Patsy's Italian Restaurant

About

Founded in 1944 by Pasquale "Patsy" Scognamillo, Patsy's Italian Restaurant has been in its current and only New York theater district location (in the building just next to the original site) since 1954.

Mission

This is the official page for the one and only Patsy's Restaurant - Frank Sinatra and many other's favorite for food, family and fun.

Products

AWARD WINNING SAUCES, IMPORTED OLIVE OIL, VINEGARS, PASTAS

Winner of more than 20 National Awards Since 1997 - Taste Why!

Patsy's bottled sauces are prepared with the same quality ingredients as those served in their celebrated restaurant. All of the sauces met the family's exacting standards before hitting the market. To order Patsy's sauce go to www.patsys.com. Patsy's main website has recipes based on all sauce flavors as well as a list of retailers in your area.

THE COOKBOOK

After almost 60 years in the making Patsy's Cookbook hit the bookstores in June 2002 and is already in it's fourth printing.

In this very readable cookbook, Sal Scognamillo, co-owner of and third-generation executive chef, shares recipes and entertaining anecdotes and stories from this landmark restaurant and its well-known clientele.

Fans like Frank Sinatra, Al Pacino, Rosemary Clooney and, recently, Alec Baldwin, Jennifer Lopez, Sean "Puffy" Combs and Rudy Giuliani have frequented the restaurant because of Patsy's unpretentious Neapolitan roots. In one sidebar Aunt Anna recites her recipe for Frittata with Leftover Pasta; another relates a Quick and Easy Lobster Fra Diavolo (although the sauce, while you can buy it, remains a guarded secret).

The introduction is devoted to Old Blue Eyes, with Frank's Clams Posillipo and Frank's Veal Cutlets Milanese, describing the time he and Sammy Davis Jr. competed tap dancing and singing.

The book covers traditional courses, beginning with Asparagus Rolls and Mussels Arreganata and ends with Maddalena Raspberry Cookies and Tiramisu. The extensive vegetables chapter includes Vegetable Napoleon, Fried Zucchini Blossoms, Zucchini a Scapece, and White Bean and Scallion salad. Soups include the homey Pasta e Ceci, while pastas provide a basic palette of sauces along with variations such as Farfalla Papalina and Risotto Fruitti di Mare. Scognamillo (Patsy's grandson and current chef) shares recipes for Chicken Piccata, Steak Alla Patsy and Sal's Chilean Sea Bass with Eggplant and Olives (the "best sea bass in New York City" according to Tony Bennett). Directions are simple and well adapted to home cooking; the book will please both old and new fans alike.