Frank Pepe Pizzeria Napoletana • 1925

The coal-fired brick oven at this Wooster Street institution has been turning out charred, blistered crusts since 1925, when Frank Pepe first opened the doors in New Haven's Little Italy. The white clam pizza—fresh littlenecks, garlic, olive oil, oregano, and grated cheese on a thin crust—remains the order that separates tourists from regulars. Nearly a century later, Pepe's grandchildren still run the original location where lines snake down the block for a taste of the pie that defined New Haven-style apizza.