Skip to main content

For My Follow up Visit to “Frank Pepe’s Pizzeria”

Well folks it’s about that time again. Time to talk about yet another pizza place I need to praise. This is hardly surprising considering my last pizza related post was just about a week ago ( Yet here I go again.

Frank Pepe’s Pizzeria is renowned by just about anyone who loves pizza as much as I do. Mainly located in Connecticut, with nine stores, there is also one location in Yonkers, New York.

I have been to this house of the infamous White Clam Pizza before ( Naturally I tried that and a regular pie topped with bacon on my initial visit some four years ago.

This time I already knew I would be eating something I haven’t tried before. When I arrived I was so hungry I could have literally eaten a horse, you know on a pizza.

Once I glanced at the menu it was a no brainer. Lunch/Dinner for two was a medium four-cheese pizza with olives and mushrooms added on. The smell was palpable. I thought I would bust just from the anticipation. The place was hopping but the service was amazing. Everyone was on their A game that day.

As I sat eagerly waiting for my food I was looking around. Something felt off. I knew I hadn’t been here in quite a while but it was like somebody came in and moved the walls around.

On my last visit it was dark out earlier as it was winter and it also happened to be pouring rain and snow everywhere. I thought that was what was making me feel like I was in a new place. It turns out that I felt that way because I was actually in a new place. I looked up the locations on the website and realized this time we were in New Haven whereas before I ate at the pizzeria in Hartford. At least the pizza would be the same and I wasn’t loosing my mind.

When the pizza arrived, which was in less than ten minutes, I was thrilled. The wait was hardly any trouble both to get in and to be served. After one bite the old memories came flooding back and it was better than I remembered! I would have waited two hours outside in the heat for one bite. That’s some real serious love.

In love I certainly was. The thin crust slices appear small and when hungry they get demolished even fast than you realize. Oh I forgot to mention I had already split a Caesar salad. Somehow it didn’t do the trick, but it was good.

Despite its size the weight of the toppings never manages to break through. It is like a barrier between the hot cheeses, mushrooms, olives, sauce, and my fingers getting scolded. At the rate I was eating that was crucial.

Man, this pizza never got old. You know when you have something to eat that’s really flavorful but after a few bites the taste is too much? You are sick of it. Well that never happens here. In fact with only two slices remaining I couldn’t bear to part with it so I began picking at them until there was nothing left but some crumbs. I couldn’t have swallowed another bite. Thankfully there were no more.

As I fought to get my now fat, full self out of the booth I was sitting in, I dreaded the car ride home. All I wanted to do was lay down and go to sleep. This was the strongest food coma I have had but I had to power through it. I would taste the salt in my mouth for days. I cherished each and every one.

Truth be told, when it comes to remembering a meal I have had, sometimes I have trouble remembering the actual taste of food especially if I am writing about a place I haven’t been to recently. What I ALWAYS remember is what I thought and felt while I was there. This is how I know which pizza places are permanently off any future list. That means you Artichoke Pizza (!

According to my current to do list ( there are about five additional pizza places I have yet to hit. That is not including the ones that will catch me by surprise like Corato’s Pizza did in that recent blog. But I look forward to another warm slice of goodness that makes me full while putting a big smile on my face.

Come to think of it, if I am going to officially try every pizza place in the tri-state area, I realize I could actually do that; I might have to consider changing my name to from:

The Queen of F-cking Everything (THOFQ) to

The Queen of F-cking Pizza (TQOFP).

It’s all just a matter of time.

For More Information:

For the Other Frank’s in My Life:

For Some of My Very Favorite Pizzas:


Popular posts from this blog

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l