"This will be our first venture outside our home base of Connecticut," said Kenneth Berry, chief operating officer of Frank Pepe's Development Company. He said the company hopes to build three or four more restaurants in Westchester over the next four to five years. William Fonte, of Trifont Realty, said the business partners are looking at sites in New Rochelle, Rye, North White Plains and Port Chester.
OK. But are they going to use a coal-fired oven?
"The only two differences between what we do now and what Frank Pepe did in 1925 is that we have air conditioning and refrigeration," Berry said. The pizzeria's sausage still is supplied by the original sausage-maker, another family business in its third generation in New Haven.
"Our menu is very simple," Berry said. "It's pizza, beer, soda and wine." In Yonkers, the testimonial-garnering Pepe thin-crust pizzas will be baked in a 14- by 14-foot, 30,000-pound oven custom-built on the premises that replicates the oven installed by Pepe in New Haven in 1938.
Hmm. That's not conclusive as to whether the replica oven will replicate the coal-burning process. I'll put in some calls and report back when I get word. [via Small Bites with a tip o' the hat to Walter Barrett]
ZOMG! I mean, it's still not Sally's, but how can I complain if I get to eat New Haven-style pizza when I'm home in White Plains AND when I'm at school. Amazing.
I ate my first raw clam at the age of 6 at Ricky's Clam House. As a child this was my restaurant of choice to celebrate my birthday. And now this...OMG clam pizza in Yonkers. I'll be crossing the Whitestone Bridge on a regular basis.
I could have helped you break this news in March when I saw an ad for a general manager on Monster for this new location. Sorry I didn't give you a heads up. Although I am still masquarading as a computer geek, I even applied for the position. He wasn't interested. I think in the long run he'll be sorry because I'm now working towards opening my own Pizzeria Napoletana. That's why I built this. I'm practicing:
I don't see how they will make it. NH pizza is SO DIFFERENT from NY pizza. Even their branches in Ct aren't homers. The one in Fairfield does well, but the when in Manchester is on life support.
Me? I think they live on what they were, but I still think their clam is unbeatable.
I agree, the Manchester Pepe's stinks. I've never had the original, but I can't imagine it would be at all successful if it makes pies like the branch I tried. I went on a Tuesday night around 8pm, and called in my order ahead of time because I thought there would be a huge line, being only about a month after they opened.
Boy was I wrong.
Only 3 or so tables were occupied, and there were a couple of people waiting for takeout. After finally being getting the counterperson's attention (sweeping around the register took precedence over me) I was able to pick up the pizza I'd been staring at for a few minutes sitting a couple feet away, slowly losing it's lifeforce. Blah. Overcooked cheese with an undercooked, way too salty crust. No char at all.
I'd give them a second shot but I don't work in Manchester anymore and with Harrys (both West Hartford Center and Bishop's Corner) around, who needs mediocre pizza at high prices? Not me. I have a feeling this is just the beginning of the end for Pepe..
The Yonkers Pepe's Pizzeria will duplicate the coal oven utilized at New Haven. In addition the same old-world processes and ingredients will be utilized to create the same thin-crust slice of heaven that has been consumed for years at New Haven. The Pepe's family will be responsible for operations at Yonkers and strive to create the highest quality pizza holding tribute to their grandfather Frank Pepe !
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12 Comments:
what the hell.
Prairie at 11:24AM on 08/04/08
Meh. I'd still want to take the trip to New Haven to get the magical New Haven slice.
JudgeFudge at 11:52AM on 08/04/08
ZOMG! I mean, it's still not Sally's, but how can I complain if I get to eat New Haven-style pizza when I'm home in White Plains AND when I'm at school. Amazing.
Sarah Wolf at 1:36PM on 08/04/08
I ate my first raw clam at the age of 6 at Ricky's Clam House. As a child this was my restaurant of choice to celebrate my birthday. And now this...OMG clam pizza in Yonkers. I'll be crossing the Whitestone Bridge on a regular basis.
deefine at 5:00PM on 08/04/08
What happened to my comment?
cjingram at 5:58PM on 08/04/08
nevermind! wrong pepe's article!
cjingram at 5:59PM on 08/04/08
Adam,
I could have helped you break this news in March when I saw an ad for a general manager on Monster for this new location. Sorry I didn't give you a heads up. Although I am still masquarading as a computer geek, I even applied for the position. He wasn't interested. I think in the long run he'll be sorry because I'm now working towards opening my own Pizzeria Napoletana. That's why I built this. I'm practicing:
http://www.flickr.com/photos/pauliegee/sets/72157603296443911/
If you want to read my letter of introduction to him, let me know and I'll email it to you. I think you'll like it.
Ciao,
Paulie Gee
pauliegee at 7:34PM on 08/04/08
God
I don't see how they will make it. NH pizza is SO DIFFERENT from NY pizza. Even their branches in Ct aren't homers. The one in Fairfield does well, but the when in Manchester is on life support.
Me? I think they live on what they were, but I still think their clam is unbeatable.
gabagool at 1:43PM on 08/05/08
I agree, the Manchester Pepe's stinks. I've never had the original, but I can't imagine it would be at all successful if it makes pies like the branch I tried. I went on a Tuesday night around 8pm, and called in my order ahead of time because I thought there would be a huge line, being only about a month after they opened.
Boy was I wrong.
Only 3 or so tables were occupied, and there were a couple of people waiting for takeout. After finally being getting the counterperson's attention (sweeping around the register took precedence over me) I was able to pick up the pizza I'd been staring at for a few minutes sitting a couple feet away, slowly losing it's lifeforce. Blah. Overcooked cheese with an undercooked, way too salty crust. No char at all.
I'd give them a second shot but I don't work in Manchester anymore and with Harrys (both West Hartford Center and Bishop's Corner) around, who needs mediocre pizza at high prices? Not me. I have a feeling this is just the beginning of the end for Pepe..
ratbuddy at 3:02PM on 08/05/08
I really can't wait for the Yonkers store, and I'm forwarding this to my brother the former pizzeria manager who really wants to get back in the game.
bronxbrinergal at 5:18PM on 08/07/08
The Yonkers Pepe's Pizzeria will duplicate the coal oven utilized at New Haven. In addition the same old-world processes and ingredients will be utilized to create the same thin-crust slice of heaven that has been consumed for years at New Haven. The Pepe's family will be responsible for operations at Yonkers and strive to create the highest quality pizza holding tribute to their grandfather Frank Pepe !
wgf911 at 10:22AM on 09/22/08
@wgf911 Your last name wouldn't happen to be Pepe, would it?
Ciao,
Paulie Gee
pauliegee at 3:41PM on 09/22/08