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Mon-Sat. 11:30 a.m. - 10:00 p.m.
Sun. 12:00 p.m. - 10:00 p.m.
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The best pizza in all of new England and possibly the entire east coast. Famous for their white pies and long lines (even in the extreme winter) this place never fails to be consistantly the best old school oven bake pizza.
Truly the experince to have, except no substitutes, the new haven one is the original.
The service is solid, and quick. The line actually goes by pretty quick. Whether you're a doctorate student or just a lab technician, you get treated the same here.
I would say that my favorite pizza here is the white pie clam which is definitely one of a kind. No tomato sauce on a white pie which makes it truly unique.
It was one of my dads favorite places, with nothing better than a white pie and a pitcher.
The Mecca of pizza places, a great service. It doesn't matter if your a doctorate student or a lowly lab technician, you get the same service over here.
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Now if it weren't bad enough having to choose between two popular places (evident from the long lines) on the same street, one is also forced to make a call on which of the two Pepe's is the real deal: "The Spot" which is the smaller, original location, or the newer Frank Pepe's Pizzeria Napoletana, which has larger premises.
Frankly: Spot despite being smaller is less hectic and it's easier to find a spot to sit.
However, a year back when faced with this dilemma, I chose to do what every tourist (or one who hasn't done the necessary research) does when unsure of the quality of an establishment - stand in the longer line.
What did that get me? A plain pie with mozzarella (added to it, as the plain pie just has crust and tomato sauce - no mozzarella). Unable to wait before getting my taste buds on the pizza, I was soon in pain, for the roof of my mouth was burning and that's never a good thing.
The red pies will leave you seeing red for many reasons. Not the least of which are the poor quality of the cheese and the bland sauce. Further, the oil seems to have separated from the cheese and fried it, which may work for some, but does not for me. It makes for a greasy pie.
The white clam pizza is the better option, for the clams weren't rubbery or clammy, but instead appeared to be fresh(er). I liked the crust: crisp, chewy, and light - with a nice salty taste. Expertly charred. The clam pizza, it is rumored, was created by Frank Pepe as he was allergic to tomato and cheese. It is definitively the best version I've had compared to those at Lombardi's, Modern, and other storied names.
But, my heart lies with Sally. I suspect it may have something to do with the name, after living next door to Alice! :)
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I just think it's funny how people from NYC are like, "oh, well, I'm from NY, so I'm picky about pizza". As though people from New Haven will just eat any old pizza you put in front of us.
It's pretty laughable, really, that New Yorkers still think that they have better pizza than us...
It's also funny that people from Virginia who compare Pepe's to Papa John's think that they have a clue about what good pizza is. It's just sad, really...
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I don't know what some of you are smoking, but don't give me any of it. Pepe's has not declined in… Read more »
I first came to Frank Pepe's after a friend of mine so convincingly described it as "the BEST white clam pizza" ever! The first time I patroned Frank pepe's was about 3 years ago...while it didn't grab at my taste bud b/c (1) there was a loud crunch when i bit down on the pizza - either a shell or sand and (2) I just wasn't too hungry - i thought it was decent. This past weekend, my out of town guests had also heard the same buzz around Frank Pepe, so after a trip to long island, we made our way north to new haven. After having it again - yeah, i have to say - I AM NOT A FAN. I bit down into something crunchy again! They really need to clean the clams better...urgh...i'm not sure how their other pizzas are, but maybe i'm just not a fan of the clam on pizza. Would not drive 2 hrs north just to come here again!
This is my favorite destination on Wooster Square.
Luckily, we were able to call in an order which they said would be ready in 2 hours. After waiting for 45 minutes after they said it would be ready we took home two very tasty pies.
This place is much bigger and cleaner than other options on the street. If you can only try Sally's or Pepe's, I suggest Pepe's.
The lines are long (45 minutes on a Monday night), but the pizza is pretty darned good. It is really thin, so thin that it doesn't really hold its form. Service is good, but not great. Our waitress forgot about our waters, forgot about silverware, and had a few other mishaps. However, she was really friendly and it WAS REALLY BUSY. I prefer Sally's.
