Jane & Michael Stern

"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. It is the simplest pie imaginable, easy to hoist slice by slice, built on a marvelous thin crust with charred spots all along the edge that have the smoky flavor that only a coal oven delivers."

Eric Asimov

"The Top Pizzas in New York: Patsy's Pizzeria - The pies arrive quickly, the crust thin and crisp in the center, blackened and blistered around the dense and bready edges."

Nick Solares

"For most of the time that I have lived in New York, my answer "Favorite pizza in the city?" has remained the same: Patsy's of East Harlem. The crust at Patsy's is so thin that light passes through it. It is soft, the cornicione has an airy inner core."

J. Kenji López-Alt

"I believe it is the only place in Manhattan where you can buy coal oven pizza by the slice. You won't find a better pizza deal in town."

Serious Eats

"Patsy's slices are the missing link of pizza. The clear middle ground between the old world Neapolitan pies and the modern New York slice. They are quite literally little slices of history."

Arthur Bovino

"The Best New York Pizzas: Patsy's Pizzeria - The slices of Margherita at this 1933 East Harlem original are super thin and shorter than you’ll typically find, fresh from the oven with that bubbling, browned cap of creamy mozzarella beneath that zippy sauce."

Robert Sietsema

"The crust is the softest and most glove-like of all the coal-oven places, and if you close your eyes, you might as well be in Naples."

Chris Crowley

"The Absolute Best Slice of Pizza in New York: Patsy's Pizzeria - Patsy’s does a sort of hybrid New York–Neapolitan pie, with the scorching heat of the coal oven creating a crust that’s lighter and more yielding while being impossibly thin."

Denis Slattery

"An East Harlem institution known for its deliciously thin pizza."

New York Magazine

"Awe-inspiring, thin-crust pizza."