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Frank Pepe Pizzeria Napoletana, commonly known as Frank Pepe's or simply Pepe's (/ ˈ p ɛ p i z /), is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street and originator of New Haven-style pizza. Opened in 1925, it is one of the oldest and best known pizzerias in the United States.
The restaurant was purchased for $500 in 1938 by Filomena Consiglio, sister of Frank Pepe, who was the owner of Frank Pepe Pizzeria Napoletana, another Wooster Street pizza restaurant. [2] Sal Consiglio, a son of Filomena, ran it until his death in May 1989. [3] His wife Flo died in September 2012. [4]
The Apple Store location moved from its original location into a much larger one, re-opening on March 26, 2016, sporting the newest Apple store design language. The first Massachusetts location of Frank Pepe Pizzeria Napoletana opened in December 2015 on the second level at the main entrance, at the location of the former Papa Razzi. A Simon ...
Connecticut: Frank Pepe Pizzeria Napoletana. New Haven-style pizza is characterised by a thin, bubbly crust charred in a coal oven, and the first pizzeria to offer it is now a small chain, Pepe's ...
The old-school joint is famous for its New Haven-style coal-fired pizza and wood-paneled and leather-boothed dining space that looks and feels exactly like how you’d envision a classic pizzeria ...
Modern Apizza's brick oven. Modern Apizza is an American pizza restaurant in New Haven, Connecticut.Along with Frank Pepe Pizzeria Napoletana and Sally's Apizza, Modern forms what is informally referred to by locals as the "Holy Trinity" of New Haven-style pizza; the three pizza parlors are consistently ranked by food critics as some of the best pizza places in the world.
White clam pie from Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (/ ə ˈ b iː t s (ə)/; [1] [2] from Neapolitan 'na pizza, Neapolitan: [na ˈpittsə]; lit.
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