Worth the hype. I waited in line hungry for about 35-40 minutes and the hype just kept on building. Got to the door, got seated, waited another 20 minutes and BAM! I forgot all about the wait as I laid into this pizza like it just stole my bike. My wife and I ordered a large chicken and onion pizza with mozzarella. It was as fresh a pizza as I've ever had. All of the ingredients tastes fresh, the chicken was cooked well, the cheese was hot and melty and the crust was perfect. This is one of the best pizzas I have ever eaten in my life. Seriously.
Our waitress was kind, the bathroom was clean, and the place had its shit together. This is a tight operation. The wait is part of the experience. You wait becuase this is the best pizza you are going to eat.
all 5 stars all the way.
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I was drawn to Pepe's by the writing of Jane and Michael Stern, who quite believably fell in love over the White Clam Pizza at this pizzeria. (Incidentally -- and not to spread gossip -- but I understand that they have recently divorced.) I was so glad they directed me here; what a marvelous pizzeria and dining experience.
Naturally, I was extremely curious about the famous White Clam Pizza (a white pizza, topped with tender, freshly shucked clams, garlic, dried oregano, and parmesian cheese), and also tried a red-sauce pie with pepperoni and mushrooms. I thought both were wonderful, atop a very chewy, toothsome, heady, thin crust (with nice char from an old hot brick oven). The pepperoni was high-quality and spicy, and the clams were succulent and briny, contrasted perfectly with lots of garlic and cheese.
But the drawback to the red-sauce pie, as compared to those at my favorite Brooklyn joints, is the quality of the cheese -- this is not fresh Buffalo-mozzarella, I'm guessing. So, I would definitely go back to Pepe's, but would instead just focus on what they seem to do best, and order a larger White Clam Pie.
They also seem to specialize in a what is referred to as "The Original Tomato Pie" (or similar) and that looks worth a try, as well.
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Is it even necessary to add yet another review of Pepe's? No, except that no restaurant can have too many reviews with 5 stars. It's the best. THE BEST. I have never had better pizza anywhere, and it's doubtful I will. New Yorkers talk about New York pizza, Chicagoans talk about Chicago pizza, but they don't know. Unless they've tried this, they really don't know. I keep it simple - a pepperoni pizza. Goes well with Foxon Park Iron Brew.
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We waited for an hour outside in below-freezing weather and pepes pizza was worth it. The interior looks like an old diner and I don't think much has been changed since it was first open. Along, with your pizza you get a slice of history. I will swear by their clam pie -- it is the best pizza that I have ever tasted in my life.
Nothing beats a pitcher of beer and a large pan of Pepe's famous white pie with clams! This is the best pizza in the US! Make sure to get there early or suffer through the long line of people waiting in the freezing cold of New Haven winters.
I've heard so much about Pepe's prior to actually experiencing the famous pies. Through the Food Network and various magazines and my boyfriend who grew up on it and is always comparing East Coast pies to West Coast Pies.
Now that I've had the pleasure to try real East Coast Pies, I'd have to agree that it's way superior to the West Coast pies.
The tomato pie and the clam pie are amazing!
I want you so bad with your sometimes hourlong lines and old wooden booths and weird DIY seating system and numbered tables and long food waits and locally crafted foxon park soda pop and the tiny glass cups you place aside their towering bottles and your ridiculously hefty, asymmetrical, slightly burnt (but only at the edges and bottom) brick oven pizza served in a crisp white paper sitting atop an entire metal banged pizza tray. You're not salty and not sweet and very fresh and a bit cheesy and greasy but you can stand erect when I hold you at a ninety.
I want your retardedly sliced slices and your buttery fresh piles of spinach and juicy flatsliced mushrooms and more of your retardedly sliced slices. I want that one that's a rectangle and that one that's a fat triangle and that one that's maybe a rhombus. I want you in me now.
You sweet old Italian pizzamonger.
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So I'm kind of reminiscing now....going through my most missed places in New Haven since moving to Boston.
My close second is Pepe's.
My favorite pizza....cheese and anchovy! The anchovies melt perfectly adding just the right balance of salty and fishy to the sweet tomato sauce and cheese pizza. Boston has a looonnngg way to go when it comes to pizza. New Haven is the best when it comes to one of my favorite foods--pizza!
Enjoyed a delicious white clam pizza with mozarella last night. The crust was perfectly charred from the coal-fire oven. Service is curt, but not necessarily rude, just efficient.
