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 in 1905, 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
"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 2013: 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.
ADDRESS
32 Spring St,
(bet Mott and Mulberry Sts) ,
New York, NY 10012
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
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 in 1905, 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.
WHAT THEY SAY
"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
"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 2013: 25 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
ADDITIONAL INFO
Cash only. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.