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Although the debate regarding where to find New York’s best Slice will never end it was a much simpler time when Pasquale Lanceri opened Patsy’s Pizza in East Harlem, the then-Italian neighborhood since labeled “Spanish Harlem” but his iconic Pizzeria still standing and serving what many consider a destination-worthy Pie plus several Red Sauce classics.
Opened 1933 in the coal-oven tradition of Lombardi’s, the Pizzeria where Lanceri is said to have learned his trade, the original Patsy’s is located at 2287 1st Avenue and although current owner Frank Brija has expanded the brand across New York most connoisseurs agree there is no comparison between the others and what aged oven can produce.
Minimally changed over the course of eighty-five years, a coat of paint plus perhaps some additional photos added over the years, it is upon entry that guests are greeted by servers sporting accents that almost seem put-on, the cash-only policy prominent on doors and menus though lower-than-average prices can easily see most guests sated for less than $15 including tax and tip.
Divided across two rooms plus the kitchen, each long and narrow but brimming with history, it is from chilled cases that all Beverages save for Water are produced and although table Bread is apparently offered at dinner there was no evidence of such at noon.
Adding a few daily specials to the Italian-American menu, though only one other table had ordered anything but Pizza, it was no more than fifteen minutes after seating that a large Pie arrived with Cheese, Sauce and sliced Meatballs, the ingredient quality certainly not that of newer artisanal joints but char prominent across the bottom and Crust capable of standing up to a fold despite being crisp and cracker thin from edge to center.
Surprised to see a light-eating 11 year old ask for a second Slice, though the novelty of “New York Pizza” in New York certainly factors into the experience, it was with only one wedge remaining that two additional plates arrived, the Potato Croquettes finding favor amongst all whether solo or dipped in Tomato Sauce while Penne alla Vodka was a touch overcooked but otherwise enjoyable and more boozy than many for just $10.95.
I went to the original Patsy's Pizzeria and was extremely impressed with the price, the portion size, and the service overall to start. Our server was very helpful and attentive in assisting us. We ended up ordering the original, which didn't take long to cook at all. The pizza was thin and crispy at the bottom from coal fires. Though it was simple, the sauce was delicious and the cheese was good. This was definitely the best coal fired pizza I've ever eaten.
Most of my favorite pizzas come from conventional gas deck ovens, so I rarely get sentimental about wood-fired or "brick oven" or even coal-fired ovens. Inside Patsy's Pizzeria, East Harlem. It's true, however, that all of my coal-oven pizzeria experiences have been good ones. If you're going to the trouble of operating a coal oven, I suppose, you're going to be serious about making good pie.
"Slices are smaller than average, but even with their thinness the light application of richly layered and finessed tomato sauce more than satisfy and the bubbly cheese is enough to carry you through the next few hours of the day without an oversized doughy crust to want to put you to sleep."
Tiramisu is amazing! I would go back just for dessert. Ordered a Margherita to go, it was fresh and delicious. Perfect combo of sauce, cheese, and basil. Crust had a good smoking flavor and wasn't overdone. If you are looking for authentic NY pizza this is the place to go. (Cash only. Still sells by the slice too.)
Good pizza but there are much better in the city. Dough came out a little under done.
History.. Good oldfashioned pizza that does not need toppings..that good..
My favorite pizza place! I can't bring myself to order anything else, it is THAT good. The place is old and all history...Frank Sinatra sending his plane from the West coast to NY to bring back partially cooked Patsy's pizza...the first place my Husband took me on a date...a place close to many cops heart. The first time my boss ate there he let out a sigh of pleasure upon tasting the pizza! FRESH ingredients are the key here! The pie is so light and wondeful! I'm not a chain restaurant gal, but all the Patsy's have great pizza! A must do when in NYC. Casual atmposphere.
You took my virginity!. I feel cheated, very cheated! I love pizza and practically grew up on pizza while living in Rhode Island. Little did I know that practically all sauce is loaded with sugar. It was not until Patsy's did I learn that sauce consisting of fresh tomatoes is the way to go. I also realized that coal oven pizza has a delicious flavor.
Oh they also have other things on the menu that are good.
Thanks Patsy for taking my virginity!
Being a former New Yorker, she knew to order from Patsy’s. We kept it simple and only ordered the classic margarita pizza but believe me, that’s all you need. This was the BEST New York style pizza I have ever had. The ingredients were fresh, the sauce had a slight sweetness, and the basil created a nice contrast in taste and textures against the mozzarella. LOVE!!
