What style of pizza do you make at Beebe's?

Chris: We make 12 inch round, thin, and crispy pies that are very much influenced by those served at classic New York pizzerias over the years.

You were a big pizza fan before you got into the business. What are the most inspirational pizzerias you've visited over the years?

Chris: My biggest inspiration is the pizzeria that I spent a lot of time in as a kid. My family ran the Baronet/Coronet on 59th and 3rd in the ’70s and early ’80s. As for my other influences, the list is long and there are many people and places I’d like to mention. I’ll narrow it down, but I’m sure I’ll leave a few out that I’ll wish I hadn’t. I've always found inspiration in people who are dedicated to their craft. 

Jim Lahey has been a big inspiration and I absolutely loved what he and his team were doing at Co. I was thrilled when they recently brought back Sullivan Street Pizza. 

Anthony Mangieri is another big one. I had moved back to NY in 2007 and remember visiting Una Pizza Napoletana for the first time and being blown away by the experience. 

Paulie Gee, of course; his story, his dedication, his passion, and his pizza. 

NYC has some incredibly dedicated and talented people, old and new, in pizza. One must pay homage to Dom DeMarco, Mark Iacono, Massimo Laveglia, and Frank Tuttolomondo. They are just a few whose dedication is as inspiring as their pizza! 

I also have to mention Nancy Silverton at Pizzeria Mozza in LA as well as Justin De Leon at Apollonia’s; I can't visit LA and not stop by! 

And one more... although not a pizzeria; Mark and Jenny Bello at Pizza School NYC. They have provided inspiration and knowledge. Pizza School NYC is an incredibly special place.

You've been donating a lot of pizza to local hospitals this past year since the pandemic first hit NYC. What has the response been from hospital staff?

Chris: I have to commend you and everyone involved in Pizza vs. Pandemic; what you’ve done is incredibly inspiring. Hospital staff are under stress and pressure in the best of times; we can’t imagine what healthcare workers have experienced over the past year. To be able to provide them a moment of happiness and nourishment is a privilege and we are grateful. It’s nice to see them smile.

I hear you've been donating to volunteers at the local food bank. How did that come about?

Chirs: When we found out that some of our guests were volunteering at the local food bank we wanted to do our small part to thank them for doing good.