For all intensive purposes, Connecticut is an absolutely horrible place to live. The roads are poorly maintained, the cost of living is outrageous, and we can’t get away with saying we’re from “outside of Boston.” But there is one thing about Connecticut that I will defend with my life: Frank Pepe’s pizza.
Frank Pepe‘s opened its first store on Wooster St. in New Haven (yes, the same city home to the Yale Bulldogs) in 1925. Since then, it has spread to eleven locations in Connecticut and surrounding states. But fear not, Pepe’s is not a franchising empire, but rather a family-owned business that has sought to bring good pizza to the people.
Pepe’s pizza is made “apizza” style, meaning that it has a very thin crust that is perfectly coal-fired. The result is a slight char on the exterior of the crust with the right amount of chewy “give” when you bite into it. Unlike other conventional pizza, you won’t find that Pepe’s has a thick space between where the sauce ends and the “just crust” starts. Besides, we all know the toppings are the best part of the pizza anyways.
Frank Pepe’s offers a range of pizza toppings, but they are most well known for their white clam pizza. This white pie is complete with fresh clams, grated pecorino romano, garlic, oregano, and olive oil.
Before I went vegan, my favorite Pepe’s pizza was the original tomato pie with mozzarella. You can’t help but notice how beautiful the pizza looks- with the perfect amount of char and cheesy-glaze. As you bite in, you get a very satisfying compliment of crunch and smooth toppings. Everything is flavorful, perfectly salted, and just an all-around great gastronomic experience.
Side Note: As I sit here typing, I honestly am at a loss for words on how to describe Pepe’s Pizza. It’s truly one of the best things I’ve eaten, and I don’t think I can accurately put into words how flavorful and utterly fantastic their pizza is.
Pepe’s has jumped into the national spotlight as a true treasure of New England. It is part of the “Holy Trinity” of New Haven pizzerias: a group of the most highly regarded pizzerias in America including Pepe’s, Modern Apizza, and Sally’s Apizza. Pepe’s has stood out as the Daily Meal’s “No. 1 Pizza in America” for two years in a row. It has also made USA Today’s best pizza in America for several years.
But don’t just let the “pizza experts” speak for you- Pepe’s is a must-have for anyone visiting Connecticut. You won’t find it in the frozen section of any grocery store, nor can you purchase it by the slice at any of its brick-and-mortar locations. Pepe’s sells food it is proud of: whole pizzas, salad, beer, and soda (so don’t expect to ever see hot wings on its menu). And if you do make it out to Wooster St. to try their iconic apizza, you shouldn’t be surprised to see a line around the block.
To this day, I have not tasted any pizza that has come remotely close to resembling Pepe’s. And I’m not just saying that because of how badly I want to wipe Chicago’s deep-dish pizza off the map for good (If it’s baked in a skillet, it’s a casserole: not a pizza. You can’t change my mind). Some cities might say they have the best pizza around, but until you get a slice of Pepe’s, you can’t make that call.