Taste of history! America's 1st pizzeria. Classic coal-oven pies since 1905.
Step into a piece of culinary history at America's first pizzeria, a Manhattan institution serving up classic pies since 1905. While the original location has moved, the legacy continues with their renowned coal-oven pizzas. It's a must-visit for pizza aficionados and history buffs alike, offering a taste of New York's storied past.
This historic pizzeria is renowned for its traditional coal-oven pizzas, with the basic red and white pies being frequently recommended. However, recent feedback suggests a decline in quality for some, with a notable debate about whether they still use a coal oven, with some sources indicating a switch to electric. Despite mixed reviews on current quality, it remains a landmark for pizza enthusiasts.
"The classic red and white pies are frequently mentioned as recommended dishes, representing the traditional offerings of this historic pizzeria."
Customer feedback is mixed, with some praising the historical significance and classic pies, while others express disappointment with perceived declines in quality and a shift away from traditional coal ovens.
Important Note
There is conflicting information and debate regarding whether Lombardi's still uses a coal oven, with some users suggesting a switch to electric. Some reviews also indicate a decline in pizza quality.
"This commenter simply listed Lombardi's."
Neutral"This user mentions Lombardi's as a classic but asks about Sally's, noting its crust is 'fire'."
Positive"This user mentions Lombardi's as a solid coal oven option in NYC."
Positive"This commenter agrees that Lombardi's is a good choice for coal-fired pizza, but notes it is not the same experience as New Haven Apizza."
Positive"This user simply recommends Lombardi's."
Positive"Lombardy's is listed as one of the pizza places in the Soho/Lower East Side area."
Positive"Lombardi's on Spring Street is mentioned as a place that can accommodate a large group and might be part of the user's planned pizza crawl."
Neutral"Lombardi's is suggested as a pizza option for a group."
Neutral"This is an example of an old-school NYC pizza place, typically over 50 years old and predating World War 2. These establishments often use coal ovens and blend traditional with modern ingredients like fresh arugula and prosciutto, offering large, crisp, slightly charred whole pies."
Positive"This user recommended Lombardi's as a pizza place, noting it is the oldest coal oven pizza place in NYC."
Positive"This commenter has lived in NYC their whole life, frequented the Spring Street area, but has never heard of or tried Lombardi's Pizza, despite having tried other famous NYC pizzerias."
Neutral"This commenter believes Lombardi's quality has significantly declined and their last pizza was terrible, stating they didn't even finish it."
Negative"Clarified that the pizza received was half Margherita and half White pie, not clam pie, in response to a query."
Positive"This commenter implies Lombardi's has changed, stating they no longer use a coal oven."
Negative"A pizza from Lombardi's was brought from NY to CA. The user mentioned that Lombardi's was the closest to their parents' location among their list of desired NY pizzerias."
Positive"This commenter believes Lombardi's is even less than mediocre, suggesting a very low opinion of the establishment's pizza quality."
Negative"This commenter asserts that Lombardi's is mediocre and only holds weight if one is in the 5 boroughs, suggesting it's not exceptional even within NYC."
Negative"This commenter states that Lombardi's is mediocre, implying it's not worth the hype, especially when compared to other pizzerias in the tri-state area."
Negative"Received a surprise pizza from Lombardi's, which was flown from NY to CA. The pizza, half Margherita and half White pie, was reheated in an air fryer and tasted great."
Positive"Lists Lombardi's Pizza as a potential restaurant choice."
Neutral
