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Let's see everybody you're getting -- -- -- -- -- don't -- and I'm joined on set with south stuntman LL.
The owner and chef as the chef comes are at patsy -- you weren't you yes he went and that's what resentful of the very nice and there's only been three shafts at patsy -- -- exactly that in your grandfather.
Exactly my grandfather really was Pasquale but they nicknamed -- -- and he was the first half.
And my dad took coldest sometime in the fifties and I took over in 1985 full time.
My -- god bless him he's 81 he's been working at patsy seventy years since he's having this whole fascinating I don't know if I have a chance to retire.
-- -- I don't want is -- later now I love anti Muslim there is one iconic.
An -- New York City 56 street between -- and Broadway -- -- distract.
Yes and -- -- is close to Carnegie Hall.
Very close with David Letterman tapes hasn't -- he's Italian restaurant owned by the Scott in the multifamily it's important to know that that's only location and you'll look.
And it's -- he's dot -- on the web you know what happened at the apostrophe.
Understood and that that haven't been bringing that up because you must have a huge tourist business with -- location.
We do want to -- you know I've never done an official study from -- but when he's looked at some of the records from American Express was actually 5050.
50% of the time 50% tristate area New York area.
But if -- there's always been picked them.
-- -- -- -- -- You know -- It's getting people's very popular.
The basic LA's the best you know is secure it's kind of food would make him Naples kind of deal it's been a stayed only Long Island all deal that's -- -- -- -- him up and exchange.
I'm not out of line with the three -- movement and we think the same Langley at the -- into my you know that's one thing about people's and so it's everyone's different but my mother is not a -- category or.
My mother in law makes it makes it the way you're saying my mom makes it which is -- But back up asking that it would feel I find it's a little more and that's the -- -- that's not so it is little more.
Of a moist moist and -- chicken cacciatore again staple dish on the menu since day one -- -- Naples.
Grandparents' house when you.
And -- -- it was a -- point I think.
It's it's part of many many -- that you could do these two woman with a command of nasal slots which believe -- not this just onions and -- -- -- a touch of molecule are.
-- -- -- -- -- And it was it was -- fiftieth anniversary.
Which was twenty years ago I can't believe it they'll actually came out -- -- -- pasta sauce.
It was a way of expanding and keeping control because you know -- of control for inflammatory things.
Perfect fit for us and we have off -- -- sold in supermarkets and woman shops all over the country right now and it's been a quaint thing I tell you why.
If someone has never -- -- -- restaurant I can't tell you how many times has had -- So hasn't been commitments from the comments nor can they live in California but they border -- -- -- slow us.
They have come to me and actually -- -- my -- if you can do this in the -- I got to see what you can do it the restaurant.
It was like a sample of -- -- time and out.
And a jar of sauce how much does this not Alpert but toy for around slices between 699 and eight and -- typical it's unethical on -- -- opera opera giant.
And it's it's so amazing was so lucky I have to tell you because the people -- to come been so loyal to us you know you're in -- city of 151000 restaurants how they can -- know to come to patsy you know that you have a famous paycheck.
Well almost famous fictional creations was Frank Sinatra he -- -- -- -- And and as matter of fact when we when we do an advertisement we say it's the restaurant made famous by Frank Sinatra and you know -- example not only did he -- so many people personally.
But other people of common.
Because they heard used to come and just the other day was -- -- -- birthday and he celebrated that -- with us on he was I think was on the view the other day.
And he just became a -- -- -- god bless them.
But you know when he first came -- and -- he wasn't you know at the point where he is now of course it was probably about 1999.
Frank had over the past because he frank Frank's in the past -- unity.
And it's so funny as we became friends and I said you know.
What from negative to us is.
Frank is -- come here you know a huge Sinatra fan but tell you funny story his favorite is the -- And one day dean one's -- that was there -- -- he's the same time that he was.
And he absolutely flipped out of court she flipped back to me -- play.
But he actually flipped on with more on -- -- you know you -- -- each other you bet I introduced him I think of it.
You want my favorite part of the job that's my favorite part of the job this is put nice people together not necessarily celebrities but it's just it's so much -- -- style.
And -- and it is I mean you know people.