The only negative feature of this restaurant are the glasses used to serve you soda. They are so small (like six ounces) that you feel like you are in Europe, but at least in Europe they would not have filled up the miniature glass with ice. Of course, you can always ask me, but in this busy restaurant it is often difficult to grab the attention of your server.
I did a side trip to New Haven(via Metro-North) on my NYC trip, and met up with an old friend of mine. This was a helluva stop while in New Haven, and being there on Monday(which according to my friend, is still a day many New Haven businesses still close on), this was the only pizza place of the 'Big 3'(also including Sally's and Modern) that was open. The line to get in was resemblant to the ones I usually see for Hot Doug's(the infamous Chicago hot dog stand, for those who don't know) in Chicago, but marginally less than the lines I've sometimes encountered in the past going there, as it took about 40 minutes to get seated. But man, was that line worth waiting for!
My friend really was dead-on correct about how great this place was. The sausage pizza aside(the only thing I didn't care for), all the other pizzas I had didn't disappoint one bit. I won't deduct for the fact I didn't care for their sausage, as I was amazed with all the other pizzas I got, including a cheese pizza, a New Haven-style pizza, and another one I unfortunately forget. Combine coming here with ordering a Foxon Park soda(White Birch FTW, but their regular 'Kola' is also great), and also going to Libby's for a snack afterwards, and you've accomplished a quintessential New Haven experience that both locals and foodies have done again and again.
I absolutely am going to get the clam pizza, and go earlier, whenever I get around to returning to New Haven. I'm definitely open-minded to checking out Sally's or Modern in the future, but this place has set the bar so high for NH pizza, that I don't know if they will be comparable. Pic uploads coming soon, when I get around to uploading and finding those pics.
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I had never heard the hype about this place until my sister and her bf had me hopping on the 95 from NY to New Haven, CT. Did I really need to travel 2 hours for pizza? Afterall what beats NY style pizza? Why settle for less right?
We stood on line for 20 mins and was seated at a booth, I heard that's a relatively short wait. Two simple menus shoved at us. We ordered the clam and bacon then another pepporoni, sausage and mushrooms.
The clam pie blew me away! It was easily the best pizza I've ever had (sorry Brooklyn, but there's a new king in town). Chunks of clam and slabs of thin bacon dotted the landscape. It was perfectly seasoned and neither too salty nor too oily. Every bite had you begging for more. It's really hard to describe to someone who hasn't had the pleasure of such an experience. This is definitely a must-go, must-do even if it means a 2 hour drive.
We had their rival Sally's down the block on Wooster and though Sally's was good, I think Pepe wins hands down.
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Whenever I am driving through Connecticut to Cape Cod MA, I always book a hotel in New Haven, CT to spend a relaxing, non-rushed evening consuming large quantities of what I believe to be the BEST PIZZA IVE EVER TASTED (Sorry Conti's in Princeton you are now the best Pizza in Princeton), Pepe takes my best pizza ever award, hands down. Ive been to Pepe's 3 times. Once back in the 90's on a bachelor party trip and since then 2 times in the last 2 years. This pizza is made the old school way, in hot fired coal ovens! The pies are mishapen and oddly sliced and I say this to mean it is a good thing because it adds to the style and rustic characteristic of both flavor and presentation. The pizza comes served on [parchment paper lined chef trays due to size and shape. The crust is lightly charred slightly in spots which adds to the deep complexity of flavor reminenct of the smell of roasting chestnuts as one walks down a city street in the winter.
The menu is straight forward. No salads, no pasta, just pizza. Pizza making.. and they mean business! My wife and I always order a red clam pizza and a cheese. The red clam is garlicy and the clams are always fresh. Every other pizza I see passing my gaze in this place makes me want a slice be it the meat, white, or the onions and mushrooms. In other words, you CANT go wrong here.
They serve beer and mixed drinks.The wait staff are seasoned professionals who are attentive and know the business.
They dont take reservations so get in line early, a waitress will eventually come out and ask you how many in your party.
I have heard passer-bys say other places by pepe's are just as good. Yet I dont see any lines in front of those supposedly "just as good" places, so stay headed to Pepe's and enjoy, it is worth the wait.
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Went on a sunday for lunch. Miraculously got in right away in front of the line of families...they only had a table big enough for 2. So lucky us.
