• Sal Basile, one half of the “Pizza Cuz” and “Pizza Masters” TV duo, has launched Sally Boy’s, which he describes as “more than a pizza joint.”
  • Basile said the Red Bank, New Jersey restaurant is the first of many that he’ll open in the coming years.

Sal Basile, co-founder of New York’s famed Artichoke Basille’s and a Cooking Channel chef, has opened a new restaurant, Sally Boy’s, which he describes as “more than a pizza joint,” adding, “We’re an experience.”

In addition to pizzas, Sally Boy’s, located in Red Bank, New Jersey, features items like freshly baked pastries, strombolis and subs, plus a grab-and-go breakfast and lunch offering.

Basile co-stars with his cousin and longtime Artichoke Basille’s business partner Francis Garcia in the Cooking Channel’s “Pizza Cuz” and “Pizza Masters.” The brothers were profiled on the cover of PMQ’s January/February 2018 issue.

The Sally Boy’s brand is named after Basile’s son and pays homage to Sal’s own childhood nickname. “My vision was to create a marketplace of Italian foods that is considered the best of the best,” Basile said.

The New York pizzaiolo imported a state-of-the-art, Ferrari-red Castelli oven to make “the best pizza that our guests have to see and taste to believe,” he said.

Related: Artichoke Basille’s: How two East Village pizza guys became Cooking Channel stars

this photo shows Peter Leonforte, Francis Garcia (wearing a beret) and Sal Basile in an Artichoke Basille's location

Sal Basile (right), with Artichoke Basille’s partners Peter Leonforte (left) and Francis Garcia (middle) (Photo provided by Artichoke Basille’s)

Sally Boy’s offers Basile’s take on classic Italian cuisine he grew up preparing and eating—a mix of family recipes and new dishes—with ingredients shipped directly from Italy. Specialty pies include the classic Margherita, Bella’s Broccoli Rabe, Nonna’s Eggplant pie, Concetta’s Chicken, the Calabrian Sweet Heat, and a wide selection of white and other pies.

But the Sally Boy’s experience goes beyond pizza. Guests enjoy specialty rolls, Italian strombolis, burgers, hot dogs and cheesesteaks made with freshly shaved ribeye. The eatery’s subs include hot classics like chicken, eggplant, meatball and Italian sausage Parmigiana, as well as cold subs like the Old School Italian and Red Bank Classic, named after the Red Bank Catholic High School located down the road from the Sally Boy’s store.

In addition, Sally Boy’s serves signature calzones as well as Sal’s specialty, called the Salzone, described as “a monster calzone” filled with eggplant and cheese, topped with shaved Parmigiano and a drizzle of imported Italian extra-virgin olive oil.

Appetizers range from pepperoni buns and buffalo wings to garlic sticks, as well as a selection of fresh soups and salads. Diners also enjoy fresh-baked Italian desserts like cheesecake, tiramisu, S cookies, and Sfogliatelle, all made in house. The restaurant’s breakfast menu features New Jersey favorites like pork roll, bacon or sausage egg and cheese sandwiches and a breakfast cheesesteak.

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Sally Boy’s utilizes state-of-the-art touchless technology, allowing customers to order at one of two kiosks or through their phone, with the food brought directly to their table or packaged ready for takeaway. Sally Boy’s also boasts Red Bank’s only street-access late night pickup window on East Front Street.

The restaurant is located in the heart of Red Bank’s downtown Core Central Business District on the corner of East Front Street and historic Broad Street. The two-story building, which has a basement, dates back to the 1940s, with improvements and facade restorations conducted throughout the years.

Longview Construction’s Bill O’Leary was contracted to oversee the construction and ensure the restaurant’s historical elements were preserved. The building facade is masonry and brick, with a gently swooping curve as the building turns the corner. A large expanse of glass at both levels, along with its sleek simple front, is reminiscent of the international style from the mid-1900s. Red Bank’s Stephen Raciti Architects was hired to fuse the building’s historic architecture with the necessary updates needed to offer a contemporary aesthetic.

Cahill Studio, an interior design and branding firm, paired industrial materials with contemporary hardware, countertops and light fixtures, all complementing the open kitchen design. Each floor spans 1,200 square feet, with the second floor seating 22 people, and features floor-to-ceiling, retractable garage-style windows.

The entire preservation and restoration project represents millions of dollars invested back into the Red Bank community, the company said. Basile plans to open additional locations nationwide in the coming years, in addition to shipping Sally Boy’s specialties and pizza anywhere within the U.S. through its online marketplace.