As you may have read last week, the Artichoke Basille boys, Francis Garcia and Sal Basille, have partnered with A&P on an Artichoke-branded line of frozen pizzas. According to the company's press release, all A&P stores and its subsidiaries (Waldbaum's, Food Emporium, Pathmark) should be carrying the pies now. I was one of the first to highlight Artichoke on this site back in early 2008, so you know I'd be there to grab a frozen pizza or six to test out for you.
The Eater NY has a couple good pieces of intel today. First, that Artichoke Basille's will open a West Side operation in the old Red Rock West Saloon space on Tenth Avenue and 17th Street. It'll be a sit-down restaurant, which is a little scary, seeing as how the original location on 14th Street near First is notorious for service—and that's take-out only. Second, that Patsy Grimaldi is looking to open a new coal-oven place to be called Juliana's. The Eater item doesn't mention where Grimaldi might open, only that he's looking for a space....
The velvet bag where the Truth Hammer is kept. Red, naturally. Sometimes the mere threat of overwhelming power is more effective than the indiscriminate use thereof. This holds for the Truth Hammer, as well. Therefore, I'm only glancing in the general direction of this trusty Slice device as I write. The Truth Hammer will remain in its velvet bag as I point out the words of Village Voice guest blogger Haily Eber (my emphasis): The Artichoke Slice at Artichoke Basille's Pizza & Brewery was recently featured in Time Out's "100 Best..things we ate and drank this year" and hailed...
Photograph from JordanaZ, from the Serious Eats Photo Pool on Flickr So sayeth the New York Post. So sayeth Slice: Artichoke's idea of expanding would be making the line twice as long. Artichoke 328 East 14th Street, New York NY 10003 (East Village; map) 212-228-2004...
Say wha, Time Out New York? It's hammer time! It's that time of year. The annual year-end round-ups are coming fast and furious. (Don't worry, homeslices, I'm workin' on them myself.) Today, Time Out New York drops its lists. For the most part, they're pretty solid. But I just had to reach in to the ol' Slice Bag o' Tricks and pull out the rusty but trusty Truth Hammer. See that nonsense above? The weekly magazine is naming Artichoke Basille's signature artichoke slice a "new classic." Please. We love the Artichoke regular and square slices, even if they are...
In mid June, Slice reader Lance Roberts emailed me, asking if I'd help him complete his pizza itinerary. He was visiting New York City from Los Angeles, and he wanted to pack in as much pizza as he could--but only the best. I gave him some recs. He came, he ate, and then he wrote. What follows is a wonderful tale of 2.5 days of pizza mania. Buon appetito! --The Mgmt. An NYC Pizza Tour from an LA Perspective As a Los Angeleno who grew up in Detroit, it's a little odd that I love pizza so much. Neither city...
Clicking in to the Slice inbox tonight, we've got a field report from Nick "Beef Aficionado" Solares: The curious tale of Artichoke continues. I walked by today around 12:30 p.m., shutter was up, there was a guy inside, but they were closed--no pizza anywhere in sight. Walked back at 5:30 p.m. and one of those cute little paper-plate signs was posted saying that they would open "for dinner." Walked by again at 9 p.m. and the shutter was down completely. Here's a photo (from my pocketpc/phone, hence the poor quality). Cheers, Nick...
Upper left claw quadrant: The crabby crab slice. Photograph by Alaina Browne Remember we mentioned the new crab slice at Artichoke Basille's yesterday? Well, my coworker Alaina Browne went and grabbed one last night on her way home. (Thanks, Alaina!) Here's what she said: "I am not a fan of Artichoke pizza. The crust—it's really thick, and it's hard. The wait was 30 minutes. I just don't like it. And the crab pizza? It was gross." 328 East 14th Street, New York NY 10003 (East Village; map); 212-228-2004...
Eater reports that Artichoke Basille is serving a new pie. This would be no big deal at a place like Ray's, but at a joint that only has three types of pizza (regular pie, Sicilian, and special artichoke-spinach pie), it represents a 33 percent increase in menu density and now accounts for 25 percent of all items on offer. Says Eater, "... they were smearing a delicious looking pink sauce on a pie. Upon further investigation, it appears they have unveiled some sort of a crab dip pizza." A call to Artichoke confirms that it is indeed a crab-topped pie,...
