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Artichoke Basille's Sicilian Slice...Pure Heaven on a Buttery Crust

ChowDiva Nov 21, 2008 06:10 AM

This is my second time stopping in for the sicilan slice and I have to say that the crust on the Sicilian possibly makes this the best slice in all of NYC (IMO). The crunchy, buttery crust is amazing...the sauce is a little sweet with just the right amount of garlic...the cheese is good quality and the perfect amount...all topped off with fresh basil...Amazing and completely crave-worthy.

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  1. a_and_w RE: ChowDiva Nov 21, 2008 07:11 AM

    Not the best in all NYC, but certainly a contender for Manhattan. I've read reports that the quality can vary, but when they're on, it's delicious. I don't even bother with the round slices.

    2 Replies
    1. re: a_and_w
      heWho RE: a_and_w Nov 22, 2008 04:20 PM

      It's not so much quality, but how long it's in the oven for. They cook it to a crisp, which is often times great, but sometimes over-charred (burnt)

      Like others have said, when it's on, it's near perfect

      1. re: heWho
        chet steadman RE: heWho Nov 24, 2008 08:20 PM

        Even an average Di Fara square pie will be slightly undercooked on one side and just the tiniest bit over-charred on the other. An overcooked Di Fara square pie (it's happened before!) can be quite burnt.

        I wouldn't complain about their Sicilian. It is the best in Manhattan, and coming from a former Artichoke nay-sayer, very close to Di Fara's. If I'm just in the mood for a square slice, Artichoke makes it that much harder for me to justify the trip to Midwood.

    2. Spends Rent on Food RE: ChowDiva Nov 21, 2008 08:44 AM

      I also agree- the best slice isn't what they're named for.

      It's definitely the sicilian- which is in top form about 75% of the time.

      4 Replies
      1. re: Spends Rent on Food
        nativeNYer RE: Spends Rent on Food Nov 22, 2008 03:44 PM

        So are there particular times of the day or days of the week when we'd be more likely to get the better slice or is it random?

        1. re: nativeNYer
          Spends Rent on Food RE: nativeNYer Nov 24, 2008 09:14 AM

          It's random, although if you can get there around 12:30 on a weekday, they usually have their first one coming straight out of the oven which is usually a good batch.

          1. re: Spends Rent on Food
            nativeNYer RE: Spends Rent on Food Nov 24, 2008 07:19 PM

            thanks and your userid makes me laugh everytime i see it.

            1. re: nativeNYer
              Spends Rent on Food RE: nativeNYer Nov 25, 2008 11:24 AM

              Thanks. It would be even funnier if it weren't so true.

      2. p
        Pan RE: ChowDiva Nov 25, 2008 12:43 AM

        I've been to this place once. The crust on their artichoke round slice was really overly thick, and the artichoke slice was weird to me - way too much cream for my taste. And I LOVE artichokes, so that definitely wasn't a problem for me. My friend got a crab round slice, which I liked a good deal more, but I have really had no intention of rushing back.

        So apparently, the thing to do is avoid artichokes at Artichoke and get a margherita square slice? Who'da thunk it?

        8 Replies
        1. re: Pan
          erica RE: Pan Nov 25, 2008 05:17 AM

          The artichoke pizzas that I've seen in NYC use canned artichokes..so really, how great can they be??? I thought I had fresh artichokes at DiFara once but when I've been back, they have also come from a can..
          For the record, my square slice at Artichoke was burned on the bottom but I still thought it was one of the best things I've eaten recently!

          Can you call in advance and order a whole pie here?

          1. re: erica
            Pan RE: erica Nov 26, 2008 05:09 AM

            Very disappointing news about DiFara. I've seen the boxes of fresh artichokes from California there, and every time I've had an artichoke slice there, it's been obviously made with fresh artichokes.

            I had problems with excessive burning on my slice at Artichoke, too, by the way.

            1. re: Pan
              ginsbera RE: Pan Nov 26, 2008 07:37 AM

              the artichokes at DiFara are marinated, that's why they are in a can, same as the porcini mushrooms. I'm not surprised actually, for fresh artichokes to be used would be a complete waste as they don't produce much "meat" and are relatively expensive. I'm sure many top restaurants used high-end canned artichokes as well...

              1. re: ginsbera
                a_and_w RE: ginsbera Nov 27, 2008 09:17 AM

                Dom uses fresh baby artichokes when they're available -- I've seen the crates.

              2. re: Pan
                erica RE: Pan Nov 26, 2008 01:22 PM

                Well maybe DiFara gets the fresh ones when they are in season and otherwise relies on canned. To me there is a world of difference between the two....but at Artichoke Basile, they apparently do not use fresh, ever.

            2. re: Pan
              ginsbera RE: Pan Nov 25, 2008 06:14 AM

              I agree, the artichoke slice was really poor and is massively overrated. Crust too thick and a topping that deserves to be served in a bowl rather than on pizza. The sauce on the regular square slice is good, but again the crust is too thick. What gives?! Learn how to make a good crust!

              1. re: ginsbera
                chompchomp RE: ginsbera Nov 25, 2008 11:53 AM

                I fully agree. The artichoke slice is cheesy, gloppy, but not good pizza! I did enjoy the buttery, crispy crust on the Sicilian...but it almost tastes "fried."

                1. re: chompchomp
                  chet steadman RE: chompchomp Nov 25, 2008 04:07 PM

                  the dough is cooked in a hot pan covered in oil, so it basically is fried.

            3. h
              hominaray RE: ChowDiva Nov 25, 2008 05:40 PM

              Maybe I went on an off day, because I like a crispy crust when I went it was beyond crunchy, what's known as burnt. Way off.

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