 09/24/09

Considering what a tasteless, sloppy mess Artichoke is you should be grateful they are dishing out smaller slices.

pickled at 1:46AM on 09/25/09

It's still one of the best (if not the best) slice's in NYC. The regular slice is better and bigger than what "Sir Dominick" serves at DiFara. And even though you may have to wait a little, the line moves a hell of a lot faster than the one over on Avenue J.

funzarlo at 12:27AM on 09/26/09

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