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May 18, 2012 06:02 AM

Patsy's 117 St & 1st

I live in LA, and whenever I fly in to NYC, I tell my taxi to go via the Triboro and make a stop at Patsy's for my first NYC slice. Came in yesterday, did my routine, and, I'm sorry to have to tell you that the slice was tasteless. Through the years I have had great slices and not so great. I know that Patsy's is a hit or miss proposition, but this one really missed.

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  1. unfortunate. one of the best options in the neighborhood.

    1. La Corsa on E 110 bet Park and Lex has excellent pizza but not the thin crust type.

      1. Very sad. Since the Maestro of the ancient oven passed away a few years ago, no one has taken the reigns to bring Patsy's back to prominence. The current owners are pretty clueless as well.

        1 Reply
        1. re: salvati

          How long has this been the case?

          The last time I went was two summers ago, and they were still excellent then. If that's really the case, I'll have to stop recommending them.

        2. The last time i went the pizza was soggy. It had just come out of the oven , but they didn't cook it long enough. I go to San Mateo on 90th and 2nd

          1. Ironically, Patsy's on w74th is currently slinging the best pies I've ever had at that particular branch. Anyone been by there lately?

            6 Replies
              1. re: knucklesandwich

                No relation whatsoever to the original Patsy's in East Harlem. Re the pizza at orig. Patsy's, you must ask for it well done, or take it home and cook it further. Not sure why they always under-cook the pizzas...

                1. re: ping

                  That didn't use to be the case. Every time I've had one, it was actually slightly over-charred, to the point of carbonized bitterness - and still good!

                  1. re: Pan

                    True, it used to be far more charred. They've been under-cooking it for about five or six years now, particularly in the take-out/slice section. The pizzas in the restaurant are cooked a bit more, but nothing like they used to be unless you request it well-done. It's still one of the best American pizzas in NYC, I believe.

                    1. re: ping

                      I've never done anything except sit down. The crust is so thin, anything less than a whole pie is just a little snack.

                      1. re: Pan

                        I've actually noticed the pizza difference between the restaurant and take out counter....for the latter it's not a problem for me, as I live across the GWB and 25-30 minutes away, so I would normally reheat the pizza anyway.....I always request the pizza with low moisture mozzarella and uncut for easier reheating. When eating in the restaurant, then it's always the fresh mozzarella option.