After nearly a century of defining coal-oven pizza uptown, Patsy’s Pizzeria has opened its door on the corner of West 23rd Street and Lexington Avenue — bringing its signature balance of tradition and simplicity.
Founded in 1933, Patsy’s remains one of the city’s oldest pizzerias, known for its Harlem roots and loyal following—including actor Ryan Reynolds, who told The Wall Street Journal in 2015 that he’s often mistaken for Ben Affleck when he visits.
“Every time I go there, they think I’m Ben Affleck,” Reynolds had said. “And I’ve never once corrected them.”
Now, with its Flatiron expansion, the brand is entering a new chapter—one that blends its deep Italian roots with a contemporary approach to hospitality.
A legacy built on simplicity
The simple menu at Patsy’s Pizzeria in Flatiron.
“Pizza is a hot topic in New York,” said owner Premtim Gjonbalic. “There are so many innovative brands, but the city has such deep roots. We’re the foundation of what pizza is.”
That philosophy drives the Flatiron location: no gimmicks, no reinvention—just execution at a high level. The goal is to preserve the identity that made Patsy’s iconic while presenting it to a new generation of diners.
“It’s authentically New York Italian pizza,” the Gjonbalic said. “It’s local, but it resonates with everyone—whether it’s a date night, a family dinner, or a business meeting.”
Modern hospitality, old-school values
“Pizza is a hot topic in New York,” said Patsy’s Pizzeria owner Premtim Gjonbalic. “There are so many innovative brands, but the city has such deep roots. We’re the foundation of what pizza is.”Photo by Bridgette Leahy
At a time when dining trends lean toward spectacle, Patsy’s is doubling down on fundamentals.
“The definition of modern hospitality is going back to basics,” Gjonbalic said. “New Yorkers have access to great food everywhere—it’s about staying away from pretentiousness and focusing on what matters.”
That means tradition, quality ingredients, and a sense of belonging rooted in its history.
“In a time where everything moves fast, having a story that’s deeply rooted in your business matters,” he added. “This brand is built around family and legacy.”
Elevating the classics
In the kitchen, the chef is walking a careful line: honoring tradition while subtly modernizing the menu.
“Italian food is simple—good ingredients, technique, and patience,” Aletto said. “That’s where the flavor comes from.”
Sauces simmer for hours—pomodoro cooked low and slow, garlic sliced paper-thin to release flavor without overpowering. Pasta is made in-house daily, including a signature tortellini filled with sheep’s milk ricotta and finished in a vibrant pink nduja-tomato sauce.
The pizzas, meanwhile, stay true to Patsy’s roots: fermented for 24 hours, made with double-zero flour, and baked in a custom coal oven at 720 degrees. The result is a crisp base with a soft, airy center—cooked in under five minutes and infused with a subtle smoky flavor rarely found in Manhattan today.
“We use the best ingredients and the best techniques,” Aletto said. “It’s simple, but it stands out.”
A growing future
The Flatiron restaurant serves as a prototype for expansion, with additional locations planned for later this year across New Jersey, upstate New York, Harlem, and Florida.
Still, growth won’t come at the expense of identity.
“We’re not trying to be anyone else,” Gjonbalic said. “We’re honoring the legacy of Patsy’s—taking something classic and doing it right.”
And in keeping with that tradition, one detail remains unchanged: just like the original Harlem location, the coal oven at Patsy’s is never turned off.
“We’re not going to break that tradition,” Aletto said. “That’s part of what makes Patsy’s, Patsy’s.”