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One of Food & Wine’s top pizza restaurants in the country, Frank Pepe Pizzeria Napoletana opened in 1925 in Connecticut serving thin-crust pizza.
Frank Pepe immigrated from Italy and made Naples-style pizza with tomatoes and no mozzarella in New Haven. Pepe’s still uses “the best ingredients on the best dough, every time.” The combination of fermented dough and the coal-fired oven produces a crispy, yet chewy crust people love.
White clam’s the most popular flavor, but you can still order the original tomato pies that made Pepe’s famous. With 16 locations, one now in Delray Beach, his grandchildren run the business.
– Rebecca Hastings, The 100 Companies