Excellent thin pies. Crust is maybe a little too crusty but pies have great life. Undercarriage and flop are impressive.
kris.viviano12/10/21, 8:09 p.m.
Can’t go wrong. Throughout 10+ years of coming here, I’ve had one pie out of hundreds that was off. The rest all fall between 8-9. Top 3 in Westchester for sure.
mike_h.nyc8/24/21, 11:24 p.m.
Love this pizza. Was not as good as new haven’s though. The crust was very doughy and was not burnt enough, especially by their standards. Ignoring those standards, the pie is awesome not a lot in the sauce department but exceptional cheese. Good stuff.
mike.sedia8/20/21, 12:26 a.m.
The pecorino and fresh tomato really take this pie to the next level. Not quite the best, but better than your average football slice. Easy 8.1. Possibly the best of Central Ave.
onehumblecrackhead8/3/21, 1:07 a.m.
This hits different. As god as my immortal witness, Frank Pepe would be proud of the pizza. As a fellow red blooded pizza jabronie and authentic pisano , this pizza is incredible, every time. Accept Jesus , for he made this pie.
patron.pageviews4/9/21, 9:38 p.m.
Solid pie, tomato pie was alot better than the cheese, good experience
christopher.aquilino4/3/21, 1:26 p.m.
Frank Pepe’s in Yonkers. I didn’t realize this was a small chain in the northeast. I thought there were only two of locations. But it’s got a reputation to hold up from the original New Haven location. This is definitely a distinctive pizza. I think it’s easily worth trying. It’s also more a connoisseur’s type pizza for a couple reasons that I think your average person might find polarizing. But the rep is deserved. So I got the Tomato Pie w/Mozzarella. First, the crust it’s thin, light, and airy. Pies are more than well done. Combined with the smokiness or the coal fired oven and charcoal flavor, it’s to the point I think some would argue this pizza tastes burnt. I don’t think that’s exactly true but i feel the smoky flavor and crunchy well doneness is polarizing. The sauce is tomatoey. You’ll taste chunks of canned tomato that I don’t think had even a bit of salt or any seasoning added. That hurt it, IMO. I either like the natural San Marzano type sweetness to come through or a simmered seasoned sauce. This didn’t really standout in either direction except that it had a neutral, slightly tangy pure tomato flavor. That’s honestly better than your average NY slice though. Mozzarella is creamy. I think it’s got to be low moisture whole milk type but with only a thin layer. Because slices weren’t heavy and only a bit of grease. Overall, I think the Tomato Pie with Mozzarella needed salt to the sauce or sweeter tomatoes. Take or leave, I could leave the amount of sooty smokiness you get from the crust. But I don’t hate it. They sell a seasonal Fresh Tomato Pie with mozzarella, garlic, basil, pecorino, tomatoes, and olive oil that I’m confident I’ll like and score 8.0 or higher. I think my scoring system bit be a 0.5 to a 1.0 too harsh—particularly against my own local joints. But just adjust up for that. I’m just trying to give people a sense of my tastes, pizza experience, and an idea of what they might like.
d-pizza1/24/21, 2:04 a.m.
Perhaps I was just in the mood for this kind of pizza, but it was really exceptional. Perfect crispy crust, delicious creamy cheese and nearly perfect sauce. I actually enjoyed it a good bit more than I enjoyed the location in New Haven. Really strong work by these folks tonight.
mdz33901/1/21, 11:53 p.m.
Very good dough/crust - don’t be fooled by the photo this is a very light/thin crust pizza which is how I like it. The sauce needed a bit more pop. Overall solid pizza.
tara.guerra12/13/20, 2:00 a.m.
Lots of flop and oil but sometimes thats what I’m in the mood for. Good Saturday night pizza! Will be back!
frank.reese11/28/20, 12:37 a.m.
Very doughy. Lots of flop. Ok taste. Maybe New Haven is better? Just average. Ok crunch
goblue_84511/26/20, 12:47 a.m.
-Pepe’s Original Tomato- Was excited when I moved to Tuckahoe, knowing that a Pepe’s location was eight minutes down the road, but if you’re expecting to draw comparisons to the original Pepe’s in New Haven, expect otherwise. First, there were only two people working in the entire place, scrambling like mad. They were extremely hard-working and deserved to be tipped well, but to no fault of their own, all of the orders were mixed up and my pie was sitting there for ten-plus additional minutes. Secondly, while the crust looked clean, crispy, and had a good undercarriage, it tasted on the stale side and there was no crunch. Lastly, while the sauce didn’t taste canned in any way, it certainly wasn’t authentic, either. All in all, the pie was average at best but just don’t go in expecting similarities with New Haven.