Lombardi's - 32 Spring Street NYC @ the corner of Mott Street
I
recently went to Lombardi's Coal Oven Pizzeria and can honestly say that the
first pizzeria not only in New York City, but the United States lives up to
it's hype. Lombardi's opened in 1897 at 53 Spring St., just down the street
from its present location, Lombardi's is easily one of the city's oldest
eateries. Now, since taking over the space next door, the restaurant has almost
doubled its former size. And while the original half--with its well-worn booths
and open kitchen--easily out charms the new dining room, the famously long wait
has been cut in half, and thanks to the addition of a bar, it's almost a
pleasure.
The reason to come here is obvious: beautiful, smoky-crusted
pizza with fresh tomatoes and mozzarella. The genius of this pizza starts with
the crust, which is black and crispy on the underside (with pleasant, slightly
bitter overtones), but gives way to a wonderfully soft, yeasty interior.
Signature toppings like pepperoni and homemade meatballs, along with the
restaurant's famous clam pie, keep locals and tourists alike coming back.
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