Monday, June 14, 2010

Good Eats: Lombardi’s, NYC


America’s very first pizzeria—it’s been here since 1905--is a warren of atmospheric rooms filled with tables topped with red-and-white-check tablecloths. The pizza is smoky-flavored, has an ultra thin-crust crust, and is made in a 100-year-old coal-fired brick oven. Meat-lovers like the meatball pizza, and many consider it superior to the pepperoni. Vegetarians are fond of a simple version topped with the house’s tasty uncooked tomato sauce, freshly torn basil, and pools of fresh unsalted mozzarella. Everything is fresh here—this establishment doesn’t even have a freezer! Avoid being here from 4 to 6 p.m., when they clean the ovens.

Lombardi’s  32 Spring St./Mott, 212-941-7994. L-D daily; $. Cash only.


More things to do in NYC.

More ideas for travel adventures in California and the U.S. and around the world.

video filmed at Lombardi's, c2010 Carole Terwilliger Meyers

No comments:

Post a Comment