Comments on: First Look (and Behind the Scenes at): Frank Pepe’s Pizza in Yonkers

By: DMO

DMO — Wed, 10 Mar 2010 03:48:44 +0000

Okay so maybe the fourth time is the charm…kept trying to have a crisp clam pizza like I remember from when dating my “Yalie” hubby in the 80’s, in New Haven but each time was so very dissappointed in the soggy crust that kept arriving after the long wait. I just got home from another try as they kept saying the oven needs to be seasoned and the kinks out of the kitchen staff so come back again (thought it was just a ploy to suck me back in)...Tried again and it was finally what I remember from all those years ago (over 20-yikes). Crisp, charred crust with a wonderful clam flavor. We even added onions this time…the manager really stepped it up after I mentioned my previous three attempts. Thanks to Vinny…it was a clam pie to remember…if you were dissappointed before try Pepe’s again if you can get a seat…CU there!

By: Jimmy LoSpot

Jimmy LoSpot — Thu, 17 Dec 2009 09:58:59 +0000

Been to Frank Pepe’s in Yonkers twice and I love there Pizza. Great flavors and a very crispy crust from the Coal Ovens. My favorite so far is the Sausage and Mushroom it was so delicious ! I love that the crust is so crunchy and the tomatoe sauces is wonderful. This is my NEW Pizza place .. None better !!

By: Esten

Esten — Sat, 12 Dec 2009 18:25:06 +0000

Hearing the Frank Pepes was coming to Yonkers, was good news. However, I cannot say the same for the pizza. I bought a pie to go, and found that when I got home, I had a burnt (to black) pizza. The crust was extremely hard. Wish I could’ve tasted the sauce that everyone raves about, but all I could taste was burnt crust, like eating a used match.
While I was waiting for my pie, I watched some of the “process”. I noticed that the pizza maker was wearing gloves (for sanitary purposes I suppose), yet would dip his hands into some liquidy Clams to top one pie, and then not change the gloves, while making the next pie … dipping the same clammy hands in the mozzarella for pizza #2 .. so I guess that person#2, got clammy flavor, whether they wanted it or not. I also noticed that they weren’t too organized in passing out the pizzas while customers waited. Actually was very surprised at how amateurish the process was.
I usually don’t participate in these type of forums, and I’m not usually a basher, but I was SO looking forward to Pepes in Yonkers, and so disappointed at dishing out $16 and change, for the pie that I brought home. I hope that Pepe-Yonkers can get their act together, because I know that I’ll give it another try down the road… but I think 2 strikes will be enough for me, to send me elsewhere for good.

By: DMO

DMO — Sat, 21 Nov 2009 14:05:53 +0000

We seem to have had the same experience as most. Pies came out inconsistent. Some burnt and some raw. Not inedible but not what I remember from New Haven (dating/marrying a Yale man who waited on line for a pie many a time and it was worth it). Maybe the ovens do need a little time. The wait staff and general manager however were SUPER! To be commended in such a caotic enviornment they were not rushing you but moving you along in a most pleasant way. The parking is a challenge but the tasty fresh clam pie (no cheese) is amazing. Actually the leftover I brought home to hubby was crisper reheated on the pizza stone. We will go back and try again in a few months…maybe by then the oven will be hotter.
Thanks Liz for a super historical article on Pepe’s. It was fun sitting there knowing the details of the construction of the oven and the history of the man they call FRANK PEPE.

By: Denise

Denise — Wed, 18 Nov 2009 14:17:04 +0000

Great and informative post! I’ve been to Pepe’s in Yonkers twice. Unfortunately, the first visit was really disappointing. The pizza was a far cry from what I remembered in New Haven (we ordered a large with mozzarella, half onions, half sausage). The table next to us ordered the original clam pie that they usually drive to New Haven to get and they were incredibly disappointed. HOWEVER, we did go back to Pepe’s in Yonkers a week later and ordered the same pie and it was delicious. There are inconsistencies in the pizza quality. Some seem way overcooked to the point of burnt hard cardboard. Some seem way undercooked and raw. Maybe the ovens need more time to settle in. I’ll keep going back, though. When they do get it right, it’s pretty amazing pizza.

