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Posted by LA on 12/31/2007
Ive been to Lombardis before at off times and have never had to wait for a table. This past weekend I went and of course since it was a Saturday in the height of tourist season, there was a 90 minute wait. While I normally would have said F it, my husband had never been there and really wanted to try it. So we put in our name and decided to walk around. About 50 mins later my name was called, and the hostess said "please stand over there". So I did. And I stood and got a glass of wine at the bar and stood some more...maybe about 10-12 minutes. I had no clue what was supposed to happen next, so I asked the hostess..excuse me, you called our name but is someone supposed to seat us? She rolled her eyes and got defensive. "we are very busy, this is our policy!" I said I understand but Im not sure whats supposed to happen now..she was clearly too flustered to answer any questions so I approached what I assume was a manager and asked him when we were supposed to be seated..he said he waves people from across the dining room when its their turn to be seated. It would have been nice if we had been told that beforehand. He apologized and said the next table for 2 would be ours. We were seated, our waitress was nice enough, the pizza was very very good. Would I say the "best"? Maybe if I was from Iowa where all they have is pizza hut I would have been blown away but I wasnt. It was just very good pizza...good crust, nice sauce, we had pancetta, mushrooms and extra sauce as our toppings.
Posted by NYC Fan on 12/05/2007
As a pizza fan I had to try Lombardi's on a recent 3 day trip to NYC, as it was recommended in my Time Out NYC book. We hit Lombardi's at lunchtime and just managed to beat the queue. The staff were very busy and didn't appear to have the time to give outstanding customer service, however this didn't detract from our experience. We shared one large pizza, half meatballs and half pepperoni, and I have to say it was the best pizza I've ever tried. Good thin crust, lovely tomato sauce and cheese and the pepperoni was out of this world. It's lucky I live across the Atlantic otherwise I might spend my life in that place :D
Posted by SS on 11/13/2007
Tastes like any other decent pizzeria in NYC. Crust is pretty decent though.
Posted by No Name on 11/13/2007
Lombardi's has a wonderful reputation in NYC. Recently I was in the city and treated an office staff of 14 to 5 pizzas. I had a bit of sticker shock when the bill was over $110.00. I was again surprised that they did not accept credit cards. I felt certain for that price tag, it would be the best pizza I would have ever eaten. I was disappointed that the slices did not hold up. The crust had a good flavor, and the outside was very crisp from the brick oven. The middle of the pie seemed very soggy and undercooked, nothing like I have ever eaten. Lombardi's did deliver, and did so in a very timely fashion.
Posted by neighbor on 11/06/2007
Lombardi's is very good, but Lasso is much better- it's one block away. Tourists go to Lombardis where locals go to Lasso. That says it all.
Posted by Anonymous on 10/20/2007
Every time someone comes in town my friends insist on dragging everyone down to Lombardi's. Yes, the place is historically significant, but the pizza is just the same as every other brick oven place around, and you'll wait a ridiculous amount of time to get it. If you want good pizza for a good price at a "New York" place, just go to the Original Ray's and don't waste your time at Lombardi's.
Posted by Wolf on 09/07/2007
On a quest to find the best pizza in NYC I've started with the first pizzaria in the U.S. Lombardi's Pizza. Lombardi's is indeed an excellent coal oven pizza. It is thin sliced pizza, so thin that the first bite of the slice is outweighed by the sauce, cheese and pepperoni and you need to hold it up (I think this is a good thing). The combination of the sauce and mozzarela cheese is perfect and the thick slices of pepperoni work well together. The dough is lite and chewy and the crust has a strong taste of salt and is well charred by the coal oven. Overall this is a great Pizza and an icon for Pizza in America.