Had the veggie pizza (our second choice) as we were told we couldn't get our 1st choice (fresh tomatoes/basil/moz) because they only use fresh ingredients and didn't have fresh tomatoes....uh, that was really really strange to hear. Should we have brought some tomatoes from the grocery store for them? Anyways, the pizza was good, but not great. So much for "only fresh ingredients", the mushrooms were definitely canned, so were the spinach! Crust was only crunchy at the very periphery (a two inch rim), but soft in center. Smoky flavor from the coal was good. The black tar on your finger and under your nails is definitely not...especially if you're a physician.
So 4 starts for service and historic nature of the place. but only 3 for pizza.
My second favorite pizza. (Regina in Boston is number one).
The white clam pizza is a must.
By far, THE BEST pizza in the world. It is not necessary to explain to someone that has never had Pepe's, or any New Haven pizza, just how good it is because they just won't understand. Believe me, I've tried. The sauce, crust, locally made pepperoni and sausage...mmmmm. Birthplace of the white pie. Clam pizza! Foxen Park soda! I think it's great that the pizza is so good that cheese is a topping and not needed for the pizza to be great. Enough said.
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I've been coming here for ages -- when I lived in New Haven my friends and I fought over which place or places each of us thought was best and we frequented all of them just to compare and contrast and potentially rub one another's noses in it, but now that I live in Manhattan whenever I visit I don't visit this particular spot very often, especially since it's not my top choice for pizza in the area.
They do things right, everything is tasty, but sometimes I get overwhelmed by the screaming babies and running children -- and their "pies" don't always necessarily warrant the hours-long waits.
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I just finished the New York Pizza Tour '09, and on the way home, we stopped at Pepe's. I heard rave reviews about Sally's and Pepe's but I was skeptical. Could this place in New Haven compare with some of the best pizza in New York City I had the day earlier? Probably not, right?
Wrong, Pepe's is legit. My uncle, aunt, and I ordered a medium vegetarian pizza but we did some maneuvering with the ingredients to create a vegetarian pizza masterpiece. We left out the spinach and broccoli, and just ordered onions, mushrooms, and roasted peppers on the pizza. You got to order the roasted peppers, so good.
If you are a cheese pizza purest, I'm not sure how this would compare with other topnotch cheese pizzas, but if you are into vegetable toppings, I highly recommend the pizza we ordered. A medium pizza was a good size for us, and not only is the pizza delicious but it is affordable.
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I had the standard sauce and mozzarella pie, plus pepperoni and also the clam pie. Both were great but with some issues....
Firstly, the pies at Pepe's are very greasy. I didn't see any options for buffalo or fresh cow mozzarella. The dough was crisp with the nice brick oven taste and char. But it was a little dry. As far as the sauce goes, I'd have to say that they need to put more of it on the pie. Whatever was there was dried out and I could barely taste a fresh, bright, and tanginess of a good sauce.
The clam pie was quite tasty though! Very garlicky too---which I like. That pie was also greasy.
Good pizza, but not worth the trip up from NYC. Not as good as Grimaldi's in Brooklyn. Better than A-Modern by a mile though. I tried that infamous clam&garlic pizza that everyone is getting worked up over on Yelp, but found it OK at best. Irregular shaped slices are fun to share though. I also like the 50s charm of the place; men's room is tiny and can be a wait. If I had to eat pizza in New Haven, I would come here, but I haven't tried Sally's yet.
I REALLY love pizza, and Frank Pepe's does not disappoint. Perfect, old school, thin crust pizza. All of the toppings are ridiculously fresh--nothing comes out of a can here. Sometimes, the toppings are so substantial that the thin crust is no match, and major party fouls get committed. No worries, though. Pepe's is laid-back and no one would blame you for making a huge mess of yourself.
The ONLY problem I have with Frank Pepe's is the line. ALWAYS a line. Last weekend, I tried to stop on my way back to Boston--the line to sit in the dining room was an hour, so I called for take out. The girl on the phone said my pizza wouldn't be ready for another hour and forty minutes!
I guess the point is, if you're really hungry, plan your trip here, and plan it early. That said, it's crazy crowded for a reason.
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I discovered Modern Apizza after deciding not to wait in line here. Later, when I finally got into Pepe's, I was in for a real treat.
This is the standard by which all New Haven-style pizzas are measured. I love Modern because usually there's less of a line than the Wooster Street institutions, but damn, THIS IS GOOD PIZZA!!!
