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.