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 Pepe's Review by the Sterns

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UncleVic

  • Total Posts: 6025
  • Joined: 10/14/2003
  • Location: West Palm Beach, FL
  • Roadfood Insider
Pepe's Review by the Sterns Tue, 06/13/06 8:27 PM (permalink)
I just saw a recent review pop up by the Sterns on Pepe's Pizzeria Napoletana of Fairfield: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3491&RefID=3537


Now maybe this is a regional East Coast thing, but if someone served me a crust with nothing but sauce on it... I dunno...
I may be the ignorant one missing something here, but I love cheese and toppings on my pie.
Someone clue me in on what I'm missing here...
 
#1
    The Travelin Man

    • Total Posts: 3698
    • Joined: 3/25/2003
    • Location: Central FL
    RE: Pepe's Review by the Sterns Tue, 06/13/06 10:56 PM (permalink)
    I don't know about the rest, but the crust looks awesome!
     
    #2
      Michael Hoffman

      • Total Posts: 17801
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      RE: Pepe's Review by the Sterns Tue, 06/13/06 11:05 PM (permalink)
      quote:
      Originally posted by UncleVic

      I just saw a recent review pop up by the Sterns on Pepe's Pizzeria Napoletana of Fairfield: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3491&RefID=3537


      Now maybe this is a regional East Coast thing, but if someone served me a crust with nothing but sauce on it... I dunno...
      I may be the ignorant one missing something here, but I love cheese and toppings on my pie.
      Someone clue me in on what I'm missing here...

      I love a pie with nothing but tomatoes -- at least the ones from Pepe's, The Spot and Sally's. Growing up it was that or an apizza with tomatoes and grated cheese.
       
      #3
        Scorereader

        • Total Posts: 5546
        • Joined: 8/4/2005
        • Location: Crofton, MD
        RE: Pepe's Review by the Sterns Wed, 06/14/06 10:10 AM (permalink)
        quote:
        Originally posted by UncleVic

        I just saw a recent review pop up by the Sterns on Pepe's Pizzeria Napoletana of Fairfield: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3491&RefID=3537


        Now maybe this is a regional East Coast thing, but if someone served me a crust with nothing but sauce on it... I dunno...
        I may be the ignorant one missing something here, but I love cheese and toppings on my pie.
        Someone clue me in on what I'm missing here...



        It's not an East coast thing. NYC pizza looks nothing like that.
        The only pizza that looks really sumptuous, is the clam pizza. I'd travel a long way for that. Yum!
         
        #4
          NebGuy

          • Total Posts: 875
          • Joined: 12/22/2005
          • Location: Colorado Springs
          RE: Pepe's Review by the Sterns Wed, 06/14/06 10:47 AM (permalink)
          If the sauce was good I could eat that pizza faster than a crab runs from a gumbo pot.

          Last part of the sentence borrowed from Justin Wilson.

          Might add a little grated cheese though.
           
          #5
            lunamoth

            • Total Posts: 28
            • Joined: 6/7/2006
            • Location: bristol, RI
            RE: Pepe's Review by the Sterns Wed, 06/14/06 10:58 AM (permalink)
            when I was growing up, my grandmother made pizza every Sunday:in the summer, she'd use tomatoes from the garden for a sauce, in other seasons, the ones she canned herself, occasionally some anchovies, olives or pieces of fine dried sausage would be scattered across the top, but most of the time it was just sauce, some herbs and a small sprinkling of fresh grated parmigiano...no globs of cheese,this was the absolute best pizza I have ever had, and very typical for many Italians. In RI, it is common to find "pizza strips" from the Italian bakeries in this style. The focus is on the marriage between a good crust (crisp bottom) and tangy tomato sauce. As there are different styles of beer, so be it with pizza!
             
            #6
              Ashphalt

              • Total Posts: 1644
              • Joined: 9/14/2005
              • Location: Sharon, MA
              RE: Pepe's Review by the Sterns Wed, 06/14/06 11:12 AM (permalink)
              Lunamoth, do they still sell the wax-paper wrapped strips at candy stores and convenience stores? When I was little they were a nickel or a dime and as popular with kids as a Nestle's Crunch.
               
