Best pizza to order at Sally's or Pepe's in New Haven?
Am hoping to try pizzas at Sally's and Frank Pepe's in New Haven at some point in the foreseeable future (have been to Modern Apizza and liked the experience very much).
Re Frank Pepe's, reports suggest two things:
-get the white clam pizza with bacon and garlic. Good choice? Is it safe to assume this means it has no tomatoes? If not, is it better to get tomatoes as well?
-go to The Spot to avoid lines. Same pizza either place. True?
Re Sally's, they sound like a truly horrible restaurant experience to get a good pie (maybe even worse than Di Fara in Brooklyn, which I've been to -- best pizza I've ever had, but otherwise poor experience). Am at present prepared to brave the hell anyway. Reports on Sally's suggest:
-getting there not on a weekend day and to be in line no later than 4:15 PM. Expect a long wait and to have "regulars" waltz in ahead of you. True?
-assuming this level of promptness, is it reasonable to guess that I'd be able to finish up in time to somehow catch a 9:30 PM train out of New Haven?
-suggestions on the type of pizza to order there seem all over the map. They apparently use canned clams, so this may not be the best choice. Which pizza is best to order here if I'm only going here once and likely never again? I'm especially keen to be ready ahead of time knowing what I want, as the folks working there are apparently very slow, unfriendly, and unhelpful to the point of nastiness.
874 State St, New Haven, CT 06511
The white clam pie at Pepe is great! A couple of years ago, I went to Pepe in the winter and ordered a white clam. The waitress said there were no clams because it was too cold to dig. She said the white shrimp was to die for. I tried it and I've been a superfan ever since. My go-to move is a large pepperoni and a large white shrimp.
OMG, I agree with you wholemouthedly. I'd say wholeheartedly, but it's my mouth that really loves, loves, LOVES that white shrimp pizza at Pepe's!! The combo of the crisp, airy-yet-satisfyingly-crunchy crust, the pungent garlic and that unbelievably tender - no, VELVETY - shrimp make my tastebuds positively sing with joy. It's THAT good. I wanted the clams but they were out (it was late) so I went with the shrimp and have never even thought about the clams ever again. I can't order anything else there now. I'm hooked. And I want to know where they get those shrimp - or what they do to them to make them so heavenly!
Note: I am biased, a Sally's person (been eating there more than 50 years) , who doesn't eat at Pepe's.
My favorite is a traditional New Haven Pie with just sauce and grated Romano cheese.
Also, this week is a oerfect time to visit Wooster Street for Apizza. Whenever Yale is on break the lines are shorter.
2nd choice, bacon and onion. I prefer grated cheese only, but this is acceptable with light mozzarella.
I've never eaten at Sally's, only pepe's (and modern which is the other typically included in the NH pizza trifecta) which I enjoy best when ordering a tomato pie with bacon and mozz. I personally think the tomato pie is their best. I also tend to avoid the large size pizzas to ensure a more even char on the crust. In fact, will often order 2 smalls over a medium or large etc.
Being an outsider of New Haven, CT, I can offer you an unbiased opinion, rather than that from a local. I have been to both places, Sally's once and Pepe's on numerous occasions. Eating the pizza at either location, is far better than bringing them home....as neither reheats well. I'm less than 90 minutes away and by the time I get home, the quality has been diminished.
With that said, I like the crust a hair better at Sally's....but the toppings not so much. I prefer any topping at Pepe better.....and absolutely I love their Clam Pie....and Clam, Bacon & Onion.
Given the choice of Pepe or The Spot.....they are similar it's a toss up.... in the past, The Spot served their pizzas on a sheet pan....I cannot ever recall Pepe doing so the number of times I have been there. The difference is @ Pepe you get slices.....@ The Spot, the pizzas were always oblong and cut more so into strips.....that's my recollection.....but The Spot had not been open the last three years I was in New Haven on my travels, so I cannot say for sure if this is still true today. Given the choice of which place to go....I opt for whichever I did not have to wait....
I've mentioned this before about Sally's. Although I was the second on line, waiting for over an hour, and after taking a seat in a booth.....for arguments sake, let's say Sally's had 15-20 tables inside.....I was the last to have my order taken 45 minutes later......so for me.....been there, done that......there's zero chance of *Shame on Me* happening for a return trip.
With reference about the clams......I've only seen fresh chopped clams @ Pepe. Whether they schuck them in site, or purchase them fresh chopped....I do not know the answer.....but I have never gotten a canned clam from Pepe. I've seen video's on television programs where they actually do schuck clams in the morning and they claim to do it on a daily basis.....I have no reason to doubt them. This goes for the Wooster locations
I find the only Pepe's pie that is great is the white clam. The initial thought of it wasn't very appealing to me, but once I had it, I found it to be their best pie.
