Lombardi's Pizza is the oldest pizzeria in the United States, opened in 1905 in New York City

Lombardi's Pizza opened on Spring Street in Manhattan's Little Italy neighborhood in 1905, making it the first pizzeria to operate in the United States. Gennaro Lombardi, an Italian immigrant, created the restaurant during a time when pizza was still unfamiliar to most Americans outside Italian communities. The pizzeria became a landmark and helped introduce pizza to the broader American public.

Today, Lombardi's remains in operation at its original location and has expanded to multiple branches across New York City and beyond. The restaurant is still family-owned and operated, and it continues to serve pizza using methods and recipes rooted in its early history. The original location on Spring Street draws both locals and visitors interested in the history of American pizza.

Key Takeaways

  • Lombardi's opened in 1905 on Spring Street in Manhattan and holds the title of America's first pizzeria.
  • The restaurant is still family-owned and uses traditional pizza-making methods that date back to its founding.
  • Multiple Lombardi's locations now operate across New York City, though the original Spring Street location remains the flagship.
  • The pizzeria is known for coal-fired brick ovens and thin-crust pizza made with straightforward, traditional ingredients.

The Original Location and Its History

The original Lombardi's sits at 32 Spring Street in the Nolita neighborhood of Manhattan, just south of Little Italy. When Gennaro Lombardi opened the restaurant, pizza was virtually unknown outside Italian immigrant communities in New York. The pizzeria became a gathering place for Italian workers and gradually introduced pizza to other New Yorkers who were curious about the unfamiliar food.

The Spring Street location has operated continuously since 1905, though the building and interior have been updated over the decades. The restaurant maintains its coal-fired brick oven, which is central to how Lombardi's prepares its pizza. Visitors to the original location can see the restaurant's long history reflected in photographs, newspaper clippings, and memorabilia displayed on the walls.

What Lombardi's Pizza Is Known For

Lombardi's is recognized for its thin-crust pizza baked in a coal-fired brick oven. The crust is crispy and charred on the edges, with a slightly chewy interior. The pizzeria uses a limited ingredient list: tomato sauce, fresh mozzarella, and toppings like fresh basil, pepperoni, and sausage. This straightforward approach reflects the traditional Neapolitan pizza style that Gennaro Lombardi brought from Italy.

The coal-fired oven reaches very high temperatures, which allows the pizza to cook quickly — typically in just a few minutes. This method creates the distinctive crust texture and flavor that has become associated with Lombardi's. The restaurant does not use a conveyor belt or modern gas oven; the coal-fired method remains central to the pizzeria's identity and reputation.

Locations and Hours

The original Lombardi's at 32 Spring Street in Manhattan is open for lunch and dinner most days, though hours vary by season. Additional Lombardi's locations have opened in other neighborhoods of New York City, including the East Village and other boroughs. Each location operates under the same family ownership and uses the same coal-fired oven method.

Hours and days of operation differ between locations, so it is worth checking the specific address before visiting. The original Spring Street location tends to be busier during lunch and dinner rush times, and lines can form during peak hours. Calling ahead or checking the restaurant's website can help you plan your visit and understand current hours.

Menu and Pricing

Lombardi's menu centers on pizza, with options ranging from classic cheese to varieties with toppings like pepperoni, sausage, mushrooms, and fresh vegetables. The pizzeria also serves salads, appetizers, and beverages. Prices vary by location and have changed over time, but Lombardi's is generally positioned as a mid-range restaurant rather than budget or high-end dining.

Most customers order whole pizzas rather than slices, though some locations may offer individual slices during certain hours. The restaurant does not typically take reservations, so seating is first-come, first-served. This casual approach reflects Lombardi's history as a neighborhood pizzeria rather than a formal dining establishment.

How to Get There and What to Expect

The original Lombardi's at 32 Spring Street is accessible by subway via the 6, N, R, or W lines, with stops at Spring Street or Prince Street. Street parking in the area can be difficult, especially during busy hours, so public transportation or a taxi may be more practical. The neighborhood around Spring Street is walkable and contains other restaurants, shops, and galleries.

The interior of the original location is small and casual, with limited seating. The walls display the restaurant's history through photographs and memorabilia. Expect a wait during lunch and dinner hours, particularly on weekends. The atmosphere is lively and informal, reflecting the pizzeria's role as a neighborhood gathering place for over a century.

Frequently Asked Questions

Is Lombardi's still family-owned?

Yes, Lombardi's remains family-owned and operated. The restaurant has stayed under family management since Gennaro Lombardi opened it in 1905, and that ownership structure continues today. The family has expanded to multiple locations while maintaining the original recipes and methods.

Can I make a reservation at Lombardi's?

The original Lombardi's does not take reservations; seating is first-come, first-served. This is typical of casual pizzerias and reflects the restaurant's informal neighborhood style. Arriving during off-peak hours (mid-afternoon or early evening) can reduce wait times.

What makes Lombardi's pizza different from other New York pizzerias?

Lombardi's uses a coal-fired brick oven and traditional thin-crust methods that date back to 1905. The pizzeria uses straightforward, high-quality ingredients and does not rely on modern conveyor ovens or frozen dough. This approach creates a distinctive crust texture and flavor that reflects its Neapolitan origins.

Are there other Lombardi's locations besides the original?

Yes, multiple Lombardi's locations operate across New York City under the same family ownership. Each location uses the same coal-fired oven method and recipes as the original. Hours and exact addresses vary, so checking the restaurant's website or calling ahead is recommended before visiting a specific location.

How long has Lombardi's been open?

Lombardi's opened in 1905, making it over 115 years old. It is recognized as the first pizzeria to open in the United States. The original location on Spring Street has operated continuously since its founding, making it a landmark in American food history.