With the resurgence of Covid-19 across the U.S., we feel this is the best course of action for all.
We apologize for any inconvenience and thank you for your patronage these many, many years.
Frank Pepe’s Coal Fired Ovens
As we are in the midst of training pizza makers, getting the look and feel of our new restaurant just right, and making sure our coal-fired oven is ready for takeoff, we are gearing up for a June opening at the Burlington Mall! Located at 75 Middlesex Turnpike in Burlington, Massachusetts, our new restaurant will be the second Pepe’s in Massachusetts and our first one north of Boston.
A Family Tradition
On Tuesday, May 7, Frank Pepes Grandson, Gary Bimonte, traveled up north from Connecticut to light the restaurant’s coal-fired oven for the first time with the help of General Manager, Chris Ruccio.
Pepe’s coal-fired oven is a critical element in the build-out of each and every one of our restaurants. It actually takes about 10 weeks to build and is modeled after a blueprint of the original oven in New Haven Pepe’s location, which opened back in 1925! You can’t just fire it up with coal, as it’s a slow and steady three to four-week process of getting it to the right temperature to ensure the pizzas have the proper crunch, char, and chew. The oven needs to heat up for several weeks before pizza can be cooked and served from it. The oven lighting is essential to ensuring the consistent and quality Frank Pepe experience.
Here’s a look into the official oven lighting ceremony.
We’re looking forward to opening our doors. See you in June, Burlington!