              #7
                Pigiron

                • Total Posts: 1384
                • Joined: 5/11/2005
                • Location: Bergen County, NJ
                • Roadfood Insider
                RE: Pepe's Review by the Sterns Wed, 06/14/06 11:14 AM (permalink)
                I find it interesting that some people refuse to acknowledge that pizza with crazy toppings (i.e. pineapple) is actually "pizza", while the same people would aggresively assert that pizza with no cheese is absolutely "pizza".

                There used to be a restaurant in NY that served crustless pizza (I think it was called Goldbergs?), which was sauce, cheese and toppings baked in a pan. If sauce, cheese and crust are the key elements to pizza, this one had 2 of the 3. Would that pass the "experts" test?

                My opinion: I couldn't care less what something is called, as long as it tastes good.
                 
                #8
                  Michael Hoffman

                  • Total Posts: 17801
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  RE: Pepe's Review by the Sterns Wed, 06/14/06 11:20 AM (permalink)
                  Wow! I just realized that Pepe's is now a chain. What's it doing here?
                   
                  #9
                    lunamoth

                    • Total Posts: 28
                    • Joined: 6/7/2006
                    • Location: bristol, RI
                    RE: Pepe's Review by the Sterns Wed, 06/14/06 11:34 AM (permalink)
                    Asphalt: sure do, not in all conveinence stores, but many...and sadly, for more than a nickel!
                     
                    #10
                      JBarry713

                      • Total Posts: 243
                      • Joined: 1/25/2006
                      • Location: Wilton, CT
                      RE: Pepe's Review by the Sterns Wed, 06/14/06 12:35 PM (permalink)
                      quote:
                      Originally posted by UncleVic

                      I just saw a recent review pop up by the Sterns on Pepe's Pizzeria Napoletana of Fairfield: http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3491&RefID=3537


                      Now maybe this is a regional East Coast thing, but if someone served me a crust with nothing but sauce on it... I dunno...
                      I may be the ignorant one missing something here, but I love cheese and toppings on my pie.
                      Someone clue me in on what I'm missing here...


                      Not an East Coast thing, but at a high quality pizzeria, such as Pepe's - where the sauce and crust are top notch - a plain pie can be excellent. That said, at many pizzeria's around the nation, ordering a pie like this would not be satisfying (IMO).
                       
                      #11
                        vegas

                        • Total Posts: 82
                        • Joined: 1/16/2004
                        • Location: not vegas (SW CT)
                        RE: Pepe's Review by the Sterns Wed, 06/14/06 12:45 PM (permalink)

                        my absolute favorite at Pepes is pepperoni w/ just grated cheese . . . try it, you'll love it . . . great thick 'roni slices which has a very fine grind, awesome sauce, and just a little bite from the (baked on the pizza and sprinkled on topp upon arrival at the table) cheese
                         
                        #12
                          Ashphalt

                          • Total Posts: 1644
                          • Joined: 9/14/2005
                          • Location: Sharon, MA
                          RE: Pepe's Review by the Sterns Wed, 06/14/06 12:51 PM (permalink)
                          Papa Gino's, a N.E. pizza/sub chain is making a nod toward traditional pizza minimalism. They've just launched a rustic pizza which is (IMO) a little lighter on sauce and leans more toward the aged cheeses than the soft cheese. (We had an event recently at work and they added a few of these pies as a bonus.) The crust is slightly thinner but the big difference is it's actually cooked, with a bit of crispiness and some brown spotting.

                          (Okay, before someone starts screaming, "heretic!" I'm not comparing this to Pepe's. I'm just suggesting that maybe someone's getting the hint that pizza isn't supposed to be a flaccid piece of sponge piled with toppings like a Dagwood sandwich.)
                           
                          #13
                            TJ Jackson

                            • Total Posts: 4481
                            • Joined: 7/26/2003
                            • Location: Cincinnati, OH
                            RE: Pepe's Review by the Sterns Wed, 06/14/06 12:56 PM (permalink)
                            quote:
                            Originally posted by Michael Hoffman

                            Wow! I just realized that Pepe's is now a chain. What's it doing here?

