Food Network

"Since 1897, Lombardi’s has been winning over New Yorkers like Rachael Ray with their perfect balance of marinara and mozzarella, all atop a thin crust baked in a coal-fired oven."

Robert Sietsema

"Enjoy two basic pies, the margherita with fresh mozza and tomato sauce, or the white pie, gobbed with cheese and not much else."

Greg Morabito

"New York City's 25 Most Iconic Pizzerias: Lombardi's Pizza - Lombardi's is not the best coal oven pizzeria in New York City, but it is the oldest, and the pizzas do not disappoint."

Carly Petrone

"Definitely try their Original Pizza, made with fresh mozzarella cheese, A San Marzano tomato sauce and topped with Romano and fresh basil."

Andrea Duchon

"Over 100 years after it opened, Lombardi's slightly charred pies are still delicious and draw hefty crowds from near and far."

Kathleen Squires

"The 10 Best Pizzas in New York City: Lombardi's Pizza - Today, it’s a neighborhood holdout of the old Little Italy, where you can taste tradition in the coal oven-cooked pies, with its wonderfully charred crust, fresh-tasting tomato sauce and quality cheese."

Tripster

"My taste buds lit up with delight at first bite, then traipsed around like a fool in love and circled back for another slice. And then one more. It was that good. Crispy on the outside, chewy inside, it was charred in just the right places. The savory, perfectly-seasoned sauce highlights the flavor of the crust. "

Jeff Dobbins

"Said to be the first pizzeria in New York—and even in America!—Lombardi’s Pizza is one of the most delicious Little Italy attractions."

Christina Thomas

"Oh, so good I’m drooling as I write this. Plus, you can taste the fresh crushed tomatoes in the sauce with that tangy acidity and a touch of sweetness."

Heather Cross

"The 15 Best Pizza Places in NYC: Lombardi's Pizza - Checkered tablecloths and black and white pictures hanging on painted brick walls offer a great backdrop for enjoying top-notch coal oven pizza."