Widely believed to be New York’s––and possibly America’s––oldest pizzeria, Lombardi’s has been dishing up pies for 100-plus years. Originally founded in 1905, the eatery still makes each and every pizza in a coal-fired oven the way founder Gennaro Lombardi did, resulting in a crust with crispy, slightly blackened edges that segue into a soft, doughy core. That crust takes center stage in Lombardi’s famous clam pie, staying super-crisp thanks to a noticeable lack of tomato sauce and cheese, opting instead for a fresh medley of clams, garlic, olive oil, herbs, and pecorino romano. Not that the regular cheese pie is anything to sneeze at; as Gennaro’s grandson Jerry––now the owner––told a reporter for The Pizza Hall of Fame, the shop’s mozzarella is made fresh everyday right in New York City. That commitment to freshness also translates into meatballs that are homemade in-house and red peppers that are roasted daily thanks to comedic insults hurled by the kitchen’s other vegetables.