Generally, I find Pepe's to be very inconsistent and for you to get their best effort might take a couple visits. However, I don't frequent Pepe's much anymore once they turned it into essentially a Pizza Hut franchise. You call up to order and get a phone tree to wade through. You spot billboards on the highway, etc. Different locations are popping up everywhere. From a personal standpoint, I think Pepe's has lost its soul. But that is all besides the point. Their white clam is a great pizza, and the others I find to be good but not anything magical. In the summer, their summer special is also good.
Whereas different people always seem to be in the back making pies at Pepes, Sallys has the same family members making pies every night. This leads to more consistency than Pepes. Their plain pie with grated cheese is probably their signature in my mind. However, whereas I find Pepes to be more of a one-trick pony, I think Sallys has better pies across the board. I personally enjoy their mushroom pizza.
With all this noted, either place you go will serve you a tasty pizza, and really the preferences come down to what you like, obviously. However, I would take a flyer on the white clam at Pepes and the plain at Sallys. But, if I were you, I'd get 2 pies at each place. 1 recommended here, and 1 of your own choosing. Maybe something that you'd normally get so you can compare it to your neighborhood favourite.
As for Pepes vs Spot - yes, pretty much the same thing. In fact, when Pepes is busy, and you call for take-out (and wade through that phone tree "press 1 for this, press 2 for that"), they will often have you pick it up at the Spot. However, if you are going once to check it out - I think the atmosphere is indeed better at Pepes. If waiting/patience is an issue, and you don't care about the atmosphere at all, then by all means go to the Spot (which is the original location - but doesn't have the feel to it that Pepes has next door) or, really, with the way Pepes has opened locations up all over, you can just as well go to any of those too.
On your other questions: A white pie means no sauce. If you want to add sauce, it becomes a red pie. Sauce definitely alters the flavour - and I would recommend the white clam rather than red. Also, I would recommend not getting mozzeralla on it.
Sallys is not a horrible restaurant experience. What makes it horrible is when people aren't properly understanding on how the establishment operates. It is a tightly-knit family run business. They made a decision to give an unlisted phone number to certain people (friends, family, etc.) so that those people (who they most value, have connections with, etc.) can make reservations. Thus, certain people can reserve tables without having to wait in line. Now, the "regular" customer can take this one of two ways. You can either decide that you don't like their policy and not go there, or you can accept that this is how the business is run and deal with it. If you look at it from their perspective, it really, in my opinion, isn't that big of an evil. They want to see their friends & family. The horrible experiences usually come from people not liking the policy, or not knowing their policy, but deciding to stand in line anyways. They become very impatient, get bad attitudes, and let that ruin their whole time. Don't expect to be treated like some VIP star. Way too many primadonnas running around the northeast - this is a good reality check.
I have never had an awful experience there and have never found anyone at Sallys to be unfriendly or unhelpful. It is all about frame of mind. If you are waiting in line and have a positive attitude, you will be fine. If you are waiting in line and getting pissed off about open tables and people waltzing in - I'd advise you not to even make an attempt. Go in with a bad attitude, be impatient, be ultra-sensitive and you will have a terrible time. Sallys has a soul to it - and if you don't like their methods - they don't mind if you go elsewhere. At the end of it all, I find the Sallys experience & pies to be better than Pepes. I feel like Sallys has a love for their pizzas. Pepes I feel to be a vapid business enterprise which, even so, turns out good pizza. Both are great spots to try - don't let anything persuade you otherwise.
Are you doing this in the same day? You can show up to Pepes first, and then go over to Sallys at 415p and hang outside. If you go to Sallys first, and then Pepes, timing could be an issue because you can't predict lines at either place. I've seen long lines on night I wouldn't expect, and no lines on Fridays at certain times.
If you are only doing one per visit, then your timetable is very reasonable.
Also - as for the above comments - I agree. Eat-in, don't take out unless you will be eating them on the curb.
"Eat-in, don't take out unless you will be eating them on the curb."
Agree. Never met a pizza that traveled. Last attempt was a Tarry Lodge clam I brought back to the office for the troops. Might was well have been from DIJOURNO!
Try crisping the steamed, soggy crust on a stone and you dry out the sauce.
Takeout is to Pizza as Youtube is to 70 mm film.
Judge the pies on their own merit, either sauce and grated cheese, or mozzarella....This is the true test of good apizza. Any clown (puck, cpk, pizza slut) can hide a mediocre crust, sauce, cheese and preparation under a bevy of bling. A real pie stands on it's own.