Philadelphia’s Fishtown neighborhood is about to get a little saucier as a new, unique pizza shop plans to debut this spring.
In Crust We Trust, owned by Anyae Wilson, will open in the former Vince’s Pizzeria space at 965 Frankford Ave.
“The opportunity presented itself, and my mom passed the idea to me. I’m a pizza connoisseur, so I think it’s the perfect opportunity to seize,” Wilson told What Now Philadelphia.
Wilson is no stranger to the restaurant industry. Her mother, Felicia Wilson, is a Philadelphia-based restaurateur and founder of Amina Hospitality Collection, a group with a growing portfolio of distinct dining concepts rooted in African and Southern, globally inspired dishes.
The young entrepreneur gained experience working in her mother’s restaurants before realizing she wanted to forge her own path.
“It means a lot to me to just be able to excel and do things on my own. It shows a lot of self-growth, a lot of self-perseverance. Sometimes people can get content being in the family business, so I think it’s important that I take my own turn within the industry and create an identity for myself,” Wilson said.
The name “In Crust We Trust” pays homage to Black history in Philadelphia.
“It’s basically focusing on the old history of Philadelphia, as far back as the Great Migration into the city and how the neighborhoods became neighborhoods. The overall concept inside the restaurant will be like a roadmap of the Great Migration, connecting it to pizza of the different neighborhoods,” she said.
The Great Migration was a mass movement of African Americans from the rural South to Northern, Midwestern and Western cities between 1916 and 1970. Driven by racial discrimination, violence and limited economic opportunities, about 6 million people relocated in two waves, seeking industrial jobs and better living conditions.
The pizzeria will highlight Southern flavors.
“It’s all speciality pies. The pies are going to be based off of Southern flair. I’ll have collard greens on pizza along with braised short rib, oxtail or fried chicken. They’ll also be cornbread crusted pizza, sweet potato pie crusted pizza,” Wilson said.
She is still in the process of vetting a chef but plans to take a “traditional approach” to fermenting the pizza dough, preparing it in batches several days in advance.
The young entrepreneur is eager to serve the community.
“I’m just excited about giving back to the community and creating a space for individuals to come to and have a great time eating pizza. That’s what I’m looking forward to,” Wilson said.
Wilson’s advice to others also starting on their first solo journey is to “do your research most definitely. Outside of that, stay determined and stay headstrong. The world is your oyster, so whatever you feel as though you can accomplish, you can. Just keep going.”
In Crust We Trust is targeting an end-of-May opening. Once open, the pizzeria will cater to all crowds, from lunch guests to those looking for a late-night bite. Hours of operation will be Monday through Thursday, 11 a.m. to 11 p.m.; Friday and Saturday, 11 a.m. to 3 a.m.; and Sunday, noon to midnight.
