Some would say that this is the only existing place where you can get a proper and authentic coal-oven slice in the universe, given that its founder Pasquale "Patsy" Lancieri supposedly opened Patsy's after working with the godfather of New York City pizza Gennaro Lombardi. True or not, this 1933 East Harlem original can claim pizza heritage most dream of, and was reportedly one of Sinatra and DiMaggio’s favorite joints. Still, the original location is one of the most underrated and unhyped pizza classics in the city. It’s a curious thing given the history and quality, though there are some caveats. The pizza at Patsy’s is so thin, and relatively short (in context with most other New York slices), that you can easily scarf down six slices while standing at the counter. That’s what you’ll want to do by the way — there’s something about the pizza at Patsy’s where it’s miraculous right out of the oven, but just as exponentially unimpressive if you let it wait. This move here is to order the plain cheese, eat, and repeat, not reheat.