
It is the best pizza ever. It can make you fly, open the doors of perception, make you invisible, transport you through space and time, basically make you shovel giant delicious mouthfuls of it into your mouth without noticing your immediate surroundings. Until you are so contendedly distended that you roll down Wooster Street in semi-comatose glee. The end.
We didn't wait as long as most do, mainly because this was Yale's commencement weekend and the only upside of that is that no one wants a table for two on such occasions. I've included the menu for Pepe's so you can get an idea of the scene -- pretty much unchanged non-ergonomic restaurant interior, and as the menu indicates, just pizza. You get pizza and soda or beer. Because that's all you need. Ever.
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So why so great? I think mostly it has to be the crust- thin but with chewiness that allows you to savor it longer. But of course doing one thing really well means attention to quality and being able to replicate that. So the fact that the bacon was almost whole slices, not just bacos, and that the onion was chopped very finely and cooked beforehand shows you that Pepe's isn't just sliding by on reputation alone.
I must admit that after my no-holds-barred take-down of this pizza (a large with only two slices left to take home) I did go into a bit of a shame spiral. Moments of decadence can unfortunately have that side-effect. And thus I did not make it back over to Little Italy to try out Sally's. So the feud must continue without my weighing in. But we'll be back in New Haven soon. And I'm already training for another pizza.
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