Terrific Takeout: Patsy's Italian Restaurant Since 1944 Fall 2016 The One and Only! Our Coverage Sponsored by Fresh Origins
Frank DiCola, Patsy's grandson, and Anna DiCola, Patsy's daughter
Anna DiCola and Rose Scognamillo, Patsy's daughter-in-law and mother of Culinary King Sal Scognamillo
Patsy's Manicotti, Peachy's newest love
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There are the Restaurants you go to and the Restaurants you go back to; this statement on the cover of Patsy's menu is completely the truth and we're proud to say they were one of the first features in 2009. Most recently at Patsy's, we visited Frank DiColo, Patsy's grandson and cousin of Culinary King Sal Scognamillo.
Frank DiCola and Peachy Deegan
Frank shared a bit of Scognamillo family history with us. Sal's Dad, Joe Scognamillo and Frank's late Mom, Anna DiCola are brother and sister and along with their parents, Patsy and Concetta Scognamillo, and brother, came to the USA from Italy when Anna was seven years old.
Patsy's was featured early this year when we continued Frank Sinatra's birthday celebration with Sal:
Whom You Know first featured Patsy's Italian restaurant in March 2009, fewer than two months after we started:
and it has been featured a number of times since.
Please check out Sal's new website: http://mypalsal.com/
Tony Danza gave him this nickname because he's the boss!
Stay tuned for more Tony Danza and Sal...
Patsy's is one of the most popular restaurants in New York because of: its fabulous Southern Italian cuisine, its popularity among celebrity clientele, and most of all, the charismatic and truly caring personalities of all of the Scognamillo family members.
The famous menu boasts great depth and we still haven't tried everything on it despite our many visits over the years. It is always terrific to try something new, and their gastronomic perfection only gets better over time, just like a fine red Italian wine.
As avid readers know, Peachy is a mozzarella enthusiast. Under appetizers, she opted for the Mozzarella in Carozza (for two): Fried Mozzarella served with a marinara sauce. The pure simplicity of this starter enunciates quality from the opening bite, and its freshness and spectacular flavor is prevalent. The sauce arrived like it was making a red carpet appearance in a silver boat. This mozzarella is light and not at all breaded heavily.
We are always interested in including a green salad, and at Patsy's we took a look at the specials menu and found the Insalata di Casa most enticing.
This classic presents tomatoes delicately diced dancing around a salad of mesclun, absolutely phenomenal hearts of palm, gorgonzola, artichoke hearts and walnuts with balsamic vinaigrette. It's lightly dressed, colorful and a most elegant arrangement of fresh vegetables that should be part of your meal.
If you sit near the bar like we did this time, you might feel the aura of Frank Sinatra and have dinner with him (or pretend to anyway).
When you take a bite of this Manicotti, it is a total ticket to taste heaven. We've eaten some incredible edibles at Patsy's but this really tops them all. The trifecta of mozzarella, ricotta and Parmigiano-Reggiano served with a tomato basil sauce that stuffs the pasta of proper thinness and excellence will win you over immediately and make a lasting impression on your tastebuds. This is truly the very best Manicotti we've had in our lives. The cheeses are sublime and in perfect proportion to each other. You will not be able to put down your fork and this dish was not wrapped up for us as takeout as somehow it magically disappeared. Manicotti where have you been all our life?
For the seafood entree, the Salmon with Mustard Sauce is absolutely one of the most competitive salmon dishes in Manhattan. Its moistness will wow you tremendously, and the Dijon mustard sauce accentuates it without overwhelming it.
And, we just love green beans and they make the perfect companion to this dish as does the mash, which is simply gorgeous, darling!
For those that prefer Meat over Fish, we would advise you to try the Chicken Contadina, a most sophisticated chicken and one of Frank DiCola's favorite dishes. Though it's traditionally served on the bone, we tried it boneless. Amish chicken (half) is expertly cut into small pieces and fried with garlic, mushrooms, red peppers and potatoes culminating into an entree that is particularly laudable for the fall season.
Patsy's continues to be Highly Recommended!
