About Frank Pepe Pizzeria Napoletana - Uncasville
Frank Pepe at Mohegan Sun brings the New Haven pizza tradition onto casino floors with coal-fired ovens that create thin, crisp pies and charred crust notes.
Diners repeatedly praise the white clam pizza, fresh tomato pie, and pepperoni slices, though crust texture opinions vary—some find it extra crispy, others a touch chewy.
Service and atmosphere are described as upbeat and clean; staff are frequently called friendly and informative.
The restaurant suits quick solo bites or group meals and leans casual and family-friendly while remaining a popular stop for visitors and locals alike.
Location & Contact
- Address1 Mohegan Sun Blvd, Uncasville, CT 06382
- Websitehttps://pepespizzeria.com
- Phone(860) 862-8888
- Links Order online · Get directions
What to Expect
The menu leans on Pepe’s classics: White Clam Pizza, Original Tomato Pie with Mozzarella, Margherita, and specialty pies like Meatball and Ricotta or Amanti Della Carne.
Reviews single out the fresh tomato pie as a must-try and repeatedly praise the white clam for bold garlic and clam flavor.
Expect thin, New Haven–style crust that can be very crisp or a bit chewy depending on the bake.
Pepperoni is often described as flavorful and cupped; salads and dessert options like Chocolate Cheesecake and a Dessert Trio are also mentioned favorably.
Hashtag Pizza Fact's
Pizza’s Role in Italian Heritage
In Italy, particularly Naples, pizza is more than a dish; it is a symbol of cultural identity and pride. The art of making Neapolitan pizza is passed down through generations, with pizzaioli revered for their skill and dedication. Italian pizza traditions emphasize simplicity and quality, with a focus on regional ingredients that honor the essence of the dish.
Culture
Menu Highlights
From the Community
At Frank Pepe Pizzeria Napoletana inside Mohegan Sun, Connecticut’s storied New Haven pizza tradition meets a casino crowd.
The kitchen’s coal-fired ovens yield the trademark thin crust: many diners call it perfectly charred, while others note a firmer chew.
The white clam pizza and fresh tomato pie draw consistent praise; one reviewer called the fresh tomato pie “absolutely insane,” a hands-on endorsement that keeps fans returning.
Service is a frequent talking point.
Several guests described staff as warm and helpful, while a few noted slower service when it gets busy.
Andrew Kosarko captured the location’s familiar-but-different feel, writing that it “ALMOST tastes like it” compared to the original — a compliment tempered by subtle differences in dough handling.
Dennis Schleicher summed up the local appeal by noting a “perfectly charred crust” and classic coal-fired flavor that many say replicates Pepe’s reputation.
For visitors craving authentic New Haven-style slices while at the casino, this location delivers bold clam, garlicky, and basil-accented pies alongside generous pepperoni and salad options.
Why Locals Love It
Customer Reviews
Andrew Kosarko
"As someone who eats Wooster Street Pepe's weekly... This looks like it. And ALMOST tastes like it... But something is slightly off. Couldn't put my finger on it but if I had to guess, it's that the dough gets too much additional flour on it while getting pressed out. Regardless, still a better quality slice than most mom and pop shops. Service was great to start but got progressively worse as it got more crowded (Saturday from 4:30-5:45pm) Atmosphere is, however, waaaaaay better than Wooster Pepe's. Larger tables, more stable chairs. Just considerably more comfortable overall."
Jeet Trivedi
"Frank Pepe’s pizza is packed with flavor and absolutely delicious — my go-to order is the hot cherry peppers, garlic, and basil pizza, and it’s just yum 🤤. The toppings are always spot-on and the flavors never disappoint. That said… I have one small (or maybe big?) issue: the crust. For me, it’s a bit too chewy and not as smooth as I’d like. After a slice or two, I start to feel like I’m unintentionally doing a jaw workout 😂. If you gave me the choice between Pepe’s and Sally’s, I’d lean toward Sally’s. Not saying Pepe’s is a bad choice at all — in fact, for people with stronger jaws, it might be pizza perfection. But for me, it’s more of an occasional treat than a regular stop."
Albert “No Onions” Ruggiero
"I prefer this one over the original New Haven one and they have a pretty decent deal: 3 small specialty pizzas for $45 but you cannot alter a thing to get the deal. First off, had the Italian salad and I liked it way more than I should have which means now I have to get it every time I go. And then, finally tried their famous clam pie (and added pepperoni to it). This thing did not disappoint. The typical clam pie is a white pie with no cheese. The chunks of clams were gigantic and the little cupped pepperonis added a bunch of flavor to the pie. I gotta be honest though: after having that, I now would much rather try a red, clams casino pie with mozzarella. That’s what I’ll be getting next time. The fresh tomato pie is absolutely insane. You have to try it. It’s the new go to."
