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Small pie with fresh mozzarella, tomato sauce, and basil<\/p><\/div>\n

The crust was a bit thicker than we preferred but had a nice chewiness to it. It only got a bit soggy towards the middle of the pie, where some of the liquid from the sauce had pooled. Flavor wise though the pizza was fantastic. The tomato sauce was sweet and tangy, the mozzarella flavorful and stringy, and the fresh basil just completed the whole package. I only wished that they had put a bit more mozzarella on the pie, as there were some large sections that was only covered with tomato sauce.<\/p>\n

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Puffy outer crust but thinner in the middle<\/p><\/div>\n

The pizza is cooked in a coal oven and was nicely charred on the bottom without tasting burnt. It could have been a bit crispier but it was still a very good pie overall.<\/p>\n

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Underside shot<\/p><\/div>\n

We also got a small white clam pie, our reason for coming to Lombardi\u2019s. Josh had been re-reading Anthony Bourdain\u2019s Kitchen Confidential and saw Bourdain\u2019s recommendation. We\u2019ve been to Lombardi\u2019s many times before but it had never occurred to us to order the clam pizza, until now. Too bad, because we\u2019ve been missing out this whole time!<\/p>\n

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White clam pizza<\/p><\/div>\n

The pizza is served sans tomato sauce and cheese, and is just covered with tons of clams, garlic, and herbs. It\u2019s served with lemon wedges to squirt over the top, and the garlicky, briny smell that emanates from the pizza is incredible.<\/p>\n

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Clam slice up close<\/p><\/div>\n

The clam pieces are big and flavorful, though some can be a bit chewy. They\u2019re the perfect match for the almost equally as big garlic cloves, which are soft and sweet but pack a good punch. And because there is no sauce or cheese on the pie, the crust remained dry and developed a nice crispiness to it that was lacking from the plain cheese pie we had.<\/p>\n

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Underside shot<\/p><\/div>\n

Between the three of us, we did manage to polish off both of the small pies (we had four slices each!). It actually wasn\u2019t that hard – the pizza was just that good! If you haven\u2019t been to Lombardi\u2019s, I highly recommend making the trip to Spring Street. It\u2019s a NYC landmark and boasts of being the very first pizzeria in the U.S. Don\u2019t be deterred if there is a long line, it goes pretty fast as service is really efficient. This is classic NYC pizza at it\u2019s best, and each pie is carefully crafted with quality ingredients. Don\u2019t miss out!<\/p>\n

Lombardi\u2019s<\/a>
\n32 Spring St. at Mott St.
\nNew York, NY<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"