It's the first pizzeria to open in NY. 101 years old. Coal Oven cranks out some awesome pie. This place was my number 1 for so many years. I raved about it to anyone who would listen. You just couldn't beat it. The crust was perfect. The coal oven roasted red peppers were the best I've ever had. The first picture here is from a trip with my friend Kevin in the pre expansion era (B.E.). I'm sad to report that the pizza has changed. The crust is thinner, the pies smaller, and the cheese and toppings more sparse. Just look at the picture from the post expansion era (A.E.). This is not an anomaly either as the last several times I have been here the pizza was sub par. Ever since expanding, things have changed. Don't get me wrong, this place still serves some relatively good pie but not as good as it used to be. I'll always hold a special place in my heart for Lombardi's but my ride down to Spring St. will be less frequent. If you do go, try to go on a weeknight when it is less busy and the pies tend to come out perfectly charred.
1 comment:
I took my brother and his girlfriend to Lombardi's the other day. I had them very built up on the pizza, but it came out very weak. The main problem seemed to be that the pizza was not cooked completely. The crust was not crispy and the tomato sauce leaked in, making it soggy. That side-by-side picture you have is great; it perfectly illustrates the problem. Oh well, another New York institution that has now become nothing more than a tourist attraction.
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