“My personal favorite is Patsys on 1st Ave and 118, coal fire oven from the 1930s, $16 for a whole pie where mediocre spots charge you $25+.”
H3
8.4/10Italian
AI-generated summary
Only the East Harlem original counts. The other Patsy's locations license the name and people say the quality isn't close. Get a from the coal oven, thin and charred, about $16 for a whole . Buy a at the window, where they sell them hot instead of reheating. The soggy complaints come from the sit down room.
NYC classic — Pasquale "Patsy" Lancieri, who learned the trade at Lombardi's, opened his East Harlem pizzeria in 1933, making it one of New York's earliest alongside Lombardi's, Totonno's and John's of Bleecker Street. Patsy's claims to have originated selling pizza by the slice, and its coal-oven thin crust helped preserve classic New York pizza. Wikipedia
“My personal favorite is Patsys on 1st Ave and 118, coal fire oven from the 1930s, $16 for a whole pie where mediocre spots charge you $25+.”
H3
“There was so little product I had to check the box to make sure there was an actual slice of pizza in it, it was that light. It was so thin you could see through it even through the cheese. It was so soaked soggy it flopped over before I even lifted it all the way out of the box.”
H3
“On a good day I found their sauce vibrant and crust from their coal oven really good. Their slices were inconsistent for me though.”
H3
“I ordered from there and was really underwhelmed. I must say though that it was delivered lukewarm. The crust had the consistency of cardboard and the cheese was really lacking in flavor.”
H3
“Slices from Pasty’s in East Harlem are underrated but inconsistent. When it’s good the sauce is vibrant and the crust is nicely crisp and pleasantly charred from the coal fired oven. When it’s bad the sauce is nonexistent and crust is dense and flavorless like cardboard.”
H3
“it's still my favorite for pure NYC style. The dough is paper thin but still crispy and holds its shape in a fold. Sauce is light but bright and perfect amount of bubbly mozzarella.”
H3
“I love the coal oven, the fact that they keep coming out hot and they sell the slices before they get cold instead of reheating”
H3
“Original Patsys takeout is great. However, I've sit down at the restaurant several times and the pizza was soggy, really soggy and undercooked each time.”
H3
“Savoury and crunchy, we devoured the whole pie. Delicious.”
H2
“East Harlem original is top tier nyc pizza.”
H2
“**1 Star:** Good pizza, grab if you walk by.”
H2
“Also for a A tier pie it’s still significantly cheaper than 90 percent of pies in the same tier”
H2