Thursday, October 31, 2013

Patsy's Recipe for Pasta Fagioli (also known as Bean and Macaroni Soup)



Pasta Fagioli

Serves 6


  • 1/2 pound (2 cups) tubetti pasta or elbow macaroni, cooked to package directions
  • 1/4 cup olive oil
  • 1 cup diced onions
  • 2 cups chicken stock, or water
  • 1 can (15 ounces) cannellini beans, drained and rinsed well
  • 3 cups (24 ounces) Patsy’s Marinara Sauce


Heat olive oil in a deep skillet and sauté the onions until lightly browned. Add stock, beans, and Patsy’s Marinara Sauce and bring to a boil. Add the cooked pasta. Reduce heat and simmer for 1 minute. Add salt and pepper, to taste.

If it comes out looking like this, you're REALLY good!

Monday, October 14, 2013

What a night! Bucky and John Pizzarelli met up with Michele Lee at Patsy's!

This was really great - last Thursday, Deana Martin had a big show at Paul Stuart, over on Madison and 45th. She was singing classic songs from her father as well as some of her own, and to complement her singing, she had some of the official Rat Pack band members - Bucky and John Pizzarelli! After a wonderful show, Bucky and John headed over to Patsy's and met up with Michele Lee! 

Sal with Bucky and John Pizzarelli, at Paul Stuarts. 

Sal with Deana Martin. 

Sal, Bucky, and Michele Lee, having a laugh at Patsy's! 

It just goes to show you that you'll never know what kind of night it's going to be in NYC - especially when you're eating at Patsy's!

Monday, October 7, 2013

How to cook Eggplant Parmigiana, "Patsy's Style!"


Ever had a perfectly cooked eggplant parm? With just the right balance between crispiness and tenderness, oozing with sauce and cheese, it's a delicious dish! If your mouth is watering just thinking about this, then you're in luck, because we've got the recipe right here!

Eggplant Parmigiana

Serves 4

  • 2 medium eggplants (about 1 pound each)
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs, lightly beaten
  • 1 cup fine dry breadcrumbs
  • 1/2 cup olive oil
  • 3 cups (24 ounces) Patsy’s Tomato Basil Sauce
  • 8 ounces sliced mozzarella cheese
  • 1/4 cup (4 tablespoons) grated Parmesan cheese


Preheat oven to 375º F. Trim the eggplants, peel and cut into 1/4 inch-thick rounds. Dredge each eggplant slice in flour, dip into egg mixture and coat with breadcrumbs. Heat olive oil in a large skillet and sauté the eggplant (a few slices at a time) on both sides until they are golden brown. Drain on paper towels and add salt and pepper, to taste. Divide the ingredients in half. Arrange a layer of eggplant slices on the bottom of a greased heatproof casserole. Cover with 1 1/2 cups of Patsy’s Tomato Basil Sauce, 4 ounces of mozzarella cheese, and 2 tablespoons of Parmesan cheese. Repeat the procedure, creating a second layer with the remaining ingredients. Bake uncovered for 20 minutes.

For style points, add basil as a garnish!

If you felt inspired while reading this recipe (or just want to look at pictures of more food), then the Patsy's Cookbook is for you! It's packed with dozens of recipes for classic dishes just like this. If you're interested, you can pick it up from amazon or our own website.

Interested in trying this recipe for yourself? It uses Patsy's Tomato Basil sauce. While any sauce can work, experience has shown us that our Tomato Basil sauce is the ideal choice. If you don't have a jar at home, not to worry - the sauce is also sold right on our website, as well as in many retail locations around the country, from Wal-Mart to Kings. If you have any questions about where to find the sauce, where to get the cookbook, or how to follow this recipe, please, let us know!


Monday, September 30, 2013

Sal's appearing on the Today Show on October 1st!

Hi everyone,

We've got some exciting news! Once again, Sal will be making an appearance on the Today Show. On October 1st, between 10 am and 11 am (Eastern Time), you'll be able to catch him! If you can't watch the show live, it's definitely worth taping/TiVoing, because his visits to the Today Show are always great.

 He's become something of a regular there over the years, and he always makes a point of cooking something delicious. This time will be no exception, as he's preparing to make a vegetarian Napoleon dish that's going to be seriously impressive.

Don't you just want to dig in? 


If you can't wait for the show to try this, then you're in luck - we've got the full recipe right here:

Vegetable Napoleon


Serves 10



  • ¼ cup all-purpose flour
  • 1 medium eggplant (about 1 ¼ pounds), ends trimmed, peeled. And cut into ¼ inch-thick slices
  • 2 eggs, lightly beaten
  • ½ cup olive oil
  • 2 medium zucchini (about 1 pound), ends trimmed, sliced into ½ inch rounds
  • 1 pound spinach, washed and trimmed
  • 3 garlic cloves, minced
  • 2 tablespoons butter, for greasing pan
  • ½ cup dry bread crumbs
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups Tomato Sauce
  • 2 Roasted Red Bell Peppers, cut into ¼ inch strips
  • 1 pound mozzarella. Diced into small cubes
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ cup chopped fresh basil

Spread the flour on a large plate. Lightly coat the eggplant slices with flour and then dip in the beaten eggs. Heat ¼ cup of the oil in a large nonstick skillet over medium-high flame. Fry the eggplant slices, turning to cook on both sides, until lightly browned, about 5 minutes. Remove. Place on paper towels to drain, and reserve.

