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Below Deck Chef Launches New Pizza Spot in Miami’s Design District

by Emma
Peppi’s Pizza

Chef Ryan McKeown, known for his appearance on Below Deck Down Under, has opened Peppi’s Pizza in Miami’s Design District. The new restaurant, which took over the former Old Greg’s location, will offer New York-style pizza and Philadelphia-inspired hoagies. Peppi’s will operate as a casual lunch spot by day and a full-service dinner restaurant by night.

From 11 a.m. to 3 p.m., Peppi’s focuses on pizza by the slice and hoagies made with house-baked bread. The pizza dough is fermented for 72 hours, giving it a “sourdough-esque” twist on the classic New York style. The pies are topped with Grande cheese and a special sauce. Pizza options include a classic red pie with mozzarella, pecorino, and Sicilian oregano, a white pie with garlic and herb cream, and a specialty “upside down” pizza with sauce on top. The sandwich menu features Philadelphia classics, including a cheesesteak with Cooper sharp American cheese and an Italian hoagie with provolone.

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At 5 p.m., Peppi’s transitions to table service with a fuller dinner menu inspired by Italian dishes. Highlights include a modern take on “fish and chips” with potato chips, caramelized onion dip, and caviar, as well as croquettes with prosciutto and pork. For pasta, McKeown offers a spicy rigatoni that he claims surpasses the famous dish at Carbone. There is also Abruzzese-style barbecue with filet or chicken skewers, hot cherry peppers, and grilled bread. The drink menu features spritzes, natural wines, amaro-based cocktails, and La Colombe beverages, including draft cold brew, espresso, and affogato with soft serve.

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The space, now redesigned, showcases work from local Miami artists Adrian Lorenzo and Eddie Gaglin. McKeown has also added neon signage to create a more accessible atmosphere in the upscale neighborhood.

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“I want to give locals a place they can visit two or three times a week,” said McKeown. “The trend of vibe dining is over. People want something real and consistent.”

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