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in & around Pete's

Pete's customer and Twitter follower Nikki Snyder had the good fortune of being in New Haven for the Superbowl, so she and her friends ordered three pies from the original, Frank Pepe's Pizzeria Napoletano. She said it was ...good. So good. So full.Slices at Pete's (from customer Jennifer W. via Facebook, with permission)December 9, 2011: Pete's white clam pie is featured on the front cover of the Washington Post weekend section!Meeting in the middle: meeting Big Pete (our Dad) in Delaware. I think our drive from DC was shorter, and prettier, than his drive from New Haven.White pie with pepperoni, red onion & pesto at ClarendonPies at Pete's in ClarendonOpening day in ClarendonPete's is located on the Clarendon Boulevard side of the building.Construction crews are nearly done framing up the interior walls.Co-owner Joel Mehr being interviewed by FOX5 after the VP had left the building.The round table participants.The Vice President serves the first few slices.An old-school reporter typing away at his laptop with his two index fingers.Co-owner Kerri Knowles-Marr meets the vice president.Vice President Biden meeting some of the employees who were lucky enough to be scheduled to work on this unusual day.The Vice President arriving.Seating diagram.What does a stack of brand new pizza trays look like? Clean. Very silver.Brand new baking trays. So silver.Four brand new Baker's Pride gas-powered pizza deck ovens. Beautiful.Co-owner, Executive Chef, graduate of the Culinary Institute of America. A bustling dining room in the background.At Pete's we call it "the New Haven." In New Haven, they call it dinner. White pizza with White Clams, Garlic, Extra Virgin Olive Oil, Pecorino Romano, Oregano.At Pete's we call it "the New Haven." In New Haven, they call it dinner. White pizza with White Clams, Garlic, Extra Virgin Olive Oil, Pecorino Romano, Oregano.At Pete's we call it "the New Haven." In New Haven, they call it dinner. White pizza with White Clams, Garlic, Extra Virgin Olive Oil, Pecorino Romano, Oregano. Note the fantastic brown bubbles on both the crust and the cheese layer. That comes from hand-rolling the dough (rather than using a rolling pin) and putting the pie into a 900-degree oven.A dish Pete's calls "My Mother's Pasta Bolognese," after the wonderful dish made by the mother of co-owners (and New Haven natives) Alicia Wilkinson-Mehr and Michael Wilkinson. This dish includes shaved parmesan and fresh basil sprinkled liberally atop fresh penne in a bolognese sauce.A fresh, all natural antipasti from Chef Tom Marr: roasted beets and carrots with sherry vinaigrette, truffle honey, goat cheese and upland cress garnish.A special order to go: fresh spinach, broccoli rabe, oven-dried tomatoes, ricotta cheese. 18" in diameter, never perfectly round.Pizza margarita: tomato sauce, bufula mozzarella, basil. Note the fantastic brown bubbles on the crust. That comes from hand-rolling the dough (rather than using a rolling pin) and putting the pie into a 900-degree oven.Pizza margarita: tomato sauce, bufula mozzarella, basil. Note the fantastic brown bubbles on the crust. That comes from hand-rolling the dough (rather than using a rolling pin) and putting the pie into a 900-degree oven.Pete's offers four standard slice varieties plus a daily chef's special. On this day, caramelized onions, cherry tomatoes and fresh spinach.clockwise from top left: Alicia Wilkinson-Mehr, Kerri Knowles-Marr, Tom Marr and Joel Mehr. Not shown (taking the photograph): Michael Wilkinson.Little Pete, diligently working on folding pizza boxes.Big Pete, getting advice from the "mom" in "my mom's spaghetti bolognese" on the menuNew Haven style pizza in Washington DCLocated at the top of the Metro in Columbia Heights. Photo taken as construction is wrapping up. Electricity has finally been hooked up, but, alas, pictures have not been put in place yet.Located at the top of the Metro in Columbia Heights. Photo taken as construction is wrapping up. The restaurant will feature fast-casual service, with seating for 42. One of the very few places in Washington DC where slices will be available.Pete's New Haven Style Apizza, under construction in March 2008.The developer, Donatelli Development, has completed the brickwork outside of the restaurant.progress on the inside: drywall has been hung throughout most of the space. the plumbers and electricians are running their stuff inside the walls.Pete's New Haven Style Apizza, under construction, January 2008.