Marco’s Coal Fired Pizza serves up some of the most delicious thin crust Neapolitan style pizza to be had in Denver. Proof is in the pudding as they’ve won 5280 Magazine Top Of The Town Reader’s Choice for Best Pizza in Denver for 2013, 2012 and 2010, and Westword’s Best Pizza in Denver Award for 2013. Forget grease and gobs of cheese, and enjoy fresh ingredients that make Marco’s pizza special. Antico Molino Caputo “oo” flour, tomatoes from the San Marzano region of Italy, cheeses from the Italian countryside and fresh produce from Colorado.
Their pizza makers are trained by the Associazione Pizzaiuoli Napolitani, a group of Pizzaiuoli that are regarded as the best in the world. The restaurant is certified by the Associazione Verace Pizza Napoletana, the only VPN certified pizzeria in Colorado. All of this in an effort to bring you the authentic pizza of Naples, the birthplace of pizza!
Thanks to Marco’s for inviting Heather and me to test their new Fall menu items recently added to their already stellar lineup of impressive pizzas. With two locations we chose to lunch at their location at Villagio in Inverness. Their other store is in Downtown Denver near Coors Field.
Marco’s contemporary loft-style atmosphere makes you feel like you’ve found a great neighborhood joint where “everybody knows your name.” All of my visits to Marco’s has found the place packed with a lively and cheerful crowd. Even with a full house noise level, it was still easy to enjoy a conversation across the table. Marco’s is perfect in that way.
Let’s take a look at our meal.
First up our server delivered us a “Rocky Mountain Smash.” Leopold Brothers Rocky Mountain Peach Whisky, fresh mint, lemon and a splash of soda water. Delicious and refreshing, this drink had me wishing I knew more about whisky and planning a scouring search of local liquor stores to find this flavorful brew to purchase. Also on their Fall beverage menu is a Pumpkin Graham Latte made with Captain Morgan’s Spiced Rum.
One cannot, must not and dare not visit Marco’s without ordering the Limoncello Chicken Wings appetizer plate. A long marinade in Limoncello, herbs and spices makes this indescribably delicious.
The first Fall menu pizza we tried was the Starita. Marco’s signature crust was topped with a walnut and pine nut cream, smoked Bufala Mozzarella, fried zucchini, Pecorino Romano and a drizzle of EVOO. I liked the flavor and texture of the crispy fried zucchini combined with the clever cream sauce…all on Marco’s chewy in all the right places and crispy on the edge crust. I’d order this again.
Next up, Pizza Del Papa. Roasted butternut squash, roasted bell peppers, Artichoke hearts and smoked Bufala Mozzarella. Our server told us this is one of the owner’s favorite combinations. Both pizzas were impressive in their invention incorporating fresh Fall flavors into their menu.
A regular on the menu, Marco’s Pistachio Pizza may have been the best pizza flavor combination I’ve ever had in my life. Fresh Mozzarella, sweet Italian sausage, pistachio cream and EVOO. Their Italian Sausage is perfectly flavored with fennel and the pistachio cream sauce combined with the cheese makes for a slightly nutty and perfect slice of pizza.
For dessert we enjoyed a delicate, creamy Pannacotta served with a strawberry glaze.
Marco’s menu also offers New York style pizza, salads, sandwiches and gluten free crusts. Thanks to Marco’s for a great lunch and if you need additional inspiration to pay them a visit, take a look at this video which clearly demonstrates their passion for quality.