Pizza Redefined: Sally Boy's Restaurant Opens In Red Bank

RED BANK, NJ — Most agree that pizza defines Jersey cuisine. And Sally Boy's restaurant is out to redefine the pizza experience for its patrons.

Sal Basile, a Cooking Channel chef and restaurateur - and an acknowledged authority on Italian cuisine - opened the doors to his first Sally Boy’s restaurant this week at 1 Broad St. in Red Bank.

There's also one on the drawing board for Asbury Park and other locations and on an online platform.

He is star of the Cooking Channel’s "Pizza Cuz" and "Pizza Masters" and a co-founder of Artichoke Basille’s Pizza in New York, as well as numerous Italian specialty restaurants.

But now the Basile touch is right here in Red Bank, and it's providing a new restaurant experience to the public when it comes to pizza - and even the pizza slice.

“We set out to create something truly different, so we started with something truly amazing. We’re more than a pizza joint - we’re an experience,” says Basile.

The Sally Boy’s brand is named after Basile's son and also pays homage to his childhood nickname, the restaurant notes.

And it's with a fond sense of the past - as in his renovated 1940s building - that Basile’s "futuristic vision" comes to life, he says.

So here are the basics for those impatient for a new dining experience:

Sally Boy’s serves freshly baked pastries, coffee drinks, grab-and-go breakfast and lunch, Italian specialties, and Basile’s signature pizzas, including the Sally Boy’s Slice (which is trademarked) - all prepared on site.

Part of the experience is his "Ferrari-red" pizza oven. "It's a state-of-the-art, Ferrari-red, Castelli oven - hand-made and shipped directly from Italy," he says.

A grab-and-go menu is fresh and unique each day, he promises. Then there is gourmet coffee, fresh baked goods made on premises, Italian specialties and, of course, what Basile calls "the best pizza that our guests have to see and taste to believe.”

Basile offers his take on the classic Italian cuisine he grew up preparing and eating - a mix of family recipes and new dishes - "elevated by the highest quality ingredients shipped directly from Italy," he says.

Among the Sally Boy’s specialty pies are the classic Margherita, as well as Bella’s Broccoli Rabe, Nonna’s Eggplant pie, Concetta’s Chicken, Calabrian Sweet Heat, and a selection of white and other pies.

And check out his website for more on the re-imagined pizza slice. For one thing, it's round; for another you can't describe it as a "sliver."

There are also specialty rolls, Italian strombolis, burgers, hot dogs, and cheesesteaks, which are made with freshly shaved ribeye, the restaurant says.

Then there are subs: 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 Broad Street from the Sally Boy’s location.

And have you heard of the "Salzone?" Well, he says it's 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. There are desserts like cheesecake, tiramisu, S cookies, and Sfogliatelle all made in-house.

The restaurant’s breakfast menu features pork roll, bacon, or sausage egg and cheese sandwiches, and a breakfast cheesesteak.

And speaking of iconic, the restaurant is located in the heart of Red Bank's downtown business district on the corner of East Front Street and historic Broad Street.

The two-story building dates to the 1940s.

According to a news release about the business, Longview Construction and Bill O’Leary, with a Monmouth County office, was contracted to oversee the construction and ensure the restaurant’s historical elements were preserved.

The building facade is masonry and brick with a large expanse of glass at both levels in an international style reminiscent of the mid-1900s, owners say, adding the project represents "multi-millions of dollars invested back into the Red Bank community."

Sally Boy’s has touchless technology so customers can order at one of two kiosks or through their phone, and have the food brought directly to their table or packaged ready for take away.

Sally Boy’s also has Red Bank’s only street-access late night pickup window located on East Front Street.

Sally Boy’s is open every day for breakfast, lunch, and dinner:

• Sundays through Wednesdays, operating hours are 7 a.m. to 10 p.m.
• Breakfast is offered 7 a.m. to 11 a.m.
• Lunch and dinner are offered from 11 a.m. to 10 p.m.
• Thursdays through Saturdays, a late-night menu and takeout are also available from 10 p.m. to 2 a.m.

For more information and to place online orders, visit www.SallyBoys.com.