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After we left the Peabody Museum last Sunday, we headed over to Original Frank Pepe Pizzeria Napoletana to pick up a couple of pizza pies.
I knew nothing of New Haven's famous pizzerias until the previous evening, when a friend took me aside to explain the age-old rivalry between Frank Pepe and Sally's Apizza, the two Wooster Street restaurants that have defined New Haven-style pizza for generations. Our friends were partial to Pepe's, so we ordered one pie with "mootz," (mozzarella, which counts as a topping), marinara sauce, sausage, and onions, and another with mootz, marinara, pepperoni, and mushrooms. If it wasn't the best pizza I'd ever had in my life, it was at least in the top five, and I'm left pondering the unthinkable: could New Haven-style pizza be better than New York-style pizza?