LOCATION: Patsy's Pizzeria (61 W. 74th Street, Upper West Site, NYC)
GUEST(S): Robin Rothman
ORDER: 3 slice of a large pepperoni
Gotta visit them all! Patsy's is the perfect counterargument for people that believe that there is no such thing as good chain pizza. As half a dozen Manhattan areas will attest, a Patsy's Pizzeria is a welcome addition to the neighborhood. Associated to the 1933 Harlem original in name only, the chain locations also serve masterfully prepared pizza in high heat ovens. Unlike huge franchises, this pizza chain allows some individuality at the different restaurants. For instance, the Upper West venue's oven is fueled by wood whereas others cook using anthrocite coal. Although wood does not burn as hot or as clean as the coal, it is more traditional and leads to a softer crust. Regardless of the Patsy's, expect the pizzas to come with melted fresh mozzarella cheese, generously applied tomato sauce, basil leaves, olive oil, and a signature char. Meat eaters must try the hand cut spicy pepperoni. I affectionately call them "grease buckets" since the high heat drys out the oil from the outer edge causing it to pool into the center of the now concave savory container. The result is pepperoni perfection every time!
|Slice of pepperoni|
19/21 = .905 x 5 = 4.52