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Pepe's Pizzeria Napoletana of Fairfield

238 Commerce Dr., Fairfield, CT - (203) 333-7373
The pizza is magnificent, achieving that perfect balance of crunch and chew, the savory burnt edge, and the debris-strewn underside that characterizes Connecticut's super-soulful Neapolitan pizzas. One big difference between this place and the original is the waitstaff, which actually is courteous rather than New Haven brusque.
77% Approval Rating (27 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
White Clam Pizza - Medium
White Clam Pizza (large)
Half Sausage/Half Pepperoni Pizza - Medium
Large Sausage and Mozzarella Pizza
The Original Tomato Pie - Medium
Shrimp, Bacon & Garlic Pizza-Small
Half Sausage/Half Pepperoni Pizza - Large
Pepe's Salad
Fresh Summer Tomato Pie - Medium
Pepperoni Pizza (large)

Highlighted Reviews

rating
Michael Stern - Photos (8)
Roadfood.com Editor
"The original Pepe's of New Haven has been our place since we met, and we've continued to believe in it even on some recent occasions when the crust was soft and toppings slippery. As devotees of one-of-a-kind restaurants, we were especially ready not to like Pepe's ..."   [Read More]

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Map & Web Site

238 Commerce Dr., Fairfield, CT
(203) 333-7373

http://www.pepespizzeria.com

Hours & Policies

Seasons:Open Year Round
Meals Served:Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
Briny, salty, garlicky, juicy, oily, toasty, chewy... this is the perfect food!
"Briny, salty, garlicky, juicy, oily, toasty, chewy... this is the perfect food!"
Bruce Bilmes and Susan Boyle





Pepe's pepperoni has a distinctive character. It is sliced thick and has a peppery bite -- great harmony for gobs of oozy mozzarella cheese.
"Pepe's pepperoni has a distinctive character. It is sliced thick and has a peppery bite -- great harmony for gobs of oozy mozzarella cheese."
Michael Stern


Thick, spicy pepperoni, chunky and juicy sausage, and chewy cheese sits atop Pepe's unparalleled crust.
"Thick, spicy pepperoni, chunky and juicy sausage, and chewy cheese sits atop Pepe's unparalleled crust."
Bruce Bilmes and Susan Boyle


The original pie that Frank Pepe sold from a rolling cart on the streets of New Haven: crushed tomato and grated cheese. Without the oozy cheese, this pizza has a bright, savory character unlike any other.
"The original pie that Frank Pepe sold from a rolling cart on the streets of New Haven: crushed tomato and grated cheese. Without the oozy cheese, this pizza has a bright, savory character unlike any other."
Michael Stern


If you don't love clams, or you don't love garlic, you're not likely to fall in love with Pepe's white clam pie.
"If you don't love clams, or you don't love garlic, you're not likely to fall in love with Pepe's white clam pie."
Bruce Bilmes and Susan Boyle


It's the jaw-achingly good and salty crust that makes a Pepe's pie what it is.
"It's the jaw-achingly good and salty crust that makes a Pepe's pie what it is."
Bruce Bilmes and Susan Boyle


No cheese at all, not even Parm.  We would have to believe that both Pepe's use the same canned tomatoes - yet we thought these tasted sweeter and more tomatoey than the ones used in New Haven.  Perhaps that's just because in the plain pie they have nothing to fight against (we've never had one in New Haven).
"No cheese at all, not even Parm. We would have to believe that both Pepe's use the same canned tomatoes - yet we thought these tasted sweeter and more tomatoey than the ones used in New Haven. Perhaps that's just because in the plain pie they have nothing to fight against (we've never had one in New Haven)."
Bruce Bilmes and Susan Boyle


Here's one thing that makes a Pepe's pizza so wonderful: the underside of the crust, all spattered and spangled with burned crumbs from the oven's floor. The combination of yeasty aroma and fire taste is one of gastronomy's finest treasures.
"Here's one thing that makes a Pepe's pizza so wonderful: the underside of the crust, all spattered and spangled with burned crumbs from the oven's floor. The combination of yeasty aroma and fire taste is one of gastronomy's finest treasures."
Michael Stern


A wee bit saltier than we remember and with a crust that isn't quite as brittle, this white clam pizza is nonetheless a masterpiece: oil, spice, garlic and marine-sweet clams atop a bed of bread that is a joy to chew.
"A wee bit saltier than we remember and with a crust that isn't quite as brittle, this white clam pizza is nonetheless a masterpiece: oil, spice, garlic and marine-sweet clams atop a bed of bread that is a joy to chew."
Michael Stern


Pepe's in Fairfield is more user-friendly.  The tables are even equipped with grated cheese (not so in New Haven).
"Pepe's in Fairfield is more user-friendly. The tables are even equipped with grated cheese (not so in New Haven)."
Bruce Bilmes and Susan Boyle


The kitchen of the new Pepe's almost exactly replicates the old one. The pizza-makers' techniques haven't changed for decades. The result: a meal with indescribable soul.
"The kitchen of the new Pepe's almost exactly replicates the old one. The pizza-makers' techniques haven't changed for decades. The result: a meal with indescribable soul. "
Michael Stern


Here are our friends Greg and Lauren, along with Jane, at the table as our 3-pizza meal began to draw to a close. We must have used 50 napkins between us.
"Here are our friends Greg and Lauren, along with Jane, at the table as our 3-pizza meal began to draw to a close. We must have used 50 napkins between us."
Michael Stern


Pepe's oven is as busy as O'Hare Airport, with pizzas going in and coming out several times a minute.
"Pepe's oven is as busy as O'Hare Airport, with pizzas going in and coming out several times a minute."
Michael Stern


We are still trying to figure out a time of the day or week when we won't have to wait in line. The hours at this Pepe's, by the way are 3pm to 10pm Monday through Thursday, 11:30am to midnight Friday and Saturday, and noon to 10pm Sunday.
"We are still trying to figure out a time of the day or week when we won't have to wait in line. The hours at this Pepe's, by the way are 3pm to 10pm Monday through Thursday, 11:30am to midnight Friday and Saturday, and noon to 10pm Sunday."
Michael Stern


Pepe's now offers something to keep you busy while your pizza cooks.
"Pepe's now offers something to keep you busy while your pizza cooks."
Bruce Bilmes and Susan Boyle


Offered only in the summer, Pepe's fresh tomato pie includes fresh basil and garlic; lots and lots of garlic.
"Offered only in the summer, Pepe's fresh tomato pie includes fresh basil and garlic; lots and lots of garlic."
Bruce Bilmes and Susan Boyle


It's the combination of the pizza crust and the intense heat of the coal oven that makes a Pepe pie better than all others.
"It's the combination of the pizza crust and the intense heat of the coal oven that makes a Pepe pie better than all others."
Bruce Bilmes and Susan Boyle



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