                            Ah, SR clarified things recently....a eatery can be a chain and not have to have discussion of it relegated to the FFF forum if the ater in question has an official review published on this site

                            On a related note, this is why I want you to write up a Waffle House review....
                             
                            #14
                              Michael Hoffman

                              • Total Posts: 17801
                              • Joined: 7/1/2000
                              • Location: Gahanna, OH
                              RE: Pepe's Review by the Sterns Wed, 06/14/06 1:32 PM (permalink)
                              quote:
                              Originally posted by TJ Jackson

                              quote:
                              Originally posted by Michael Hoffman

                              Wow! I just realized that Pepe's is now a chain. What's it doing here?

                              Ah, SR clarified things recently....a eatery can be a chain and not have to have discussion of it relegated to the FFF forum if the ater in question has an official review published on this site

                              On a related note, this is why I want you to write up a Waffle House review....

                              I was just kidding about Pepe's. It is roadfood, after all. By the way, I believe one must be an Insider to post reviews here.
                               
                              #15
                                Phishmonger

                                • Total Posts: 217
                                • Joined: 10/15/2003
                                • Location: Putnam, CT
                                RE: Pepe's Review by the Sterns Wed, 06/14/06 1:37 PM (permalink)
                                Yep!....Those tomato pies available in RI are sure good. My favorite is from Caserta Pizzeria on Federal Hill in Providence. I usually bring Home (in CT) a "Large" and freeze what I don't eat on the way home to enjoy for later. It sure beats the oily "Greek" pizzas available around home. Hmmmm....time for a trip to "The Hill"!
                                 
                                #16
                                  TJ Jackson

                                  • Total Posts: 4481
                                  • Joined: 7/26/2003
                                  • Location: Cincinnati, OH
                                  RE: Pepe's Review by the Sterns Wed, 06/14/06 1:50 PM (permalink)
                                  quote:
                                  Originally posted by Michael Hoffman

                                  quote:
                                  Originally posted by TJ Jackson

                                  quote:
                                  Originally posted by Michael Hoffman

                                  Wow! I just realized that Pepe's is now a chain. What's it doing here?

                                  Ah, SR clarified things recently....a eatery can be a chain and not have to have discussion of it relegated to the FFF forum if the ater in question has an official review published on this site

                                  On a related note, this is why I want you to write up a Waffle House review....

                                  I was just kidding about Pepe's. It is roadfood, after all. By the way, I believe one must be an Insider to post reviews here.

                                  Cool

                                  Not wanting to hijack this thread any further than I have, but no, anyone can submit a review....the admins (SR, the Sterns, whoever) go over it and make sure it has more or less the same format, good photos, etc, and if they are OK with it they put it up, albeit there are no guarentees it will go up nor how long the process will take.

                                  The Insider logbook entries, tho....yes, those are Insider only.

                                  Back on topic, sorta....the cheese-less pies remind me of what I have read of the tomato pies at Delorenzo's http://www.hollyeats.com/DeLorenzosPizza.htm
                                   
                                  #17
                                    long dog

                                    • Total Posts: 295
                                    • Joined: 5/6/2004
                                    • Location: Milford, CT
                                    RE: Pepe's Review by the Sterns Wed, 06/14/06 9:24 PM (permalink)
                                    MH/TJ

                                    the review that I submitted (yesterday's R.O.D.) took about a week and a half to be published - and I'm not an insider...

                                    WH needs a review from sn authority....and that would br you, MH.

                                    In and Out has a review (written by Michael Stern, no less) and it's still on the FFF board.

                                    http://www.roadfood.com/Reviews/Overview.aspx?RefID=1647

                                     
                                    #18
                                      AndreaB

                                      • Total Posts: 1303
                                      • Joined: 12/6/2004
                                      • Location: Versailles, KY
                                      RE: Pepe's Review by the Sterns Fri, 06/16/06 6:12 PM (permalink)
                                      That Pepe's tomato pie looks scrumptious, both the sauce and the crust. That looks like a pie that is made to be simple and not covered with a plethora of toppings. If I was going to put anything on it, it would probably be just one thing: green peppers, olives, or banana peppers. I like "works" pizzas every now and then, but that pie looks perfect just as it is.
                                      I wish we had a place like that around here

