Lombardi's Pizza

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.

The very first Pizza in The USA since 1905. Great vibes and atmosphere.A musy try for pizza lover. You have to give credit to the first ever pizza place. Coal fire oven. It's a 8.5 but because they're the first you have to give them a 10. Dave Portnoy is a fraud. He gives all the other historic places 9 and above but the oldest he gives 8.1 and on the 1 bite app its he gave a 6.2.

Expected better. Too much flour on the crust.

Cheated and got it well done. Decent pizza tho, no disappointment here

Something about a coal fired pie just sounds good. My dad has been telling me for years to try Lombardi’s and finally took the chance. It wasn’t “knock your socks off” good that everyone hypes it up to be, BUT… probably the best coal fired pie I’ve had yet. It could use a bit more cheese, but it otherwise is a super solid pie. Love the flavor of the sauce!

Really fresh. Good sauce. Double pepperoni.

Super crispy. Sauce and cheese are good. $20 small pizza, which seems high. There are better options nearby, but it’s a very good pie.

This place USED TO BE the GOAT. The OG coal fired pizza. It was a must visit every time we were in NYC. Its gone way down hill. They got rid of the old kitchen. They now only have medium pizza. Its just OK. TO WHOEVER OWNS LOMBARDIS NOW, PLEASE BRING HER BACK TO HER ORIGINAL GLORY!!!

We got the Double Pepperoni and this pizza was IMMACULATE!! Full bodied sauce with flavor and it didn’t miss a beat. The crust was rich and had the right amount of crunch. This is a big hedonistic pie that delivered bite after bite. This is by far The Best Pizza in the city!

This pizza was truly a bite of history with its coal fire bake and it’s original recipe from the early 1900’s. This is easily an 8.6- with a beautiful bake , char spots, fresh mozzarella, sweet basil and a wonderful bright sauce.

Double pepperoni

I grew up two blocks from Lombardi’s and came here all the time growing up. For years, I was convinced that it was the best pizza in the world, and for a while, that may have been true. Unfortunately, it appears to have collapsed into tourist trapdom - while it was always pricy, I was very surprised to learn that it’s now served at only one size (12 inches, about equivalent to a personal pie) but still costs about the same. As for quality, it’s still a good pizza, but not at the heights that it once was (notably, the crust doesn’t have that special coal-fired feel that it used to have). Definitely not worth the price or wait - on the plus side, Rice to Riches is as good (and as overpriced) as I remember, if you’re in the mood for rice pudding!