History of New York City Pizza: Lombardi's Disciples
The legacy of Gennaro Lombardi's early 20th century pizzeria lives on through iconic establishments like John's of Bleecker Street, Patsy's, and Totonno's
John’s of Bleecker Street, Patsy’s, and Totonno’s trace their founding to baker disciples of Gennaro Lombardi, linking them directly to the birth of New York pizza. Pizza as we know it appeared in the city around the early 1900s at Lombardi’s in Little Italy, though precursors were served in local bakeries the previous century. These foundational pizzerias established a craft that later innovators would build upon, creating new varieties suited to evolving customer tastes. Today, New York City is the nation's capital of pizza, with a landscape spanning coal-fired, Neapolitan, Sicilian, and New York-style slices across all five boroughs.
What sets John’s of Bleecker Street apart today
John’s of Bleecker Street churns out very thin, coal-oven-fired pizzas. It sells them strictly by the pie, with no slices available. The restaurant feels like a sit-down establishment and is open for lunch and dinner. It offers a kid-friendly atmosphere alongside beer and giant pours of wine. Beyond classic cheese, the menu features a range of additional toppings.
John’s falls into a higher price range, reflected in its full-service model. Only a few pizzerias in New York City have ascended to such icon status.
The West Village as a pizza destination
The West Village location of John’s is a cornerstone of the neighborhood's pizza draw. Another spot, Mama’s Too, also hosts significant pizza tourism in the West Village. The concentration of historic and acclaimed pizzerias makes the neighborhood a key destination.
New York’s pizza landscape today
The city’s wide-ranging pizza collection spans all five boroughs. After the early pizzerias like Lombardi's set the stage, the city’s pizzaioli continued to innovate. They developed new styles and toppings in response to customer demands. This evolution has resulted in a diverse scene where coal-fired tradition coexists with modern high-end concepts. Yet the enduring craft of historic spots defines the city’s pie identity. John’s of Bleecker Street continues to serve whole pies strictly by the pie, no slices, in its coal oven.
