Marc’s pizza crust tastes like a lifetime of obsession - Review - Miami - The Infatuation

"The second you bite into the crust at Marc’s, you can tell the chef has a special relationship with his dough. It crunches where it ought to, is chewy where it needs to be, and has a complex flavor encouraged by 48 to 72 hours of patient, loving glances. All trips to Marc’s should revolve around heartfelt appreciation of pizza dough. photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc photo credit: Cleveland Jennings / @eatthecanvasllc Pause Unmute There are two pizza shapes to choose from, a fluffy square Sicilian pie with a tall, shattering crust like castle walls. Or a thin circle with steamy pockets of air. Both are excellent, and if you’re here with four people, you should have one of each. If you can only choose one, go for the round, because, fresh from the oven, it tickles the same neuron that was activated upon your very first bite of pizza. The toppings are doled out in portions that don’t hog the spotlight—cupping pepperonis, for example, aren’t overused, and one of the better options here is actually their simple three-ingredient Jersey cheese pie. photo credit: Cleveland Jennings / @eatthecanvasllc The little restaurant is several notches more formal than your average grab-and-go slice shop. They don't even sell by the slice at all. A meal here involves sitting at one of the terrazzo tables and ordering an entire pie, which has about six formidable slices, so come with a friend or two. They’ve got reasonably priced bottles of wine and are just a few minutes from the beach and the Miami Beach Bandshell, in case you need a pre-concert meal. Things are pretty quiet here for now. On all our visits, tables were plentiful and service was fast. Once people find out how good this pizza is, that might change. Food Rundown Artichoke & Stracciatella The tender confit artichokes are roasted so there’s some crispy bits on top. It’s laid over a pile of cold stracciatella. It’s a deeply enjoyable mix of textures and temperatures. Warm-up for pizza with this. photo credit: Cleveland Jennings / @eatthecanvasllc Caesar Salad Add the anchovies for an extra $2, and ask nicely for a side of the thick dressing. It acts as a marvelous crust dip when the pizza arrives. photo credit: Cleveland Jennings / @eatthecanvasllc Jersey Cheese You no longer have to resent the person in your life who always lobbies hard for the plain cheese pie. Bring them here for a cheese slice that proves the right ratios of tomato, cheese, and dough can be every bit as flavorful as a slice with half-a-dozen toppings. photo credit: Cleveland Jennings / @eatthecanvasllc Bianca This white pie is our favorite on the menu, and light enough to conceivably eat on your way to the beach—not just afterward. It’s dotted with fior di latte, ricotta, and caramelized onions. The sesame seed crust is the main reason you’ll wish you asked for a side of caesar dressing. photo credit: Cleveland Jennings / @eatthecanvasllc Pepperoni Piccante Square Sicilian Sometimes the square slice is an afterthought, but Marc’s treats theirs with just as much attention to detail. The dough is pillowy, but it nails the most important part of any square slice: those tall, crispy edges. Fight for the corner slices. Aunt Jean’s Chocolate Chip Cookie A crunchy exterior that gives way to soft, melty chocolate—enough for every bite, from edge to edge. Aunt Jean just gets it. photo credit: Cleveland Jennings / @eatthecanvasllc" - Ryan Pfeffer