The Marco's Story

The table is the center of Italian life. It’s where Italians go to celebrate, to mourn, and to bond. We invite you to create gatherings in that spirit--come with family or friends and enjoy the tradition of the Italian table with our food and hospitality to make it an experience to remember.

Our pizza is a family tradition. In 1933, Marco’s Great Uncle Patsy started the family’s first pizzeria when he expanded the offerings of his ice cream parlor to include the uniquely New York-Italian dish. Patsy’s Pizzeria in Harlem originally used a coal-fired oven to create a crust that is thin and crisp on the outside. Today, the fourth generation of pizza-makers in Marco’s family continues to use Patsy’s recipe and methods to create a dish that is unlike anything else available outside New York.

With an heirloom method for creating the crust, we couldn’t use anything less than the best ingredients. We make our tomato sauce, along with many of our salad dressings and toppings, in house with the freshest ingredients. The oven at Marco’s is gas-fired and watched over by cooks whose specialty is cooking pizzas using this unique method. As the pie is cooked, it’s turned so that each side has an opportunity to face the open flame. The cooks know the oven well enough to use hot or cool spots to insure that the pizza cooks evenly. The result shows a crust that has toasted areas and an overall golden finish, taste, and mouth-feel that is very different from the common pizza.

Marco and Christine have been business partners since 1994. The next generation—Brian, Amy and Dominic—operate the South location and can sometimes be found at the North location as well.