"Cheese on the fresh mozzarella pie melts into pools across the surface. It is very subtle-flavored. When we ordered both kinds of pie, we were advised by the staff that we should eat this one first, as fresh mozzarella has a shorter half-life than one made with regular cheese."
Michael Stern
"What makes Patsy's pizza the best: a fine crust with just enough char to give its bready circumference a smoke flavor."
Michael Stern
"The granddaddy of New York pizza-by-the-slice. It is thin, crisp-crusted, and full-flavored. This is a whole one, but when you arrive at Patsy's, you'll likely see customers standing around on the sidewalk or inside the walk-up storefront eating it by the slice."
Michael Stern
"Roadfooders Chris and Amy joined me for a slice and, man, was it good! Crust. Sauce. Cheese. With a hint of coal oven char. Just right."
Bill Homan
"Waiter Victor stands under the oil portrait of Frank Sinatra that graces Patsy's wall. Frank supposedly liked this pizza so much that he had it flown to movie locations and night clubs when hunger struck."
Michael Stern
"A Harlem institution since 1933."
Bill Homan
"You can sit down in the restaurant next door or walk up to the takeout counter and grab a slice to eat at the window. Drinks are from the vending machine or the bodega two doors down."
Bill Homan
"On First Avenue between 116th and 117th Streets, Patsy's is a New York gastronomic landmark."
Michael Stern
"By the looks of this sign not much has changed at Patsy's in the last 78 years. This is a good thing."
Bill Homan
"If you find yourself standing on this corner then you are just steps away from pizza greatness."
Bill Homan
Patsy's was the last of four New York pizzerias that the Roadfood team sampled on a June afternoon; and most of us agreed that it was the best. Sold by the slice at a stand-up storefront or by the whole pie in a sit-down restaurant next door, Patsy's pizza is a New York classic.