By: Jonny

Jonny — Sat, 14 Nov 2009 18:45:25 +0000

Liz, great post! It seems like you pretty much agreed with Nikki and I re: Pepe’s pizza. Tomato pie was excellent…next time definitely hold off on the mozz on the clam pie. Next time we’re going to order the clam pie with bacon, transforming it into a clam casino pie. It’s funny, ever since we did the initial post/review on Sunday Sauce, we were inundated with emails by people complaining about the Pepe Yonkers pizza. People need to calm down and just give the place a chance to season the ovens and get it right. Rome wasn’t built in a day.
If you ever go back soon, drop me a line, as my main business is diagonal from Pepe’s on Central Ave. I’ll meet you for a pie!
Jonny
Sunday Sauce

By: Rob

Rob — Sat, 14 Nov 2009 15:35:08 +0000

Frank Pepe’s in Yonkers, finally. While I actually now live closer to the Fairfield store, I can take my mom, who’s still in Yonkers, when I go to visit.

Try the white clam pie with bacon, no mozzerella. It’s a clams casino pizza, just great!

By: Lou P

Lou P — Sat, 14 Nov 2009 03:37:24 +0000

I’ve never eaten here but just by the looks of the cheese I’m not impressed. I’ve seen them featured on Food Network and have said that the ingredients don’t look fresh. I’ve eaten at Totonnos’ and Grimaldi’s quite often and even visually their pizzas are better. They use fresh homemade mozzarella which is key. Pepe’s looks like deli sliced cheese. Sorry, I won’t venture out to this or any othere pepe’s.

By: Al Milano

Al Milano — Sat, 14 Nov 2009 01:55:34 +0000

Just got back from Wooster St ( I’ve averaged six to eight trips a year there since 1994) and saw this article. After eating at the Yonkers location last Saturday, I have to say, considering they just opened, they’re doing a nice job with their pies. IMO it took Fairfield about a year to get it right and there’s no getting around breaking in that oven I suppose.

Pepe’s is simply the best pizza around and it appears that the expansion is being done the right way so I’m sure “Old Reliable” is smiling wherever he may be As I said to my friends, the only two things missing are the Italian ambiance of Wooster St. and Libby’s for dessert.

By: Tony D

Tony D — Fri, 13 Nov 2009 22:06:01 +0000

I’ve eaten pizza everywhere. Born in Queens, father from Brooklyn – we argue about this all the time. Working in Manhattan right now – lots of good places in all the city. Most of Jersey has good pizza too, and in CT it’s Fairfield County or New Haven or forget it.

Pepe’s ingredients are as good or better than anywhere I’ve eaten. The crust is thinner and according to my Sicilian-born grandfather, Pepe’s pies are like turning back the hands of time – real natural ingredients and all high-quality stuff.

I’m not into waiting for pizza – no matter how good, so if I’m in the area, I go at off times. Pepe’s is how NY pizza used to be and is a great pie.

By: Pat Hennessey

Pat Hennessey — Fri, 13 Nov 2009 21:52:27 +0000

Thanks for the behind the scenes tour. I grew up on the wonderful New Haven pies. And I have tried the Fairfield offshoot but haven’t been that impressed. I am hoping to get a group from work to go to Yonkers for lunch. Clam pies are an acquired taste but like fish tacos, once you get used to them, they can easily become culinary staples.

By: Rebecca Baker

Rebecca Baker — Fri, 13 Nov 2009 20:26:18 +0000

I went to Pepe’s on opening night and was disappointed. Crust: too thick. Pie: not enough cheese. And most of the slices were too day (not enough oil). I’m hoping that the not-quite-Pepe’s pizza I had was the result of opening night jitters. I may try it again after 1st of the year.

By: Liz Johnson

Liz Johnson — Fri, 13 Nov 2009 19:25:37 +0000

Thanks so much, Bob.
I will try the white clam again! Ken Berry, the CFO, told me I should have ordered it without mozz. Next time.

By: Bob Fredericks, local news editor

Bob Fredericks, local news editor — Fri, 13 Nov 2009 19:14:57 +0000

Great post Liz. I’ve been going to the original Frank Pepe’s on Wooster Street in New Haven since I was a kid, and it’s a truly amazing experience. When I first got to The Journal News going on 10 years ago, I’d mentioned it to a few New York colleagues who scoffed at my provincial tastes. “Pizza, from Connecticut? Yeah, right.” They’d shake their heads pitiably at me as they ticked off all the supposedly superior joints in Westchester and the city. Vindication is sweet! One thing though, don’t give up on the white clam pie. Try it this way: extra garlic, a little well done, with lots of crushed red pepper. My kids love it with bacon on top; their bacon is as awesome as their pepperoni and sausage