The beloved Fini Pizza made quite the impact during its debut in Utah City.

Just days after opening, the pizza joint sold out of everything by 5 p.m. on a Monday afternoon. The demand for the delicious New York-style pizza was higher than expected.

Owner Sean Feeney and the rest of his team worked late into the night to prep for the week, building pizza boxes, slicing pepperonis and doing all they could to prevent that from happening again.

Feeney said he has three goals with Fini Pizza:

1. “Make something that is excellent and delicious and cravable.”
2. “Do it in a way where you’re making others feel like they matter and you want their days to be better.”
3. “How do we then go outside of these doors and really show people how proud we are to be a part of this neighborhood?”

For the first time, Fini Pizza also opened up Fini Cafe, a charming little cafe that serves up bagels, sandwiches, coffee and pastries.

“You can start your days with us,” Feeney said. “And we can start our day together on a good foot.”

Choosing Utah

This is the first location of Fini Pizza outside the New York City area. Why did Feeney choose Utah? It goes all the way back to his childhood.

Feeney visited the Beehive State to participate in the AAU National Basketball Championship at 11 years old in Salt Lake City. During that trip, he met Jazz legend Frank Layden and former players, like Luther Wright and John Crotty. He also said he “fell in love with Utah” on his first visit.

His family kept coming back to the state they fell in love with, and Feeney said he always wanted to plant some kind of roots in Utah.

“I just resonated with the family-first values-driven environment,” Feeney said. “When I visit Utah, I feel like there is a strong sense of family. There’s a very values-driven environment that I just love. I think about the mountains. I think about the active lifestyle people live here.”

So when a friend showed him some renderings of plans for Utah City, an up-and-coming neighborhood in Vineyard, he figured this was how he could bring Fini Pizza to the state he loved so much.

“I saw the mountains, and I got very excited about building a community from the ground up. And we start with pizza,” Feeney said.

A history of Fini Pizza

Plans for Fini Pizza started taking shape at the end of 2020.

“I’ve always loved pizzerias,” Feeney said. “I grew up in New Jersey, and most of my greatest memories of meals and birthday parties, and after soccer practices or even after funerals and wakes, we would go to our local neighborhood pizzerias growing up.”

Feeney had already found success with two Italian restaurants and decided it was time to try out his pizza dream. He noticed at the time that his neighborhood in Williamsburg in New York City was getting more and more polarized. He thought, why not open a pizza place to bring people together?

“I thought, that would be an exciting thing to try to do and add a pizzeria that was really focused on bringing people together and delivering good days,” Feeney said.

He opened four more Fini Pizza establishments in Brooklyn over the span of six years.

Now, in the Utah City cafe, illustrations of the four restaurants decorate the walls, reminding customers of the history of the place.

“I thought the concept of Fini would resonate with just kind of what I love about Utah,” Feeney said.

Growing up around food

In New Jersey, Feeney grew up having the dinner table as an important part of his days. His mom is Italian and his dad is Irish, and he recalls having their entire families come down to their house on the Jersey Shore.

“We would have these big Sunday suppers and cookouts,” Feeney said. “And I saw my Italian aunts and grandma and my mom and her sisters cooking all day and everybody else just having the best time. And I would get to see my dad be so proud to host everybody in his backyard.”

His family also made the restaurant experience special for him and his siblings. His dad would make reservations for the family at “incredible restaurants” in New York City, and then he would study up on them and share the history of the restaurant and what to order.

“It was all ingrained in me from an early age,” Feeney said.

In 2003, Feeney moved to New York City from New Jersey to work in finance. He loved trying out new restaurants after work, and he would take clients, friends and co-workers out almost every night of the week.

“Over the course of 16 years doing that five nights a week, sometimes six, I started becoming just really great friends with people in the industry,” Feeney said.

He became friends with a neighbor who was a chef, and they ultimately decided to open a restaurant together — Lilia in Williamsburg. Two and a half years later, he left his day job to pursue the restaurant industry full time.

Feeney said the hospitality industry “kind of found me. I just kept feeding the passion for it. And then it turned out that the people I loved most were like, ‘You should do this. You seem really happy, and you love it.’ And I haven’t really looked back since.”

The ‘magic’ of owning a restaurant

The best part of owning a restaurant is the people he gets to work with, according to Feeney.

“They’ve changed my life in a big way,” Feeney said. “The people that I get to work with every day and having this amazingly awesome responsibility of being in their charge, I truly am grateful. I never thought I would be in that position ever. And it’s just changed my life forever.”

He called what his employees do in the hospitality industry “noble” and says when they help make a person’s day better by serving up delicious food that they create “magic.”

“What they produce every single night, what we do together, it’s bigger than the sum of its parts,” Feeney said. “And that’s what I’ve loved. And I’ve loved being able to just witness people doing this for others.”

Fini Pizza giving back

Fini Pizza offers 25% discounts year-round to firefighters, police officers and educators. They also have a program where children under 17 can read three books, share the title and two sentences about the books, and then receive a free pizza for them and their family.

“I just wanted to continue to find creative ways to invest in the community, make the neighborhood more together, more stronger, and more connected,” Feeney said.

Another way Fini Pizza is getting involved with the community is through a program called Fini Hoops.

The Fini Hoops program hosts basketball teams on its own court — he tried it out in New York and loved it, so the Utah City location is also getting its own court, which is currently being built up. It will open up in June.

