Ethan meets Frank Pepe
Our friend Ethan Bernard is a man of conviction and of absolutes. So when a nutritionist told him that he needed to lay off the gluten, he decided to go cold turkey. And when he was planning his pre-fast gluten-filled blowout, he knew that no ordinary slice of pizza would pass muster. Instead, he boarded the Metro North with Jason and I in tow, bound for a city where the pizza was said to be not only unusual but also the best that many have ever tasted. We were headed for New Haven, Connecticut with someone who truly knew the meaning of lunch at the end of the line.
New Haven is best known, of course, as the home of Yale University, but to hear Ethan tell it, the pizza came in a very close second as a mark of distinction. He had first heard about it on a Food Network show and, researching it further, found that “New Haven-style” pizzerias were starting to spring up all over the map, in cities as far away as San Diego and Key West.
That's one impressive pizza spatula.
All of which begs the question: what exactly is it? New Haven-style pizza is cooked in a coal fired oven to give it a crisp-on-the-outside, chewy-on-the inside texture. “The char is very important,” Ethan explained. But it’s more complicated than a simple crust distinction. The pizzas are sometimes called tomato pies, because the originals consisted of sauce and a light dusting of pecorino cheese, no mozzarella.
These days you can get your pie cheesed or uncheesed, so when we put in our order at Frank Pepe, the oldest of the New Haven pizza establishments, we opted to try both. (Note: Fans of Sally’s, the other longtime New Haven favorite, will undoubtedly criticize our choice of Pepe over Sal. Let me just say that these decisions are never easy.) Continue reading