This is a place we were very much looking forward to trying. Delicio opened last month as the first coal fired pizzeria in Cincinnati. Our favorite pizzas have been from the great old coal-fired pizzerias on the East Coast. The first American pizzerias, like Lombardi's, Patsy's, Frank Pepe's, and Totonno's, used coal ovens that they inherited from old Italian bakeries. Coal has some properties that make it ideal for pizza: it burns at a very high temperature and doesn't put off much moisture. As a result, coal oven pizza tends to be a hybrid between Neapolitan pizza (usually made in a wood-fired oven) and New York Style pizza (generally a lower temperature gas oven). The style is making a bit of a comeback now, with chains like Anthony's Coal-Fired Pizza. Done right, the crisp yet chewy crust produces by a coal-fired oven is outstanding. The coal-fired name made us expect something similar to the great old coal-fired pizzerias on the East coast. In sum: the crust was similar, the sauce
For the first four years that I lived in Manhattan I didn’t have a favorite pizza place. Sure I had pizza places that I frequented in college ( Koronet , anyone? Have you ever seen so much pizza for $2.50?), and had visited Lombardi’s a few times, but I didn’t have anywhere that was really my favorite (aside from my grandmother’s kitchen). All of that changed when Keith and I moved into an apartment less than two blocks from Patsy’s . Since its transformation from an Italian neighborhood into a Spanish one, there are but a few reminders of the Italian life, food, and culture that used to thrive in East Harlem—the Dance of the Giglio Festival every Autumn, the dim lights of Rao’s casting romantic shadows on Pleasant Ave, and of course, Patsy’s . The one, the only, the original Patsy’s, opened in 1933. They serve thin crust pies cooked to melty perfection in one of the few coal burning ovens in New York, and it is one of the best cheese slices that I have had on this side of the At
Absolutely delicious, classic New York style pizza. Perhaps the most representative example I’ve had, almost the archetype of New York style. Why not five stars? Only because if this is the bedrock, there are just so many more exciting and unique takes throughout Manhattan and Brooklyn. It’s hard to say this is the best, but it’s absolutely comfort food and fantastic specimen.
This pizzeria is full of history. It’s aged brick oven is still in use. Pizza is good but not the best. Worth a try if you are in the area
Patsy's Pizzeria in East Harlem needs no introductions. Huge portions. Delicious food. The history of famous people who have eaten there adorns the walls. The old photographs and nostalgia are incredible and part of the wonderful experience of dining there. There is even an incredible black and white photo from 1908 of 1st Ave & 117th Street, showing horse and buggy on the street. The pizza at Patsy's is arguably the best in NYC/World. As far as the food goes, you can not find better. Perhaps equal quality, but not "better." The Chicken Valdostana is one of the greatest dishes I ever ate in my whole life. The cutlet is breaded and topped with prosciutto, melted mozzarella served on a bed of pasta with mushrooms. Superb. I also recommend the Ceasar Salad with Grilled Shrimp. The waitstaff is fantastic. When you see the portions, you might think you won't finish it all, but there is a good chance you might, because the food at Patsy's is that good.
Solid pizza! I had to lean a little too much on the seasonings at the table… little bit to be desired as far a flavor of the sauce. But overall very tasty. Cooking style makes the crust crispy on the edges and soft underneath. Service was great.
Found this place through Dave’a Pizza Reviews and decided to give it a try.
This was one of the best pizzas I’ve ever had, ties for first place for me! It was the perfect ratio of crust, cheese, and sauce. The pepperonis were crispy and crunchy without being dry. They also had a slight kick to them but that’s what made them so good. If the pepperonis don’t curl like this I don’t want them 🤷🏻♀️
Keep in mind they are a cash only restaurant.
Pretty decent pizza. It’s cash only so please remember that. In a pretty interesting area and not close to the subway. We just grabbed a slice and they weren’t too nice. Nowhere to sit as well. Decent but not the best
Amazing!! If you're in NYC and looking for the quintessential New York slice, look no further! Delicious!!!
The original Patsy’s since 1933. The restaurant shows it’s age. It was relatively full but we were able to get a table quickly. There are pictures of the many celebrities that have frequented there on the wall. The staff was friendly. Overall the food was good. Out of the dishes we ordered the Coal Oven Pizza and the Eggplant Rollatini stood out. However it did take some time to get the pizza. It’s also cash only.
I'm surprised I haven't yet reviewed this majestic pizza heaven.
It's plain and simple a proper slice! The way a pizza should feel taste and look. What I liked about this location is that they serve by the slice.
If you like a saucy slice with a spackle of char than this is the place for you. It's a very thin crust so finishing a pie by one person is not such bravery.
Been coming here for 15 years, I stop in whenever I am in the area. The pizza doesn't change. It's one of NYCs best. I walk in, and 15 min later I'm walking out with a hot fresh pie made to order.
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