Patsy's Pizzeria

"The sauce from Patsy’s seems born for the bottle: chunky and piquant, it doesn’t taste much like what is ladled over spaghetti in the actual restaurant. The sauce is chunky and piquant, making it a sauce with terrain." - Robert Sietsema

Classic pizza by the slice (which is said to have originated at Patsy's) by making a pizza from a mix of mother dough, salt, yeast, olive oil, water and flour, tossed and topped with a homemade tomato sauce combining peeled tomatoes and tomato paste with a secret liquid, along with shredded whole milk mozzarella cheese.

"The original Patsy’s Pizzeria has been in this very same location since 1933, when Pasquale "Patsy" himself opened the doors. And the pizza looks like the results of a Google image search of “NYC pizza”—although if you called it ordinary, that would be very wrong. When you’re here, it doesn’t matter if you’re getting a whole pie or just a slice from the counter. What does matter is that you’ll need to order the plain—it’s thin and soft but holds up the bright red sauce and big circles of mozzarella cheese, and it’s the reason you’re coming to Patsy’s. photo credit: Kate Previte" - Hannah Albertine

"Hosting an event to celebrate Frank Sinatra’s 103rd birthday with a four-course meal of his favorite dishes, live entertainment, and guest appearances." - Kayla Kumari Upadhyaya