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Owners Mark and Kristy Dym wanted their place to have a sense of fantasy-Italian bonhomie, where two visits make you a regular and three a member of the family. And they succeeded. Their friendly pizzeria has a contemporary feel even though the building is more than a century old, and the service is uniformly great. But what matters most is the pizza, made in huge ovens brought over from Italy. This is about as close to a true Neapolitan pie as you're going to find anywhere outside of Naples, and Marco's has the VPN certification to prove it.
Announcement! We have a winner of our Meet the Masters contest, in which we asked Cafe Society readers to guess how many gluten-free margherita pizzas Marco's at Inverness served during the month o... More »
Once a year, an entire day is set aside to stop and appreciate Nutella. And today, February 5, is that day. This is the fifth annual celebration of World Nutella Day, which means it's time to celebr... More »
Dining Out for the Homeless takes place today at various restaurants throughout Denver. Participating establishments will donate a portion of the day's proceeds to the Colorado Coalition for the Homel... More »
Opening Day at Coors Field may as well be a holiday in the Mile High City: Denver's residents descend upon downtown en masse, kick off the baseball festivities early and keep partying until late. Earl... More »
Earlier this week, Mark Dym got the good news: His sensational Neapolitan pies, snatched from the blistering wood-burning ovens inside the open kitchen of Marco's Coal-Fired Pizzeria, 2129 Larimer Str... More »
If you're one of those types who search out the latest and greatest and then move on, you might have overlooked Marco's Coal-Fired Pizzeria, which opened on Larimer Street when this stretch of Larimer wasn't cool. Even those who do settle into one of the two-tone booths and gape into the fiery mouths of the wood-burning ovens might be swayed by pizzas loaded with artichokes, coppa or Limoncello chicken. But newer and bigger isn't always better, as the simple Campania shows. Dotted with... More »
Not content with his command over Neapolitan-style pizza, Mark Dym, the piehole behind Marco's Coal-Fired Pizzeria, has expanded his repertoire to include deep-fried pizza, filling a deep-fried niche that's been previously saturated with Twinkies, pickles and pig ears. The stretchy doughs, submerged in palm oil for less than thirty seconds, are then surfaced with a sauce made of San Marzano tomatoes smooched with garlic and extra-virgin olive oil and topped with nubs of provola (smoked... More »
You could cut the kitchen right out of the center of Marco's, airlift it to Rome, set it down in the middle of that city -- and any Italian cook could step right up and get back to business. But we'd miss that kitchen, because it's the heart of a great, hip new hangout in the Ballpark neighborhood. The ovens here are serious fire-breathing monsters that can blister up a fine pie in sixty seconds. The crusts are made fresh with the best flour in the world: Italian flour. And everything... More »
You could cut the kitchen right out of the center of Marco's, airlift it to Rome, set it down in the middle of that city — and any Italian cook could step right up and get back to business. But we'd miss that kitchen, because it's the heart of a great, hip new hangout in the Ballpark neighborhood. The ovens here are serious fire-breathing monsters that can blister up a fine pie in sixty seconds. The crusts are made fresh with the best flour in the world: Italian flour. And everything — everything — is done in accordance with the rules set down by various Italian pizza-certifying bodies that get their kicks by traveling all over the world and telling people if they're making their pizzas properly. Marco's is, and owner Mark Dym has the paperwork to prove it. But more important, Marco's excellent pies prove that sometimes the old ways are the right ways and the best ways, and that one diverges from tradition only at one's own risk.
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