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Some of our favorite all-local MV pizzas.
Reunion Pizza: A Family Affair with a Wood-Fired Heart
Founded in 2024 by husband-and-wife team Vesna and Regis Nepomuceno, Reunion is a mobile wood-fired pizza kitchen rooted in a shared passion for food, hospitality, and community. What began as a longtime dream has grown into a family-run business dedicated to bringing people together through simple, high-quality ingredients and the warmth of a wood-fired oven.
You can find Reunion serving at public events, including regular stints at Nomans; they’re also available for private catering. The three lines in their logo represent Vesna, Regis, and their 3-year-old daughter — representing the family at the heart of the business. Reunion is a celebration of connection, community, and craft.
How It Started
Vesna and Regis met while working in the restaurant scene on the Vineyard, where food quickly became the foundation of their relationship. Hosting backyard dinners, feeding friends, and celebrating through food was always part of their rhythm. During the pandemic, like so many of us, they felt the ache of separation and the name “Reunion” was born. Their dream was to create something that would bring people back together, around a table. “There’s no reunion without food, so pizza it was!” says Vesna, who also works at Bluedot as a graphic designer. When she is not making pizzas, she is building our newsletters.
The Oven
Their wood-fired oven was custom-built in Florida back in 2010 and has had a few Island lives before finding its way into Vesna and Regis’s hands in 2024. Regis inherited it from Lou Pasciello, fellow pizza enthusiast and Islander, and now fires it up with reverence and excitement. It takes three to five hours to reach its perfect temperature of 850 degrees — but once it’s ready, each pizza cooks in just about two minutes, emerging with that perfect Neapolitan-style, charred crust and bubbling goodness.
The Pizza
Handmade dough? Check. House-made sauce? Check. Local ingredients? As much as possible, sourced from Island Grown Initiative and Ghost Island Farm, of which they are CSA members.
Reunion typically offers four to five pizza options at public events, including:
- Cheese and pepperoni, perfect for the little ones
- Five cheese with hot honey
- “Funtastic Fungi” (a local favorite)
- Classic Margherita
Plus, custom creations for private events — from brunch pies with shakshuka or scrambled eggs, to sweet treats like strawberry-banana-Nutella with whipped cream.
Sustainable From the Start
For Vesna and Regis, sustainability is a way of life. Regis, who grew up in a coffee-growing region of Brazil, brings a strong respect for sourcing and land stewardship. Vesna, a nature and science lover, adds thoughtful practices to every aspect of the business.
Reunion’s commitment to sustainability is reflected in the small, intentional choices they make every day. They use kiln-dried wood from local vendors to fire their oven, where nothing goes to waste. Oven ash is repurposed as natural fertilizer in their home garden to deter slugs, while biochar is added to their compost, helping eliminate odor and improve soil texture. At events, they prioritize compostable cutlery, napkins, and plates whenever possible. The newest addition to their setup is a beautifully crafted mobile cart, built locally by Rosewood Carpentry & Joinery, which allows them to bring their wood-fired experience to private events with both elevated design and function.
Where To Find Reunion This Summer:
- Wednesdays and Thursdays 5 – 9 pm at Nomans: Perfect for grabbing a pizza and staying awhile or picking one up to take to the beach.
- The Martha’s Vineyard Agricultural Fair in August (where Reunion had its very first pop-up in summer 2024!)
- Pop-ups at the PA Club, Katama General Store, Tivoli Day, and Vineyard Haven’s First Friday, schedule permitting.
Whether they’re catering a backyard wedding, serving up slices at Nomans, or chasing their daughter through the grass between pizzas, Vesna and Regis are building something special, one reunion, one pie at a time.
North Tabor Farm: Monday Night Pizza
Where the dough is handmade, the veggies are homegrown, and the vibes are pure Chilmark.
4 North Tabor Farm Road, Chilmark
On a warm Monday evening at the edge of Chilmark, you’ll find a slice of paradise and it comes wood-fired, topped with farm-fresh veggies, and served with a side of slow living.
Welcome to North Tabor Farm’s Pizza Night, where pizza isn’t just dinner, it’s a community event rooted in seasonality, sustainability, and good food. Owners Rebecca Miller and Matthew Dix have created something really special here: a farm-forward pizza night that lets you taste what the land is offering right now.
I follow the signs to the back field, behind the greenhouses; a custom-built wood-fired oven glows quietly next to a few picnic tables strung with bistro lights. The vibe is very Vineyard — very Chilmark. A couple sips wine as the sun filters through the trees. A family entertains their child with a just-picked carrot from the garden. The centerpiece on the picnic tables? A basil plant in a repurposed tomato can. Kyle Bullerjahn, the chef of North Tabor Farm, makes pizzas right in front of you in a wood-fired oven; nearly everything, from the herbs and arugula to the squash, onions, and fennel, has been grown steps away. Even the dough is handmade by their daughter Ruby, and the pork comes from their own Island-raised pigs. The cheese is outsourced, but every bite still feels like a taste of home.
Here’s what was on the menu the night I visited (subject to change with the season, of course):
- Salad Pizza Fresh arugula, shaved fennel, lemon, Parmesan Reggiano, fresh mozzarella, and pesto
- Pork and Calabrian Chili Pizza Hot Italian sausage, ricotta, turnip greens, spring onion, Calabrian chili oil, and red sauce
- Summer Squash Pizza Farm squash, fresh mozzarella, herby pesto, and a sprinkle of Parm
- Margarita Pizza A classic with fresh mozzarella, farm basil, red sauce, and farm-made basil oil
Orders are staggered to keep pickup smooth and parking easy. While I wait, I wander through the farmstand, admire the adorable piglets, and snack on just-pulled carrots that Rebecca has passed around. The wood-fired oven, a three-chamber beauty designed by Andy Magdanz of Martha’s Vineyard Glassworks and built with the help of Kyle Bullerjahn, can cook up to five pizzas at once. It even has a cooler chamber for roasting veggies or meats, making the most of every bit of firewood.
I ordered the Salad Pizza and the Pork & Calabrian Chili Pizza — each bite better than the last. I loved the squeeze of fresh lemon on the Salad Pizza; it gave the whole thing a bright, summery zing. The heat from the Calabrian chilis on the pork pizza was perfectly balanced by the creamy ricotta — spicy, rich, and just right. I brought my pizza home, but next time I’m staying to enjoy the farm. Bring a bottle of wine, catch the sunset, and let the slower pace give your week a fresh start.
How To Order
Pizzas are pre-order only, and orders open the Wednesday before and close at 3 p.m. on Monday (or earlier if they sell out, which they usually do). People can pick up their pies Monday night during their allotted time, or stay at the farm to eat.
Click here to order. To ask any questions, email: [email protected]
Other Local Places to Find Wood-Fired Pies:
Orange Peel Bakery
22 State Road, Aquinnah
Head to Juli Vanderhoop’s popular pizza nights every Wednesday and Thursday from 5 to 8 pm; or Fridays from noon to 4 pm. Orange Peel is native owned and based on the Wampanoag lands of Aquinnah, incorporating food traditions from around the world. Check out the website for more information, and Instagram (@orangepeelbakery) for updates.
Stoney Hill Pizza
The folks at Stoney Hill Pizza operate a mobile wood-fired pizza oven that uses local produce to make beautiful pies right in your backyard. Owned by Nina Levin, the business sources ingredients from local farmers and purveyors, and is accepting limited bookings for the 2025 season. If you’d like to have Stoney Hill cook pizza at your next event, fill out the form. For more information, visit their website.
