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Yonkers NY: Frank Pepe's in the 'New York Times'

Adam Kuban 2 comments

[Photographs: New York Times] The New York Times takes a look at the newish Frank Pepe's branch that opened in Yonkers in early November of last year: The pizza is very good — although you have to be careful what you order. The original tomato pie, a Spartan exercise in dough topped only with crushed tomatoes and a sprinkling of Romano cheese, tasted of good-quality canned tomatoes and little else. That same pie with mozzarella was better, and one with mozzarella and spicy, fennel-spiked pepperoni was downright delicious. A version with plump marinated shrimp was also surprisingly good. And... More

Connecticut: Frank Pepe's vs. Frank Pepe's 'The Spot'

Adam Kuban 1 comment

The larger "newer" Frank Pepe's oven vs. the older oven at "The Spot." Photographs by Jason Perlow On his blog, Off the Broiler, Jason Perlow breaks down the differences between the "new" Frank Pepe's Pizzeria Napoletana on Wooster Street and Frank Pepe's "The Spot," the smaller original location tucked away just behind it. The Spot is a smaller, less hectic location, that has a more intimate atmosphere, and we didn’t have to wait an hour to get in. Of course, now that Jason has blogged about this "secret," I suspect the lines at "The Spot" will get longer and... More

Openings: Branch of New Haven's Famous Frank Pepe's Pizzeria Coming to Yonkers, New York

Adam Kuban 12 comments

Photograph by Robyn Lee The Westchester County Business Journal has it that Frank Pepe's Pizzeria Napoletana is opening a branch in Yonkers, New York. "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... More

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