I love a great pizza and although many pizza joints claim to be the best, there’s only one place that since the very first time I ate there, has always stood out above all others. It’s called Lombardi’s and it’s on Spring Street in Soho, New York.

Lombardi’s was New York’s first licensed pizzeria and opened in 1905. Gennaro Lombardi brought his father and grandfathers’ recipes from Naples in 1897 and  with a  coal-fired oven, he started producing pizza that took New York by storm. (That same coal oven is currently in use today at Lombardi’s.) The pizza has the unmistakable aroma and taste that many pizza makers have tied to emulate over the decades – including John Sasso of John’s (who learned the trade from Lombardi) and went on to establish another of New York’s iconic pizzerias – John’s – in the West Village.

To say that Lombardi’s pizza is delicious is an understatement – the crisp and slightly scorched crust along with the first-rate fresh ingredients, combine to create a truly sublime pizza experience.

Located at 32 Spring Street at the corner of Mott, this mecca of pizza looks and feels the part – housed in a vintage classic Soho walk-up, the interior is the epitome of classic New York Pizzeria – exposed brick walls, red and white check tablecloths and footed pizza stands, it’s a legit as it gets. The experience truly begins as you walk through the door with Sinatra crooning in the background, and the and aroma of fresh baked pies coming out of the oven.

The crust is always perfectly crisp – the heavenly sauce is made from San Marzano tomatoes. Then there’s the scent of fresh cut basil which is almost perfume-like. My favourite has fresh mushrooms, kalamata olives, mozzarella and romano cheeses and the most delicious pepperoni this side of the Hudson.

Lombardi’s is usually my first stop when I arrive in Manhattan – the perfect lunch before an afternoon of walking from Soho to midtown.
It is always consistent and more satisfying than any other pizza experience that I’ve had.