Brick walls, red-and-white checkered tablecloths, and the aroma of thin-crust pies emerging from the coal oven set the mood for dining on some of the best pizza in Manhattan. Lombardi's has served pizza since 1905 (though not in the same location), and business doesn't seem to have died down a bit. The mozzarella is always fresh, resulting in an almost greaseless slice, and the toppings, such as meatballs, pancetta, or imported anchovies, are also top quality. The clam pizza, with freshly shucked clams, garlic oil, pecorino-Romano cheese, and parsley, is well-known among afficionados.
Apr 4, 2010
This is where pizza in America was born. That alone should be worth the trip to Lombardi's. Forget that it's not a loaded deep dish Chicago style or even what you grew up with around the corner for this is where all those variations spawned from. This is wafer thin crust New York pizza at its finest, charred crust at the bottom at the bottom and all. That charred crust is thanks to a coal fired oven that's been "grandfathered" to only a few pizzerias
in the NYC area too. Lombardi's is on the edge of an ever shrinking area of Manhattan known as Little Italy. Don't be surprised though if the line outside when you arrive is around the corner. Lombardi's does a good business despite the area's decline and much of that is due to the locals too. Be prepared for a wait if you choose to arrive at peak hours. And be forewarned, Lombardi's doesn't accept any credit cards. An ATM is available inside the restaurant for those caught out on this little fact but it still puts the burden on the customer in this electronic age where surprisingly they maintain a website but not ease of payment for their visitors. But if that doesn't bother you, prepare to experience New York City pizza at its finest.
Jun 27, 2007
My boyfriend said it was the best pizza he had ever had (but I've been to Italy so I could not claim the same). Still, it was really good, and a fun experience. Worth the wait. Cross the street to Rice to Riches for dessert.