Good Eats: Lombardi's, NYC

America's very first pizzeria—it's been here since 1905--is a warren of atmospheric rooms filled with tables topped with red-and-white-check tablecloths. The pizza is smoky-flavored, has an ultra thin-crust crust, and is made in a 100-year-old coal-fired brick oven. Meat-lovers like the meatball pizza, and many consider it superior to the pepperoni. Vegetarians are fond of a simple version topped with the house's tasty uncooked tomato sauce, freshly torn basil, and pools of fresh unsalted moz...