Patsy's 'El Barrio' New York
Historic Pizzeria
Did Patsy’s fame arise because Joe DiMaggio ate there? Frank Sinatra? Maybe it skyrocketed when word spread that Francis Coppola had invited Al Pacino and Robert DiNiro to a Godfather pre-production 'sit-down' there.
Maybe it was instantaneous: the coal burning oven—reaching temperatures around 900° F—was installed in 1933 and right away Pasquale "Patsy" Lanceri realized lower prices might induce higher volume so, from his pushcart he sold slices at nearby Jefferson Park. Apparently, nobody else had thought of selling slices.
Patsy hit a home run—of the country’s population today, 13% eats pizza on a given day, 71% of it is overweight while Patsy’s continues to produce the epitome of New York thin crust pizza—runway-model-thin.
Patsy and Carmella’s 'baby' has splintered—there are other versions of 'Patsy’s' around town. They’re somewhat related, but only the Spanish Harlem outpost retains gritty New York mojo.
The Wimbledon-green painted building on First Avenue at the corner of 118th Street carries the patina of traffic-swept dust and soot on its windows and sills.
One hollow-cheeked, overstuffed trash can obstructs the corner crosswalk, drooling pizza boxes and napkins.
There is a small countertop, no tables, no chairs. Some patrons eat in their cars. There are two one-step stoops to flop onto.
The pie is sublime.
From Italian/Jewish Harlem (1870-1900s) to Black Harlem, then 'El Barrio’ (1940s), this tough-looking working-class East Harlem neighbourhood is rated one of "the most dangerous" by the NY Post.
Yet, love and life thrive:
A Rose in Spanish Harlem (Ben E King)
About this spot
2287 1st Ave., New York, NY, USA
- Mon - Sat 11:00 - 23:00, Sun 10:00 - 23:00
One Slice:
US$
2.75
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