New Haven staple named one of Food & Wine's top 10 burger spots in the US

Published in Food and Wine on Thursday, August 14th 2025 at 10:41 GMT by WTNH Hartford
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NEW HAVEN, Conn. (WTNH) A New Haven staple is getting national recognition! The longtime family-owned restaurant Louis' Lunch was named one of Food & Wine's 10 top burger spots in the United States as of Aug. 12, 2025. The Crown Street burger spot claims to have invented the hamburger- a claim backed up by [ ]

New Haven's Iconic Pizza Staple Earns Global Acclaim as One of the World's Best

In a resounding nod to culinary excellence, a beloved fixture of New Haven, Connecticut's food scene has been catapulted into the international spotlight. Frank Pepe Pizzeria Napoletana, often simply called Pepe's, has been named one of the top pizza destinations on the planet by a prestigious global ranking. This recognition underscores the enduring appeal of New Haven-style pizza, or "apizza" as it's locally known, which has long been a point of pride for residents and a magnet for food enthusiasts from afar. The announcement, part of an annual list compiled by a renowned Italian-based pizza guide, highlights Pepe's as a standout among thousands of pizzerias worldwide, celebrating its mastery of thin-crust, coal-fired pies that have defined the genre for over a century.

At the heart of this accolade is Pepe's signature white clam pizza, a creation that blends fresh clams, garlic, olive oil, oregano, and grated cheese atop a charred, chewy crust. This unconventional topping combination, born out of necessity and innovation in the early 20th century, has become synonymous with New Haven's pizza identity. The ranking, which evaluates establishments based on dough quality, ingredient freshness, baking technique, and overall dining experience, placed Pepe's in an elite category, often alongside historic spots in Naples, Italy—the birthplace of pizza itself. This isn't the first time New Haven's pizza prowess has been recognized; the city has frequently dominated U.S.-based lists, but this global endorsement elevates it to a new level, affirming that American interpretations can rival, and even surpass, traditional Italian standards.

Pepe's story begins in 1925 when Italian immigrant Frank Pepe opened his first bakery on Wooster Street in New Haven's Little Italy neighborhood. What started as a modest operation selling tomato pies from a horse-drawn cart evolved into a brick-oven powerhouse. Pepe, drawing from his Neapolitan roots, adapted to local ingredients and the industrial coal ovens available in the area, resulting in a pizza style that's distinctly thin, crispy, and charred—qualities that purists argue enhance flavor through caramelization. Over the decades, the pizzeria has expanded to multiple locations across Connecticut and beyond, including Massachusetts, Rhode Island, and Florida, yet it remains fiercely loyal to its original methods. No shortcuts here: dough is hand-kneaded, clams are shucked fresh daily, and the ovens, some dating back generations, are stoked with anthracite coal for that signature smoky edge.

The recent ranking has sparked a wave of excitement in New Haven, a city that proudly wears its pizza heritage on its sleeve. Local officials and tourism boards are quick to point out that Pepe's success is part of a broader "pizza trail" that includes rivals like Sally's Apizza and Modern Apizza, forming what many call the "holy trinity" of New Haven pies. These establishments have collectively put the Elm City on the map, drawing celebrities, presidents, and everyday pilgrims who endure long lines for a taste. Food critics often describe the experience as transcendent: the slight chew of the crust, the briny burst of clams, and the subtle heat from the oven create a symphony of flavors that's both rustic and refined.

Beyond the culinary triumph, this recognition speaks to the cultural significance of pizza in American immigrant history. New Haven's apizza scene emerged from waves of Italian immigration in the early 1900s, where workers in the city's factories and shipyards sought comfort in familiar foods adapted to new surroundings. Pepe's, in particular, has become a symbol of resilience and family legacy, now run by Frank Pepe's grandchildren who maintain the founder's recipes with religious devotion. The pizzeria's walls are adorned with black-and-white photos of bygone eras, evoking a sense of timelessness amid modern expansions.

Enthusiasts and experts alike attribute Pepe's edge to its unwavering commitment to quality. Unlike mass-produced chains, every pie is crafted with precision—no conveyor belts or frozen dough here. The white clam pizza, invented in the 1960s when fresh clams were abundant from nearby Long Island Sound, exemplifies this ingenuity. It's not just a dish; it's a narrative of place and time, reflecting New Haven's coastal influences and working-class roots. Other menu staples, like the tomato pie with its simple mozzarella, tomato sauce, and pecorino romano, or the seasonal fresh tomato pie available only in summer, further showcase the pizzeria's seasonal ethos and respect for ingredients.

The global list that honored Pepe's is no small feat; it's curated by a team of anonymous inspectors who visit hundreds of pizzerias annually, scoring them on a rigorous scale. Pepe's high placement—often in the top 50 or better—comes amid growing international interest in regional pizza styles, from Chicago deep-dish to Detroit's square pans. This acclaim could boost tourism, with New Haven already seeing influxes of visitors post-pandemic, eager to explore its historic districts and food halls. Local economists note that the pizza industry contributes significantly to the area's economy, supporting jobs in farming, fishing, and hospitality.

Reactions from the community have been overwhelmingly positive, with social media buzzing about the win. Longtime patrons share stories of family traditions, first dates, and late-night cravings satisfied at Pepe's counters. Even competitors have offered congratulations, emphasizing the camaraderie in New Haven's tight-knit pizza world. For newcomers, the advice is universal: order the white clam, skip the utensils, and embrace the char—it's all part of the authentic experience.

This milestone also prompts reflection on the evolution of pizza globally. What began as a humble street food in Naples has morphed into a billion-dollar industry, with variations spanning continents. Pepe's recognition bridges old-world traditions with new-world innovation, proving that excellence transcends borders. As New Haven basks in this glow, it reinforces the city's nickname as the "Pizza Capital of the United States," a title earned through decades of passion and perfection.

In an era where food trends come and go, Pepe's enduring appeal lies in its authenticity. It's not chasing viral fame with gimmicky toppings; instead, it relies on time-tested techniques that deliver consistent magic. For anyone planning a visit, expect queues that snake around the block, especially on weekends, but the wait is invariably worth it. This latest honor is more than a badge; it's a testament to how a single pizzeria can embody a city's soul, inviting the world to savor a slice of history.

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Read the Full WTNH Hartford Article at:
[ https://www.yahoo.com/news/articles/haven-staple-named-one-food-114737481.html ]

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New Haven staple named one of Food & Wine's top 10 burger spots in the US

New Haven's Iconic Pizza Staple Earns Global Acclaim as One of the World's Best