At the court, Fini Hoops will host basketball tournaments, camps and clinics to get more kids playing ball, and then afterwards, they can enjoy some pizza. Winners of the Fini Hoops tournaments receive free pizza for life.

“I just wanted to create moments for youth in basketball and connect it to pizza as well,” Feeney said.

What I ordered

When I stopped into Fini Pizza on a Wednesday night, I was greeted by smiles and friendly hellos from the staff. The aesthetic of the place is beautiful, with wood accents and a woodsy green color.

Here’s what I ordered:

The Sicilian Pizza: I ordered a slice of the Sicilian pizza, which has a thicker crust, sweet crushed tomato sauce, chili oil, garlic breadcrumbs, freshly shaved parmigiano and pepperoni. There was a little heat that I really liked, maybe from the pepperoni and chili oil? This was a very good slice of pizza.

The White Pizza: I ordered a whole box of this one to share with my sister, and I’m glad I did. The crust is classic New York style crust. The pizza comes with three cheeses — fresh mozzarella, parmigiano and fontina — and on top is drizzled olive oil and lemon zest. I wasn’t sure what I would think of the lemon, but it surprised and delighted me in the best way. It’s refreshing and a beautiful final note to the overall taste.

Storefront information

• Address: 875 N. Main St. Suite A, Vineyard, UT 84059
• Hours: Monday-Sunday, noon-10 p.m.
• Price: $

The soaring desert vistas of Canyon Point, Utah, provide the backdrop to our June 2026 cover shoot, setting the stage for a Travel Issue titled ‘The Great Escape’ – a series of ‘horizon-expanding adventures and voyages of discovery’, as Wallpaper* editor-in-chief Bill Prince describes.

The luxurious base camp for the shoot was Amangiri, a unique 600-acre estate that is part of the Aman hotel group and appears out of the ochre-coloured desert like a modernist oasis. Completed in 2008 by architects Marwan Al-Sayed, Wendell Burnette, and Rick Joy, it has become a pilgrimage for design aficionados seeking the ultimate escape: indeed, the various low-lying structures are designed to fade away into their surroundings, so that visitors feel entirely consumed by the area’s majestic – but desolate – landscapes.

The story behind our June 2026 cover story

‘It has always been a dream to shoot at Amangiri,’ says Wallpaper* fashion and creative director Jason Hughes, who collaborated with American photographer Geordie Wood on the story. Landing in Las Vegas, the team – including model Colin Jones, who was born in Spanish Fork, Utah – travelled through Nevada and Arizona on a five-hour car journey to Amangiri, where they set up in one of the new private villas on the estate. ‘It was amazing to witness the way the landscapes changed across the journey,’ says Hughes.

Many Americans don’t like the AI data centers popping up in their communities, though Kevin O’Leary thinks that’s because they don’t fully understand them.

O’Leary, the venture capitalist and “Shark Tank” investor who recently starred as a villainous businessman in “Marty Supreme,” said Americans have misconceptions about data centers and their environmental impact.

“It’s understanding the concerns of people, but at the same time, think about the number of jobs,” O’Leary said in a post on X on Friday.

Addressing environmental worries, O’Leary noted that he graduated from the University of Waterloo with a degree in environmental studies.

“When a group comes to me and says, ‘Look, I have concerns about water, I have concerns about air, I have concerns about wildlife,’ I totally get it,” O’Leary said.

O’Leary has clashed with residents in Box Elder County, Utah, over a new AI data center he’s backing on a 40,000-acre campus.

County commissioners approved the project, which is also backed by Utah’s Military Installation Development Authority, on Monday despite the community opposition. O’Leary said, without providing evidence, that the criticism mainly came from “professional protesters” who were “paid by somebody.”

One major concern for residents about the data center — dubbed the Stratos Project — is that it could strain the water supply. Data centers can use millions of gallons of water each day. Increased utility bills, noise, and a drop in quality of life are also points of contention.

O’Leary said the public misunderstands the impact of data centers because they were “poorly represented” in the past, and that the technology powering them has “advanced dramatically.” He said data centers don’t use as much water as they once did and can use a closed-loop system to avoid evaporation. Data centers can also rely on air-cooled turbines as an alternative to managing the temperature of the computer arrays, he said.

A fact sheet published by Box Elder County said the project won’t divert water from the nearby Great Salt Lake, agriculture, or homes. It also says that Stratos won’t increase electricity prices or taxes.

Many residents, however, are not so sure. The Salt Lake Tribune reported on Thursday that an application to divert water from the Salt Wells Spring stream, near the Great Salt Lake and long used by a local ranch for irrigation, was rescinded after nearly thousands of Utah residents lodged complaints.

“At some point, understanding the value of sustainability, water and air rights, indigenous rights, and making sure the constituencies understand what you’re doing is going to be more valuable than the equity you raise,” O’Leary said on X.

Anjney Midha, a Stanford University adjunct lecturer who appeared on the “Access” podcast this week, would agree with that sentiment. He said that listening to local communities and being transparent about the intentions and impacts of data centers are essential to making them work.

“My view is that if it’s not legible to the public that these data centers and the infrastructure required to unblock this kind of frontier technology progress are serving their benefit, then it’s not going to work out,” Midha said.

In a subsequent post on X on Friday, O’Leary said his project would be “totally transparent.”

“We want it to be the shining example of how you do this,” he said.