Chef Ryan McKeown, known for his appearance on Below Deck Down Under, has opened a new restaurant, Peppi’s Pizza, in Miami’s Design District. The eatery, which debuted today, serves New York-style pizza and Philadelphia-inspired hoagies. It takes over the former Old Greg’s location and offers a unique dining experience, operating as a casual lunch counter during the day and transitioning to full-service dining at night.
From 11 a.m. to 3 p.m., Peppi’s focuses on pizza by the slice and hoagies served on house-baked bread. The dough undergoes a 72-hour fermentation process, which McKeown says gives it a “sourdough-esque” twist on the classic New York style. The pizza is topped with Grande cheese and what McKeown promises will be “immaculate” sauce. Customers can choose from a classic red pizza with mozzarella, pecorino, and Sicilian oregano, a white pizza with garlic and herb cream, or specialty options like the “upside down” pizza, which has sauce on top. The sandwich menu includes a cheesesteak made with Cooper sharp American cheese and an Italian hoagie loaded with provolone.
In the evening, starting at 5 p.m., the restaurant switches to table service and offers a fuller menu inspired by Italian dishes. Some highlights include a twist on fish and chips, made with potato chips, caramelized onion dip, and caviar, as well as croquettes with prosciutto and pork, and clams casino. For pasta, McKeown offers a version he believes can “out-step Carbone’s spicy rigatoni any day.” The menu also features Abruzzese-style barbecue, including skewers of filet or chicken served with hot cherry peppers and grilled bread. The drink menu includes spritzes, natural wines, amaro-based cocktails, and La Colombe offerings such as draft cold brew, espresso, and affogato with soft serve.
The space, which previously housed Old Greg’s, now features artwork from Miami artists Adrian Lorenzo and Eddie Gaglin, as well as neon signage. McKeown hopes the design will give the neighborhood a more approachable vibe, contrasting with the upscale area.
“I want to give the locals a place they can come back to two or three times a week,” McKeown said. “We’re in a period where vibe dining is out. People don’t want it anymore.”
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