Lombardi's, New York

Established in 1905, Lombardi's is widely celebrated as one of the most influential names in American pizza history. Often recognized by the Pizza Hall of Fame as the first pizzeria in the United States, Lombardi’s helped introduce Neapolitan-style pizza to New York at a time when Italian immigrants were shaping the culinary identity of the city. Its early reputation grew around simple “tomato pies,” sold to factory workers and neighborhood residents, wrapped in paper and tied with string for easy takeaway lunches.

The restaurant’s origins are closely tied to Italian immigration in Lower Manhattan. For decades, the story credited Italian immigrant Gennaro Lombardi as founder, beginning with a grocery store on Spring Street that evolved into a licensed pizzeria. More recent research, however, suggests that another Italian immigrant, Filippo Milone, may have been the original owner, while Lombardi himself likely joined the business shortly after arriving in America. Regardless of who first operated the oven, the restaurant became a landmark of early Italian-American dining culture and drew notable patrons, including famed tenor Enrico Caruso.

After closing in 1984, Lombardi’s returned a decade later just a block away, reopening at its current location under the guidance of Gennaro Lombardi III and longtime associate John Brescio. The move was partly inspired by the presence of a coal-fired oven, a defining feature that helped preserve the crisp, charred style associated with classic New York pizza. Though the business faced challenges during the COVID-19 pandemic and lost one of its historic ovens after lease changes, Lombardi’s remains an enduring symbol of New York’s pizza heritage. Over the years, the restaurant has embraced its historic identity through anniversary celebrations, including offering whole pizzas at the original 1905 price of five cents during milestone years.