Marco's Coal-Fired Pizza named one of the nation's best pie palaces in the country by American Way magazine

• People who post slanderous comments are unhappy, jealous, and negative toward others and life in general. With that in mind, I pay no attention to them, and I suggest you do the same. I've been to Marco's many times. The integrity and excellence of the owner, the products (imported from Italy), and the service cannot be reputed. Marco's became famous because it is worthy of it's fame.

• I believe it is a a picture of Marco's Del Re pie. I had it twice during my 5 day vacation in Denver. I live in NYC and I don't care what you guys think, the pizza was excellent. I could have eaten there every day and practically did. Congratualtions to the owners. They are incredible people.

• What the fuck is American Way magazine anyway. It's not like it's the New York Times.

• I think the whole VPN thing is stupid and egotistical. Why not open a 'Neopolitan' style pizzeria with good ol' Colorado grown and made products???

• Thank goodness for Jon S' sharp eyes else the effects of the disastrous brain-melting effects of the recent heat wave would extend for yet another week! Here's hoping to cooler weather ahead.

• Marcos is a very good pie..........try one at Locanda Del Borgo, not well known outside the neigborhood for their pizza, b/c the hole menu is amazing. Locanda's wood-fired pizza is my favorite with the wood-fired flavor and a perfect blend of cheese, sauce and toppings.

• Jeff@4:13; "the idea Denverites wouldn't "understand the Neapolitan style" is kind of silly and insulting." Right on Jeff. We're neanderthals when you consider the source. Apparently Jeremy White is a pizza author from Southern Indiana a/k/a "The Naples of the Midwest." http://www.pizzatoday.com/AboutUs/MeettheStaff/JeremyWhite/tabid/176/Default.aspx And they know "wood firing" in Southern Indiana. Same technique fires the moonshine still.

• wait? there are similarities between 2 pizza places in the United States? How the fuck did this happen? Doesn't Pizza Hut have a trademark on putting sauce and cheese on bread? For fucks sake people, it's Pizza. I love days Marcos or Virgillios get mentioned on here. Its like 4 spurned waiters cant wait to vent there feelings to the West Word bloggosphere.

• I like Marco's fine, but I've never understood the fawning acclaim either. So they're VPN certified. Big deal. Pizza Republica is too. Who cares what kind of flour you use if the pies don't taste amazing? I won't turn down Marco's (though I will pick off the burned bits), but given the choice, I'll pick Proto's, The Oven, Parisi, Pizza Republica, or Osteria Marco any day. At least a couple of those were around before Marco's, so the idea Denverites wouldn't "understand the Neapolitan style" is kind of silly and insulting.

• Spot - wood is used exclusively for the pies. Coal/wood is used for everything else. Petey - I had the same question about the burning coal. They put the hot wood ashes over the coal which ups the temperature another couple hundred degrees; it's never actually burning. I'm also curious as to why you think they're such a press hound? Are they in many articles? Yes. Why would that be? I'd assume it's because they put out a product that's better than their competitors...no? As a Yelp faithful, they're also one of the most reviewed places in the city with a high rating. I see them as a place that's very passionate about what they're doing and product they're providing. I feel that's why they've had such great success and the many national press articles/mentions...

• "the blistering wood-burning ovens inside the open kitchen of Marco's Coal-Fired Pizzeria..." Don't they use coal?

• Hey Hungry, Anthony is one, Dave is another, I am a third...there are alot of us that think Marco's is grossly overrated and are annoyed that a press-hound can get customers in the door despite a marginal product. Exhibit A: Westword subconsciously using a more appetizing pic from Parisi and having to correct that by putting the Burned Bonanza that is the pic above. Marco's abundance of carbon and its dearth of toppings make the pizza taste like charcoal, with similar texture. But hey!, more power to you. Carbon is good for digestion.

• Anthony- Are you the person that tries to diminish the amazingness that is Marco's every time they get good pub? That being asked, allow me to clarify some info for you on Marco's and why its so much different than Anthonys. Marcos is certified by the VPN (vera pizza napoletana), which is THE authentic Napoletana pizza authority in the world. If you visit their website, you'll find that there are many (mandatory) ingredients, processes, etc. one must follow. One thing that should stand out, is that the pies must be cooked by using ONLY wood. Marco's Coal-Fired Pizzeria is somewhat of a play on words in that everything else is cooked using coal and wood - pizzas are all wood. I'm sure you could call them and ask if you have other questions. That's how I remember them explaining last time I ate there. Also, quit being such a hater. You sound stupid.

• I knew that there was no way that was Marco's pie - way too much in terms of toppings. No way Dym would put that much topping on a pie. So not a fan of Marco's.

• Nope, Jon, you were right. Thanks for pointing out the mistake.

• Couldn't happen to a nicer (or harder working) guy! Congrats!

• I'm pretty sure you're right, Jon S. I'd recognize that pie anywhere!

• Are you sure the pic is from Marco's? I only ask because it looks identical to the excellent Rustica pie with speck and scamorza from Parisi that I get a couple times a month. I don't recall Marco's having any pizza that had any sliced cheeses added on. Additionally, it's got a slightly thicker coating of sauce. And I recall Marco's pizzas have a more prominant, puffier crust that usually have more black charred spots (often too charred, IMO). This has the smoother, lower crust of a Parisi pie. I could be wrong and the picture just makes it look different. And I suppose if I'm right, it means that I likely spend way too much time analyzing my pizza instead of eating it. But I thought I'd ask.

• You're funny, Anthony. I see almost nothing identical on the menus, except for the coal-fired chicken wings. I could see your issue, if you were in the same city, but you're 2,000 miles away. Napoletana style pizza is napoletana style pizza. You certainly didn't invent it, and you didn't invent the coal-fired oven style of preparation. So in that vein, it would be a fair assessment that you are an "imposter", yourself. Did Patsy Grimaldi rip you off in Brooklyn, too? How about Chris Bianco, in Phoenix?

• anyboby and everybody look up Anthonys coal fired pizza, in the greater Miami area. this place is nothing short of a sham. this guy, dym, stole anthonys menu, concept,etc... dym is a imposter. i can speak the truth, if there are any doubters,google it, and compare menus and concepts. then look when anthonys opened, and when did this ripoff joint open. facts are facts. dym made his bed, and some day he will have to sleep in it, truth hurts

• "There was little reason to believe the city's diners would understand or appreciate the Neapolitan style" - what makes Jeremy White so sure that Denver diners are so dumb that they don't understand sauce, cheese, toppings, and dough? It's food for god's sake, not quantum physics.

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