We’re excited to be just a few months away from our Spring, 2017 opening in Waterbury. Located at 130 Reidville Drive, the new I-84 construction makes us easily accessible from East and West, as well as locally. Waterbury, we’re proud to be coming here!
The annual ritual of tasting next year’s supply of tomatoes caught the interest of Total Food Service, a leading restaurant industry trade magazine. Shown in the photo to the left are cousins Francis Rosselli and Gary Bimonte, two of Frank Pepe’s seven grandchildren. You can read the article here »»
Of course, Frank Pepe Pizzeria Napoletana is included. It’s a great read so dig in. We hope reading the article inspires a visit to New Haven, and of course, Pepe’s! Read the article here »»
Larry Olmsted, Special for USA TODAY Larry Olmstead, food and travel writer, in a special for USA TODAY wrote a piece titled, “A field guide to American pizza” covering pizza restaurants in New York, Connecticut, Florida, Chicago, San Francisco, St. Louis, Detroit, Michigan, and Colorado. In the article, Larry highlights some of the best attributes…
Jim Dalrymple II shared a story at Tripping Over The World, a travel blog about all things travel, modes of transportation, accommodations, special B&Bs, restaurants, and things to do, visit and see. The blog, covering locations in Europe, North America and South America, is enhanced with visuals that chronicle pleasant travel experiences and lure us in for more. Founded in 2010, the…
Best Pizzas in America! For the fourth year in a row, The Daily Meal has assembled a panel (55 members in all) of outside experts, in-house experts as well as, “…a blue-chip, geographically diverse list of pizza panelists — chefs, restaurant critics, bloggers, writers, and just plain pizza authorities ” to consider “800 spots in every…
Lyndsey Matthews from Esquire created a list of “America’s Best (and Worst) Cities for Pizza.” At the top of the best pizza cities list was New Haven, and it’s no coincidence that we were mentioned first! Click here to find out more about the best and worst pizza cities.
The conversation about clam pizza always starts here at Pepe’s. The Tasting Table had a chance to speak with Gary Bimonte, Frank Pepe’s grandson, about the start of the White Clam Pie and how it’s like no other! Check out what they had to say here and see just what makes a clam pie so…