I love pizza and I am not alone. It is reported that Americans spent over $34 Billion dollars on pizza last year. It is not surprising that New York City had the honor of introducing pizza to the United States. In 1897 Italian immigrant, Gennaro Lombardi opened a grocery on Spring Street in Little Italy. He sold a "tomato pie" by the slice to the poor local workers for lunch. The lunch special was so popular that in 1905, Lombardi’s Pizzeria was established and became the first pizzeria in America. The blue collar origins of this quick, easy and inexpensive meal helped create what is known today as New York Style Pizza; large slices of thin crust pizza that can be folded in half and eaten while on the run.
Lombardi's closed its doors in 1984, but was reopened a decade later by Gennaro's grandson. The current establishment stands only 1 block from the original location and continues the family tradition by creating Gennaro's original pizzas along with some new options.
While there is no dispute that Lombardi's is the country's first pizzeria, apparently there are some who believe that Lombardi's employee, Pero Totonno was actually the mastermind behind the "tomato pie" and was in fact New York's first master pizziola. In 1924 Totonno opened his own pizzeria in Coney Island which now has the distinction of being the "oldest continuously operating pizzeria in the U.S. run by the same family." Totonno's currently has several locations and is renown through out the city for having some of the best and freshest pizza in town.
Of course I have my favorite spots such as John's Pizzeria. When John Sasso first established his pizzeria in 1929, he knew that while the food had to be delicious it was the ambiance that makes the experience. Both of his current locations stay true to this belief by featuring some extraordinary architectural elements. When the original John's (located on Sullivan Street) lost it's lease, Sasso dismantled the entire restaurant and had it reinstalled at the new location on Bleeker Street. "The original booths, neon sign, tin ceilings, and black and white checkered floor create an atmosphere reminiscent of days gone by." While it is enchanting to enjoy the original décor, it is a true delight to receive a piping hot pizza fresh from the 79 year old brick oven, which was rebuilt brick-by-brick. And if you enjoy that, you will love the 44th Street location. Housed in what was once the Gospel Tabernacle Church (build in 1888) the establishment still features an amazing five-story stained glass cupola and is known as the largest pizzeria in the country.
Other favorite pies include Two Boots Pizza, Arturo's and Number 28 Pizza from Naples.
Of course there are still national chains like Papa John's and Domino's and there are more local chains like Ray's Pizza and Famiglia, but every neighborhood in NYC has a corner pizzeria. They are as much a part of the culture as the Statue of Liberty or the Empire State Building. And while I enjoy Chicago style pizza and California style pizza, there is nothing as satisfying as a big slice of New York style pizza.
Insider Tips:
Lombardi's closed its doors in 1984, but was reopened a decade later by Gennaro's grandson. The current establishment stands only 1 block from the original location and continues the family tradition by creating Gennaro's original pizzas along with some new options.
While there is no dispute that Lombardi's is the country's first pizzeria, apparently there are some who believe that Lombardi's employee, Pero Totonno was actually the mastermind behind the "tomato pie" and was in fact New York's first master pizziola. In 1924 Totonno opened his own pizzeria in Coney Island which now has the distinction of being the "oldest continuously operating pizzeria in the U.S. run by the same family." Totonno's currently has several locations and is renown through out the city for having some of the best and freshest pizza in town.
Of course I have my favorite spots such as John's Pizzeria. When John Sasso first established his pizzeria in 1929, he knew that while the food had to be delicious it was the ambiance that makes the experience. Both of his current locations stay true to this belief by featuring some extraordinary architectural elements. When the original John's (located on Sullivan Street) lost it's lease, Sasso dismantled the entire restaurant and had it reinstalled at the new location on Bleeker Street. "The original booths, neon sign, tin ceilings, and black and white checkered floor create an atmosphere reminiscent of days gone by." While it is enchanting to enjoy the original décor, it is a true delight to receive a piping hot pizza fresh from the 79 year old brick oven, which was rebuilt brick-by-brick. And if you enjoy that, you will love the 44th Street location. Housed in what was once the Gospel Tabernacle Church (build in 1888) the establishment still features an amazing five-story stained glass cupola and is known as the largest pizzeria in the country.
Other favorite pies include Two Boots Pizza, Arturo's and Number 28 Pizza from Naples.
Of course there are still national chains like Papa John's and Domino's and there are more local chains like Ray's Pizza and Famiglia, but every neighborhood in NYC has a corner pizzeria. They are as much a part of the culture as the Statue of Liberty or the Empire State Building. And while I enjoy Chicago style pizza and California style pizza, there is nothing as satisfying as a big slice of New York style pizza.
Insider Tips:
- Forget the diet and indulge.
- Skip the national chains and try the corner pizzeria.
- John's on 44th is very busy right before theatre time. Plan to go early or after 8:30pm.
- Have some fun and try new toppings.