Why do you still in business have a listen twice the Olympus seven years of -- restaurants -- why aren't you would have another restaurant when he won the Atlantic and open up in Atlantic City it's in the Atlantic club casino about five years ago and it was.
Really twist and -- on -- flawless on to lead us to a we promised that the quality we've it would be good and we're getting good feedback so it is so key.
Your father is thinking as.
We have one successful business let's cool and keep our resource is dedicated here it's working and not extend.
Well -- whole lot because you know it's not like it took like the steak house for instance is a pretty basic menu.
Mean -- by the same me and I'm not saying it's easy.
But it's easier because we have some different dishes in the way -- -- so his concern always was that.
We wouldn't have.
A more -- walk on me.
And a -- he's pretty progressive -- -- you call -- anything -- if -- -- that -- To allow us to to try and do we can and we would like to open more places in the future if an opportunity affords us -- And the cost of so many ingredients go up.
How does that affect you can't pass how often you raise prices hit a -- it's a difficult issue especially the last few years it's been it's really fast race pretty it's crazy.
We really trying not to we try to hold -- down as much but the one thing that I've always promised and you know it's funny my grandfather patsy was the list of my grandparents the past he had some 86 and I -- -- fights who actually got to see -- be at the restaurant.
And I promised him I would -- change the quality so sometimes you have to have a little price bump was sometimes you have to make a little adjustment in this.
You feel is too expensive we're -- that feature and on and.
Most -- never timing they'll -- finish to.
Hey I think my weakness that I -- -- -- -- -- -- to -- incident history between selling do you have I'm assuming you have found a different type of clientele than a typical restaurant have tourists are coming -- and flirting and you had your regulars.
But have you seen some people cut back a little bit maybe five years ago -- recession started the biggest thing I've seen.
Is is that you know I'm not selling as many lobsters must summon that so many 200 all of the -- winds anymore.
I think it's more of they'll have an appetizer and -- courses in the middle skip that dessert -- -- and -- cutting back in some way here so it stands for price -- right now the roof.
Clinton -- he most expensive from an accident it's the only good thing that ever happened to me is that I became allergic to shrimp now.
I don't have that to spend money to -- -- -- Unfortunately but it's it's it's on the two point I have to tell you one thing to stress the reason was still here it's because the families of there's always a member of off him at that place will always watching it always making sure I think.
My humble opinion the reason some restaurants fail -- -- management.
Had a friend of mine goes out to dinner seven nights a week doesn't kill at a cost went to a place I won't mention the name he -- -- -- -- -- -- there.
The waitresses what we have -- -- -- he says but I just want the -- -- they ceases to some sorry we can't do that services.
I'll pay for the whole thing doesn't have which is to continue to -- Right they wouldn't do I mean and that's just you know plant manager I mean isn't silly I mean he was -- -- seven they spent 2000 dollars -- You've got to be very got to watch it you gotta make sure that things are good and the best compliment -- When people feel like -- -- I feel like I'm eating at home.
And I have to ask you about the cookbook before -- back this up.
-- he's cookbook -- came out with that about eleven years ago and actually coming out when another one yeah seventieth anniversary of beyond the spring and will excited.
This forward was written by Nancy Sinatra frank -- -- -- and it has a lot of fun stories besides just recipes what people love about this book has got a lot of fun stories and -- all of -- favorites.
Lot of great stories Frank Sinatra when he picked up the chance for the Yankees.
Well a lot of good things Frank Sinatra's favorite stories when he came to patsy if I wasn't poignant on Thanksgiving we're close on things in my grandfather opened its actually a friend not to make them feel -- because -- had parents who want from -- tomorrow how many.
Here reminds me so much of my -- in my grandfather whose past.
It's from Naples and Frank Sinatra was his icon a whole room in his house that it can only offensive but that you have no idea as usually thanks much in the poll but it's not -- what do you know.
Definitely I think -- -- instead of the Yankees at all in line -- -- -- -- yankees -- -- out maybe for coming on -- Michael unpleasant smells beautiful everything on our one -- set and it is seeing other restaurants some time thank you so much the website up on the screen.
-- -- dot com no apostrophe SP AT SYS I thank you everybody for watching me feel we need you hungry.
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