Pepe's

Well, we finally did it. We ate at Frank Pepe Pizzeria Napoletana. It's suppose to be the best pizza around, and we've been meaning to eat there since we moved here.

Believe it or not, New Haven is known regionally for its pizza, mainly at two places: Sally's and Pepe's. Both cook their pizzas in a coal-fired oven, producing a very thin, crispy crust. Pepe's is the original, founded in 1925 by Frank Pepe, an Italian immigrant. The restaurant is especially know for its white clam pizza.

The problem, however, is that you can wait hours for a table. Dave and I decided to go for dinner there last night, but the line was out the door and down the street. So, we decided to try again for Monday lunch, and thankfully, we had no trouble getting a seat.

We had the original pizza, which is just tomato sauce and mozzarella, and put some pepperoni on half. We ordered the medium, which by any other standard is a large.

It is good pizza, the thin, crisp crust, not too much cheese, but I'm not sure I'd stand in line for it. It is, however, propably in my top five pizza places.

At heart, I'm a deep-dish kind of gal. But this thin crust was good. And thankfully, it wasn't like New York-style pizza, of which I'm not a fan.