Lombardi's

32 Spring St., New York, NY - (212) 941-7994

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Posted By Jack Barry on 4/3/2008 11:08:00 AM

In 1905, Gennaro Lombardi started selling pizza on Spring Street, making his restaurant the first of its kind in the United States. The original Lombardi’s closed its doors in 1984, only to reopen down the block, at its current location on the corner of Mott and Spring Streets in 1994. Still operated by the Lombardi family, this Manhattan institution is a must-visit for any pizza enthusiast given its history and atmosphere that exudes a feeling of old New York.

While the nostalgic environment of Lombardi’s may be first class, the pizza itself is not. Maybe expectations have been set too high for this landmark establishment. Zagat reviewers claim that it is the “best on the planet”. The impressive coal burning oven can be seen by visitors as they walk through the kitchen. The pizza itself had several defects, the most obvious of which is the inconsistency of mozzarella cheese on each pie. Only fresh, sliced mozzarella is used, but it is spread sparingly over each pizza, leaving many bites without cheese. What is left (on a typical margarita pizza) is an average tomato sauce that lacks much flavor, an unnoticeable dusting of Pecorino Romano cheese, and fresh basil. The moderately thin crust, though chewy and firm, lacked the charred taste or crispness one would expect from a pizza cooked in a coal-fired oven. Also ordered were pies topped with a bland sausage and red onions and another with a more flavorful pancetta. Roughly a dozen toppings are offered.

Overall, Lombardi’s does not serve the best pizza around, but neither does it dish up a bad product. Service is efficient, quick, and friendly, avoiding the stereotypical brusque attitude that other New York establishments maintain. The excellent wait staff, combined with decent pizza and a great historical atmosphere, continues to make this pizzeria one of the most popular in the city.

Scorecard

Overall: Excellent - Worth a Detour

Pancetta Pizza	Sausage And Onion Pizza
Margarita Pizza

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"The good Esposito sausage is an excellent addition to a chewy-crusted Lombardi's pie."
Bruce Bilmes and Susan Boyle

"A Gennaro's Original: tomato, fresh mozz, and fresh basil."
Bruce Bilmes and Susan Boyle

"A classic margarita pizza."
Jack Barry

"A Lombardi’s pizza with pancetta, the best of the toppings we experienced on this visit."
Jack Barry

"This is a perfect meal."
Bill Homan

"Made with ricotta, mozzarella, spices, fresh mushrooms, and roasted red peppers, the calzone is a real winner."
Bill Homan

"A perfect balance of crust, cheeses, garlic, olive oil, and basil. This is what pizzas strive to be."
Bill Homan

"The aroma wafting from this pie was only eclipsed by its flavor."
Bill Homan

"The crust, on the bottom of a pie topped with sausage and onions, lacked the charred, crispy texture one would expect from a coal fired oven."
Jack Barry

"The century old facade which covers the Lombardi’s coal burning oven is the centerpiece of the pizzeria’s open kitchen. "
Jack Barry

"You get pretty familiar with this sight while you're waiting for a table."
Sam Meyer

"There is often a wait for a table at Lombardi's. Gotta love those lamp fixtures!"
Bruce Bilmes and Susan Boyle

"Lombardi's has a long and storied history in New York City."
Bill Homan