Larry DiPasquale

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Blogs
September 10, 2009
Chef and Tell: Mark Dym of Marco's Coal-Fired Pizza
Lori MidsonIt's 9:30 p.m. on Wednesday night, the crowds at Marco's Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. "I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings," he says, before quickly adding that he's "not complainin ... More >>
Dining
September 10, 2009
Mark Dym keeps it simple at Marco's Coal-Fired Pizza
Lori MidsonIt's 9:30 p.m. on Wednesday night, the crowds at Marco's Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. "I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings," he says, before quickly adding that he's "not complainin ... More >>
Blogs
December 9, 2008
Now open: Mangia Bevi at Palazzo Verdi
People have been raving about Palazzo Verdi since the office building housing the Madden Museum of Art as well as the Atrium event space debuted last month. And now Mangia Bevi is giving them more reason to applaud. The European-style cafe, created by Larry DiPasquale and run by his E ... More >>
News
June 3, 1999
Clean Dishes and Dirty Laundry
The Magness family takes time out from squabbling to drop a few million here and there.

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