Opened in 1897 at 53 Spring St., just down the street from its present location in Little Italy, Lombardi's is easily one of the city's oldest eateries. Now, since taking over the space next door, the restaurant has almost doubled its former size. And while the original half--with its well-worn booths and open kitchen – is charming, the new dining room has cut the famously long wait in half. When the City of New York licensed the restaurant in 1905, Lombardi’s became America’s first pizzeria. More than a century later, the pizza parlor continues to serve New York-style thin-crust pizza baked in a coal-fuelled brick oven. The smoky-crusted pizza with fresh tomatoes and mozzarella gives way to a wonderfully soft, yeasty interior. Signature toppings like pepperoni and homemade meatballs, along with the restaurant's famous clam pie, keep pizza lovers coming back for more.