Lombardi’s, which has been around since 1905, was America’s first pizzeria. It’s pretty well-known—and not just for its historical significance. Their pizza (always New York-style, which they more-or-less created) is known to be pretty damn good, if a bit expensive. So I was pretty excited when I saw them listed on AllergyEats a few months back. Evidently, they don’t use any nuts in anything—so I was basically obligated to give them a try.
The first time I went, I asked the host whether there were any nuts present in the kitchen and whether there might be any chance of cross-contamination. He confirmed that there were no known nuts in anything they served and went to double-check with someone else about the cross-contamination issue. A few minutes later (the wait for a table was around 20), another man showed up and told me that the only way there’d be any nut traces in anything would be if their flour was cross-contaminated, and he didn’t believe it was. Of course, he couldn’t make any promises, but overall, I was satisfied with his answer.
The first time I went to Lombardi’s, my boyfriend and I split a plain Margherita pie, which we both loved. The mozzarella was fresh and well-distributed (though I wouldn’t have minded if they’d have doubled the cheese, really), and the tomato sauce was pretty much perfect—none of that sugary nonsense you’ll find at lesser eateries. My favorite part, though, was the crust: never soggy, never burnt, and never too thin nor too doughy. Perfect, really.
I’ve since discovered that I prefer the white pizza (pictured above), which is made with mozzarella, ricotta, romano, basil, and a whole bunch of olive oil. The whole thing is incredibly rich and creamy, and I highly recommend it, especially to the sauce-averse. It can get a little sickening after too many slices, but that’s more a problem with me and my overeating than with the food itself. Really, I have no gripes with this pizza. It’s good.
Actually, I have very few Lombardi’s-related gripes at all. (Well, I have a few. It’s tourist-heavy, it gets pretty crowded around mealtimes, and it’s cash-only, with an ATM that costs almost $4 per withdrawal.) But those issues aside, Lombardi’s is pretty good. And it’s nut-free. What more can I ask for?
Find Lombardi’s at 32 Spring Street, on the corner of Mott and Spring. Remember to bring cash, though—and come ready to watch in awe as table after table of middle-aged tourists take to their pizzas with forks and knives.
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