We went to Pepe’s and we definitely feel the pizzas are better at The Spot, having tried both. The people inside The Spot swear this is the case, that the oven is better tempered. What I think is that being smaller, but the ovens being very big, they can get them to you at the smaller amount of tables more quickly. Having a GPS, which got us there from the highway in three minutes, we were able to get our pizza within 20 minutes of stepping out of our car, which was fantastic.

We had the white clam pizza (extraordinary) and a sausage pizza (also great). The White Clam pizza is one of the greatest pizzas we’ve ever had. The crust stays hard and crispy.

It’s the same dough and the same recipe and the same people, but the oven and the smallness of the dining area make it a much better choice. And it may be the oldest pizza oven in America.

Related Posts

1. Sally’s Apizza – New Haven, CT – Saturday, October 4, 2008
2. 
   BAR – New Haven, CT – November 29, 2008
3. 
   Frank Pepe Pizzeria Napoletana – New Haven, CT – May 1, 2009
4. 
   Frank Pepe Pizzeria Napoletana (a.k.a. Pepe’s) – New Haven, CT – Sunday, August 31, 2008
5. De Lorenzo’s Tomato Pies – Robbinsville, NJ – Thursday, May 22, 2008

This entry is filed under Dispatches.