Mention the name Patsy’s to almost anyone who appreciates Italian food, music and New York history, and the conversation is almost certain to turn to Francis Albert Sinatra, the Chairman of the Board, Ol’ Blue Eyes, Frank himself. Recognized as a “celebrity” restaurant before the term had even been coined, Patsy’s has a history with Sinatra that stretches back to the 1940s, when the “skinny kid from Hoboken” was first introduced to owner Pasquale “Patsy” Scognamillo by bandleader Tommy Dorsey.
But while Patsy’s might be recognized as a former haunt of the late leader of the Rat Pack—as well as being a present-day favorite of dozens of other “A” list entertainers—it also is known for being a family affair. Now in its 65th year, Patsy’s is helmed by executive chef and co-owner Sal Scognamillo, the third generation of the Scognamillo family to run the show.
And while famous names obviously contribute to Patsy’s longevity, Scognamillo says it takes more than a little history and a few celebrities to keep a New York restaurant viable.
Patsy’s has a long, successful history. How do you maintain that success?
You have to have something to make people keep coming back. My father [Frank] is 77, and he still comes in five days a week. He loves the business, and he loves taking care of people. What he and my grandfather said to me was: “This is your home, and these people are guests in your home. You have to treat them like that.” We get celebrities here, but we still try to treat everybody the same.
How’s business these days?
FAST FACTS EXPERIENCE: 25 years in the kitchen at Patsy’s in New YorkHOMETOWN: Valley Stream, N.Y.HOBBIES: photography, raising freshwater and salt-water tropical fishPERSONAL: married; two sons, 14 and 11 years old
Honestly, I’m happily surprised. The last few months we’ve been doing well. It was definitely off earlier in the year—maybe 15 percent to 20 percent.
After more than 60 years of operating solely in Manhattan, how did you come to open a Patsy’s in the Atlantic City Hilton in 2008?
The owner of the Hilton, a longtime Patsy’s customer, also owns a hotel in Las Vegas, and he asked us to open there. I told him I would be more comfortable doing Atlantic City first. It was important that the restaurant be accessible. We trained the chefs there; they use our pasta sauce…and they even use some of the same purveyors we use. We feel comfortable with it.
Comfortable enough to open a third Patsy’s?
Yeah. We’re hoping to go out to Las Vegas in 2010. But we have to see how the economy is doing first.
Do you have any good Sinatra stories?
In the early ’50s, Frank came in the restaurant. He had lost his recording contract. Ava Gardner had broken up with him. Things were just going badly. He told my grandfather he wanted to come in the next day, which was Thanksgiving, and wanted a table for one. Now, usually, we’re closed on Thanksgiving, but my grandfather asked the employees to come in and keep the restaurant open that day. When Frank found out, he never forgot it.
