Frank Pepe Pizzeria Napoletana

"NEW HAVEN They did it first, and they’re still doing it the best. Founded in 1925, this Wooster Street spot consistently creates pies that are the golden standard of a New Haven apizza: a crust that’s thin, chewy, and doesn’t flop when you hold up a slice; an extremely charred (but never burnt) bottom that adds a subtle smokiness; and just a teensy sprinkling of pecorino romano. Pepe’s invented the slightly sweet original tomato pie and the salty, garlicky white clam pie, and all it takes is a bite of either to understand why there’s always a line down the block. Simplicity is what makes their apizza so good, and everyone else in New Haven is just trying to match their quality." - team infatuation

"Frank Pepe’s is a classic pizza institution in New Haven’s Little Italy, and it has a friendly rivalry with Sally’s down the street. You’ll usually find a crowd of tourists on the restaurant’s Wooster Street sidewalk waiting to try a New Haven-style apizza, which features only a thin layer of tomato sauce and pecorino romano. Pepe’s has the most consistently stellar crust out of all the New Haven apizza spots—it’s always been perfectly chewy with a super charred bottom (a.k.a. the trademark of a New Haven apizza) every time we’ve visited. If you’re not up for waiting in line,  just order ahead for pickup—these pies taste just as good in a box.  " - anne cruz, team infatuation

"They did it first, and they’re still doing it the best. Founded in 1925, this Wooster Street spot consistently creates pies that are the golden standard of a New Haven apizza. The crust is thin, chewy, and doesn’t flop when you hold up a slice. The extremely charred (but never burnt) bottom adds a subtle smokiness, and there’s just a teensy sprinkling of pecorino romano. Pepe’s invented the slightly sweet original tomato pie and the salty, garlicky white clam pie, and all it takes is a bite of either to understand why there’s always a line down the block. Simplicity is what makes their apizza so good, and everyone else in New Haven is just trying to match their quality." - ciera velarde, holland white

"Frank Pepe’s is a classic pizza institution in New Haven’s Little Italy, and it has a friendly rivalry with Sally’s down the street. You’ll usually find a crowd of tourists on the restaurant’s Wooster Street sidewalk waiting to try a New Haven-style apizza, which features only a thin layer of tomato sauce and pecorino romano. photo credit: Lisa Nichols Pepe’s has the most consistently stellar crust out of all the New Haven apizza spots—it’s always been perfectly chewy with a super charred bottom (a.k.a. the trademark of a New Haven apizza) every time we’ve visited. If you’re not up for waiting in line,  just order ahead for pickup—these pies taste just as good in a box. Food Rundown photo credit: Lisa Nichols Original Tomato Pie This is considered the most classic of the New Haven apizzas. Topped with only crushed Italian tomatoes, grated pecorino romano, and olive oil, this pie lets the thin, chewy crust and charred flavor from the bottom sit front and center. And because there’s just a light dusting of cheese, the slight sweetness of the tomato really shines through. If you’re only getting one pie at Pepe’s, make it this one. photo credit: Lisa Nichols Original Tomato Pie with Mozzarella They don’t go too heavy with the mozzarella, so you can still appreciate the crust in all its charred glory. Go for this if your idea of a perfect pizza is one that’s slathered with gooey, bubbly cheese—otherwise, the original tomato pie is your best bet. photo credit: Lisa Nichols White Clam Pizza Frank Pepe’s invented this simple white pie in the ‘60s—it has a grated pecorino romano base that complements the saltiness of all the fresh clams, and tastes like the ocean in pizza form. It’s basically a requirement to order this if you want the full New Haven apizza experience." - Ciera Velarde

"The Original Tomato Pie—nothing more than crushed fresh tomatoes, mozzarella, basil, Pecorino, garlic, and olive oil—cut into three-bite squares at the original Frank Pepe in New Haven, Connecticut, where I always insist we stop when driving home from Vermont."