32 Spring St., New York, NY, 10012
nr. Mott St.
By colpo on 4/14/2003
This place must have naked pictures of somebody big. Year in, year out, I'm told how great this pizza is, and to try the clam pie (their 'specialty'). Well, the pizza is quite ordinary by good-pie-NYC standards. Neither the crust nor the toppings overly impress - suffice to say it's good. Would I take an out-of-towner I wanted to impress here, no. As for the clam pie, STONE BORING! It's a pizza crust, topped with more clams than you'd ever want to eat in any context, forget about on a pizza. No sauce, no ... anything besides clams. Where's the finesse?
By lester1371 on 4/5/2003
I brought a date here and lets just say she will never want me to call her again.
By Coochie on 4/4/2003
Amazing! the best pizza I have ever eaten. In New York or anywhere else for that matter. The atmosphere is just so right and the food is always consistant. It is a treat every time
By dtulsa on 4/1/2003
very good, but no original patsy's or grimaldi's. or even original totonno's. don't trust a reviewer that hasn't been to them all. when i didn't know better, i loved lombardi's too. but if you're looking for the very, very best...
By TLINDS on 3/21/2003
ITS THE BEST PIZZA IN NEW YORK
By theNixter on 3/14/2003
Now this is pizza done right. Forget all those places with the 3 hour waits, you'll only end up disappointed anyway. This is as good as it gets outside of Italy. The coal oven pizza is always done to perfection-- the crust is thin but not too crisp, the toppings are always fresh and plentiful and the atmosphere warm and cozy. Great place to come with friends, family, anyone who enjoys delicious pizza at reasonable prices.
By miminet4 on 2/28/2003
outside of Pepe's in New Haven, where else can you go for a great pie but Lombardos! THin crust, delicate sauce and plenty of atmosphere!