{"id":196692,"date":"2026-04-14T11:45:10","date_gmt":"2026-04-14T11:45:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/196692\/"},"modified":"2026-04-14T11:45:10","modified_gmt":"2026-04-14T11:45:10","slug":"a-new-york-classic-rises-again-patsys-pizzeria-lands-in-flatiron","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/196692\/","title":{"rendered":"A New York classic rises again: Patsy\u2019s Pizzeria lands in Flatiron"},"content":{"rendered":"

After nearly a century of defining coal-oven pizza uptown, Patsy\u2019s Pizzeria<\/a> has opened its door on the corner of West 23rd Street and Lexington Avenue \u2014 bringing its signature balance of tradition and simplicity.<\/p>\n

Founded in 1933, Patsy\u2019s remains one of the city\u2019s oldest pizzerias, known for its Harlem roots and loyal following\u2014including actor Ryan Reynolds, who told The Wall Street Journal<\/a> in 2015 that he\u2019s often mistaken for Ben Affleck when he visits.<\/p>\n

\u201cEvery time I go there, they think I\u2019m Ben Affleck,\u201d Reynolds had said. \u201cAnd I\u2019ve never once corrected them.\u201d\n<\/p>\n

Now, with its Flatiron expansion, the brand is entering a new chapter\u2014one that blends its deep Italian roots with a contemporary approach to hospitality.\n<\/p>\n

A legacy built on simplicity
\n\"menuThe simple menu at Patsy\u2019s Pizzeria in Flatiron.<\/p>\n

\u201cPizza is a hot topic in New York,\u201d said owner Premtim Gjonbalic. \u201cThere are so many innovative brands, but the city has such deep roots. We\u2019re the foundation of what pizza is.\u201d<\/p>\n

That philosophy drives the Flatiron location: no gimmicks, no reinvention\u2014just execution at a high level. The goal is to preserve the identity that made Patsy\u2019s iconic while presenting it to a new generation of diners.<\/p>\n

\u201cIt\u2019s authentically New York Italian pizza,\u201d the Gjonbalic said. \u201cIt\u2019s local, but it resonates with everyone\u2014whether it\u2019s a date night, a family dinner, or a business meeting.\u201d<\/p>\n

Modern hospitality, old-school values
\n\"\"\u201cPizza is a hot topic in New York,\u201d said Patsy\u2019s Pizzeria owner Premtim Gjonbalic. \u201cThere are so many innovative brands, but the city has such deep roots. We\u2019re the foundation of what pizza is.\u201dPhoto by Bridgette Leahy<\/p>\n

At a time when dining trends lean toward spectacle, Patsy\u2019s is doubling down on fundamentals.<\/p>\n

\u201cThe definition of modern hospitality is going back to basics,\u201d Gjonbalic said. \u201cNew Yorkers have access to great food everywhere\u2014it\u2019s about staying away from pretentiousness and focusing on what matters.\u201d<\/p>\n

That means tradition, quality ingredients, and a sense of belonging rooted in its history.\n<\/p>\n

\u201cIn a time where everything moves fast, having a story that\u2019s deeply rooted in your business matters,\u201d he added. \u201cThis brand is built around family and legacy.\u201d<\/p>\n

Elevating the classics<\/p>\n

In the kitchen, the chef is walking a careful line: honoring tradition while subtly modernizing the menu.\n<\/p>\n

\u201cItalian food is simple\u2014good ingredients, technique, and patience,\u201d Aletto said. \u201cThat\u2019s where the flavor comes from.\u201d\n<\/p>\n

Sauces simmer for hours\u2014pomodoro 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\u2019s milk ricotta and finished in a vibrant pink nduja-tomato sauce.<\/p>\n

The pizzas, meanwhile, stay true to Patsy\u2019s 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\u2014cooked in under five minutes and infused with a subtle smoky flavor rarely found in Manhattan today.<\/p>\n

\u201cWe use the best ingredients and the best techniques,\u201d Aletto said. \u201cIt\u2019s simple, but it stands out.\u201d\n<\/p>\n

A growing future<\/p>\n

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.<\/p>\n

Still, growth won\u2019t come at the expense of identity.\n<\/p>\n

\u201cWe\u2019re not trying to be anyone else,\u201d Gjonbalic said. \u201cWe\u2019re honoring the legacy of Patsy\u2019s\u2014taking something classic and doing it right.\u201d\n<\/p>\n

And in keeping with that tradition, one detail remains unchanged: just like the original Harlem location, the coal oven at Patsy\u2019s is never turned off.\n<\/p>\n

\u201cWe\u2019re not going to break that tradition,\u201d Aletto said. \u201cThat\u2019s part of what makes Patsy\u2019s, Patsy\u2019s.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"After nearly a century of defining coal-oven pizza uptown, Patsy\u2019s Pizzeria has opened its door on the corner…\n","protected":false},"author":2,"featured_media":196693,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[78367,78368,78369,23304,78370,78371,78372,35446,78373,9,5449,78374,11,10,78375,39606,26378,13734],"class_list":{"0":"post-196692","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-classic-pizza","9":"tag-coal-oven-pizza","10":"tag-expansion-plans","11":"tag-flatiron-district","12":"tag-harlem-roots","13":"tag-historic-pizzerias","14":"tag-hospitality-trends","15":"tag-italian-cuisine","16":"tag-legacy-brands","17":"tag-new-york","18":"tag-new-york-city-restaurants","19":"tag-new-york-food-culture","20":"tag-new-york-headlines","21":"tag-new-york-news","22":"tag-nyc-dining-scene","23":"tag-patsys-pizzeria","24":"tag-restaurant-openings","25":"tag-ryan-reynolds"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/196692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=196692"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/196692\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/196693"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=196692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=196692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=196692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}