New York City, a melting pot of cultures and culinary innovation, boasts a pizza scene as diverse and vibrant as its population. From classic New York-style slices to Neapolitan masterpieces, the city offers a pizza for every palate. But among the countless pizzerias vying for attention, one holds a special place in history: Lombardi’s. Its claim? To be the very first pizzeria in the United States. But is it really? And what does it take to hold such a title in a city obsessed with pizza? Let’s delve into the fascinating story of Lombardi’s and the early days of pizza in New York.
The Legend of Lombardi’s: A Pioneer in Pizza
The story of Lombardi’s begins with Gennaro Lombardi, an Italian immigrant who arrived in New York City in the late 19th century. He started working at a grocery store in Little Italy, where he began baking tomato pies, a staple in Southern Italian cuisine, to sell to the local community. These weren’t the pizzas we know today, but rather simple flatbreads topped with tomato sauce, cheese, and sometimes other ingredients.
In 1905, Gennaro Lombardi received a license to operate a bakery at 53 1/3 Spring Street in Little Italy. This license, often cited as evidence of Lombardi’s pioneering status, marked the official beginning of what is widely considered the first pizzeria in the United States. Lombardi’s quickly became a neighborhood favorite, attracting Italian immigrants eager for a taste of home.
The Original Lombardi’s Experience
The original Lombardi’s was a far cry from the bustling, modern pizzeria it is today. It was a simple, no-frills establishment where customers could purchase a slice of tomato pie to eat on the go or enjoy at one of the few tables available. The ovens were coal-fired, imparting a distinct smoky flavor to the crust that became a signature of Lombardi’s pizza.
Lombardi’s quickly built a loyal following, becoming a central gathering place for the Italian community. The aroma of baking bread and simmering tomato sauce filled the air, creating a warm and inviting atmosphere. The pizza was simple but delicious, made with fresh, high-quality ingredients. It was a taste of Italy in the heart of New York City.
The Legacy Continues: From Father to Son
Gennaro Lombardi passed the business on to his son, George, who continued to operate the pizzeria for many years. Under George’s leadership, Lombardi’s maintained its commitment to quality and tradition. The recipes remained largely unchanged, and the coal-fired ovens continued to churn out delicious pizzas.
However, Lombardi’s eventually closed its doors in 1984, leaving a void in the New York City pizza scene. But the story doesn’t end there.
Rebirth and Relocation: Lombardi’s New Chapter
In 1994, Gennaro Lombardi III, the grandson of the original founder, along with John Brescio, reopened Lombardi’s just a block away from the original location, at 32 Spring Street. This marked a new chapter in the history of Lombardi’s, bringing the legendary pizzeria back to life for a new generation of pizza lovers.
The new Lombardi’s retained many of the elements that made the original so special. The coal-fired ovens were back, as were the traditional recipes and commitment to fresh, high-quality ingredients. However, the new location also offered a more modern and comfortable dining experience.
Maintaining Tradition in a Modern World
The reopening of Lombardi’s was met with great excitement and anticipation. Pizza enthusiasts from all over the world flocked to the new location to experience a taste of history. The pizzeria quickly regained its reputation as one of the best in New York City, earning rave reviews and accolades.
Despite the modern updates, Lombardi’s remains deeply rooted in tradition. The pizzas are still made by hand, using the same techniques and recipes passed down through generations. The coal-fired ovens continue to impart a unique flavor that cannot be replicated. Lombardi’s is a living testament to the enduring appeal of authentic, handcrafted pizza.
The Pizza: What Makes it Special?
The pizza at Lombardi’s is characterized by its thin, crispy crust, smoky flavor, and fresh, high-quality ingredients. The sauce is made from ripe tomatoes, seasoned with simple herbs and spices. The mozzarella is fresh and creamy, and the toppings are carefully selected to complement the other flavors.
One of the most popular pizzas at Lombardi’s is the classic Margherita, made with tomato sauce, mozzarella, and fresh basil. This simple yet flavorful pizza showcases the quality of the ingredients and the skill of the pizzaiolo. Other popular options include the white pizza, topped with ricotta cheese, garlic, and olive oil, and the pizza with clams, a unique and flavorful creation.
Challenging the Crown: Other Early Pizzerias
While Lombardi’s is widely recognized as the first pizzeria in the United States, its claim to the title has been challenged over the years. Other early pizzerias, such as Totonno’s in Coney Island and John’s of Bleecker Street, also have strong claims to historical significance.
