The famously delicious New Haven pizzeria’s first location outside of Connecticut is on Central Avenue in Yonkers—lucky us! From the white-tiled coal- oven (700 F°-plus F!) come haphazardly shaped pies including the signature white clam with thick-chopped top-neck clams, Pecorino Romano, and hunks of roasted garlic. You won’t find any ham-pineapple or duck pizza here—traditional pies only with traditional toppings.
Hours of operation are Sun to Thurs 11:30 am to 10:00 pm and Fri and Sat 11:30 am to 11 pm.
Was there ever a more anticipated opening of a pizza joint than Frank Pepe, which finally fired up its coal oven this past November? The nationally heralded pie maker, founded in 1925 in New Haven, Connecticut (other locations include Fairfield, Manchester, and Uncasville at the Mohegan Sun Casino), serves irregularly shaped, expertly charred, thin-crust pizzas (no slices). The toppings are traditional, with one exception—Pepe’s signature white-clam pie. This garlicky, briny masterpiece hasn’t an ounce of red sauce on it, but Pecorino Romano cheese, roasted garlic, and fresh top-neck clams. No one can claim to be a true pizza maven without having eaten a Pepe pie.