New Haven, Connecticut, is renowned for its unique culinary delight: New Haven-style pizza, also referred to as "apizza." In a recent episode of "UA Eats," host UA ventured back to this vibrant city to sample one of its most iconic pizzerias, Frank Pepe Pizzeria Napoletana. Known for its storied history, Frank Pepe is a must-visit destination for pizza lovers and a strong contender in debates about the best pizza in the United States.
Arriving just before opening time at 11:00 AM on a weekday, UA found himself amidst a long line of eager customers, a sight not commonly seen during the weekdays. This phenomenon speaks volumes about the pizzeria’s enduring popularity, with both Frank Pepe and its nearby competitor, Sally’s Apizza, attracting crowds reminiscent of their weekend rush.
The Old-School Vibe Inside Frank Pepe
Once inside, UA noted the restaurant's vintage charm, characterized by old-school booths and a nostalgic ambiance that has persisted since its establishment in 1925. With its impending centennial anniversary, the establishment prides itself on maintaining its original vibe, enhanced by contemporary safety measures such as plastic screens between booths.
Navigating the menu, UA expressed relief at finding options that catered to his dietary restrictions. He was particularly aware of Frank Pepe's famous clam pie but opted for the traditional tomato pie instead due to his shellfish allergy. The host decided on a half-and-half pizza featuring the original tomato pie and pepperoni, alongside a local Foxon Park soda— a suitably regional beverage.
A Visual Feast: The Arrival of the Pizzas
When the pizzas arrived, their appearance was captivating, with steam still rising from the hot, freshly baked pies. The first pizza featured a mix of the traditional tomato pie and pepperoni, displaying crispy, curled-up edges— a characteristic of high-quality pepperoni. UA appreciated the visual appeal and the enticing smells wafting from the pies.
As UA dove into the traditional tomato slice, he was taken aback by its texture and flavor. The cheese had a delightful stretch and milky flavor, complemented beautifully by the smokiness imparted from the coal-fired oven. Although UA was impressed, he felt the crust didn’t quite measure up to the New York style he adored, lacking either the crispness or chewiness he was accustomed to.
However, it was the crispy, charred edges of the pizza that quickly became the highlight of the meal. UA noted that, despite some reservations about the crust's overall quality, the edges were exceptional, earning praise as one of the best he had ever experienced. This contrast between the middle and the edges showcased a remarkable range of flavors and textures.
Pepperoni Pie: A Delicious Addition
UA’s enthusiasm grew as he sampled the pepperoni pie. The crisp, spicy flavor of the pepperoni added a delightful kick to the overall profile, maintaining the perfect balance of oiliness without being overly greasy. UA noted the care taken in preparing the toppings, stating that the pepperoni exceeded expectations and contributed positively to the pie.
To finish the meal, UA opted for the cannoli pie for dessert. Although the pie captured the essence of traditional cannoli filling, UA felt it lacked the necessary crunch of a proper cannoli shell, leading to an overwhelming sweetness. Though delicious in its own right, UA noted that the dessert could benefit from additional texture.
Final Thoughts: Worth the Hype?
After enjoying his meal, UA shared his concluding thoughts outside the bustling Frank Pepe. The restaurant's popularity was evident, with lines forming out the door by noon. He acknowledged that while preferences for New York-style pizza might overshadow the New Haven style for some, Frank Pepe certainly delivers a noteworthy experience rich in history and flavor.
Overall, UA deemed Frank Pepe’s pizza worthy of the fame it garners. With nearly a century of tradition backing it, this establishment is definitely a must-try for pizza aficionados and newcomers alike. As UA noted, whether or not it holds the title of the best is subjective, but its exceptional character, quality, and heritage leave a lasting impression on all who visit.
