Out on the Town: Patsy's Pizzeria

Evan and I, having both been raised in the Village, were both raised on John's Pizza. Although my father always complained that the crust was burnt, for me John's Pizza remained the thin-crust no-slices lexicon of what New York pizza is. The bottom may be slightly charred from the brick oven, but a single bite reveals a chewy crust, at once light and fulfilling. Although we've sampled and enjoyed more pizza in New York than I can even calculate, somehow we'd never stopped by Patsy's Pizzeria on University and 12th Street.

We ordered a large pizza with meatball and onion. The crust, like John's, was thin and crisp yet chewy. The toppings were fresh and not overpowering. Basil leaves were a nice addition. The beer selection was slim and overpriced, but otherwise we deemed this a damn good thin crust pizza. They also seemed to have a nice selection of family-style pasta dishes that were large enough to serve four. So, when the line outside John's is too long, head over to Patsy's.