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“best white clam pizza”
Frank Pepe originated the New Haven-style thin crust pizza which he baked in bread ovens fired by coke. Coke is a byproduct of coal and it was used extensively until the late 1960's when it became unavailable and hence coal was then put into use to fire the oven. Pepe's signature pizza, the White Clam Pizza, was most likely an organic inspiration by Frank Pepe; an idea born from the fact that Pepe's also served raw little neck clams from Rhode Island, on the half shell, as an appetizer. This development occurred around the mid 1960's and gradually became popular through the past 40 years. Contrary to what many have heard, Frank Pepe did not have an allergy to cheese and tomatoes and the white clam pizza's evolution should not be attributed to this false malady. A lot has happened since Frank Pepe starting baking "ah-beets" 85 years ago. Pizza has gone from an obscure ethnic dish to become a mainstay of the American dining scene. But what hasn't changed at Pepe's is the family's commitment to the tradition of food quality and commitment to the community at large that Frank Pepe envisioned in 1925.
Went last Sunday. A++++ food service and customer service was incredible. Exactly like New Haven with better parking! Great job emulating and holding true to the Frank Pepe brand. Bravo! Whoever... Read more
This is the 5th time I have attempted to order pizza from this location. There has consistently been a problem with ordering for delivery, only discovered after placing order. The last time I... Read more
Portnoy be damned, Pepe's knocks the socks off Modern and is consistent rival to Sally's. When it comes to pizza we're in the land of Formula One and Pepe's is competitive. Their seasonal pies... Read more
Frank Pepe Pizzeria Napoletana
Hours
- Sun - Sat: 11:00 am - 10:00 pm
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Parking
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Pets Allowed
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Restrooms
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Wifi
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Wheelchair Accessible
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Credit Cards Accepted
- Reservations
- Takes
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Breakfast
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Brunch
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Delivery
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Dine In
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Dinner
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Drinks
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Lunch
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Outdoor Seating
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Takeout
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Waitstaff
Parking, Dining
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