bigdaddytom871/22/23, 7:17 p.m.
This is one of the best pizzas I've had in a long long time. This pie has pepperoni and hot cherry peppers and all the components are divine! I suggest you eat their pies in the restaurant itself because placing it in the to-go box robs it of its most distinguishing characteristic, the insane crisp!
cheech187th12/3/22, 5:01 p.m.
This is from a 6 year old pizza expert. He eats only pizza seven days a week and he know his pizza….
ptcg10/2/22, 8:24 p.m.
Got two pies from here: Original Tomato Pie with Mozzarella & Shrimp White Pizza. The original with mozz was solid, nice char on the crust. The Shrimp white pizza was out of this world! A must try, definitely worth a visit.
michaelmo6/11/22, 5:22 p.m.
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
cjaquilino4/3/21, 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.