As a child I have fond memories of Frank Pepe's Pizzeria in New Haven. They are famous for their coal fired brick oven pizza made with the freshest ingredients. We would go as a family and sometimes wait hours in line to enjoy one of their famous pies if we could even find parking on the small Wooster Street. You know you have arrived when you pass beneath the Wooster Stret arch. 
This New Haven institution has been operating since 1925 and celebrate its 90th year this year and not much has changed. The interior looks just as it always has for the past 30+ years and is comprised of two large rooms. 
There are a half dozen booths in the first room along the right wall with a large counter along the left. The oven are along the back wall. The second room is to the right and both walls of that room are flanked with booths. The walls are covered with historical photos of Frank Pepe memorabilia. 
This time I wasn't with my family and was sharing the experience with a few friends. We selected the fresh tomato pie which is a seasonal pie they make every summer with fresh local tomatoes. I also chose to get a bottle of Birch beer soda which I can't say I have found anywhere else but Pepe's pizza.
The pizza pie is served on a standard half-sheet and is the quintessential example of how a pie should be. The chewy charred crust surrounds the fresh sliced tomatoes and secret cheese blend that oozes and bubbles flavor. The sauce is sweet and tastyand couldn't be more perfect. They also don't slice a pie into perfect slices some look like you might expect while others are not triangular. It's part of the experience to have different sized slices of pizza here. 
It didn't take us long to polish off the pie and one large was more then enough for the three of us. Sometimes as a kid I would get an Italian ice next door but today it wasn't meant to be since I was stuffed with the perfect pizza. If y find yourself in New Haven around lunch or dinner don't hesitate to stop by and if there is a line it's worth the wait.
