Patsy’s Pizzeria, a cherished New York City institution that is considered to be one of the original coal-oven pizza parlors and even credited with inventing the beloved New York pizza slice, has opened an incredible new outpost inside the stately Freehand New York hotel in Manhattan’s Flatiron neighborhood. This exciting expansion marks a new era for Patsy’s, which has been making delicious pizza since 1933.
Located at 23 Lexington Avenue and just a few blocks from Gramercy Park, Patsy’s Pizzeria Flatiron honors its enduring legacy, but has reimagined itself with charming and contemporary vibes. The grand 96-seat space is the perfect spot for all occasions to hit up a sit-down pizza restaurant. They are slinging delectable 16-inch coal-fired pizzas and also offering a full Italian menu filled with winning dishes led by Executive Chef Pietro Aletto. There are staples like margherita, pepperoni, meatball and vodka sauce pies alongside more opulent options like spicy ’nduja and white truffle. Patsy’s pepperoni pizza was a standout and very comforting. It was light and had a thin and crispy crust with charred leopard spotting, cooked in an old-world coal oven. Their pizza was extremely gratifying.
Courtesy of Patsy’s Pizzeria
For those craving other Italian dishes, Patsy’s is serving swordfish milanese, butterflied branzino, a bone-in ribeye steak and chicken parmigiana, which was finger-licking good! The breaded chicken breast was tender and crispy while lightly topped with a tangy marinara sauce to prevent sogginess, and finished with a melted cheese. Every bite was scrumptious and we can’t wait to eat it again.
They also have an array of formidable pastas, including linguine vongole, frutti di mare, three-cheese tortellini, orecchiette, lasagna and candele genovese, which we highly recommend. This classic Neapolitan pasta dish features long, broken tubular pasta (candele) paired with a rich, slow-cooked onion and beef ragù. The sauce was sweet, creamy, and deeply savory rather than a tomato-based one. And the balance of the hearty meat with high-quality pasta was impeccable. This dish is highly recommended.
Another dish we suggest ordering is the beef meatballs that are served with spicy vodka sauce and shaved pecorino. The portion size was huge and it had a glossy, savory, and spicy flavoring that added a distinct bite. The meatballs is great way to start your meal at Patsy’s Pizzeria,
Complementing the food is a bevy of tasty cocktails that showcase inventive ingredients and liqueurs concocted by Beverage Director David Choi. Signature drinks that are worth ordering include the playful riff Pepperoni Martini, a Pomodoro Americano, an Amaretto Affogato and the “My Way” Bellini made of peach, Prosecco and lemon. For customers that prefer a non-alcoholic beverage, the Sicilian Spritz made with blood orange juice, rosemary syrup and soda was delightful and refreshing.
Courtesy of Patsy’s Pizzeria
Patsy’s Pizzeria really has successfully reconceptualized into a modern ristorante-pizzeria concept that all diners will enjoy. Originally founded in East Harlem by Pasquale “Patsy” Lancieri and his wife Carmella, the Italian eatery quickly became the center of New York’s pizza scene—long before slices popped up on every street corner. Over the years, Pasty’s has even hosted numerous entertainment icons, including Frank Sinatra, who famously had pizzas from the restaurant flown to him via his private jet, and even played a spontaneous role in the legendary film The Godfather, where cast and crew reportedly gathered for table readings and social dinners ahead of filming.
Overall, Patsy’s Pizzeria Flatiron is dishing out phenomenal pizzas and pastas alongside a menu of fantastic meats and seafood in a modern space. The staff provided attentive service and anticipated needs—such as refilling drinks or providing utensils before being asked—while maintaining a positive and personalized demeanor. The restaurant was buzzing with happy guests and every table was filled all throughout the evening. Make a reservation now because you won’t be disappointed.
