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Lombardi's
"America's first pizzeria," is how Lombardi's has been recognized by the Pizza Hall of Fame, tracing back to 1905 in what's now Nolita, credited traditionally to Italian immigrant Gennaro Lombardi. It's a title that's genuinely contested — a 2019 investigation found that Lombardi arrived in America only in late 1904, listed as a laborer rather than an owner, and more recent research points to Filippo Milone as the pizzeria's actual founder, with Lombardi possibly an employee who later took over the business. Whatever the exact founding credit, the original location closed in 1984, and the Lombardi name went dormant until 1994, when Gennaro Lombardi III and John Brescio reopened it at 32 Spring Street, close to the original site, reviving the coal-fired oven technique and classic New York-style pie that had built the name's reputation in the first place. The restaurant has leaned into its own contested history rather than smoothing it over, running anniversary promotions in 2005 and 2015 that sold pizzas at the original 1905 price of five cents — a nod to the founding date the whole business is named around, even as historians keep complicating exactly whose founding it actually was. That tangled origin story is arguably part of what makes Lombardi's worth visiting rather than a distraction from it: whether or not Gennaro Lombardi personally invented American pizza, this Nolita coal-oven pie is where the city's now-dominant food identity is conventionally said to have started, disputed footnotes and all.
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Roberta's
Roberta's opened in January 2008 in what was then a genuinely industrial, unglamorous stretch of East Williamsburg bordering Bushwick, well before that part of Brooklyn had become the dense restaurant destination it is today. The restaurant helped define what that transformation would even look like — a wood-fired pizzeria that doubled as a genuine cultural hub, running its own radio station out of the back of the building and growing produce for the kitchen in a rooftop garden. That combination of serious wood-fired pizza technique and a scrappy, DIY cultural identity became a genuine template that a wave of ambitious restaurants across Brooklyn and beyond would go on to borrow from — Roberta's wasn't just an early, good pizza restaurant in Bushwick, it was one of the places that helped establish what "ambitious restaurant in an unglamorous industrial neighborhood" was even supposed to look like in New York. The pizza itself sits closer to a New American interpretation of wood-fired than a strict Neapolitan tradition, built around seasonal, sometimes unexpected toppings pulled partly from that rooftop garden rather than a fixed, traditional menu — a kitchen willing to treat pizza as a genuine canvas rather than a format with rules to follow strictly. For a New York pizza list, Roberta's is the essential "the restaurant that helped build the neighborhood around it" entry — proof that a great pizzeria can also function as a genuine cultural anchor, radio station and rooftop garden included.
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