You’re stumbling out of a bar on Washington Street at 2:00 AM. Your phone is dead, your friends are arguing about whether to call an Uber or walk to the PATH, and the only thing that matters in the entire universe is a hot slice of grease and carbs.
Enter Basile’s Pizza.
If you live in the Mile Square, you know the bright red awning. You’ve seen the line snaking out the door on a Friday night. But there is a weird amount of confusion about this place. Is it "Artichoke Basille’s"? Is it a local mom-and-pop shop? Why do some people call it "drunk pizza" while others swear it's the best crust in the state?
Honestly, the reality is a bit more interesting than just another late-night pizza joint.
The Identity Crisis: Basile's vs. Artichoke
Let’s clear this up immediately because it confuses everyone. There are two "Basilles" in Hoboken, and they couldn't be more different.
- Artichoke Basille’s Pizza: Located on Hudson Street. This is the famous NYC-born chain known for that massive, goopy, creamy artichoke slice that feels like eating a bread bowl of spinach dip.
- Basile’s Pizza: Located at 89 Washington Street. This is the spot we’re talking about. It’s owned by Russell Basile, a veteran pizzamaker who actually grew up in Hoboken.
Russell opened this spot around 2011 with a very specific goal: bring a "Tuscan" vibe back to his hometown. While Artichoke Basille (the chain) is a whole theatrical experience, Basile’s Pizza Hoboken NJ is a classic, no-frills corner slice shop. It’s the kind of place where the menu is mostly pizza, rolls, and knots. No distractions.
What's With the Bread Crumbs?
Most people eat pizza and never think about the "undercarriage."
At Basile's, the crust is the main event. If you flip a slice over, you’ll notice it isn't just plain dough. Russell Basile uses a trick he’s been perfecting for decades: Japanese bread crumbs (Panko) on the bottom.
It sounds weird, but it solves the biggest problem in the pizza world: the "Hoboken Flop." Because the shop is so close to the terminal, a lot of people are grabbing slices to eat on the go. The bread crumbs add a structural integrity and a crunch that doesn't just taste like burnt flour. It’s a distinct, sandy texture that makes the slice stay crispy even if it’s been sitting in a box for twenty minutes.
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The Menu: What to Actually Order
If it’s your first time, don’t get fancy.
The Grandma Slice is arguably the best thing they make. It’s a thin Sicilian crust brushed with olive oil and garlic, topped with fresh mozzarella and chunky San Marzano tomatoes. It’s $35 for a full pie, but getting it by the slice is the move. The garlic isn't shy—you’ll be tasting it for the next three days—but it’s worth it.
The Breakdown of the Heavy Hitters:
- The Plain Cheese: This is the benchmark. It’s a 20-inch pie. Huge. The cheese-to-sauce ratio is heavily skewed toward the cheese, which is why it’s the ultimate "recovery food" after a night at Texas Arizona or The Shannon.
- White Spinach/Broccoli: They use ricotta here. It’s heavy. It’s creamy. It’s basically a vegetable-flavored calorie bomb. Sorta healthy? Not really.
- The Buffalo Chicken: This is their most popular specialty. It’s spicy, vinegary, and usually topped with a drizzle of ranch.
The 3:00 AM Reality Check
Let’s be real for a second. There’s a segment of the internet (mostly on Reddit) that trashes Basile’s for being "mid."
Is it a five-star Michelin experience? No. But context matters. Basile’s is a high-volume, high-traffic machine. On a Saturday night, they are pumping out pies faster than you can keep track of. Because of that, the quality can be a "crapshoot" if you're ordering delivery.
If you want the best version of Basile's, walk in. Order a slice from the counter. Ask them to put it back in the oven for an extra minute. The heat from that second bake reactivates the bread crumbs on the bottom and gets the oil in the pepperoni to that perfect, slightly-burnt-edge state.
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Why It Matters to Hoboken
Hoboken is losing its old-school soul. Every time a classic spot closes and gets replaced by a luxury condo or a boutique fitness studio, a little bit of the Mile Square dies.
Basile's isn't 50 years old like Benny Tudino's, but it feels like it belongs to that older era. It’s cash-friendly (though they take cards now), it’s loud, and the staff knows how to handle a crowd of rowdy 22-year-olds without breaking a sweat. It’s a piece of the downtown infrastructure.
Actionable Insights for Your Visit:
- The Lunch Deal: If you're there between Monday and Friday, look for the lunch special. It used to be two slices and a soda for $5, but with inflation, it's a bit more now. Still, it's one of the cheapest ways to get full in downtown Hoboken.
- Avoid Delivery on Game Days: If there’s a big NFL game or a holiday like LepreCon, your delivery will take two hours and arrive cold. Just walk to Washington St.
- The "Upside Down" Move: Ask for a slice with the cheese on the bottom and the sauce on top. It’s Russell’s grandmother’s recipe, and it changes the flavor profile entirely because the sauce doesn't soak into the dough.
If you’re looking for a fancy sit-down date spot with a wine list, go to Dozzino or Apulia. But if you want a quintessential Jersey slice that actually has some crunch to it, Basile's is the spot. Just make sure you're at the one on Washington, not the one with the artichokes.
Stop by the counter, grab a Plain or a Grandma slice, and eat it while walking toward the water. That’s the real Hoboken experience.