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.

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video filmed at Lombardi's, c2010 Carole Terwilliger Meyers

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