Lombardi's signature Margherita pizza exemplifies simplicity done perfectly. The coal-fired oven creates a thin, crispy crust with charred edges while keeping the center soft. The San Marzano tomato sauce is bright and tangy, layered with creamy fresh mozzarella and fragrant basil. The quality of each ingredient shines through because there are so few of them.
A light counterpoint to pizza. Fresh mixed greens are dressed with a tangy vinaigrette and topped with ripe tomatoes and vegetables. Nothing fancy, but quality ingredients and simple technique let the vegetables shine.
A turnover-style pizza filled with pepperoni, mozzarella, and tomato sauce, then sealed and coal-fired. The exterior is crispy and charred; the interior steams with melted cheese and spiced pepperoni. Served whole or by the slice, it's a casual, hand-held option.
A creamy alternative to red sauce pizza. Fresh ricotta is spread on the dough and dotted with mozzarella, then finished with roasted garlic and Italian herbs. The coal-fired oven crisps the edges while keeping the ricotta center soft. This pizza is rich and satisfying without tomato sauce.
A hearty pizza that combines Lombardi's tomato sauce with housemade meatballs and creamy ricotta. The meatballs are tender and flavorful, distributed evenly across the pie. The coal-fired oven chars the crust while the toppings meld together. This is a popular choice for those who want something more substantial than Margherita.
One of the few clam pizzas available in New York City, this is Lombardi's seafood answer to pizza tradition. The dough is topped with littleneck clams (no mozzarella or sauce), finished with excellent olive oil, sliced garlic, and grated romano cheese. The briny clams and crispy crust create a unique combination that reviewers love. No sauce allows the clam brine and olive oil to carry the flavor.
Lombardi's opened in 1905 as America's first pizzeria, pioneering New York's pizza culture. Located in Nolita (the original Little Italy), the restaurant still uses a coal-fired oven that creates thin, crispy crusts with charred edges. The Margherita pizza is the signature—simple tomato, mozzarella, and basil—but the menu also features a rare clam pizza and daily specials. The quality of ingredients, especially the San Marzano tomatoes and fresh mozzarella, defines the experience.
Lombardi's doesn't take reservations. Arrive before noon or after 9 PM to avoid long waits. Weekday lunches are quieter than weekends.
Order pizza by the slice or whole pie—both are excellent. The Margherita and Clam pizzas are the standouts, but don't skip daily specials.
The coal-fired oven is visible from the dining area. Watch the pizzaiolo work—it's part of the experience. Cash only for small transactions; they accept cards for larger orders.
Grab a slice and eat standing at the counter or take it to nearby Spring Street park. The outdoor seating in warm weather is prime real estate.
Page last updated: