I’m back with more New York posts coming up! Let’s begin back on track with Lombardi’s:

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Lombardi’s

Address: 32 Spring St
Lombardi’s Phone: (212) 941-7994

Lombardi’s, founded in 1905, was the first pizzeria in the United States. Now that’s history worth visiting! A little background from wiki:

Gennaro Lombardi opened a grocery store at 53 Spring Street in 1897. In 1905 his employee Antonio Totonno Pero began selling tomato pies or slices wrapped in paper and tied with a string. The original way of making pizza in a coal oven is still used today at the restaurant.

 

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Interesting fact: “In 2005, Lombardi’s sold pizza pies for 5 cents, which was the original price in 1905, to celebrate the 100th anniversary.” Dang! I should have been there!

I forgot what toppings we got, but we were able to get half half — 2 toppings on each side! Oh, and don’t forget to get the fresh garlic (free upon request)…it will spice up your pizza! Hurry up, Alex can’t wait any longer to dig into the pizza!

https://www.hungrycactus.com/wp-content/uploads/1145573186_6682bb0560_m.jpg

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Just look at that pizza loaded with goodness! You know, there’s definitely something special about pizzas in New York…thin, simple, flavorful. Oishi des!!! According to wiki:

New York-style pizza is a common style of pizza, originating from New York City. This style is identified by its wide, thin, and foldable slices. The traditional toppings are tomato sauce and mozzarella cheese. It is traditionally hand-tossed and light on sauce. The slices are traditionally eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. New York-style pizza is often sold by the slice, which is typically an 18 inch or larger pizza cut into 6 or 8 slices.

Interesting fact: The most noticeable difference between New York-style and other American pizzas is its thin and crispy hand-tossed crust, made from a high-gluten bread flour. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough. It is said that some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.

Note: Lombardi’s doesn’t take reservations, so get there early or be prepared to wait a long time. Also they won’t take your plastic, so make sure you have enough $10’s in your wallet. Wonder why many New York restaurants (i.e. Peter Luger) are still cash only…very old school! (If I remember correctly, there’s an ATM in the back for the forgetful)

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Yes, we were at Lombardi’s. You should too! Smile.

Hungry Cactus’ final verdict: A
Good pizza no doubt! What did you expect from the birthplace of pizza? Having said that, there are so many other untouched pizza places in New York…it will be a while until I nail down the best one! =) So far Grimaldi and Lombardi are tied! =)

Categories: foodtravel