Pat’s Pizzeria has made its mark on Harford Countywith its sought after slices and its family-friendly atmosphere.
Originally the brainchild of three cousins from New Jersey, Tony, John and Joe, the franchise grew to over 50 locations in New Jersey, Delaware, Pennsylvania, and Maryland. And today, every Pat’s franchise is owned by a relative of the founding cousins.
So in the spirit of keeping it all in the family, nephews of the founding partners, Christos and his brother, Stathis Kotanidis, own the Havre de Grace, Bel Air, and Edgewood locations of Pat’s Pizzeria. This guarantees the personal attention and quality customer care that began back in 1974 with the first Pat’s Pizzeria.
“We are a family restaurant with pizza at our core. We want families to come and enjoy themselves,” says Peter Anastasi, the operating partner of the Edgewood location.
And though pizza is at the heart of Pat’s, they also have other menu items that keep customers coming back, according to Anastasi.
“We have award-winning jumbo crab cakes, baby back ribs, and gourmet pastas. We are always striving to be better and come up with menu items that will appeal to our customers,” says Anastasi.
Pat’s has also become a favorite to local schools and community fundraisers, according to Anastasi.
“We can’t keep up with the demand on our crab dip,” he says.
With over 30 years of restaurant experience, chef Manoli Kostas serves up the best that Pat’s Edgewood has to offer.
-8 tablespoons cream cheese
-½ cup mayonnaise
-16 oz. jumbo lump crabmeat, drained
-4 tablespoons minced onion
-1 tablespoon lemon juice
-½ teaspoon hot Tabasco sauce
-1 tablespoon sherry
-2 oz. Old Bay seasoning
1. Preheat oven to 350 degrees.
2. Beat cream cheese and mayonnaise until smooth.
3. Stir in the crabmeat, Old Bay, minced onion, lemon juice, sherry, and Tabasco sauce.
4. Spoon mixture into a small ovenproof dish that has been lightly coated with cooking spray.
5. Bake for 20 minutes or until the sauce is bubbly.
6. Serve with crackers, French bread or tortilla chips.Copyright © 2015, The Baltimore Sun