Eat With Your Eyes: Frank Pepe Pizzeria Napoletana

A visual guide to the offerings at this coal-burning oven pizza restaurant.

By John Bruno Turiano

There’s a fine line between charred (good) and burnt (bad) pizza and the pizzaiolas working the coal-fired ovens at Frank Pepe are experts on not crossing that line. Expect chewy yet simultaneously crusty pies with fresh toppings.  

The nine-locations of Frank Pepe (the original New Haven pizzeria opened in 1925) have the same menu and the must-try pie is the white clam with Parmesan, briny clams, lots of garlic, and oregano.   

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Frank Pepe Pizzeria Napoletana in Yonkers
Cuisine: Pizza
Pies: $7-$28


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