Pizza Marvin
Pizza restaurant · Fox Point ·
Thin-crust pies, inventive cocktails, unique soft-serve, and patio seating
Thin-crust pies, inventive cocktails, unique soft-serve, and patio seating
"A Fox Point pizzeria favorite known for thin-crust slices and inventive pies—order the clam, potato, and bacon–topped Chowda Pie or the Roni Island with pepperoni, cherry peppers, and hot honey—and pair slices with playful beverages like an Ocean Spritz (hibiscus Aperol and rosé) or the house’s Lambrusco-style canned red called Pizza Wine. The casual, fun menu and drink program make it a lively neighborhood spot for pizza and cocktails." - Ellen Carpenter
"Pizza Marvin wants to be the pizza joint you grew up with—checkered serving paper, a guy with a ‘stache behind the counter, and unpretentious digs (think high tops and bar stools). But they don’t just sling your average joints’ pizzas, hence the long list of pies that include the Roni Island (pepperoni, cherry peppers, honey) and the Voyager (green goddess, kale, and taleggio). Grab a whole pie or fly by the slice, and don’t overlook the thick, faintly sweet, chewy, and overall phenomenal tomatoey slices. Also, try one of their cocktails, like the famous pepperoni negroni or their fizzy, fruity proprietary Pizza Wine—it pairs perfectly with a saucey slice, hence the name. Don’t leave without some frozen custard either." - grace kelly
"Bartender Jesse Hedberg has put together many of the state’s top-rated cocktail programs over the last decade. So, naturally his latest project, the retro-styled Pizza Marvin — owned and operated with James Beard Award-nominated chef Robert Andreozzi — serves drinks that you won’t find anywhere else in town. Enjoy Hedberg’s bottled pizza Negroni with one of Andreozzi’s excellent thin-crust pizzas and plenty of sides. The menu includes a delightful mix of high- and low-brow options, from raw oysters with mignonette, or burrata with charred eggplant, to curly fries and taco wings." - Jenna Pelletier
"Robert Andreozzi’s much-talked-about Providence pizzeria noted for its distinctive pies, part of the city’s lively small-restaurant scene." - Eater Staff
"Pizza geeks will find nods to local and regional institutions throughout the menu at Pizza Marvin, including New York City’s Prince Street Pizza and Modern Apizza in New Haven, all filtered through a distinctly Rhode Island lens. The Providence pizzeria pays homage to Al Forno with its Corny AF, for example: The corn and scallion strips are a tell-tale tip of the hat to another of Germon and Killeen’s memorable pies. Connecticut’s famous clam and potato toppings become Rhode Island’s when served as Chowdah Pie, featuring mashed potato, bacon, fresh herbs, and shell-on littleneck clams. And a thick, crunchy grandma-style rectangle topped only by tomato sauce is inspired by Rhode Island’s unique pizza strips. The drinks are cheeky, too, from a Roni Negroni — yes, the gin is pepperoni fat-washed — to Pizza Wine, a refreshing canned Lambrusco made with regional grapes, co-created by a local group including Marvin owners Robert Andreozzi and Jesse Hedberg to pair perfectly with their food." - Adam H. Callaghan
