Audio By Carbonatix
On your Marco’s, get set, bake! Last month, a Marco’s Pizza opened in Broomfield. Only one problem: We already have a Marco’s. Marco’s Coal-Fired Pizzeria, at 2129 Larimer Street, which Jason Sheehan gushed over last October.
I called the new Marco’s and asked manager Amie Peterson if she knew about the other Marco’s. She told me she did, and that it was a concern for her Ohio-based company, but pointed out that her Marco’s does only delivery and takeout. She also mentioned that the Marco’s name was copyrighted, and that the company has been around since 1978.
Marco’s Coal-Fired Pizzeria is a polar opposite of the pizza joint in
Broomfield, so there shouldn’t be too much confusion. The artisan
pizzas at this Marco’s are made from scratch, using a variety of very high-end
ingredients and served in a sit-down setting.
Marco’s Coal-Fired Pizzeria owner Mark Dym (shown above at one of his special pizza ovens) brushed off the dueling names. “I don’t care,” he said. “You know, the only thing
I hate is the fact that people could make the mistake.There has been a
little confusion, but we’re just different. Nobody really does what we
do. Not that there’s not good pizza; we just do the whole Neapolitan
thing.”
Dym had just returned from a pizza expo in Vegas, and said that seeing the satisfied look on someone’s face after he eats a slice of his Marco’s pizza is
practically the best thing on earth.
This Marco’s has definitely made its mark.
