Somehow two years have gone by with nobody telling me that there is a location in Alexandria of Frank Pepe. Blame it on the post-pandemic world we live in.
So I was surprised to pass in front of this this during lunch time. I knew there was a location in Bethesda, but not this one.
My only experience before today was about 15 years ago near Fairfield, Connecticut. I enjoyed it very much back then, though I didn’t count it as great pizza. Certainly it was not the original location.
Today I got a 12" small pizza with onion, roasted rep pepper, and garlic. It had a very distinct flavor and smokiness that set it apart from other area pizza. It was a standout pizza.
Typical of New Haven style, the crust is mostly rigid, though there is some tip sag. The key drawback is that there is no point in eating the cornicione. It is a bit hard and flavorless.
They are running a promotion right now: sign up for the app and get $10 off. You can do that right in the restaurant. That made my pizza more than half off.
I went to the Bethesda location recently and really enjoyed it — had half clam and half with fresh local tomato (not a rosso, it had mozz). I’d definitely go back.
I went to the Bethesda and posted on it. I split a tomato and a clam with a friend, and enjoyed both quite a bit. Steve notes the big problem is the cornicione. I love a puffy rim. On the other hand, they didn’t burn it to a crisp as the good people of New Haven apparently demand.
These look quite similar to what we get at the Yonkers, NY location, perhaps with a bit less char. I agree it would be nice to have a little more fluff in the cornicione, but I love to gnaw on that crisp, charred edge.
they do not produce the airy ideal of Naples but I love these pies the char and flavor nevertheless. Although there have been some misfires over the years I think they have their historic groove back, judging by visits (the the original New Haven spot) in the last 3 years.
Pepe’s is a franchise operator now. I stopped going to them long ago. My allegiance to New Haven style pizza remains with pizzerias that are single locations in the central Connecticut area. The best clam pizza anywhere is still found at Zuppardi’s in West Haven. I’ve posted about them many times. No chopped clams. Only fresh shucked little necks. Dozens of them. What other clam pizzas can only dream of being.
BKeats, That looks lovely indeed, indeed and, as your cousin John used to say, a thing of beauty is a joy forever. It’s much better looking that the clam pie I had at the local Fank Pepe’sI tried.
When I visited the Bethesda location, the server warned me that the crust would have some char and asked whether I was OK with that. I was amused by the question. Perhaps they’ve had complaints.
I like bigger puffy crusts (cornicioni?) but smaller, flatter crusts as well. Most of your bites are crust plus toppings, anyway. One of my favorite pizza styles I’ve made was a Chicago-style cracker crust.
Pepe’s never had a good clam pie. There was a place down the street (other direction from Sallys) that had excellent clam pie with fresh clams (it closed). Its good to know there is another good source in town.
The most recent try at pepe’s - maybe 10 yeares ago and never tried again - had chopped clams and scads of horrible chopped garlic out of a jar. It was a disgrace. But other pies have held up in recent years, including a white pie with gorgonzola and greens and their sausage pies. It helps to have good local ingredient sources tho the little italy in that area is rapidly shrinking.