                                      Andrea
                                       
                                      #19
                                        Michael Hoffman

                                        • Total Posts: 17801
                                        • Joined: 7/1/2000
                                        • Location: Gahanna, OH
                                        RE: Pepe's Review by the Sterns Fri, 06/16/06 7:07 PM (permalink)
                                        OK, guys. I'll try to get to a Waffle House in the next couple of days in order to do a review. Actually, I'll go two or three times to order several things.
                                         
                                        #20
                                          long dog

                                          • Total Posts: 295
                                          • Joined: 5/6/2004
                                          • Location: Milford, CT
                                          RE: Pepe's Review by the Sterns Fri, 06/16/06 10:24 PM (permalink)
                                          Way to go, MH.
                                          looking forward to reading your review.
                                          Just wish we were there to help consume the food.
                                          Unfortunately, I don't have any WH pics to submit for you.
                                          I'll have to the remember to bring the digi inside next time I'm in WH country.
                                           
                                          #21
                                            Michael Hoffman

                                            • Total Posts: 17801
                                            • Joined: 7/1/2000
                                            • Location: Gahanna, OH
                                            RE: Pepe's Review by the Sterns Fri, 06/16/06 10:36 PM (permalink)
                                            Well, I have this Nikon D70s with a few lenses, but I have no idea how to get pictures from it into the computer, let alone how to post them.
                                             
                                            #22
                                              Michael Hoffman

                                              • Total Posts: 17801
                                              • Joined: 7/1/2000
                                              • Location: Gahanna, OH
                                              RE: Pepe's Review by the Sterns Sat, 06/17/06 11:33 AM (permalink)
                                              NEW HAVEN — It’s 12:50 on Friday afternoon, and Melissa Nicholson keeps checking her watch.

                                              "Pepe’s told me they’re sending five pizzas," she said. "They open for lunch at one, so the pizzas should be here any minute."

                                              http://www.nhregister.com/site/news.cfm?newsid=16802866&BRD=1281&PAG=461&dept_id=7576&rfi=6
                                               
                                              #23
                                                doggydaddy

                                                • Total Posts: 1847
                                                • Joined: 6/11/2006
                                                • Location: Austin, TX...got smoke?
                                                RE: Pepe's Review by the Sterns Sat, 06/17/06 12:16 PM (permalink)




                                                You need to read the review for Pepe's in New Haven to see that the cheese-less pizza was what Frank Pepe would eat, as he was allergic to mozzarella cheese. It is a carrying over of tradition. For me, I will say that theirs and most pizzas are best when you do not cover them with a variety of toppings. I haven't had the pizza in question but I did order one with half sausage and the other plain cheese. I think that the flavor of sausage is important, but with the other half I wanted to make sure how it tasted unadorned. The sauce is very flavorful.
                                                As for how the Fairfield location compares, I will be meeting my brother for a meal there in the next week or two when he comes out from California. He is hooked on New Haven style pizzas as there are nothing like them on the west coast.

                                                mark
                                                 
                                                #24
                                                  Roy

                                                  • Total Posts: 131
                                                  • Joined: 3/30/2002
                                                  • Location: Cheshire, CT
                                                  RE: Pepe's Review by the Sterns Sat, 06/17/06 1:19 PM (permalink)
                                                  A good pizza can stand alone without all the toppings. I prefer the pizza'a from Modern over Pepe's (except clam)and frequently get the plain with just a little grated cheese and well done of course.
                                                   
                                                  #25
                                                    sleeeepguy

                                                    • Total Posts: 3
                                                    • Joined: 6/16/2006
                                                    • Location: Westwood, NJ
                                                    RE: Pepe's Review by the Sterns Tue, 06/20/06 5:29 PM (permalink)
                                                    Any pizza you find on wooster street is worth traveling many miles for. I prefer Sally a little further up Wooster street in New Haven, CT. I have eaten a few pizzas at sally's then walked down to Pepe's for the clam pie. The best pizza anywhere is in New Haven CT. i drive 100 miles each way once a month for the pleasure!
                                                     
                                                    #26
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