Sun-Thu, 11:30am-11pm; Fri-Sat, 11:30am-midnight
6 at Spring St.
Wall St. to 14th St., Ave. A to Sixth Ave.
Lombardi's was America's first full-fledged pizzeria—established in 1905 at a short walk down Spring Street from its current location—and most of New York's top pizzerias owe their existence to Gennaro Lombardi. John Sasso of John's, Patsy Lancieri of Patsy's, and Anthony Pero of Totonno's all learned the craft under Gennaro's tutelage. The place recently added a full bar and is consistently ranked in popular surveys as one of Manhattan's top pizzerias, but the main reason to go is the clam pie. It's made with freshly shucked top-necks from Connecticut, and the lack of any sauce or mozzarella cheese makes for a super-crisp crust. The clams, garlic, herbs, olive oil, and sprinkling of pecorino Romano are, taken together, reminiscent of very good linguini with white clam sauce—but with a foundation of coal-oven-crisp pizza crust instead of pasta.Recommended Dishes
Clam pie, $28