LOCATION: Patsy's Pizzeria (2287 1st Avenue, New York, NY 10035)
GUEST(S): Eden Gauteron
ORDER: 4 slices of meatball
They DO make it like they used to. When Pasquale “Patsy” Lancieri and his wife Carmella opened Patsy’s in East Harlem in 1933, they set in motion a tradition that would define New York City pizza. Leading by example, Patsy took what he learned while working at Lombardi’s and continued the coal-fired brick oven legacy but also decided to offer his pies by the slice. As a boy, his nephew Patsy Grimaldi learned the secrets of the trade and would eventually open Grimaldi’s and Juliana, two other icons of the New York pizza scene. When Lancieri passed away, his widow sold the original pizzeria to a pair of former employees who later sold future use of the brand to another pizza giant Nick Tsoulos. Tsoulos has since opened several pizzerias with the trademark Patsy’s name and logo, but the original remains the same. It is the only place that continues to serve coal-fired brick oven pizza by the slice. It always has and always will. If you have time to dine it, enjoy your pie in the spacious dining area surrounded by a collection of classic photos depicting delighted patrons of the past. I recommend ordering the Meatball pie which comes topped with just the right amount of rich tomato sauce, creamy low moisture mozzarella cheese and home made meatballs on a firm, yet crisp, perfectly charred, foldable crust. Patsy’s has been doing it just right since 1933 and I hope it never changes a thing.
|Slice of meatball|
19.5/21 = .929 x 5 = 4.64