Lombardi's Coal Oven Pizza
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
The Daily Meal Editors and Community Say...
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.