Frank Pepe Pizzeria Napoletana

Pizza lived up to the hype, but was slightly too salty. I enjoyed great service, especially on a busy night. Definitely will hit up this place on my next trip to Connecticut. Loved it!

I'm glad I had the chance to come eat here. This is one of the oldest pizza places I've been to period. Made with mold of the same charcoal oven Frank pepe used in the 1920's, it's just as bit as good as the original. The place was heated so it was a nice retread during the polar vortex and the pizza was delicious. We ended up getting the peat lovers and the clam pizza based on the waiter recommendations and it was great. If you are going by yourself or with one other person I recommend a small. We ordered a medium and took half a pizza with us.

Got a veggie pizza and ate the whole thing. Can't wait to go back for the famous Whit clam pizza. Great service too!

Good pizza and a lot of toppings (maybe already too much toppings and small amount of cheese per slice). Nice place but the crust is for my personal taste too black, burnt, crispy and the dough too thin. The rest of my group loved exactly that about it and they said that this is one of the best pizzas they had so far in America.

Driving back from PA to Boston so I had to stop and try the famous Frank Pepe's. We stopped at the location in Fairfield, CT. Place was hopping and we were still seated promptly. Eating area was clean. The menu is very basic - this is a pizza joint and that's what it has, pizza and salad. That's it. The pies get pretty expensive when adding toppings (roasted red peppers is a $5 add on for a medium pie). We shared a single medium pizza with mushrooms, sausage, and roasted red peppers. The pizza came out quickly and was beautiful (pictured). All ingredients were fresh and the crust was soft on the inside and crunchy on the outside. Excellent pizza hands down, but a bit pricey at $32 for a medium 16" pie. The price is the only thing that takes it down from a 5 star rating. Def worth a try