Needless to say, I hope it's not long until I’m back. A pie crust made of cannoli shell filled with cannoli cream was the perfect kind of slice to end this pizza fest. Lastly, IF and that’s a big IF, you have room for dessert the slice of cannoli pie was decadent. We had planned to take home the leftovers and were even told they freeze well and come back to life in the oven but there was nothing left. But when you fold the slice as I always do, it’s just the right clam/dough ratio per bite. At first glance, it seemed as if the clam coverage was a bit on the light side. Big chunks of fresh clams mixed with pecorino romano, garlic, oregano and olive oil. Imagine baked clam oreganata spread out across a slice of lightly oiled oven baked dough. Our servers were very attentive and kept checking to make sure we were satisfied and had everything we needed.Īfter wetting the palate with the tomato and mozz slice it was time for the white clam slice. The result is somewhere between a brick oven and a traditional pizza oven. This allows the pizza masters to place the pies (10 feet) into the oven where it reaches temps of 600 degrees and gives the crust the right amount of char. If you haven’t been to Frank Pepe’s before, one thing you’ll notice behind the counter are the extra-long pizza reels (10 feet!) and a coal fire door with a deep oven.
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I think I counted over 15 pizza combinations on the menu plus the infinite possibilities you can create on your own with all the toppings they offer. Other than salads, there really aren’t appetizers so plan to come for the pizza and the pizza you will get. Unlike some other reviews I read before coming, this didn’t bother me one bit. Our large pie came out with 12 kinda uneven slices but everyone chose their piece based on how hungry they were. The sauce had a good balance between tart and sweet and the cheese literally melted with each bite. No flop and the right amount of chewiness. The crust was somewhere between thin and medium thickness but what really stood out was the sturdiness of the bottom. a large 18” original tomato pie with mozzarella was a must. An opportunity finally presented itself while passing through CT during lunchtime and I’m glad it did.Īs a benchmark. 810 Restaurant Cook jobs available in Hartford, CT on.
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