There’s plenty of wanna be New York style pizza, and then there’s Lombardi’s. I had the opportunity to eat at Lombardi’s Pizza in New York city a few weekend’s ago. Lombardi’s, America’s first pizzeria (100 years old and counting), uses only fresh tomatoes and mozzarella on their coal-oven baked pizza pies. The bottom of the crust is dark and crispy; the top is soft, chewy, and delicious—the way pizza should be.
We ordered bruschetta and devoured it while waiting for our pepperoni pizza. I wish I could show the photos of the bruschetta and the pizza here, but truth be told, the four of us jumped on both dishes and wolfed them down before I had the chance to snap a photo. I did manage to take a photo of the last slice of pizza, just before a fight ensued (I won).
The best part about the pizza, besides the fresh tomatoes, mozzarella, and the awesome crust, is the small pepperoni that when cooked release the most precious of oils. That’s what makes Lombardi’s Pizza so authentically New York style pizza—well, that plus the fresh tomatoes, mozzarella, and the coal-oven baked crust.
If you really want to experience New York style pizza, you must try Lombardi’s. Prices start at $16.50. Bring plenty of cash; Lombardi’s doesn’t take credit or debit cards.
32 Spring Street
New York, NY 10012-4173
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