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. And the full bar doesn't hurt. Serving lunch and dinner daily.
Where the Locals Eat rating
Top 100 Restaurant, New York City
"According to documented history, Lombardi's was the first American pizzeria. Pizza didn't gain its popularity until just after World War II, but Lombardi's, opened by Gennaro Lombardi, began selling pizza in New York City in 1905, so you might say Gennaro is the father of American pizza."
– Lombardi website
"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 Times
"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
"This is the place that invented American pizza, and the pies are still damn good."
—Village Voice
How others rate Lombardi's
Zagat 2009
24 food rating (very good to excellent)