Frank Pepe Pizzeria Napoletana is a New Haven-style pizzeria that opened in New Haven, Connecticut…read morein 1925. It was founded by Francesco "Frank" Pepe: an immigrant from Maiori, Italy. Pepe first arrived in America in 1909 at the age of sixteen. He eventually learned the baking trade and for a time he worked at Generoso Muro's Bakery. In 1925, a one-story brick bakery owned by the Boccamaiello Family at 163 Wooster Street became available for rent. Pepe seized the opportunity to start his own business. At first, Pepe mainly baked and delivered bread. Eventually, he began making pizza. The only toppings were tomato sauce and grated Romano cheese; anchovies were a traditional add-on item. Pepe would travel up and down the streets selling his pizza on a pot that he balanced on his head, and then eventually from a wagon.
After years of success, Pepe purchased the apartment building that he lived at and converted the ground floor into a grand pizzeria. The new pizzeria opened in summer 1936; at the time, it was the largest pizzeria in the United States. Throughout the 1950s-60s, Pepe experimented with putting fresh shucked clams on the pizza. Today the "White Clam Pie" is considered Frank Pepe's signature pizza. Frank Pepe passed away in 1969, but his legacy lives on. The original pizzeria owned by the Boccamaiello Family was later reopened under the name "The Spot". It was purchased by the Pepe Family in 1981 and reopened as a satellite location. The Pepe Family later franchised the brand. Aside from the two original locations in New Haven, there are now eight other locations in Connecticut and an additional eight throughout the East Coast.
On a recent trip to see a concert at Mohegan Sun Casino, my older son and I stopped for dinner at the Pepe's location there (which opened in July 2009). I've visited this location a number of times before. Although a number of people have been critical of the pizza here, I've never had a bad experience. My son and I ordered and shared three small pies: the "Fresh Tomato Pie" (summer seasonal special: fresh native tomatoes, mozzarella, basil, garlic, grated Pecorino Romano & olive oil), the "Margherita" (crushed Italian tomatoes, fresh mozzarella & fresh basil), and the "Spinach, Mushroom & Gorgonzola" (mozzarella, spinach, mushroom & gorgonzola). We paired the pizzas with some locally-produced Foxon Park White Birch Beer. The toppings were fresh, the crust was crisp, and the flavor was explosive! My son and I ate about half of the pizzas, boxed the leftovers, and shared some delicious "Chocolate & Vanilla Gelato" for dessert. Great food and great service! Sure, the pizza here isn't as good as the pizza at the original New Haven location, but it's still WAY better than any other pizza that you're going to find in this area. We'll continue to eat here during future trips to Mohegan Sun!