My point is that there’s nothing inherent in the location that they are made that makes these food items any better than they would be if prepared somewhere else.
Ah, but it is impossible to make an appiza anywhere near as good as one from Pepe’s, Sally’s or The Spot in New Haven in a location other than New Haven.
Any opinion as to why that may be[?][?]
Sure. Frank Pepe and Sally and Tony Consiglio. [:D]
Those guys founded the two greatest pizzerias in North America, and now The Spot, which I always preferred while growing up, is owned by Pepe’s. The Consiglio’s still operate Sally’s and the Pepe’s still run Frank Pepe’s.
I’m a homer when it comes to apizza. But I expect you’ll get the same reaction about the "best" apizza from most people who have eaten at Pepe’s or Sally’s, or both. There will be some who favor anther pizzeria in New Haven, Modern Apizza. (Disclaimer: I’ve never eaten at Modern.)