It’s important to consider that the early days of pizza in New York City were somewhat informal. Many Italian immigrants were making and selling tomato pies from their homes or small shops, without necessarily obtaining formal licenses or establishing official businesses. This makes it difficult to definitively determine which pizzeria was truly the first.
Totonno’s: A Coney Island Institution
Totonno’s Pizzeria Napolitano, located in Coney Island, opened in 1924. Its founder, Antonio “Totonno” Pero, had previously worked at Lombardi’s. Totonno’s is known for its commitment to traditional Neapolitan pizza-making techniques, using high-quality ingredients and a wood-fired oven. Many argue that Totonno’s maintains an unwavering dedication to the traditions of Naples that arguably supersede even Lombardi’s focus.
Totonno’s has a loyal following and is considered by many to be one of the best pizzerias in New York City. Its pizzas are characterized by their thin, slightly charred crust, simple tomato sauce, and fresh mozzarella. Like Lombardi’s, Totonno’s has faced hardships but remains an iconic landmark.
John’s of Bleecker Street: A Greenwich Village Staple
John’s of Bleecker Street, established in 1929, is another contender for the title of oldest pizzeria in New York City. Located in Greenwich Village, John’s is known for its coal-fired brick oven pizzas, which are cooked to perfection with a crispy crust and smoky flavor. The classic, no-frills atmosphere adds to the charm.
John’s of Bleecker Street has a long and storied history, attracting locals and tourists alike for its delicious pizza and old-school ambiance. The pizzeria’s walls are adorned with photos and memorabilia, telling the story of its rich history. With its traditional methods and classic style, John’s of Bleecker Street continues to be a beloved institution.
The Significance of Lombardi’s: More Than Just Pizza
Regardless of whether Lombardi’s was truly the very first pizzeria in the United States, its significance in the history of pizza in New York City is undeniable. Lombardi’s played a crucial role in popularizing pizza among a wider audience, introducing it to the American palate and paving the way for the countless pizzerias that followed.
Lombardi’s also represents the story of Italian immigrants who came to America seeking a better life, bringing with them their culinary traditions and sharing them with the world. The pizzeria is a symbol of the American dream, demonstrating how hard work, dedication, and a passion for food can lead to success.
A Culinary Landmark
Lombardi’s is more than just a pizzeria; it is a culinary landmark, a piece of New York City history. The pizzeria has been featured in countless articles, television shows, and movies, solidifying its place in popular culture.
Visiting Lombardi’s is like stepping back in time, experiencing a slice of the past while enjoying a delicious pizza. The aroma of coal-fired ovens, the bustling atmosphere, and the friendly service all contribute to the unique Lombardi’s experience.
The Enduring Appeal of Pizza
The story of Lombardi’s is a testament to the enduring appeal of pizza. From its humble beginnings as a simple tomato pie to its current status as a global phenomenon, pizza has captured the hearts and taste buds of people all over the world.
Pizza is more than just food; it is a symbol of comfort, community, and celebration. It is a dish that brings people together, whether they are sharing a slice with friends and family or enjoying a quiet meal alone. The story of Lombardi’s reminds us of the simple pleasures in life, and the power of food to connect us to our past and to each other.
Visiting Lombardi’s Today: What to Expect
If you’re planning a visit to Lombardi’s, be prepared for a wait. The pizzeria is incredibly popular, and lines can be long, especially during peak hours. However, most visitors agree that the wait is worth it.
The atmosphere at Lombardi’s is lively and bustling. The pizzeria is often crowded, but the energy is infectious. The staff is friendly and efficient, and the service is generally quick. Be sure to arrive with an appetite, as the pizzas are generously sized.
Tips for Your Visit
- Arrive early to avoid long lines.
- Consider visiting during off-peak hours, such as lunchtime on a weekday.
- Be prepared to share a table with other diners.
- Try the classic Margherita pizza for a true Lombardi’s experience.
- Don’t forget to check out the pizzeria’s history wall, filled with photos and memorabilia.
Location and Contact Information
Lombardi’s is located at 32 Spring Street, New York, NY 10012. Their phone number is (212) 941-7974.
In conclusion, while the exact title of “oldest pizzeria” might be debated, Lombardi’s undoubtedly holds a pivotal role in the history of pizza in America. Its enduring legacy, commitment to tradition, and delicious pizza make it a must-visit destination for any pizza lover in New York City. Whether you’re a history buff, a foodie, or simply looking for a great slice, Lombardi’s offers an experience that is both delicious and unforgettable. It’s a place where the past and present come together, creating a truly special slice of New York City history.
