About Patsy's Pizzeria
951 Yelp Reviews
jack.murphy2711/26/23, 6:41 p.m.
This is the 2nd place on are pizza tour the pizza was really good but the crust was crunchy and was hard but it was really good and it needed a little more sauce
cjaquilino9/24/23, 8:02 p.m.
Patsy's was well done at the One Bite Fest but obviously wood not coal fired. And I think that hurt their crispiness for me compared last time I had it. Everything else though was on par with all the other coal fire old school spots, they're extremely similar is how natural and neutral tasting their tomato sauce is. Feel like they should've gone with a pizza master though, like the other ones. It had char on the bottom but the softness of wood fire which can be good, but it wasn't typical Patsy's here.
sliceywithmikey9/23/23, 1:41 a.m.
Only rating this based on delivery taste. Would probably taste a ton better fresh and in person. Mikey gives this a 7.5
da.pizzaman8/24/23, 12:36 a.m.
A little too light on the sauce for me. A tad more sauce and it’s in the 8s for sure.
anthony.pizza38/13/23, 6:32 p.m.
Classic Perfect undercarriage Airy light bread/crust Sauce on point Good amount of cheese I could eat a whole pie
jweiser8/7/23, 12:23 a.m.
Maybe it was because we got margherita but it was hella flimsy and the flavor wasn’t amazing but still pretty good
robpizzaguy7/21/23, 4:19 p.m.
Had a quick slice, very good flavor and crunch. Good char taste.
ryan.rutherford7/10/23, 2:38 a.m.
Founded in 1933 by Pasquale “Patsy” Lanceri, this is the original, historic and iconic location in East Harlem, NY for legendary brick oven, coal fired, classic thin crust pizza. They actually claim to be the first pizzeria to sell pizza by the slice; a fact that can be neither confirmed nor denied. In 1991, Patsy’s widow sold the business to Frank Brija, an Albanian from Kosovo who eventually trademarked the name “Patsy’s” and began franchising in 1995. I’ve tried multiple expanded Patsy’s franchise locations throughout New York; none of them even come close to the dough at this original spot. Light as a feather, delightfully airy and paper thin, the dough has an unbelievable cracker-like crunch to go along with incredible char on the otherworldly undercarriage and a smokey flavor you can only get from old school coal fired ovens. Fantastically firm and uniquely tasty; this is the type of dough legends are made from. The dough alone belongs in the Pizza Hall of Fame. Unfortunately, the remaining ingredients were disappointingly underwhelming. With such a razor thin dough, the cheese and sauce are to scale, even thinner than the thinny thin dough. The layer of shredded mozzarella is so light, it’s practically a sprinkle of cheese. Despite covering more surface than a typical Margherita style pie, the cheese is basically a dusting, barely bonding together, bubbling atop the pie, forming a few flavorful charred cheese bubbles. Equally inadequate is the hardly transparent sauce; an uber light smattering as if it were painted on with one brush stroke. The quality isn’t in question; just the quantity, which is not nearly substantial enough. Most of the flavor emanates from the dough, as the sauce and cheese take a back seat. The crust is also maddeningly inconsistent; soft in some areas, charred in others, crunchy in minimal spots. I’m not sure if this is typical of all their pies lately; but they need to pump up the volume on the cheese and especially the sauce significantly. While this original location is better than the other franchise spots I’ve tried in Brooklyn & Nanuet, it appears this o.g. joint has lost a little off its fastball. This pizza pie should be a first ballot, slam dunk, waive the wait period Hall of Famer. Even though this historic landmark pizzeria may have tailed off over the years, it’s still worth making a pilgrimage to pay respects to the original, legendary & iconic spot that started it all. Not to mention, $16, cash only, ain’t bad for a whole pie by today’s standards. I respect the history and the legacy; but I can’t say I’m not a little disappointed by the final product concerning the lack of quantity of cheese and sauce on my pie. Definitely come and experience the nostalgia of a true New York institution; just temper your overall expectations.
az_pizza_review7/9/23, 11:12 p.m.
Great pizza overall, I would have scored it higher if it had a bit more sauce.
mister.slice7/6/23, 5:25 a.m.
One of the truly legendary old school pizzerias not only in NYC, but in the entire country. They make some of the thinnest, most charred, and tastiest pizzas you’ll ever see. But since they expanded into franchises, the quality of the original spot has taken a nosedive. Still outstanding pizza but it’s definitely lost its luster. In the same way the neighborhood ain’t what it used to be, you could say the same for this once iconic pizza.
pizzavore4/4/23, 2:11 p.m.
2 slices of cheese and 2 bottles of water, 1:30pm on a Friday, $9 Pros: Fresh hot slices from a coal oven pizzeria, which is hard come by. The sauce is the highlight for me, great coastline one one of these slices. Cons: It’s a small slice, can get a little loose up front Verdict: One of the best slices anywhere. Real thin, it’s a slight meal so more than one might be in order. A historic pizzeria that’s worth a visit and return when uptown
tbocchino942/20/23, 8:39 p.m.
Twin to Joe and pats in Staten. Paper thin, good sauce, great crisp.
jtrap11/13/22, 1:11 p.m.
Original Patsy’s in East Harlem. I’ve said it before in another review but any other Patsy’s is a cheap imitation. You will not get this pizza at the other locations. Coal oven but the dough is very soft and chewy. Good cheese and sauce. Probably could’ve gotten another pie it was that good.