Pasquale Giammarco moved to the United States when he was 9 years old, but his family made sure to teach him the merits of Italian-style pizza making. Giammarco learned by doing, working in his family’s pizzeria while he grew up, and when he became of age, he branched off to start his own establishment. He focused on making his dough fresh daily and creating his own sauce recipe and cheese blend. Though Marco’s Pizza has expanded from its flagship store to include more than 320 franchised locations, all of Giammarco’s standards remain in place.
Today, Marco’s Pizza has added to Giammarco’s original, pizza-centric menu. Now, diners also can opt for family-style meatball platters—served with CheezyBread that feeds up to four people—or steak-and-cheese subs. As for dessert, Marco’s has that covered, too: the cooks sprinkle cinnamon and sugar on fresh-baked dough, which customers can dip in vanilla frosting.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.