Wait a minute....Doesn't Pepe's in New Haven use a coal fired oven to produce their pizza? I stand corrected, if I'm wrong about that. But, if I'm correct, then how is Pepe's going to get clearance to build a coal fired pizza oven at this casino? I've been reading that the only way that is possible, at least in NYC, is to buy the existing "rights" to one from another location. The EPA, NFPA, the NYC Fire Department etc. are not allowing "new" coal fired ovens and wood fired open pits in NYC are they? I don't think so....
I've been asking this question for years now and saying that's one big reason that NYC could never get legitimate "Q" because the NFPA Code 96 rules (exhaust systems) in NYC are very, very stringent. That's why it's hard to install wood fired open pit cookers...the foundation of legitimate "Q". Now, I do not know what Blue Smoke ever did..maybe someone knows? I'm guessing they have a gas smoker with a very elaborate exhaust system. I do know they have a great menu and if the food is as good as it sounds, it must be great. That guy does know what he's doing..
Getting back to this pizza though...I've been away from the business for many years so things may have changed. But, at a new casino, how is this going to be possible? A coal fired oven or even a wood fired brick oven? Or is Pepe going to produce their pizzas for those gamblers in a conventional gas or electric deck oven? Or, even worse...can you imagine a Pepe's pizza rolling along down a CONVEYOR OVEN like at Pizza Hutt.
Please Sue and Bruce..tell us more...Thanks