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.
Getting some limelight in the national news is always exciting for Pepe’s. Last week we were honored to be in two publications, People Food and The New York Times.
“The Most Popular Restaurant in Every State (and Washington, D.C.)”
The staff writers and folks at Zagat got together to create a guide of the most popular restaurants in the United States and Pepe’s is excited to be their choice for Connecticut! You can read their selections here.
In her New York TImes article titled, “It’s Canned Tomato Season. Here’s What You Need to Know,” Julia Moshin shared Pepe’s time-honored tradition of selecting tomatoes for our pizzas. Each year as fresh tomatoes reach their peak flavor, the tradition of selecting the best tomatoes is carried forward by Frank Pepe’s family. Tomatoes from several favorite fields in Italy are considered for flavor, texture, and density.
The selection process is critical as our tomatoes are not cooked nor are they seasoned, letting the tomato flavor shine through. Julia Moskin visited Frank Pepe’s grandsons Francis Rosselli and Gary Bimonte while they carried out the tradition of taste testing tomatoes.
GIVE A GIFT, GET A GIFT! For a limited time, when you can purchase 4 $25 gift cards from our online store, we will send you a $15 Dining Certificate for yourself. You can find more details here.