In the pantheon of American culinary institutions, few establishments command the reverence and devotion of Frank Pepe Pizzeria Napoletana. As the Original New Haven Apizza since 1925, this Connecticut institution has transcended mere sustenance to become a cultural touchstone—a place where history, tradition, and culinary artistry converge. Jennifer Bimonte-Kelly, co-owner and granddaughter of founder Frank Pepe, carries forward a legacy that has shaped not just New Haven’s food culture but America’s pizza landscape itself. As the pizzeria celebrates its centennial milestone, Bimonte-Kelly offers insights into what makes this establishment timeless in an industry of fleeting trends.
You’ve been slinging Apizza for 100 years, what’s the secret ingredient that made Frank Pepe Pizzeria Napoletana timeless?
As the Original New Haven Apizza since 1925, the secret is we’ve always stayed true to my grandfather’s vision. He believed in using the best ingredients, treating people with honor and respect, and never cutting corners. Those lessons were passed down to me, and they still guide everything we do today.
If Frank Pepe himself walked into the shop today, what do you think he’d say about modern pizza culture?
I think he’d be amazed that pizza is now a national obsession — and proud that Frank Pepe Pizzeria Napoletana is still using the same dough recipe and coal-fired ovens he built his reputation on. He’d smile knowing we stayed true to his craft.
Why do you think New Haven pizza — specifically Frank Pepe Pizzeria Napoletana — sparks so many passionate debates about being the best in America?
“Apizza” (pronounced ‘ah-beetz’) is a style all its own — crispy, chewy, and full of character. What makes ours special is that we’ve never strayed from my grandfather’s original recipe or our coal-fired ovens. Every bite connects people to a century of history, and that passion is why the debate never ends.
What’s one tradition Frank Pepe Pizzeria Napoletana will never compromise on, no matter how much the food scene changes?
Our dough recipe and our coal-fired ovens — they’re the heart of everything we do. They’ll never change.
Everyone talks about the White Clam Pizza — what inspired putting seafood on a pizza way before it was trendy?
My grandfather loved experimenting with fresh, local ingredients. He originally served clams on the half shell at the pizzeria, and in the 1960s he had the idea to put them on a pizza. That simple experiment became our signature White Clam Pizza, and it’s still one of our proudest creations.
If you had to create a wild, 2025-style modern pizza to celebrate the 100th anniversary, what would you top it with?
I’d create a Centennial Pizza that honors our roots but adds a little flair — perhaps an old-school favorite made with our crushed imported tomatoes, finely chopped anchovies, black pepper, Italian olive oil, and Pecorino Romano.
What’s the most underrated topping combo you’ve ever tried at Frank Pepe Pizzeria Napoletana?
Spinach, Mushroom & Gorgonzola — this is a pie my cousin Francis created. It’s an amazing balance of freshness and flavor.
Be honest: pineapple on pizza… is it a crime, or can Frank Pepe Pizzeria Napoletana make it work?
We’re traditionalists and keep our menu focused on classic apizza toppings, so pineapple isn’t one you’ll ever see here.
What’s the funniest or craziest story you’ve heard from a first-time Frank Pepe Pizzeria Napoletana customer?
Having been here for 100 years, we have so many stories! My favorites are the ones about people meeting in line and becoming best friends or even getting married, and then they bring their kids here. There are so many stories of people who came to Frank Pepe Pizzeria Napoletana on a first date (including our manager Jeff Marini) and later celebrated their wedding receptions here. We hear countless stories of guests who return every year for their anniversaries.
Some people fly across the country just to eat here — what’s the vibe like when someone finally takes their “pizza pilgrimage”?
We get just as excited as they do. When someone makes their ‘pizza pilgrimage,’ we want them to feel the history — the ovens, the wooden paddles, the smell — it’s all part of the experience my grandfather created. Sharing that tradition with new guests is one of the most rewarding parts of what we do.
If Frank Pepe Pizzeria Napoletana had a dating profile, what’s its bio line?
Committed to family values and good taste — looking for someone who can handle a little char.
What’s the most surprising person who’s ever walked into Frank Pepe Pizzeria Napoletana for a slice?
