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Frank Pepe’s 100-Year Legacy Featured in The Washington Post 

The counter at Frank Pepe Pizzeria

Coal-fired, family-run, and 100 years strong — #OGGoodClient Frank Pepe Pizzeria Napoletana just earned a major spotlight in The Washington Post. 

In a feature honoring the brand’s 100th anniversary, the piece dives into the legacy of Frank Pepe, an Italian immigrant whose humble tomato pies sparked a pizza movement in New Haven and beyond. The article explores how the business grew from a single shop in Wooster Square to a multi-generational, 17-location institution — all while staying true to the original recipe and coal-fired ovens that made “ah-beetz” a Northeast staple. 

One standout moment? The pivotal role Frank’s daughters played in the 1960s to keep the business in the family — helping shape what is now one of the most iconic pizza brands in the U.S. 

Check out the full story in The Washington Post.  

We’re proud to support Frank Pepe’s team as they celebrate a century of tradition, innovation, and community— and we’re happy to help tell their story in a way that gets the recognition it deserves. 

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