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Since 1944, Patsy’s Italian Restaurant has been a traditional, family-owned and operated Italian restaurant located on Manhattan’s west side just south of Central Park. Much like the restaurant, Patsy’s Of New York Italian Restaurant, is owned and managed by the family – so whether you’re watching our videos, reading our blogs, or talking to us on Facebook, you’re spending time with our family!
Vintage Neapolitan eatery near Carnegie Hall with a history of entertaining high-profile patrons.
Hours
| Thursday | 12–9:30 PM |
| Friday | 12–9:30 PM |
| Saturday | 12–9:30 PM |
| Sunday | 12–9:30 PM |
| Monday | 4:30–9:30 PM |
| Tuesday | 12–9:30 PM |
| Wednesday | 12–9:30 PM |
Address and Contact Information
Address: 236 W 56th St, New York, NY 10019
Phone: (212) 247-3491
Website: http://www.patsys.com/
Menu Photos
Photo Gallery
Related Web Results
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Since 1944, Patsy’s Italian Restaurant has been a traditional, family-owned and operated Italian restaurant located on Manhattan’s west side just south of …
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Since 1944, Patsy’s Italian Restaurant has been a traditional, family-owned and operated Italian restaurant located at 236 W 56th St NY, NY
Patsy’s Italian Restaurant | New York NY – Facebook
From the kitchen of Patsy’s Italian Restaurant — 236 West 56th Street This week, our iconic Italian Ricotta Cheesecake takes center stage.
Reviews
STLMO
I went to Patsy’s Italian Restaurant, just south of Central Park. A place that has been there since 1944. Places like this don’t survive by accident. They survive because they do things the right way, and they do them consistently.
The room speaks before anyone says a word. Old-world. Respectful. The kind of atmosphere where conversations are low and the walls have heard everything. This is traditional Neapolitan cooking, the kind that doesn’t need to explain itself. It simply shows you.
I ordered the Uccelletti Filet Mignon over pasta. When it arrived, I understood immediately. Rich, indulgent, unapologetic. Perfectly cooked filet, sauce that clings to the pasta the way it should. This is not a dish you argue with. You accept it, and you’re grateful. Just don’t bring your diet into this room—it won’t leave with you.
I also tried the Chicken Fettuccine. Creamy, deep, comforting. The Rigatoni followed—solid, honest, done the way it has always been done. Every plate carried weight. Nothing rushed. Nothing careless.
The service was professional, quiet, and attentive. They know when to appear and when to disappear. That’s not taught in a day—you learn that over generations.
Now I understand why Frank Sinatra loved this place. Men like that don’t waste their time. Patsy’s earns your trust the moment you sit down.
If you’re looking for history, excellent food, and an atmosphere that commands respect, you come to Patsy’s.
This is not just dinner.
This is tradition
… moreThe room speaks before anyone says a word. Old-world. Respectful. The kind of atmosphere where conversations are low and the walls have heard everything. This is traditional Neapolitan cooking, the kind that doesn’t need to explain itself. It simply shows you.
I ordered the Uccelletti Filet Mignon over pasta. When it arrived, I understood immediately. Rich, indulgent, unapologetic. Perfectly cooked filet, sauce that clings to the pasta the way it should. This is not a dish you argue with. You accept it, and you’re grateful. Just don’t bring your diet into this room—it won’t leave with you.
I also tried the Chicken Fettuccine. Creamy, deep, comforting. The Rigatoni followed—solid, honest, done the way it has always been done. Every plate carried weight. Nothing rushed. Nothing careless.
The service was professional, quiet, and attentive. They know when to appear and when to disappear. That’s not taught in a day—you learn that over generations.
Now I understand why Frank Sinatra loved this place. Men like that don’t waste their time. Patsy’s earns your trust the moment you sit down.
If you’re looking for history, excellent food, and an atmosphere that commands respect, you come to Patsy’s.
This is not just dinner.
This is tradition
Chun Kiu Leung
Tldr: way too overpriced for what it delivered
The food was disappointing right off the bat because the bread was cold and hard.
We ordered 2 lunch sets, which were $47 each.
We had a Penne alla Vodka, an absolutely abysmal dish—a 5 year old kid can make a better pasta. Not only were both the sauce and the penne cold, but the presentation was disgusting. It was apparent that the chef didn’t put much effort into it.
For the second entree we had the Chicken Frances, which in all fairness wasn’t that bad. At least the chicken was not too dry. But I didn’t like the sourness of the sauce.
The only commendable part about the food were the desserts. Good portion and taste.
But the bottom line is I won’t be visiting again.
… moreThe food was disappointing right off the bat because the bread was cold and hard.