What year did Lombardi’s officially open as a licensed pizzeria?
Lombardi’s officially opened as a licensed pizzeria in 1905. This marked a significant moment in the history of pizza in America, as it signified the formal establishment of what many consider the first pizzeria in the United States. It transitioned from a grocery store that sold tomato pies to a dedicated restaurant serving the classic Neapolitan-style pizzas.
Prior to 1905, Gennaro Lombardi operated a grocery store, and he would occasionally sell tomato pies to his customers. This informal setup eventually led to the realization that there was a strong demand for the pizza itself, prompting Lombardi to obtain a license and formally establish Lombardi’s as a pizzeria, cementing its place in culinary history.
What style of pizza is Lombardi’s known for?
Lombardi’s is primarily known for its classic Neapolitan-style pizza. This style is characterized by a thin, crispy crust, a simple tomato sauce made from San Marzano tomatoes, fresh mozzarella cheese (often fior di latte), basil leaves, and a drizzle of olive oil. The pizzas are baked in a coal-fired oven, which gives them a distinctive smoky flavor and char.
The emphasis on fresh, high-quality ingredients and the traditional cooking method are what define Lombardi’s Neapolitan pizza. The coal-fired oven reaches extremely high temperatures, creating a perfectly cooked crust that is both chewy and crispy. This meticulous attention to detail has contributed to Lombardi’s enduring reputation and popularity.
Where is the original Lombardi’s located today?
While Lombardi’s initially opened at 53 1/3 Spring Street in Little Italy, its current location is just around the corner at 32 Spring Street. The pizzeria moved to this location in 1994, after a period of closure following Gennaro Lombardi’s death in 1914 and his son’s subsequent management. The current location continues the legacy of the original.
The move to 32 Spring Street allowed Lombardi’s to modernize its facilities while maintaining the charm and atmosphere of the original establishment. The current location still uses coal-fired ovens and maintains the same commitment to quality and tradition that made Lombardi’s famous, ensuring that the essence of the original pizzeria remains.
Who founded Lombardi’s?
Lombardi’s was founded by Gennaro Lombardi, an Italian immigrant who arrived in New York City in the late 19th century. He initially opened a grocery store in Little Italy where he sold tomato pies. Recognizing the growing popularity of these pies, he applied for and received a license to operate a pizzeria in 1905.
Gennaro Lombardi’s vision and dedication to creating authentic Neapolitan pizza laid the foundation for the establishment’s enduring legacy. His commitment to using high-quality ingredients and traditional methods helped popularize pizza in America and established Lombardi’s as a landmark destination for pizza lovers.
Has Lombardi’s always been in continuous operation since 1905?
No, Lombardi’s has not been in continuous operation since 1905. While it holds the distinction of being the first licensed pizzeria in the United States, it closed down for a period after the death of Gennaro Lombardi in 1914 and remained closed for some time after his son took over. It was later reopened by Gennaro Lombardi’s grandson in 1994.
This period of closure makes Lombardi’s history a bit more nuanced. While it can claim the title of the oldest pizzeria, the gap in operation means that other pizzerias may have been in continuous operation longer. Nevertheless, its historical significance remains undeniable.
What makes Lombardi’s pizza different from other pizzerias?
Several factors contribute to Lombardi’s distinctive pizza. The use of a coal-fired oven, which imparts a unique smoky flavor and creates a perfectly charred crust, is a key element. They also prioritize fresh, high-quality ingredients, including San Marzano tomatoes, fresh mozzarella, and basil, sourced carefully to maintain the authentic Neapolitan taste.
Furthermore, the traditional methods passed down through generations contribute to the distinct character of Lombardi’s pizza. The adherence to these time-tested techniques, combined with the dedication to quality ingredients and the iconic coal-fired oven, distinguishes Lombardi’s from other pizzerias.
Are there any notable historical facts associated with Lombardi’s?
One of the most notable historical facts associated with Lombardi’s is that it is widely recognized as the first licensed pizzeria in the United States, opening its doors in 1905. This marked the formal introduction of Italian pizza to American culture and paved the way for the widespread popularity of pizza that we see today. Many famous pizza chefs and owners were trained by Gennaro Lombardi.
Another significant historical aspect is the fact that many influential figures in the New York City pizza scene, including the founders of Totonno’s and Patsy’s, learned their trade at Lombardi’s. This makes Lombardi’s not only a landmark pizzeria but also a training ground for future generations of pizza makers, further solidifying its role in culinary history.