New York is renowned for quality pizza,
and Patsy’s is one of the best.
Founded by Patsy Lanciani in east Harlem in 1933, her ovens burned coal and lent a distinctive, smoky flavor.
Coal was originally brought in by teams of horses, but eventually trucks brought coal chutes for cellar deliveries.
Today coal arrives in neat bags.
But did you know that the coal-fired pizza our Grandfather’s loved will be vanishing?
Patsy's is Grandfathered pizza.
Environmental regulations prohibit the installation of new coal-burning ovens, but ovens that pre-date the rules are still legal.
This puts pressure on new pizzerias because the westside Patsy’s still has one.