As the Original New Haven Apizza since 1925, we have had some incredible guests over the years — from Presidents like Ronald Regan and Bill Clinton to famous actors and musicians like Paul Giamatti, Paul McCartney and recently Anna Kendrick, who came in for a “pitch perfect pie.” Every time someone like this comes in it reminds us that what my grandfather started over 100 years ago is still drawing people from every walk of life.
On Instagram, fans drool over your charred crust — but how do you make “burnt but perfect” look so sexy in real life?
Our bakers are trained to hit that exact sweet spot — a blistered crust kissed by the coal fire, creating a perfect balance of crispy and chewy in every bite.
If you could challenge your audience to a Frank Pepe Pizzeria Napoletana pizza challenge (like TikTok food trends), what would it be?
It would have to be a #FirstBiteChallenge where guests share their reactions to their very first slice of apizza — from the crunch to the chew. Some of the best moments I’ve seen on Instagram are those honest, joyful reactions.
Meme potential: if the White Clam Pizza was a celebrity, who would it be and why?
If the White Clam Pizza were a celebrity, it would be Frank Sinatra — Italian American, iconic, and never afraid to do things his way. Just like our White Clam Pizza, he set the standard and made people fall in love with something a little different.
You’re opening in new states — what’s the hardest part about keeping the pizza authentic outside New Haven?
Even though we are opening in new states, we are not a franchise. My cousin Francis still lives upstairs above our New Haven restaurant, regularly checking in on the quality of our pies. I also visit the stores often. Frank Pepe Pizzeria Napoletana is proudly family-owned and will remain in the family for generations to come. We are extremely dedicated to keeping our pizza authentic no matter the location, from using the exact same ingredients and teaching our methods exactly the same everywhere to conditioning the water to replicate New Haven for perfect dough. However, one of the challenges we face outside New Haven is explaining that having char on the pizza does not mean it is burnt. We are always excited to explain this, but it can be a surprise for first-time guests who are unaware of New Haven’s style.
If Frank Pepe Pizzeria Napoletana could open a shop anywhere in the world, where deserves apizza next?
Maiori, Italy — bringing apizza back to where my grandparents were born would be the ultimate full-circle moment for our family.
In 2125, 200 years of Frank Pepe Pizzeria Napoletana — what do you hope pizza culture looks like by then?
This year we celebrated 100 years of Frank Pepe Pizzeria Napoletana, and it’s been incredible to see all the memories and milestones people have shared with us — first dates, graduations, family traditions that span generations. My hope is that 100 years from now, people will still gather around the table to make those same kinds of memories. Pizza has a way of bringing people together, and I hope that never changes.
If you had to eat only one style of pizza for the rest of your life, would it be New Haven apizza or something else?
New Haven apizza — always. It’s in my blood.
What’s the one pizza myth or misconception that drives you crazy?
Many people think that char means a pizza is burnt — but in New Haven-style pizza, that char is the very essence of the pie. It’s what gives Frank Pepe Pizzeria Napoletana its signature flavor, crispness, and depth — the result of a perfect kiss from the coal fire that makes every bite uniquely ours.
Conclusion
As Frank Pepe Pizzeria Napoletana marks its centennial, the establishment stands as a testament to the power of culinary tradition in an era of constant innovation. What began as a modest pizzeria in New Haven has evolved into a cultural phenomenon, drawing presidents, celebrities, and devoted pilgrims from across the globe. Yet despite its expansion and acclaim, the essence remains unchanged: coal-fired ovens, time-honored recipes, and an unwavering commitment to quality.
The story of Frank Pepe Pizzeria Napoletana is not merely about pizza—it’s about the preservation of heritage, the transmission of values across generations, and the simple yet profound ability of food to create community. As Jennifer Bimonte-Kelly looks toward the future, she carries forward not just recipes but a philosophy—one that honors the past while embracing the possibilities of tomorrow. In a world of fleeting food trends, Frank Pepe Pizzeria Napoletana reminds us that some traditions are worth preserving, not because they resist change, but because they’ve earned their place in our collective memory, one perfectly charred slice at a time.
