Location: 328 E 14th St b/w 1st & 2nd Ave
Phone #: (212) 228 2004
Method(s): Eat in & Take-Out
Price Range: $
Food: A-
Value: A
Service/Atmosphere: B-
Overall Rating: B+
I figured it was about time I reviewed the famous Artichoke Pizza, which has got to be one of the most talked about pizza places in NYC of the past few years. Although the focus of this attention has typically been on the high quality and unique nature of the pizza, a significant amount of controversy has arisen due to the way they handle their operations. I stop by here sometimes on off hours when there is no line, but more often than not if you pass Artichoke you will see a long line out the door that curves down 14th St for a bit. The line wouldn't be quite as frustrating if, when you finally made it to the front, you saw that the crew inside was working their asses off and churning out slice after slice to hungry patrons. This is certainly not the case. What you are finally greeted to once you make it inside is typically 1-2 guys toward the back preparing the pies and 1 guy behind the counter running things. Rather than having hot pies ready and just giving out the slices as they are ordered like other busy pizza places do, he takes the orders 1 by 1 and puts the slices into the oven as they are ordered. Then you have to stand cramped around the counter for literally 10 minutes until the slices come out. Not an enjoyable experience. I understand that this practice ensures that each slice is piping hot as it is given to the customer, but if you have a line of 25 or more people wrapping around the block and you only have 4 different types of pizza, I think it juuuust might make sense to have at least the 2 most popular pipes ready to go (probably Artichoke and Margarita). ANYWAY, enough of that frustration because the pizza truly is remarkable and one-of-a-kind.
What I Liked
In terms of taste alone, Artichoke lives up to the hype. Their Artichoke pizza is one of the most unique pies I have ever tasted ($4/slice, $26/pie). The best way to describe it would be to imagine your favorite creamy spinach & artichoke dip, baked onto a thick pizza crust with a few cheeses, and somehow staying in place (although be warned that the slices are definitely a mess). Every bite you have you will wonder how they made it taste quite so good (whether you are sober or drunk). It is truly the perfect mix of cheesiness, creaminess and crustiness. The only problem I have with these slices is the havoc they wreak on my stomach. I learned my lesson the most recent time when, for the 4th time in a row, I had extreme pain from eating this creamy, incredible tasting pizza. Never again! Obviously, many people eat these slices without having this painful experience, but it is my duty to pass along my experiences.
The Crabmeat slices ($4/slice, $28/pie) are also worth mentioning. The succulent crab is cooked with cheese onto their delicious bread and it is fantastic. I know the prices must seem high so far ($4/slice is very high), but both of these types of pretty damn filling, especially the Artichoke (1 Artichoke slice is more than enough to fill most people up).
One very cool feature of Artichoke that many people are not aware of is that they serve beer. They will happily fill you up a 32 ounce Styrofoam cup of Bud Light for $5.50. Much like The Turkey's Nest in Brooklyn, they will then put a cover on the cup and stick a straw in, effectively giving you a beer to go (or to drink while you stand there and wait for your slice to come out). What a great service to offer.
What Could Use Work
I am a big fan of all 4 types of pizza they have (although as I mentioned I have sworn off the Artichoke slice for good), so the only point I would make in this section is to complain again about the long waits. The last thing I'l say about it is this: if you are in the neighborhood late-night you will always find a long line at Artichoke. In my opinion, these people are suckers to waste their valuable intoxicated time waiting in a long line for food. If you'd like another option, I'd recommend going around the corner to Vinny Vincenz on 1st Ave just south of 14th St. Although their slices aren't as unique or large as those at Artichoke, they are still excellent and you will savor those 30 minutes that you can spend sitting at their tables inside instead of waiting in line. I think Vinny Vincenz should start a pizza war by hiring a person just to stand around outside Artichoke during prime hours when the line is longest and shout "Come around the corner to Vinny Vincenz, great pizza, tables and no line!!!" It would not only be hilarious, but I also think they would be able to steal a decent amount of customers. If you are determined to get Artichoke, another way to beat the line is to call in a pick-up order, but they only offer that for full pies (and you can't order half artichoke/half margarita or they will laugh you off the phone, only full pies allowed).
Killed It!
Lately I have gravitated toward the Margarita ($3.50/slice, $20/pie) and Sicilian ($3.50/slice, $22/pie) pizzas at Artichoke. I find both of these types to be the most flavorful and least dangerous for my stomach at this point. The Margarita slice is actually pretty unique, with splotches of mozzarella cheese scattered throughout the marinara sauce on the slice and loads of Parmesan cheese cooked in there as well. Crispy and delicious. Same description basically goes for the Sicilian slice as well, except I actually like these most of all. They are smaller, easier to handle and typically crispier than all of the other slices. Although all 4 slices of pizza are guaranteed to be pretty greasy, you should definitely stop over at least once in your life to give it a try (and to check out their famous lines.
