Played golf at Yale today (played my best round ever) so I thought I would celebrate and pickup a couple of pies at one America’s most famous pizzerias, Pepe’s in New Haven. Surprisingly, it had no line. When I attempted to go in February, the line was just dumb, and I did not wait.
Took the White Clam and a Sausage/Mushroom Combo.
If you have not had Pepe’s, you are missing out on some great pizza. The White Clam is just amazing. No cheese, just Garlic, Oil, Clams and a lil Parmesan sprinkled on top. Good stuff.
For those in Westchester/NYC, they are opening their third location in a few months in Yonkers!
Went for the first time (Manchester, CT location) a couple of weeks ago. Pretty, clean and big location with zero wait…on a Saturday of all days. LOVED the white clam pie. Also had a sausage regular. Good stuff. Happy to hear they’ll open in Yonkers. Although, come to think of it…why the hell Yonkers!!!
Yonkers is on the up and up, Jorge. X20, Zuppa, Empire City Buffet (;)).
There are leftovers in the fridge at Grapes if you come by for your lesson in good cheap white Burgs tomorrow.
Melissa, I do not take pictures of food EVER. I also do not keep empty btls of wine (except for the 2005 Ghost Horse that slaughtered the competition) and I did not put food coloring and water in empty btls of Absolut Vodka in college. I am just not that guy.
FYI, the Manchester (is that Fairfield?) locale is new. The original goes back to 1925. The oven is at 600 degrees. The pizzas cook for about 10minutes.
At Napoletana in Manhattan, where no toppings are served, the pizza cooks for like 3 minutes at 1000 degrees. Cool stuff. No pictures, Melissa.
Pepe’s (and their annex called The Spot), plus Sally’s Apizza all inspired my first career as a pizza maker. Unfortunately, or maybe fortunately, wine took over my life at the age of 24. Pepe’s clam pizza is so simple, but so original. Nothing like it.
The way those guys work the dough is incredible. And their positioning, shifting and turning of the pizzas in the coal fired ovens is a work of art. Getting that slight char to the bottom of the crust without overcooking everything else is what sets them apart from everyone else.
These pizza places should be as famous as any other restaurants in the US. Imagine if they served good wines?
Made my second trip to Pepe’s back in May. Having lived in NY my whole life, and having eaten at just about every famous pizza place in all the boroughs, I can honestly say I think Pepe’s is my favorite pizza. Just nothing like it.
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