I always order a basic pie so I can taste the sauce, the cheese, and the dough. Pepe's uses the best ingredients, the best process, so it's no surprise when they get the best results.
My mouth is watering right now thinking of the next time I fly back east and make a special trip to New Haven and in particular, Wooster Street :)
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if you're gonna talk about authentic neapolitan-style, thin crust italian pizza, this place better be on your list of places to mention. it's one of the oldest and best known pizzarias in the nation!
we ordered from both worlds: the "marinara" tomato pie with grated cheese and anchovies clam & a white pizza pie topped with freshly shucked littleneck clams. the red pizza was tasty, no doubt. but the real money maker are their white pizzas. this is by far the BEST PIZZA i have ever had. hands down! we ended up ordering another clam pie with ham slices on top, it was unreal.... godly, almost.
frank does not lie, everything truly is fresh from the cheese to tomatoes to the clams. nothing is frozen or canned. his pizza pies are an honest reflection of its ingredients. seriously. and it's not oily or salty like most other joints in ny.
you yale goers are lucky son's of bitches.
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Fun experience! Delicious pizza...
Sometimes the wait can be long, but definitely worth it!
I'm sure I'll get lynched for saying this.. Frank Pepe's pies are often burnt, soaked through with grease and have a clam-taste whether you wanted clam pizza or not. Mind you, their pizza isn't the worst I've ever had, but definitely not the best. I'll stick to the NYC coal ovens and the Midwest deep pans.
Question: Connecticut style, from what I've experienced, is grease-soaked and clam-flavored.. What in that combination is appealing? At all? It sounds, looks and tastes disgusting, yet every pizza place I try in Conn serves it up this way.
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During my four years at Quinnipiac I made several trips to Pepe's after hearing it was the best pizza in the country. The dive atmosphere with the old coal ovens in the back and the 8 foot long wooden spatulas contribute to the overall eating experience in my opinion. The staff is what it is, they won't be winning any customer service awards any time soon but the pizza speaks for itself. Not sure why the clam pizza is so famous I wasn't that impressed with it, but the pizza is great and I also dig the nonsymmetrical way they slice it so if you only have room for one more small sliver chances are you can find it. Not sure what their exact hours are as I have come here in the past only to find it closed at strange times. The wait can be a pain depending on what time you get there, but its certainly worth it. Would have given it five stars but I think Artichoke in NYC is better.
One of the best pizzas I have ever eaten in my life. My girlfriend loved the clam pizza. I loved the basic tomato and mozzarella. The outside of the crust was slightly burnt, in a good way, by the coal-fired cooking process. As a native Western New Yorker, it was also a great shock to see Genny on tap.
In a word: the best. You really are getting something special here at Pepe's. New Haven is the birthplace of pizza in the United States and Pepe's on Wooster Street is where it started. They haven't missed a beat. If you like CPK, Domino's than skip this experience because it will be wasted on you.
Thin crust + top-notch ingredients = perhaps the best pizza you'll ever consume. All they serve is pizza, beer, wine and soda. That's it. No coffee. No dessert. No kidding. It's a wait-in-line kind of place and as much as I despise waiting - especially in winter - it's worth the wait. The clam pizza is a specialty. If you're not from Connecticut or have a connection with the state, you've likely never heard of such a thing. It's a delicacy and spectacular. Truly unique.
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I will try not to ramble off too much about the obvious but Pepe's pizza really is delish! There isn't much more to say other than you really NEED to do yourself a favor and go try it out for yourself. I am from New York and know my pizza -- I have even eaten at both the famed Lombardi's and Ray's and i MUCH prefer Pepe's. The mozzarella, sauce and crust are all divine and perfect.
When it comes to pizza i am a pretty boring person; as in i almost always get plain but I have ordered the chicken pizza which came loaded with mouthwatering shredded slices of marinated grilled chicken. I can't say i have tried much else there but i do hear their clam pizza is something to drool over.
My only qualms are I sometimes find the mozzarella a tad too salty and the crust can be a little too burnt -- but these occurrences are few and far between and should def not hinder your voyage to this little slice of heaven (no pun intended :)).
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Overall this place is not terrible but I have quite a few gripes:
1) The 10 minute wait on a Monday afternoon at 2:30pm. this probably increased my expectations. the logic being that it must be good if people are lining up for this! hmmm.
