Presiding over New York's illustrious pizza pedigree, Lombardi's has more than just its famed clam pizza to recommend it. Pies come with a slice of history as well as sweet Italian sausage, imported anchovies and house-made meatballs. Undisputed godfather of NY-style pizza Gennaro Lombardi founded this NoLita mainstay over a century ago, just a few doors down from the current digs, making it the first licensed pizzeria in Manhattan. Loyalists would duel anyone denying the heavenly powers of the smoky, slightly charred crust, sumptuous beefsteak tomatoes and freshly sliced mozzarella.
"This is the place that invented American pizza, and the pies are still damn good."
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The Village Voice""Nowhere outside of New Haven will you find a better white clam pie."
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New York magazine
"... still bakes a hot contender for best pie."
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Time Out New York"The current location has the signature red-checked tablecloths and a coal-burning oven that turns out thin, crispy-crusted pies topped with homemade mozzarella, a fresh-tasting sauce, and a variety of toppings."
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Newsday
After devoting himself to the monklike regimen of making old-fashioned thin-crust, brick-oven pizzas, Iacono has created a business that has instantly become woven into the neighborhood fabric, a cozy, softly lit, and effortlessly soulful spot where families commune over the simple pleasures of Iacono's rough-hewn, satisfying pies, all of them made front and center at a workstation that looks like a stage."
- Rob Patronite and Robin Raisfeld,
New York magazine
"Keith McNally's shabby-chic bistro opened in 1989-which in hotspot years would, make it like, a hundred. It's mellowed nicely as a no-pretension neighborhood hangout for savory Gallic comfort food and generous cocktails."
-- Michelle Handelman,
New York magazine
"The old-fashioned coal-oven pizza is terrific, with a light, thin, crisp and gloriously smoky crust topped with fine mozzarella and tomatoes."
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The New York TimesZagat 2012:25 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice:Critics' Pick
Cash only. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.
Presiding over New York's illustrious pizza pedigree, Lombardi's has more than just its famed clam pizza to recommend it. Pies come with a slice of history as well as sweet Italian sausage, imported anchovies and house-made meatballs. Undisputed godfather of NY-style pizza Gennaro Lombardi founded this NoLita mainstay over a century ago, just a few doors down from the current digs, making it the first licensed pizzeria in Manhattan. Loyalists would duel anyone denying the heavenly powers of the smoky, slightly charred crust, sumptuous beefsteak tomatoes and freshly sliced mozzarella.
"This is the place that invented American pizza, and the pies are still damn good."
-
The Village Voice""Nowhere outside of New Haven will you find a better white clam pie."
-
New York magazine
"... still bakes a hot contender for best pie."
-
Time Out New York"The current location has the signature red-checked tablecloths and a coal-burning oven that turns out thin, crispy-crusted pies topped with homemade mozzarella, a fresh-tasting sauce, and a variety of toppings."
-
Newsday
After devoting himself to the monklike regimen of making old-fashioned thin-crust, brick-oven pizzas, Iacono has created a business that has instantly become woven into the neighborhood fabric, a cozy, softly lit, and effortlessly soulful spot where families commune over the simple pleasures of Iacono's rough-hewn, satisfying pies, all of them made front and center at a workstation that looks like a stage."
- Rob Patronite and Robin Raisfeld,
New York magazine
"Keith McNally's shabby-chic bistro opened in 1989-which in hotspot years would, make it like, a hundred. It's mellowed nicely as a no-pretension neighborhood hangout for savory Gallic comfort food and generous cocktails."
-- Michelle Handelman,
New York magazine
"The old-fashioned coal-oven pizza is terrific, with a light, thin, crisp and gloriously smoky crust topped with fine mozzarella and tomatoes."
-
The New York TimesZagat 2012:25 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice:Critics' Pick
Cash only. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.