We ordered 2 lunch sets, which were $47 each.
We had a Penne alla Vodka, an absolutely abysmal dish—a 5 year old kid can make a better pasta. Not only were both the sauce and the penne cold, but the presentation was disgusting. It was apparent that the chef didn’t put much effort into it.
For the second entree we had the Chicken Frances, which in all fairness wasn’t that bad. At least the chicken was not too dry. But I didn’t like the sourness of the sauce.
The only commendable part about the food were the desserts. Good portion and taste.
But the bottom line is I won’t be visiting again.
Nerissa Barnes
It was our 29th anniversary. We wanted to go to One if By Land Two if by Sea but they close pretty early. This place definitely draws you in by dropping Sinatra’s name. Keep in mind he has been dead for FOUR decades! I doubt the food or chef have endured. The food and drinks are MEH. I ordered Linguini and claim sauce which was a big mistake. My spouse was NOT wowed by his dish either. Look I’m African American I cook better Italian than most restaurants. We also have 5 stars palettes not to mentioned we have traveled to Italy 3 times. I traveled for work weekly all over the US. So my palette is not easily impressed. The desert was far better than the food or drinks but there are only two options Tiramisu and Canoli. At $200+ tip I would never ever come here again.
… moreKurt Wallach
Only markdown comes from the bland green beans that came with the entrée. Would have preferred a little pasta. Clams Oreganata rocked. The Veal rocked. The Cannoli Cake rocked. And the house Montepulciano was nicely priced and held up well. Service was prompt and proactive. Came before a show at Carnegie Hall. Would recommend and return.
… moreMike Hua
Disappointing value, even by Midtown standards. The food is average at best and doesn’t justify the high price point. The Chicken Cacciatore was tough and dry, lacking the tenderness you’d expect. To top it off, the tiramisu was $16 for a tiny portion that was overwhelmingly creamy. You can easily find better quality and reasonable prices elsewhere in the neighborhood.
… moreAndrew L
Unfortunately won’t be ordering again from this Patsys. It’s way over priced for small portions. I called before I ordered and the lady said each portion was “large” and probably enough for 2. I thought for $30 to $40 dollar dishes, it should be pretty big portions. The ceasar salad for $17 was pathetic. The leaves barely covered the bottom of the takeaway plates. The worst was the calamari for $28. It says “for 2”. If you look at the picture, it’s barely a half portion. The fried mozzarella for $28 was also pretty small ( just those 2 pieces ). All the pasta dishes ( each around $30 to $40) barely filled the containers. Btw, I took all these photos before eating any of the food. I spent over $450 and my guest left hungry. I don’t think it’s right to charge so much and give so little. These are not expensive ingredients.
… moreMichelle Robichaud
Patsy’s is the real deal. Not long after arriving we met Chef Sal, third generation owner. He and his staff were so warm and welcoming. The eggplant parmigiana was easily the BEST I’ve ever had. Bring your appetite- the portion sizes are very generous, you will not leave hungry. Thank you Michael Bublé for the recommendation, we loved it as much as you do! Be sure to call ahead and make a reservation- this place was bustling even on a Monday night. ps) Chef Sal even went outside so we could take a selfie with him in front of his iconic sign
… moreYiwen Cerro
We just randomly found this restaurant and found out this was like Frank Sinatra’s second home back to that time. Food is delicious and smooth. We love the vibe in the restaurant, the staff and even the guests are like family have very cute humor. Eto served our table with his caring and humor made our experience special and unforgettable. The eggplant parm and penne vodka were like homemade by grandma , very tasty. We finished the whole food then ordered eggplant to go and another bottle of vodka sauce just because we really love the food ! Definitely will come back again soon!
… moreVal Forgett
Patsys never disappoints and has been top-notch for decades. On a very cold December night we enjoyed the lasagna special which Chef Sal makes himself and an order of stuffed zucchini blossoms that were perfection. A bottle of Malbec to wash it all down followers by homemade desserts.
Patsys has the history as we all know but it is, still, an outstanding Neapolitan red-sauce restaurant where you are treated like home. Dont miss it.
… morePatsys has the history as we all know but it is, still, an outstanding Neapolitan red-sauce restaurant where you are treated like home. Dont miss it.
annabel kovacsik
Must stop in NYC! Family owned and oriented. Sal, the chef and owner, 3rd generation of Patsy was so kind. His son Joe at the host stand and his wife were so kind to us. Sal gave us a history lesson on the restaurant and how Frank Sinatra made the restaurant famous. This restaurant cared about the quality of food and the pleasure of the guests. Thank you Sal, come visit us in Florida soon!
… more