Pizza Extravaganza

I don’t know about you but I’m always on the search for the next culinary experience. And although pizza isn’t technically a culinary masterpiece, I beg to defer when it comes to Frank Pepe Pizzeria in West Hartford, CT! From the moment you step into the shop the smell of garlic hits you like a big pizza pie and that’s amore!Frank Pepe of WH open oven for pies!frank-pepe-west-hartford-ldp5pizza-extravaganza-ldp2I began my Napoletana experience with a deliciously super chilled Sam Adams Summer ale. I skipped the wine and went straight for the american combo of pizza and a beer. There’s just something about this pairing that goes so well; but not before a sampling of Ceasar Salad and Pepe’s Salad.salads at Frank Pepes of WHFrank Pepe’s original ‘Tomato Pie’ was first to make an entrance, and it didn’t disappoint followed by sheets of other wonderful creations. ‘White Clam Pizza’ was my absolute favorite loaded with garlic and oregano. I seriously don’t know how many slices I had!
Pizza extravaganza, Red Pie, Frank Pepes of WHWhite Clam Pizza, Frank Pepes of WHThen there was the Broccoli-Spinach-Mushroom and Olives pie followed by a Cheese Pie and the Roasted Pepper and Pepperoni pies. All full of flavor and lots of cheese! I’m really liking the thin crust idea. I’ve never been a fan of doughy pizza and these were baked to perfection!

Not pictured were the Oven Roasted Chicken Pizza and a Margherita which is made with giant slices of melted mozzarella cheese and lots of fresh basil, it was my son’s favorite! I didn’t take pictures of these because they just didn’t sit long enough, and the fact that I was wolfing down my clam slices may have had something to do with it as well…Pizza at Frank Pepes of WHdouble-decker at Frank Pepes of WHSausage Pizza at Frank Pepes of WHWith Gary Bimonte, grandson of Frank Pepe who founded ‘Frank Pepe Pizzeria’ in New Haven, CT in 1925. Gary is such a sweetheart! He continues his grandfather’s tradition by making their signature style thin-crust pizza baked in bread ovens with coal.

The original ‘Tomato Pie’ made with tomatoes, garlic and oregano is still very popular as is the ‘White Clam Pizza’ (which is my new favorite!) an idea born from the fact that Pepe’s also served raw little neck clams from Rhode Island, on the half shell as an appetizer.Gary of Frank Pepes of WHFrank Pepe of West Hartford #weha

Frank Pepe Pizzeria Napoletana

West Hartford
1148 New Britain Ave
West Hartford, CT 06110
860-236-7373
Open Every Day
11:00 AM – 10:00 PM

 

Special thanks to Gary Bimonte and MaxEx PR for inviting me to this wonderful pizza extravaganza. All views and opinions are strictly my own.

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