You walk into a place expecting a standard slice and suddenly you're staring at a menu that looks more like a high-end trattoria in Florence than a suburban pizza joint. That's the vibe at Lombardo Pizza White Plains NY. Honestly, it’s a bit of a local head-scratcher for anyone new to the area. Is it a pizzeria? Is it a sit-down Italian restaurant? Does the valet parking on weekends mean I should've worn a tie?
People in Westchester are picky. Really picky. They know the difference between a "football pizza" (the greasy stuff you eat on a couch) and a curated Neapolitan pie.
Lombardo’s, located at 1203 Mamaroneck Ave, sits in that weird, wonderful middle ground. It’s an "upscale pizzeria." Mario Lombardo, the guy who started this whole thing back in 2013, grew up in his father’s restaurants on Long Island. He didn't just want to sell dough and cheese; he wanted to bring that "old school meets new school" energy to White Plains.
Why the Lombardo Pizza White Plains NY Hype is Actually Real
Most people think of pizza as a backup plan for dinner. At Lombardo's, it’s the main event, but not in the way you’d expect.
Take the Grandma Pie. It sounds simple. You’ve probably had a dozen of them. But here, the crust is thin—like, really thin—and they spot it with this herbed San Marzano tomato sauce that actually tastes like tomatoes, not sugar. It’s a best-seller for a reason.
Then there’s the Buffalo Chicken Pie. Usually, buffalo chicken pizza is a soggy mess of ranch dressing and cheap hot sauce. Lombardo’s does it differently. They use tender pieces of spicy chicken, fresh mozzarella, and a homemade blue cheese dressing that doesn't overwhelm the palate. It’s refined junk food.
But the real kicker? The Mesclun Salad Pie.
I know, I know. Salad on a pizza sounds like a crime. But they take a crispy round pie, cover it in a garlic and oil balsamic glaze, then pile on mesclun greens, tomatoes, onions, and crumbled gorgonzola. It's tossed in their homemade balsamic vinaigrette.
It’s messy. It’s weird. It’s weirdly delicious.
The Menu Beyond the Box
If you just go there for a slice, you're kinda missing the point. Mario Lombardo and his team—including manager Peter Esposito and Chef Oswaldo Zamora—treat the kitchen like a full-scale Italian eatery.
- Spaghetti al Cartoccio: This is a showstopper. They cook the pasta and seafood in a foil pouch. When the server opens it at your table, the steam that hits you smells like a Mediterranean dock in the best way possible.
- Chicken Scarpariello: A classic. They use oven-roasted bone-in chicken, Italian sausage, potatoes, and peppers. It’s the kind of dish that makes you want to dip their bread into every last drop of the rosemary lemon butter sauce.
- The Seafood Factor: This isn't "pizzeria seafood." We’re talking fresh daily deliveries. The Branzino Marechiara with clams and mussels is legitimate.
The "Upscale Pizzeria" Identity Crisis
One thing you’ll notice in local circles or on apps like Slice is a bit of a debate about the price.
Let's be real: it’s not the cheapest slice in Westchester. A Neapolitan pie will run you about $22. If you start adding specialty toppings or diving into the entrees like the Pork Chop Milanese (which is a massive 12-ounce breaded French pork chop), your bill is going to reflect that.
Some locals have recently complained about "inflation hits," noting that the Sicilian pies feel thinner than they used to or that toppings are getting stingier. Others swear the quality hasn't budged an inch. It’s the classic New York pizza debate. Everyone has an opinion, and everyone is convinced theirs is the only one that matters.
The atmosphere plays into this "upscale" feel too. You’ve got dark grey leather banquettes, high backs for privacy, and modern lighting fixtures. It’s "cozy" but "bustling." If you go on a Friday night, the parking lot is basically a competitive sport. They offer valet from Thursday through Sunday because the lot just can't handle the Mamaroneck Avenue traffic.
What to Actually Order (The Insider List)
If you're heading there for the first time, don't just wing it.
- Arancini: These are Sicilian rice balls filled with ground beef and mozzarella. They’re lightly breaded and served in a pool of tomato sauce. Every bite has a perfect distribution of filling.
- The "Best Seller" Margherita: If you want to judge the soul of a pizzeria, start here. Fresh mozzarella, basil, and a touch of virgin olive oil.
- Chicken Semi-Freddo: It’s golden fried cutlets topped with a cold "bruschetta" salad of plum tomatoes, red onions, and basil. The hot-cold contrast is the whole point.
- Fried Burrata: Two 2oz balls of golden fried burrata sitting on pomodoro sauce. It’s basically a cheese explosion.
A Few Things to Keep in Mind
Parking is the big one. Seriously, the lot is tiny for a place this popular. If you aren't there early, be prepared for the valet or a bit of a walk.
Also, the noise level can get high. This isn't the spot for a quiet, whispered first date. It’s a place for families, loud laughter, and the clinking of wine glasses. Mario Lombardo famously said he wanted a "family feel," and he definitely achieved it. You'll see kids everywhere, which is great if you have them and maybe a bit "lively" if you don't.
Despite the occasional grumble about prices or "burnt crust" (which most pizza nerds call "char" and actually pay extra for), Lombardo’s remains a cornerstone of the White Plains food scene. It has survived since 2013 in a city where restaurants open and close like revolving doors. That kind of staying power doesn't happen by accident.
Actionable Insights for Your Visit
- Timing: If you want to avoid the madness, aim for a weekday lunch. The bar area is surprisingly good for a quick bite, and yes, they have Wi-Fi if you’re trying to pretend you’re working while eating a meatball hero.
- Takeout vs. Sit-down: The pizza travels well, but the Spaghetti al Cartoccio and the Chicken Scarpariello are 100% better eaten in the dining room.
- Ordering Advice: Don't sleep on the daily specials. Mario Jr. often adds new items that aren't on the standard printed menu to keep things fresh.
- Specialty Pizzas: If you like heat, get the Fra Diavolo Pizzette. It’s got crumbled sausage and hot cherry peppers. It’s got a kick that actually lingers.
Lombardo’s is basically a New York success story. It’s a family-run business that expanded from Long Island into Westchester and managed to keep its soul. Whether you’re there for a $4 slice of Sicilian or a $40 Branzino, the standard is clearly "would I eat this myself?" And usually, the answer is a very loud yes.