Part 1/7:
Exploring New Haven's Famous Frank Pepe Pizzeria
New Haven, Connecticut, is renowned for its unique culinary delight: New Haven-style pizza, also referred to as "apizza." In a recent episode of "UA Eats," host UA ventured back to this vibrant city to sample one of its most iconic pizzerias, Frank Pepe Pizzeria Napoletana. Known for its storied history, Frank Pepe is a must-visit destination for pizza lovers and a strong contender in debates about the best pizza in the United States.
Line Before Opening: A Testament to Popularity
Part 2/7:
Arriving just before opening time at 11:00 AM on a weekday, UA found himself amidst a long line of eager customers, a sight not commonly seen during the weekdays. This phenomenon speaks volumes about the pizzeria’s enduring popularity, with both Frank Pepe and its nearby competitor, Sally’s Apizza, attracting crowds reminiscent of their weekend rush.
The Old-School Vibe Inside Frank Pepe
Once inside, UA noted the restaurant's vintage charm, characterized by old-school booths and a nostalgic ambiance that has persisted since its establishment in 1925. With its impending centennial anniversary, the establishment prides itself on maintaining its original vibe, enhanced by contemporary safety measures such as plastic screens between booths.
Menu Highlights and Considerations
Part 3/7:
Navigating the menu, UA expressed relief at finding options that catered to his dietary restrictions. He was particularly aware of Frank Pepe's famous clam pie but opted for the traditional tomato pie instead due to his shellfish allergy. The host decided on a half-and-half pizza featuring the original tomato pie and pepperoni, alongside a local Foxon Park soda— a suitably regional beverage.
A Visual Feast: The Arrival of the Pizzas
When the pizzas arrived, their appearance was captivating, with steam still rising from the hot, freshly baked pies. The first pizza featured a mix of the traditional tomato pie and pepperoni, displaying crispy, curled-up edges— a characteristic of high-quality pepperoni. UA appreciated the visual appeal and the enticing smells wafting from the pies.
Part 4/7:
Tasting the Legendary Tomato Pie
As UA dove into the traditional tomato slice, he was taken aback by its texture and flavor. The cheese had a delightful stretch and milky flavor, complemented beautifully by the smokiness imparted from the coal-fired oven. Although UA was impressed, he felt the crust didn’t quite measure up to the New York style he adored, lacking either the crispness or chewiness he was accustomed to.
Charred Edges: The Star of the Show
Part 5/7:
However, it was the crispy, charred edges of the pizza that quickly became the highlight of the meal. UA noted that, despite some reservations about the crust's overall quality, the edges were exceptional, earning praise as one of the best he had ever experienced. This contrast between the middle and the edges showcased a remarkable range of flavors and textures.
Pepperoni Pie: A Delicious Addition
UA’s enthusiasm grew as he sampled the pepperoni pie. The crisp, spicy flavor of the pepperoni added a delightful kick to the overall profile, maintaining the perfect balance of oiliness without being overly greasy. UA noted the care taken in preparing the toppings, stating that the pepperoni exceeded expectations and contributed positively to the pie.
Part 6/7:
Dessert: Cannoli Pie Experience
To finish the meal, UA opted for the cannoli pie for dessert. Although the pie captured the essence of traditional cannoli filling, UA felt it lacked the necessary crunch of a proper cannoli shell, leading to an overwhelming sweetness. Though delicious in its own right, UA noted that the dessert could benefit from additional texture.
Final Thoughts: Worth the Hype?
After enjoying his meal, UA shared his concluding thoughts outside the bustling Frank Pepe. The restaurant's popularity was evident, with lines forming out the door by noon. He acknowledged that while preferences for New York-style pizza might overshadow the New Haven style for some, Frank Pepe certainly delivers a noteworthy experience rich in history and flavor.
Part 7/7:
Overall, UA deemed Frank Pepe’s pizza worthy of the fame it garners. With nearly a century of tradition backing it, this establishment is definitely a must-try for pizza aficionados and newcomers alike. As UA noted, whether or not it holds the title of the best is subjective, but its exceptional character, quality, and heritage leave a lasting impression on all who visit.