Lombardi's Coal Oven Pizza

Row 1

Details
32 Spring St (at Mott St)
New York, NY 10012
(212) 941-7994
Pizza
$ $
Hours
Mon–Thu: 11:30 AM–11:00 PM Fri–Sat: 11:30 AM–Midnight Sun: 11:00 AM–11:00 PM

Anybody interested in tracing America’s love affair with pizza to its origins will find the way to Lombardi’s. Gennaro Lombardi opened a grocery on Manhattan’s Lower East Side in 1897, and in 1905 he started selling tomato pies wrapped in paper and tied with a string to workers of Italian descent who took them to work (because most couldn’t afford a pie, it was sold by the piece). The pizzeria was run by the Lombardi family — first by Gennaro’s son, John, then his grandson, Jerry — until it closed in 1984, and was reopened 10 years later a block from the original location by Jerry and John Brescio, a childhood friend.

These days, Lombardi’s is almost always packed (their 110th anniversary, 5-cent pizza celebration queued a line around the block). There’s a thin crust, a cornicione without much bubble, and a thorough sauce layering that’s tangy and not overly sweet or salty.

There’s no shredded mozz layering but the fresh stuff, spread out. Even if you’re not a fan of this kind of cheese on your pie, you’ll probably like this. Is it New York City’s best pizza? No. Still, Lombardi's is a touchstone (sometimes, it's worth re-establishing your baseline). And when looking out on New York's pizza landscape, the devotion to a pizza from a time when it didn't mean artful charring and contrived golden-tiled ovens is comforting, even if that just means the pizza of 1994.

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

 

 

Foursquare Tips

  • Honestly for the prices, wait times and hype, this place is REALLY not all that. Have never been all that impressed. Leave it for the tourists.
  • First pizzeria in the US? Oh yaaaaa, I am so there.
  • They take their pizza seriously dont stack your slices. #DontBlowIt
  • The nation's first pizzeria doesn't accept reservations, but their wood-oven pies are worth the wait.
  • Pizza you will die over
  • A huge tourist spot, to be sure, but the pizza here is good. Cash only. Whole pies only. Stay away from the clam pie, even though it may be recommended elsewhere.
  • Choose a fresh pizza full of veggies - the margherita pizza is a great simple choice with fresh basil.
  • 2 toppings max. the original and always good...
  • Since the dressing isn't mixed in, I'm waiting till my husband tosses my salad. All jokes aside, this pizza sets a new standard, and I'm a born/raised Chicagoan. Sorry to leave thru the door.
  • The first pizzeria in the United States, and one of the best.
  • pizza is as good as it comes in Manhattan, but beware of tourists causing an insane wait for a table. Better off ordering in...
  • Do not order the breadsticks here, its a waste of money, its an inflated dry pizza crust, lacks butter and italian seasoning. Pizza Hut has better breadsticks!
  • Get a large pepperoni pie. The pepperoni's are the awesome small ones that curl up on the edges!
  • This is serious Pizza!!!
  • With prices like these, how do you not take credit card?
  • Try the margaritta extra cheese
  • Don't miss out on the brushetta !!! It's so tasty.
  • Amazing sauce, so keep the pizza simple.
  • A descendant of the first true American pizzeria, opened in 1905 by Gennaro Lombardi at 53 1/2 Spring St. And the pizza is delicious.
  • You want to be part of history, don't you? 60 Thompson concierge Paul frequently recommends Lombardi's to guests- the oldest pizza place in the country.