Frank Pepe Pizzeria Napoletana
Pizza restaurant · New Haven ·
Coal-fired pizzeria known for thin, charred crusts & clam pie
Coal-fired pizzeria known for thin, charred crusts & clam pie
"I discovered that Pepe’s in New Haven introduced the white clam apizza in the 1960s—topping clams on pizza with olive oil, garlic, grated pecorino Romano, and oregano—and that the original tomato pie dates back to 1925, making it central to the city’s apizza tradition." - Nicholas DeRenzo
"If you’re stopping in New Haven, you’ll want to take some time to try the city’s famous apizza. Frank Pepe makes the best pies in town with a crust that’s thin, chewy, and doesn’t flop when you hold up a slice. There’s always a line down the block, but you can order ahead and use any waittime as an excuse to stretch your legs and walk around Wooster Square Park." - anne cruz, carlo mantuano
"A centenarian New Haven pizzeria founded by an immigrant from near Naples in 1925, still firing coal-fired brick ovens that produce dramatically charred, leopard-spotted crusts; renowned for its simple, sweet tomato pies (anchovies optional) and credited as the origin of the iconic white clam pizza." - Becky Duffett
"Out of all the New Haven apizza spots, Frank Pepe’s has the most consistently stellar crust. It’s also one of the most famous and maintains a friendly rivalry with Sally’s down the street, which means you’ll usually find a crowd of tourists on the sidewalk waiting to try chewy pizza with a super charred bottom, thin layers of tomato sauce, and pecorino romano. If you’re not up for the line, order ahead for pickup—these pies taste just as good in a box." - ciera velarde
"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