In 1925, Frank Pepe opened a mom-and-pop pizza parlor on Wooster Street in New Haven, Connecticut. A line of locals would zig-zag down the sidewalk every weekend, waiting patiently well past dinnertime for a slice of his famous pies. The charred, crisp products from that coal-fired oven have now been introduced to nine other locations, under the watchful eye of Frank Pepe’s family; it’s a pizza empire of the Northeast, and has been named Best Pizza in America by The Daily Meal four years running. Although the Original Tomato Pie tempts most diners, don’t miss the White Clam pizza, topped with fresh clams, grated cheese, pressed olive oil, garlic and oregano. It’s a mainstay at a business born in the clam-populated waters of New England, and is still thriving 92 years later.
1955 Central Park Ave; 914.961.8284; www.pepespizzeria.com