Lombardi's

Cheesy pizza with well cooked crust, toppings slightly floppy & undercarriage well too done but still a very good slice with combo of flavors and cheese hitting really well

Pizza was tasty but if in NYC rather do John's of Bleeker.

Crispy and sauce is great.

Light touch when pulling a slice and a nice crisp undercarriage. Crust was crispy and chewy. Great pie.

While not being the first iteration of pizza in nyc. Lombardi’s gives a perfectly good slice of pizza. Nothing too fancy nothing too great. I would compare it to a cloudy day with slight sun.

Nice chewy crispy pie. I like that they only do 1 size and it’s coal fired. I’d recommend it.

EXEGGCUTE

Great sauce Old homey feel, family feel True Italian slice Breadsticks were great as well

got margherita best pizza type (flavor?) every ingredient is amazing fantastic slice dave is wrong #frickdave

Not sure why the scores are low here. The original still got it.

Deliciously amazing coal fired za. Pepperoni was the most flavorful I’ve had. Puts a pep in your step

Light, great crunch, no flop, great vibes, unreal.

Solid. Good crunch and clean flavor

Lotta things to say about this place… It's the oldest surviving pizzerias (though not continuously run) pizzeria in the US. They opened, closed, and reopened a few times in different restaurant formats, and even moved location from down the block. And that doesn't even get into their earlier lineage being a pizzeria *before* Gennaro Lombardi owned it at 53 Spring Street. What you eat here today isn't coal fired anymore (that's a covid casualty), isn't at the original location, and their recipe was reinvented by Andrew Bellucci in the 90s and might not even be the same thing today. Bellucci (who passed on late last year) had to recreate the recipe from the oldest image the Lombardi family showed him. And all that said, I still think you should come here to try it. I think it's a something you eat partly because of the history of it. It's a good New York style margherita. But it lacks the coal oven bake. I would think Totonno's is more like what Lombardi's used to be. That's sad. Former Lombardi's pizzamaker (I'm talking 1920s) opened Totonno's. This was still a good margherita though. Saucy, creamy fresh mozzarella, not that tomato slice nonsense

It was a average pie at best. Soggy.

Crispy like a chip. The first pizzeria! Great vibes inside. Score may be a little high but a great sport without a doubt.