Neighborhood pizzeria since 1984 providing thin-crust pies & casual Italian staples, plus delivery.
"Debuting in 1984 and occupying a distinctive corner location in Sunnyside, Marabella is proud of its Sicilian roots, as evidenced by the choice of art and maps on the walls. The ovens stand right inside the front door to make it easy to dash in and out for a slice. You should look no further than the fine grandma slice, which is square and thin-crusted, sporting fresh mozzarella and thick, sweet tomato sauce. Unique to Marabella are sandwiches (the pizzeria calls focaccia) made by splitting a thick wedge of pizza and piling it with chicken Parm and other fillings." - Robert Sietsema
"Located on Sunnyside’s hopping Greenpoint Avenue, Marabella turns out a bewildering variety of pizzas, sandwiches, and seafood dishes. But walk in and you’re likely to spot in a glass display case its proudest invention: a chicken parm sandwich on two slices of focaccia. You can eat this wonderful sandwich like you eat a slice of pizza." - Robert Sietsema
"I finally found something similar at Marabella, a pizza-shaped premises on Greenpoint Avenue in Sunnyside. This rollicking neighborhood spot decorated with maps of Sicily offers the usual assortment of slices, pastas, and sandwiches, but one displayed in a glass case on the counter caught my eye. These were wedge-shaped sandwiches that seemed to be made with two slices of pizza. The slices were really a tomato-smeared focaccia cut in half horizontally and then further cut into wedges, but damned if they didn’t look like slices of pizza. The effect was nearly the same. The filling was breaded chicken cutlets with cheese melted on top, and arugula and tomato completed the illusion that it was a sandwich made with two slices of pizza. The sandwich ($7), called a focaccia chicken cutlet sandwich, was popped in the oven and heated up — tomato, arugula, and all — before arriving to me on a white paper plate. The thing tasted great: The annealed tomato sauce and a bonus tomato wedge on top contributed lots of flavor and moisture, while the chicken cutlet retained its crunch even under a mantle of cheese." - Robert Sietsema
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