*Post by Angela.
We fully intended to do a sort of pizza showdown between Pepe's and Sally's Apizza just down the street. Unfortunately, Sally, not knowing of our intentions, did not see fit to open until 4 pm (the wedding was at 4:30). Nevertheless, we decided to go ahead with our plan to eat at Pepe's (at its original location on Wooster). We arrived at Pepe's a little after it opened at 11:30 am - there were already quite a few parties seated, but we managed to snag an empty booth upon walking in (about 30 minutes later, there was a line out the door).
Upon looking at the menu, I noted the other defining characteristic of New Haven-style pizza - normally, a "plain" pizza would include crust, tomato sauce and mozzarella; not so at Pepe's. Here, an "original tomato pie" comes sans mozzarella (just crust topped with tomato sauce, and sprinkled with Parmesan, garlic and oregano), but you can order it as a topping, which we did. We also added sausage and fresh garlic.
While we were waiting for our pizza, we decided to order a small pitcher of beer (we were on vacation!), and Pepe's just happen to have Long Trail, a Vermont beer with which Mark is intimately familiar, on tap. As our warm and welcoming server checked our ids, she smilingly noted that I was from Oregon, as was the manager of that location. A few minutes later, the manager walked over to our table, and we happily chatted about Eugene and his recent trip to D.C. with his family. I thought to myself, "If the pizza is as good as the staff is friendly, Pepe's is in pretty good shape."
After about a 20-minute wait, our pizza arrived at the table in all its glory. Behold: