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For a better slice...
Frank Pepe Pizzeria Napoletana is famous for a number of items,
including its white clam pie. After whetting Boston appetites for the past year, the famed Frank Pepe Pizzeria Napoletana said it has finally decided to open its first local restaurant, in Chestnut Hill, this fall. Pizza-loving Bostonians — even competitors — were salivating Friday over the news about the New Haven institution’s plans to move into the area. “I’m all for it,” said Todd Winer, the chef-owner of the Neapolitan-style pizza restaurant Pastoral in Fort Point. “Pepe’s pizza is a tried-and-true classic.” Commonly called Pepe’s, the legendary pizzeria is known for thin-crust pies baked in coal-fired brick ovens. Winer stops in New Haven for the famous white clam pie, made with fresh clams, grated cheese, olive oil, garlic and oregano, on every road trip to New York. The gourmet pizzas are so tasty they’ve been named among the best in the country, and often number one, by publications including Zagat, Food & Wine, USA Today, and Time magazine. Bostonians have been known to drive to Connecticut and wait in line for hours just for a taste. For a bigger slice: http://tinyurl.com/kdcud5p -- Proud to be a Liberal. |
For a better slice...
On Monday, March 16, 2015 at 7:09:45 PM UTC-4, Keyser Sze wrote:
Frank Pepe Pizzeria Napoletana is famous for a number of items, including its white clam pie. After whetting Boston appetites for the past year, the famed Frank Pepe Pizzeria Napoletana said it has finally decided to open its first local restaurant, in Chestnut Hill, this fall. Pizza-loving Bostonians -- even competitors -- were salivating Friday over the news about the New Haven institution's plans to move into the area. "I'm all for it," said Todd Winer, the chef-owner of the Neapolitan-style pizza restaurant Pastoral in Fort Point. "Pepe's pizza is a tried-and-true classic." Commonly called Pepe's, the legendary pizzeria is known for thin-crust pies baked in coal-fired brick ovens. Winer stops in New Haven for the famous white clam pie, made with fresh clams, grated cheese, olive oil, garlic and oregano, on every road trip to New York. The gourmet pizzas are so tasty they've been named among the best in the country, and often number one, by publications including Zagat, Food & Wine, USA Today, and Time magazine. Bostonians have been known to drive to Connecticut and wait in line for hours just for a taste. For a bigger slice: http://tinyurl.com/kdcud5p -- Proud to be a Liberal. **** OFF **** |
For a better slice...
On 3/16/2015 7:09 PM, Keyser Söze wrote:
Frank Pepe Pizzeria Napoletana is famous for a number of items, including its white clam pie. After whetting Boston appetites for the past year, the famed Frank Pepe Pizzeria Napoletana said it has finally decided to open its first local restaurant, in Chestnut Hill, this fall. Pizza-loving Bostonians — even competitors — were salivating Friday over the news about the New Haven institution’s plans to move into the area. “I’m all for it,” said Todd Winer, the chef-owner of the Neapolitan-style pizza restaurant Pastoral in Fort Point. “Pepe’s pizza is a tried-and-true classic.” Commonly called Pepe’s, the legendary pizzeria is known for thin-crust pies baked in coal-fired brick ovens. Winer stops in New Haven for the famous white clam pie, made with fresh clams, grated cheese, olive oil, garlic and oregano, on every road trip to New York. The gourmet pizzas are so tasty they’ve been named among the best in the country, and often number one, by publications including Zagat, Food & Wine, USA Today, and Time magazine. Bostonians have been known to drive to Connecticut and wait in line for hours just for a taste. For a bigger slice: http://tinyurl.com/kdcud5p I can't claim them to be my favorite but the most authentic Napoletana style pizza I've had was in a section of Naples, Italy called "Pozzuoli". Pozzuoli is where Sophia Loren was raised by her grandmother. There's a "Home of Sophia Loren" sign on the house she grew up in and the pizza place was a couple of buildings down from it. They only came one way. Dough, tomatoes, mozzarella cheese, seasonings and saturated with oil. They were thin and cooked at a very high temperature in a wood fired, brick oven for about a minute. They would then be pulled out, folded in half and held up on edge for a few seconds to allow the excess oil to drip out before slapping it on your table. No pepperoni, no "5 Cheeses", no white clams or any of the Americanized pizza versions. Pretty good. |
For a better slice...
On 3/16/15 7:44 PM, Mr. Luddite wrote:
On 3/16/2015 7:09 PM, Keyser Söze wrote: Frank Pepe Pizzeria Napoletana is famous for a number of items, including its white clam pie. After whetting Boston appetites for the past year, the famed Frank Pepe Pizzeria Napoletana said it has finally decided to open its first local restaurant, in Chestnut Hill, this fall. Pizza-loving Bostonians — even competitors — were salivating Friday over the news about the New Haven institution’s plans to move into the area. “I’m all for it,” said Todd Winer, the chef-owner of the Neapolitan-style pizza restaurant Pastoral in Fort Point. “Pepe’s pizza is a tried-and-true classic.” Commonly called Pepe’s, the legendary pizzeria is known for thin-crust pies baked in coal-fired brick ovens. Winer stops in New Haven for the famous white clam pie, made with fresh clams, grated cheese, olive oil, garlic and oregano, on every road trip to New York. The gourmet pizzas are so tasty they’ve been named among the best in the country, and often number one, by publications including Zagat, Food & Wine, USA Today, and Time magazine. Bostonians have been known to drive to Connecticut and wait in line for hours just for a taste. For a bigger slice: http://tinyurl.com/kdcud5p I can't claim them to be my favorite but the most authentic Napoletana style pizza I've had was in a section of Naples, Italy called "Pozzuoli". Pozzuoli is where Sophia Loren was raised by her grandmother. There's a "Home of Sophia Loren" sign on the house she grew up in and the pizza place was a couple of buildings down from it. They only came one way. Dough, tomatoes, mozzarella cheese, seasonings and saturated with oil. They were thin and cooked at a very high temperature in a wood fired, brick oven for about a minute. They would then be pulled out, folded in half and held up on edge for a few seconds to allow the excess oil to drip out before slapping it on your table. No pepperoni, no "5 Cheeses", no white clams or any of the Americanized pizza versions. Pretty good. Sounds good to me, too. :) There are still arguments going on as to which New Haven pizza parlor has the best pies, the very same arguments that were going on when I was growing up in New Haven. -- Proud to be a Liberal. |
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