Method(s): Eat in & Take-Out
Price Range: $
Food: A-
Value: A
Service/Atmosphere: B-
Overall Rating: B+
I figured it was about time I reviewed the famous Artichoke Pizza, which has got to be one of the most talked about pizza places in NYC of the past few years. Although the focus of this attention has typically been on the high quality and unique nature of the pizza, a significant amount of controversy has arisen due to the way they handle their operations. I stop by here sometimes on off hours when there is no line, but more often than not if you pass Artichoke you will see a long line out the door that curves down 14th St for a bit. The line wouldn't be quite as frustrating if, when you finally made it to the front, you saw that the crew inside was working their asses off and churning out slice after slice to hungry patrons. This is certainly not the case. What you are finally greeted to once you make it inside is typically 1-2 guys toward the back preparing the pies and 1 guy behind the counter running things. Rather than having hot pies ready and just giving out the slices as they are ordered like other busy pizza places do, he takes the orders 1 by 1 and puts the slices into the oven as they are ordered. Then you have to stand cramped around the counter for literally 10 minutes until the slices come out. Not an enjoyable experience. I understand that this practice ensures that each slice is piping hot as it is given to the customer, but if you have a line of 25 or more people wrapping around the block and you only have 4 different types of pizza, I think it juuuust might make sense to have at least the 2 most popular pipes ready to go (probably Artichoke and Margarita). ANYWAY, enough of that frustration because the pizza truly is remarkable and one-of-a-kind.
In terms of taste alone, Artichoke lives up to the hype. Their Artichoke pizza is one of the most unique pies I have ever tasted ($4/slice, $26/pie). The best way to describe it would be to imagine your favorite creamy spinach & artichoke dip, baked onto a thick pizza crust with a few cheeses, and somehow staying in place (although be warned that the slices are definitely a mess). Every bite you have you will wonder how they made it taste quite so good (whether you are sober or drunk). It is truly the perfect mix of cheesiness, creaminess and crustiness. The only problem I have with these slices is the havoc they wreak on my stomach. I learned my lesson the most recent time when, for the 4th time in a row, I had extreme pain from eating this creamy, incredible tasting pizza. Never again! Obviously, many people eat these slices without having this painful experience, but it is my duty to pass along my experiences.
The Crabmeat slices ($4/slice, $28/pie) are also worth mentioning. The succulent crab is cooked with cheese onto their delicious bread and it is fantastic. I know the prices must seem high so far ($4/slice is very high), but both of these types of pretty damn filling, especially the Artichoke (1 Artichoke slice is more than enough to fill most people up).
One very cool feature of Artichoke that many people are not aware of is that they serve beer. They will happily fill you up a 32 ounce Styrofoam cup of Bud Light for $5.50. Much like The Turkey's Nest in Brooklyn, they will then put a cover on the cup and stick a straw in, effectively giving you a beer to go (or to drink while you stand there and wait for your slice to come out). What a great service to offer.
What Could Use Work
I am a big fan of all 4 types of pizza they have (although as I mentioned I have sworn off the Artichoke slice for good), so the only point I would make in this section is to complain again about the long waits. The last thing I'l say about it is this: if you are in the neighborhood late-night you will always find a long line at Artichoke. In my opinion, these people are suckers to waste their valuable intoxicated time waiting in a long line for food. If you'd like another option, I'd recommend going around the corner to Vinny Vincenz on 1st Ave just south of 14th St. Although their slices aren't as unique or large as those at Artichoke, they are still excellent and you will savor those 30 minutes that you can spend sitting at their tables inside instead of waiting in line. I think Vinny Vincenz should start a pizza war by hiring a person just to stand around outside Artichoke during prime hours when the line is longest and shout "Come around the corner to Vinny Vincenz, great pizza, tables and no line!!!" It would not only be hilarious, but I also think they would be able to steal a decent amount of customers. If you are determined to get Artichoke, another way to beat the line is to call in a pick-up order, but they only offer that for full pies (and you can't order half artichoke/half margarita or they will laugh you off the phone, only full pies allowed).
Killed It!
Lately I have gravitated toward the Margarita ($3.50/slice, $20/pie) and Sicilian ($3.50/slice, $22/pie) pizzas at Artichoke. I find both of these types to be the most flavorful and least dangerous for my stomach at this point. The Margarita slice is actually pretty unique, with splotches of mozzarella cheese scattered throughout the marinara sauce on the slice and loads of Parmesan cheese cooked in there as well. Crispy and delicious. Same description basically goes for the Sicilian slice as well, except I actually like these most of all. They are smaller, easier to handle and typically crispier than all of the other slices. Although all 4 slices of pizza are guaranteed to be pretty greasy, you should definitely stop over at least once in your life to give it a try (and to check out their famous lines.
Vinny V margharita slice own's Articrap's any day of the week.
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