Maya L
"Pizza was a 7.5 out of 10. The pizza was very thin and crispy. The waiter asked us if crispy was alright but if we had known it would have been as crispy as it was we would have told them to go light on the crisp. All together the pizza was delicious but without the cheese, the pizza sauce wasn’t very flavorful. I like a thin crust but this crust was extra thin. The thin slices are actually preferable as they were less messy to eat. The pepperoni was the highlight of the meal (no offense), it tasted different to other pepperoni i’ve had but in a very good way. Everything added together made a really good pie. The ice tea not so much. Not bad just tastes like the powder mix. The lemonade was good."
Hashtag Pizza Fact's
From Flatbread to Culinary Star: Pizza’s Ancient Roots
Pizza's origins can be traced back to ancient flatbreads enjoyed by civilizations like the Greeks and Persians, who topped breads with oils and spices. These early iterations lacked tomatoes but laid the groundwork for the concept of topped flatbreads. The evolution from flatbread to pizza as we know it marked a significant culinary transformation, driven by the introduction of the tomato from the New World.
History
Frequently Asked Questions
What is New Haven–style or ‘coal-fired’ crust like here?
New Haven–style at this location means very thin slices with a quick bake in a coal-fired/brick oven. That creates a crisp, sometimes charred edge and a sturdy center. Some reviewers say it’s extra crispy; a few find it chewier, so texture can vary.
What makes the White Clam Pizza special?
The White Clam Pie highlights fresh clams, garlic, and often a balance of cheese or no cheese depending on the version. Reviewers praised the clam flavor and garlic interplay, calling it a defining, savory choice at Pepe’s.
Is the Fresh Tomato Pie different from the Original Tomato Pie?
Yes. The Fresh Tomato Pie (noted as summer-only on the menu) uses fresh tomato slices and basil for a brighter, more seasonal taste. The Original Tomato Pie with mozzarella leans toward a classic sauced-and-cheesed presentation.
How does the pepperoni here taste?
Reviewers often applaud the pepperoni as flavorful and slightly different from typical styles. One guest noted small cupped pepperonis that concentrate flavor and add little pools of seasoned fat on each slice.
Are there vegetarian pizza options?
Yes. The menu lists vegetarian-friendly pies like Margherita, Vegetarian Pizza, Spinach Pizza, and options featuring gorgonzola and mushrooms. Reviewers also mention salads like Caesar as meat-free choices.
Do pizzas come out greasy?
Some guests reported slices with visible oil pools, especially on pepperoni pies, while others described nicely balanced, hot slices. Expect some grease typical of classic pepperoni and cheese pies.
Can the clam pie be served with or without cheese?
Reviews show both traditions: the classic white clam pie is often described as a no-cheese white pie, but some diners and location variations include cheese. If you’re picky about cheese on clams, double-check when ordering.
Is the pizza very charred or almost burnt sometimes?
Because coal-fired ovens cook quickly, some slices develop strong char on the rim; reviewers reported uneven charring at times—one side crisp and one side softer. That smokiness is part of the New Haven character.
Does the Mohegan Sun location taste like the original New Haven spots?
Many reviewers say it captures the New Haven spirit: thin crust, coal-fired flavor, and signature pies like white clam and tomato pie. Some longtime fans note subtle differences in crust handling, but overall it’s presented as a faithful rendition.
What pizzas are most popular at Frank Pepe Pizzeria Napoletana?
From the menu, people often pick White Clam Pizza, Original Tomato Pie with Mozzarella, Meatball and Ricotta, Amanti Della Carne, Original Tomato Pie, Fresh Tomato Pie Summer Only. Reviews highlight consistency more than novelty, so these are safe, crowd-pleasing choices.
The Economics of Pizza: A Billion-Dollar Industry
Pizza's immense popularity has propelled it into a billion-dollar global industry, with an estimated value of $145 billion. This economic impact is supported by a vast network of over 78,000 pizzerias in the United States alone. The industry includes both large chains and independent establishments, highlighting pizza's universal appeal and its role as a staple in the food economy.
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Connecticut's Premier Pizza Destinations
Current location in red, 8 nearest in blue, all others in gray
Frank Pepe Pizzeria Napoletana
1 Mohegan Sun Blvd, Uncasville, CT 06382
★4.1
(837 reviews)
Pizza's Adaptability: A Canvas for Creativity
Pizza serves as a culinary canvas, adapting to various cultures and culinary innovations. From gourmet toppings like truffles and arugula to dietary variations like gluten-free and vegan options, pizza continually evolves to meet changing consumer preferences. This adaptability ensures its place as a dynamic and enduring favorite in the ever-changing landscape of global cuisine.
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