Yes, Pepe's Pizza in Brookline Will Be Coal-Fired

Yesterday, the glorious rumor was confirmed regarding the expansion of New Haven-based Pepe's Pizza to Boston. Founded in 1925, the small regional chain is indeed coming to town, taking over The Fireplace space in Brookline. The latter will close on December 31 after a 13-year run, and owner Jim Solomon will focus on expanding the existing catering arm of his business. Today, a press release from Pepe's shares a few more details.

The Pepe's team is already buckling down to develop and submit their plans, which include the absolutely essential coal-fired oven, possibly the largest aspect of what makes Pepe's Pepe's. Eater National took an in-depth look at New Haven "apizza" recently, and in short, the coal (which was easy to come by in the 1920s) is responsible for the "blistered, sooty, and smoke-imbued flavor of the pies." Also, don't call it "burned" — it's "charred," and it's supposed to be like that.

The other delicious detail: Pepe's is aiming for a summer 2015 opening. It's going to be a long year.
· All coverage of Pepe's Pizza on Eater [~EBOS~]