Lombardi's
Pizza restaurant · Nolita ·
Coal-fired, thin-crust Neapolitan pizza since 1905.
Coal-fired, thin-crust Neapolitan pizza since 1905.
"The self-proclaimed "first pizzeria in America," Lombardi's has long been at the top of the list for tourists looking for a taste of real New York City pizza. Rightfully so, as this Neapolitan style coal oven pizza is top-rate. Unfortunately, to get a taste you'll have to wait in line behind the gaggles of people being dropped off by the double-decker bus load. The room is Little Italy meets The Olive Garden, and the staff in front sport headsets, which must help keep the place from falling into chaos ... that or it makes the guys eating with their Bluetooth earpiece in feel a little more at home. Either way, it's worth making the trip and waiting it out every once in a while. A word to the wise, don't sleep on the clam pizza. And make sure you don't get any sauce on your foam Statue of Liberty crown. Food Rundown Genarro's Original Pizza In our opinion, the true test of a New York City pizzeria is its margherita. Lombardi's standard pizza is very good, with a mild and well balanced tomato sauce, fresh mozzarella, and basil. The char on the crust is perfect. White Pizza No red sauce, just mozzarella, romano, and ricotta cheese, along with herbs and garlic infused olive oil. A decent pie, but we like us some red sauce. This is a solid move if you are with a big group and are ordering more than two or three pies. Make this the third or fourth on the list. Clam Pizza Only a few places in New York City have a clam pizza on the menu. It was invented in New Haven, CT and Lombardi's now has one of their own. No sauce, no mozzarella cheese - just clams, olive oil, garlic, a little romano cheese, and delicious coal oven crust." - Chris Stang
"Chances are you'll have a bit of a wait at Lombardi's but, boy, is it worth it! Using the best and the freshest ingredients, Lombardi's is always packed with pizza lovers, native and tourist, alike. The large is huge, so make sure you bring your appetite or a few people to share with. Try going on a Tuesday afternoon for the best shot at snagging a table." - Barrel
"Lombardi’s was, quite simply, the place where modern pizza as we know it was invented. Gennaro Lombardi opened this pizzeria in 1905 (the original was further down Spring Street), using a coal oven to bake his large, profusely topped pies, leagues different from the tinier, barer, and wetter pizzas back in Napoli. Consider the clam pie, as good as those at Frank Pepe’s in New Haven. The 16-inch pizza arrives blanketed in tiny bellies, with a lemon propped at its center. Coated in olive oil, the thin crust provides a crunchy, blank canvas for the garlicky, parsley-flecked mollusks." - Robert Sietsema
"Lombardi’s is the first pizzeria in New York City and, supposedly, the country. It relocated a few decades ago — from the home it had occupied since 1905 to a storefront down the block — but it’s still one of the city’s few coal-oven pizzerias. Go early or late to avoid the onslaught of tourists, and get a basic red or white pie." - Melissa McCart
"A New York City pizzeria celebrated as the city's original coal-fired pie source, recommended as an iconic, family-appropriate spot for pizza lovers seeking historical provenance in their slice." - Sarah Bruning Sarah Bruning Sarah Bruning is the special projects and surveys editor at Travel + Leisure, where she has been on staff since 2018. She assigns stories across the magazine, primarily for the Experiences section and feature well. Travel + Leisure Editorial Guidelines