2) The dining room was chilly. It was a cold and rainy day and it would have been nice to have felt cozy. Instead I had to keep my jacket on. There was a heater in the vestibule waiting area. We would have been better off getting take out and eating in there.
3) No music in the dining room. You could hear conversations from other tables. Boring conversations I did not care to eavesdrop on, about babies and what kind of wine the next table wanted to drink.
4) Pizza was kind of dry. We had the clam pizza with red sauce and with white sauce. There was barely any cheese and I ate more than an entire small pizza and was still hungry.
The service was no-nonsense efficient and the pizza wasn't bad - just not up to the expectations I entered with, so I'll say 2.5 stars and round up. If you like thin-crust pizza you'll probably like their pies.
Pepe's pizza is awesome stuff. On my yearly trip back east I shot down to New Haven for the day to visit one of my old friends. We came and waited 40 min in the cold at 2pm on a Monday afternoon. I'm not a waiter usually, but I told him I needed some of this pizza I'd heard about, and I'm really happy that we went.
I hate NY pizza snobs, mostly because I can't stand listening to NY'ers talk about how they are the best at everything, but I have to admit that with pizza they might have a case. I previously thought I was getting a good NY style pizza in Los Angeles, and it's good but not even close to this. At least this is technically CT pizza, so I don't have to fully admit that NY'ers are right about something.
Although we dined in, my friend says he usually gets takeout and laughs at everyone standing in line. There is no ambiance and the service was bordering on terrible. I think I was sitting on a folding chair. Takeout seems like the way to go.
I'm really wishing I got one of those clam pizzas now. Next year!
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This is the place that started it all...Legendary. Avoid "The Spot" and go for the real deal. Pepe's Pizza is a landmark of New Haven.
There simply isn't better pizza on this planet. There may be some on the same level, ie, the other coal fired institutions in NYC, but Pepe's is the definition of pizza.
There are several key things that need mention here, which create this pie.
1. The oven. Its coal fired, one of the last few in the country - literally. It takes days for the oven to achieve the proper temperature for cooking, and this thing really COOKS. Forget about "wood fired" and "brick oven" buzzwords - this oven is the REAL deal.
2. The clams. Pepe's uses fresh clams - shucked right in the restaurant, just before they go on your pie. If they don't have a fresh catch, they simply don't have a clam pizza that day. It happens.
3. The cheese. Its local. Its fresh. Its real. Its awesome.
4. The sauce and crust.. no need to get into it but they are perfect. Thin on both accounts, both have terrific flavor and the crust is incredibly crisp thanks to the coal oven.
Those things said - Pepe's is top notch.I hate waiting in line for anything, but this is worth it. If you really cannot handle the line, go there at like 3pm, after lunch but before dinner. Also go on an unpleasant day since no one else wants to stand in the rain. And make sure its not a touristy season.
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I've been Yelping for a while now and I'm just now catching up on the places I should have Yelped long ago but never gotten around to.
Anyway, Pepe's serves the best pizza I've ever had. Waiting can be a pain in the ass but if you know the hours you can get there early and not wait - I've done it tons of times. Get a big bottle of Foxon Park soda so you don't have to deal with the tiny drinks. Know what you're going to order before going in so the waitresses (who I love, all of 'em) don't roll their eyes at you.
I'm not going to gush on and on here because if you're not convinced yet, nothing I can say here will change your mind. The white clam is perhaps the best thing you can eat in the Northeast, if there's something better out there I haven't found it yet.
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The infamous Pepe's . . . we took our sweet time after moving to New Haven to try it, but it was worth the wait! We've been to both the larger restaurant and the smaller original one that's set back off the street (and which usually has a shorter wait). We definitely like the larger restaurant better, with it's amazing pizza oven and a front row seat to the action. We think the pizza just tastes better there too, but that could completely be in our heads. Nonetheless, the pizza has a thin, crispy crust, fresh toppings (my favorite - tomatoes, garlic and mushrooms!), and the red sauce is sweet with a hint of tangy-ness. Very, very good!!
New Haven, CT
Category: Pizza
New Haven, CT
Category: Pizza
New Haven, CT
Category: Pizza
New Haven, CT
Category: Pizza
New Haven, CT
Category: Middle Eastern
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