Welcome to MenuPages - Please Select a city:

Artichoke Basille's

Pizza & Brewery
  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Pizza
  • 328 E 14th St, New York NY10003 40.731687 -73.983749
  • (Btwn 1st & 2nd Ave)
  • click map to interact
  • (212) 228-2004
  • 0

User Ratings (Based on 83 reviews)

Food 3.3 Value 2.7
Service 2.2 Atmosphere 1.9

Other Restaurant Info

(212) 228-2004
Place Order:
Order From Artichoke Basille's for delivery & takeout
Cash Only
Daily: 10am-5am
Dinner, Lunch
Delivery, Late Night, Online Ordering, Take Out, Wheelchair Accessible
Min Delivery:

User Reviews

  • Artichoke Basille's

    Posted by anon on 04/05/2009

    only ok

    Honestly I don't get the popularity of this place. I had a slice of the artichoke pizza - it was reasonably good and it was certainly big - but I feel like there's lots of other better pizza places in the neighborhood, let alone the city.

  • Artichoke Basille's

    Posted by Danny on 04/05/2009


    I loved it the first time I tried it. They've raised the prices to $4 and that would fine IF it tasted good. They haven't cleaned their oven in a year! All you can taste is the soot. They have warm pizzas now because they're trying to prevent it from tasting even more like burnt (just burnt and nothing else).

  • Artichoke Basille's

    Posted by ChrisIannu on 03/20/2009

    Delicious Slice - A New Fave!

    Went there last night for the first time ever and despite the line out the door - which was a little daunting - it was worth the wait (the line moved pretty swiftly anyways). The artichoke/spinach slice was DELICIOUS! A definite new fave, I can't wait to go back! Plus, while it may be a little pricey for a single slice, the one I got was HUGE. Definitely goooo

  • Artichoke Basille's

    Posted by Ande on 03/15/2009


    The signature slice: a doughy slab slathered in spinach-artichoke dip was too thick and tasted weird. The margarita slice was nothing special. However, the line moved swiftly and the harried staff was friendly.

  • Artichoke Basille's

    Posted by Steve on 03/01/2009

    Hot and Cold

    I just paid 7.50 for two slices of pizza that were so cold you could put them on a sleeping baby's face and they would not wake up crying. On the flipside, I've had slices here that have taken three layers of skin off the roof of my mouth. I told the guy to put the slices in for a couple of minutes but he said they would burn. It felt semi warm through the box so I figured I'd trust him but when I got down the street and sampled it, blah! Totally lukewarm. The only time I've had them get it right was when I ordered a whole pie. For slices, just go to the Associated and get a box of Stouffers French Bread pizza and microwave it, it's the same as eating a cold slice from these clowns. Get it together guys. Take a science class or something, or maybe stick your hand inside a hot oven and then inside a freezer and then back again while someone takes notes and makes observations about temperature and the human body.

  • Artichoke Basille's

    Posted by Veronica SD on 02/27/2009


    Artichoke pizza is worth the hype. The artichoke/spinach slices are made w/ a cream sauce & are indescribably yummy. The margherita slices are excellent too though not, in my opinion, as special as the artichoke ones. Portions are large. Bummer about the lack of indoor space but if you’re craving an amazing slice, you gotta check this out at least once!

  • Artichoke Basille's

    Posted by Dan on 02/23/2009

    Gave it a few shots

    I gave artichoke a few shots, and I've had a few good experiences and a few bad ones. The first time I came here they must have rang me up wrong, because the pizza doubled in price the next time I went a week later. After my first experience there, the pizza wasn't as fresh, and often times they don't even bother to fully reheat the pizza. Pass on this, there are much better places nearby and it's really not worth the wait.

© 2015 GrubHub, Inc. All rights reserved.