Frank Pepe Pizzeria Napoletana

As a New Yorker, I love a greasy, big, cheesy slice I can fold in half. After moving to CT it was always New Haven pizza this and that. What I actually think? It's burnt. I don't want to eat burnt pizza. It's literally like eating carcinogens. Why do people like eating black burntness — I didn't get it at all.

I always swayed towards Riko's & Colony — not quite New Haven pizza, but definitely not New York either. To my surprise, my husband and I went recently to Frank Pepe in Westport. I know, I know, not the OG location, but super convenient.

I am not sure if all the sizes come like this, but the size small pizza is my new obsession. It is New York on the top, Connecticut on the bottom (without the burntness). It is cheesy, thick, yet thin and crispy all at the same time. I have finally found my perfect match made in heaven between the New Haven vs. New York battle of the pizza.

It is New York on the top, Connecticut on the bottom — without the burntness.

We walked in, ordered at the counter to go, and 15 minutes later we left with steaming hot pizza that was still hot by the time we got home. I went with the classic tomato pie with cheese. I mean, that's a whole other topic, but pizza isn't pizza without cheese. It's tomato pie, and I didn't want tomato pie. Nothing against it — I actually love pan con tomate and make it all the time. I just prefer this combo. Anyway, I digress.

Take the extra step at home.

But basically: classic, with crushed red pepper and garlic powder added at home. Take this extra step, it truly makes a difference. And wow.

As for the atmosphere, the staff was super nice, but since we didn't eat there in person, I can't speak on it. I will definitely be going back and keeping you posted.