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Lombardi's

32 Spring St., New York, NY - (212) 941-7994
In 1905, Gennaro Lombardi started selling pizza on Spring Street, making his restaurant the first of its kind in the United States. This Manhattan institution is a must-visit for any pizza enthusiast. Only fresh, sliced mozzarella is used. The crust is chewy and firm. Service is efficient, quick, and friendly.
75% Approval Rating (24 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Sausage Pizza
Pancetta Pizza
Gennaro's Original Pizza
Sausage And Onion Pizza
Margarita Pizza

Highlighted Reviews

rating
Dennis Smith
November 12, 2008
"I saw Lombardi's on Food Channel shows several times, and I also looked it up on Roadfood.com; we made it a point to visit on the only open night (a Saturday) my wife and I had while visiting New York. We'd read in the Zagat guide that there is usually a line, and ..."   [Read More]
rating
Jack Barry - Photos (4)
April 03, 2008
"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 ..."   [Read More]

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Map & Web Site

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

http://www.firstpizza.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:Yes
Takeout Counters:No
The good Esposito sausage is an excellent addition to a chewy-crusted Lombardi's pie.
"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.
"A Gennaro's Original: tomato, fresh mozz, and fresh basil."
Bruce Bilmes and Susan Boyle


A classic margarita pizza.
"A classic margarita pizza."
Jack Barry


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


This is a perfect meal.
"This is a perfect meal."
Bill Homan


Made with ricotta, mozzarella, spices, fresh mushrooms, and roasted red peppers, the calzone is a real winner.
"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.
"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.
"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.
"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.
"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.
"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!
"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.
"Lombardi's has a long and storied history in New York City."
Bill Homan



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