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Chapel Hill Pizza Update


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Chapel Hill Pizza Update

Sinophile | | Jul 25, 2007 06:26 AM

Though I have been walking Franklin Street for quite a few years, I had never tried Peppers. I had once stopped in for a slice, but some tattooed teenage snot gave me a hard time and I walked out (this kind of thing happens a lot downtown: I once had the philistine audacity to rent "The O.C." at Visart Video and the clerk frisbeed my credit card at my face). In any case, the reopened Peppers a few doors down seems to have toned down the punk rock attitude considerably, and I decided to give it a proper try. The result was complete disappointment. The music was loud and grating; the plates were filthy; and my request for an "extra crispy" pie yielded a distinctly underbaked pie, pale and doughy. The pie was comparable to those served at Franklin Street's three other mediocre pizzerias. Too much cheese glopped atop a heavy and cardboardy crust.

A while ago I took the advice of Suse (I believe) and headed to Bocci near Southpoint. I have come to share her opinion that while not exemplary, Bocci's pizza is the best in the area. The NY Style edges out Alfredo's, but I like even better the brick-oven style, which is lighter and crispier and redolent of garlic. The crust is a tad cardboardy where it should be gluteny but otherwise it's a fine pizza. Bocci is not going to erase a yearning for Wooster Square or the North End, but it makes the best of a bad situation.

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