Add the remaining ¼ cup of oil and the zucchini to the skillet and sauté until just lightly browned, about 5 minutes. Remove zucchini and place on paper towels to drain.

Meanwhile, bring 2 cups of water to a boil in a pot fitted with a steamer insert. Chop the spinach, add to the steamer, cover tightly, and steam for 3 minutes. Drain and press out as much water as possible. Add more oil to the skillet if necessary. Over medium heat, sauté the steamed spinach with the minced garlic until the spinach is just tender, about 3 minutes. Remove from the skillet and pace on paper towels to drain.

Preheat the over to 400 F

Butter the bottom and insides of a nonstick loaf pan, about 9x13 inches. Lightly coat with the bread crumbs.

While building the Napoleon, season each vegetable layer with salt and pepper. Begin by placing a layer of the cooked eggplant atop the bread crumbs. Spoon ¼ cup (4 tablespoons) of tomato sauce over the eggplant, followed by a layer of the cooked zucchini, the red pepper, spinach, and mozzarella. Moistening each layer with some sauce and a sprinkling of Parmigiana-Reggiano, bread crumbs, and basil. The final layer should be eggplant, finished with sauce.

Cover the pan with aluminum foil and bake for 35 to 40 minutes. Or until all ingredients are heated through. Allow to cool, then refrigerate for at least 6 hours (preferably overnight) to firmly set before unmolding.

When ready to serve, remove the foil and run a knife along the inside edge of the pan. Place a serving dish on top of the pan and quickly invert. Spoon additional sauce around the Napoleon and sprinkle generously with grated cheese before serving.

If it comes out like this, you did it well!

Feel like you need a bit more guidance with the recipe? Not to worry - just watch Sal on October 2nd, and you'll see how a pro makes this! And, as always, if you've got any questions or feedback, let us know; leave a comment, write an e-mail, send us a message on Facebook. We'd love to hear how this recipe works out for you! 

Thursday, April 11, 2013

Peachy Picks Patsy's!

Hey all,

Wanted to share some great coverage of Patsy's with you! In the link below, you'll find an absolutely massive article about Patsy's:

http://www.whomyouknow.com/2013/04/peachy-picks-patsys-our-coverage.html

I'm getting hungry just looking at this - a dish of Clams Posillipo! 


You'll have to scroll down a bit to get to the good stuff, but once you do, it's well worth it! There's a ton of delicious-looking pictures of the food, as well as a wonderful description of Peachy's personal relationship with the restaurant. Definitely worth the read!

Sunday, March 31, 2013

Happy Easter, everyone!


Happy Easter, everyone! We hope that you’ve got a wonderful day ahead of you (even if you aren’t celebrating the holiday)!

Have you seen the segment Sal filmed with CBS New York?  If not, you’re in luck – here’s the link!

It’s a great clip, so if you weren’t able to catch it on TV, it’s definitely worth checking out now.

If you’re interested in trying this recipe at home, here’s their full page, including some detailed instructions. 

Regardless, have a Happy Easter and a great weekend! 



Saturday, March 16, 2013

Sharing another great article

Hey everyone, just writing a quick post to share another really nice article about Patsy's. This one came from the spring issue of Promenade magazine, and it's a great review of the restaurant. Click here to read it!

One of the best things about this review is that it features one of my favorite meals at Patsy's - Chicken Contadina!

When I was growing up, I ate this at least once a week! 
It's one of those dishes that really sets Patsy's apart from other restaurants, because there's something so authentic and hearty about it. It's chopped up chicken, sauteed in garlic and mixed with peppers, potatoes, sausage and mushrooms. It sounds simple, but it tastes so good!

If you'd like to see more pictures of Patsy's food, or just to hear someone besides me say some kind words about the restaurant, definitely check out their review!

Sunday, February 10, 2013

Happy Birthday, Anthony!

Hey everyone, just wanted to share a really nice story about a fan of Patsy's who decided to celebrate his 35th with us!


He's been visiting us for a long time, so we were thrilled to be able to make his birthday something special.

Happy Birthday, Anthony, and here's to many more! 

Tuesday, January 29, 2013

Exciting celebrity news!

Hey everyone, just wanted to give you a few fun celebrity updates.

First off, Michael Buble recently found out that he's having a child, so congrats to him and his wife! We wish him and his family all the best, and we know he'll make a great father.


In other news, J Lo is promoting her new movie "Parker", and decided to grab a bite from Patsy's while she was in the city. There was a fun little story about it in the NYPost, click here to check it out!

We also have some really exciting stuff planned for Valentine's Day, so stay tuned - those updates will be coming out soon!

Friday, January 18, 2013

Sal will be appearing on Telecare's annual Telethon!

If you have Telecare (channel 29 on Cablevision), and you want to catch a TV appearance by Sal, then you'll want to tune in on Saturday, January 19th for their annual Telethon!

The entire telethon goes from 2:00 pm to 10:00 pm, but Sal's appearance will begin at 6:45, where he'll be talking, and then he'll have a cooking segment at 7:30.

If you're not able to watch on Saturday, Telecare will be looping the telethon for several days afterwards. If you can't catch any of that because you don't have the channel or you're busy, we'll do our best to find the segment for you and post it on our site.

It's sure to be a great segment!