Viewing 1 of 3

by Margo Callaghan

The only time I could be assured of being able to sit down and chat with Mike Poirer, the general manager of Marco's Pizza, was before the restaurant's dinner rush. And so, at 4 p.m. last Wednesday, I did just that.

"Believe it or not, I still get customers coming in asking when we moved," exclaimed Poirer, as we sat down. For the record, it was almost two and a half years ago that the busy pizzeria crossed Rte. 7 to establish a larger presence in its current location in the former Jelly Mill Commons on Shelburne Rd. And I can understand how some customers might not have grasped the fact that Marco's moved. If they are like me, at least a couple times a month I pick up the phone and order a pie (or two) for delivery, never thinking about where it is coming from.

Sitting down in the dining area with Poirer, it was pretty obvious that these limiting phone transactions between Marco's and me was an oversight on my part. I had fallen victim to my own pizza pie rut, not realizing the variety of other tasty possibilities that could be delivered to my house (or office) with merely a phone call...for lunch as well as for dinner.

So I asked Poirer to broaden my horizons and lead me away from my Marco's pizza-induced comfort zone. (While I'm determined to not talk pizza in this column, I have to say that Marco's are our family's favorite among the plethora of options around - the crusts are perfect to this former N.J. pizza enthusiast.)

Thus, I was introduced to sandwiches, soup..., and a cannoli for dessert.

Poirer first suggested I try Marco's Philly cheese steak sandwich. The sandwich came on its fresh baked ciabatta bread. I could write an entire article on the glory of that roll. Chewy soft and toothsome on the inside, with a fabulous crust, it made for a great sandwich base, loaded with shaved beef, cheese, onions, and peppers. I'm a bit of a purist, so was surprised to find mushrooms added to the mix. Not a traditional ingredient, yet it was a noteworthy addition. Some of the other hot sandwiches on their menu include sausage and peppers, eggplant or chicken parmesan, and a grilled turkey reuben about which I have heard rave reviews. And they're all served on that magnificent ciabatta!

Poirer also urged me to try the chicken enchilada soup he had just finished making. The black beans, corn, fresh green peppers, onions, and chunks of chicken in a well-spiced tomato broth rose way above my level of expectation. (Really? A Mexican soup in a pizzeria? Really!) I'm so glad he suggested it. My horizons were broadened again, and at $3.50 for a huge bowl, I don't think I could have made it myself for less.

Poirer has been with Marco's since long before the move; it's obvious as he throws a ball of fresh pizza dough sky-high with a nonchalant air, knowing it will form the perfectly rounded shape - and not too thick. When asked to name his personal favorite pie, it is Marco's New Orleans style pizza, which features a hot sausage, chicken, and fiery pepper combo. Poirier is a Vermont native, but spent time working in West Virginia and Tennessee managing restaurants before returning to his home state. With the help of Ryan McLaughlin, his morning manager, Erin Quesnel, who makes those awesome sandwiches, and Bruce Sturtevant, who oversees deliveries, they make Marco's run smoothly, regardless of the workload.

"We never know when we'll get a large order called in for a delivery," Poirer explained, adding that the day before, the team filled an order for 23 pies to be delivered to Harbour Industries for lunch.

This got me thinking: Marco's offers free delivery, and not just for dinner, and not just for pizzas. They're more than happy to bring those ciabatta-charmed sandwiches, and anything else on their menu, to your home or office door, as long as the bill is over $10. I'm going to round up some lunch orders from the Wind Ridge staff and call it in this Thursday, after the newspaper goes out. It will be an easy, inexpensive, and tasty lunch for all of us!

As I was finishing up with Poirier, Jim Brangan walked in to pick up his Hawaiian pizza, and he was obviously a big Marco's fan, "except that they support the Yankees, but at least they are Red Sox fans, too," Brangan explained. He commented that he thought the best deal in town was Marco's offer of two slices of pizza and a drink for less than $5. I couldn't resist a less than subtle dig at his choice of pizzas, since I can't bring myself to contemplate the option of pineapple on a pizza pie. It's wrong on so many counts, but I assume that Marco's has a loyal following for its Hawaiian creation that extends far beyond the Brangan household.
So if you haven't done so already, consider Marco's for more than just pizzas. They can easily cater a gathering by way of a lengthy list of entrees that are available in trays to feed from eight to 24 folks (think lasagna, parmesans, alfredos, and trays of fresh salads). And sandwich orders on that ciabatta (sigh), along with Poirer's freshly made soups, which all can magically appear at your door.
I almost forgot the final word for this week: cannoli. Leave room for one of Marco's freshly made sweet crisp cylinders filled with rich ricotta, and dusted with cinnamon. Dessert too is just a phone call away.
Marco's is open Sun.-Thur., 11 a.m.-10 p.m., Fri. and Sat. ‘til 11. Call 985-9895 for delivery, or eat in the restaurant while catching the Yankee (or Red Sox) game on the flat screen.