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Pizza is tops at Marini’s By Jananne Abel
W
hile Marini’s Pizzeria has a full Italian menu, it is known for its pizza. With the addition of the latest variety, there are now 19 gourmet pizzas on the menu and 16 types of slices available. The striking sign out front featuring a pie with a slice being pulled out of it tells it like it is.
Marini’s, located at 46 North Main St. in downtown Port Chester, isn’t pretentious and doesn’t try to be something it isn’t. In bright, clean, casual surroundings, you can eat a slice of pizza, a whole pie or a full Italian dinner. You can also choose to take it out. Seating for 26 is at booths surrounded by photographs of the Yankees on wooden plaques, and there’s no table service. Much of the business is takeout, and the owners offer free delivery with a minimum purchase of $6. Food is high quality and portions are plentiful. Counter service, usually by the owners or right hand man Giampiero Molle of Port Chester, is friendly and efficient. At the beginning of this year, young couple Anthony and Nina Marini, both Port Chester born and bred, took over what had long been Vinny’s Pizza and returned it to the Marini family after a 6-year hiatus. Before opening on Jan. 11, Anthony and his family spent six weeks renovating—putting in a new storefront, glass, floors, resurfacing the counters and refurbishing the kitchen. “My whole family are Yankee fans,” said Anthony when asked who came up with the décor. His father, Tony, and brother, Ricky, own Marini’s Deli on Willett Avenue, the exterior of which is painted with blue pin stripes for the Yankees. While Anthony grew up in the pizza business, it’s all new to Nina, who hasn’t given up her day job. “It’s tough, a lot of hours and hard work,” she said after nine months on the job and nearly nine months pregnant. The baby is due Nov. 9. “I figured since we’re married, we should help each other out,” said Nina, who works during the day at Central National Gotesman, a paper company in Purchase. “It took her a little while, but
she’s a hard worker and not scared to try,” said Anthony. “I do the bookkeeping. She comes to help out behind the counter. It give me time to get a couple hours off because I’m here all day.” Nina plans to continue working at Marini’s after the baby comes to make sure Dad gets to spend his share of time enjoying and taking care of their first child. Anthony’s father and brother owned and operated Vinny’s Pizza from 1981 until 1995, buying the restaurant and keeping the name. They even expanded the Italian eatery into two storefronts at one point. They then sold it to Sal Varbari who ran the pizzeria for
Co-owner Anthony Marini takes a tray of calzones out of the pizza oven at Marini’s Pizzeria, located at 46 North Main St., Port Chester. Buffalo wing, chicken Marsala, lasagna, barbecued chicken, salad, white, Papa Marini’s red or white clam sauce and stuffed meat or veggie pizza are among the gourmet varieties. The newest is named for Nina and called Nina’s Craving. This very thin pizza is made in a pan and topped with fresh tomatoes, zucchini, mozzarella, olive oil, garlic and seasonings. Gourmet pizzas range in price from $11-16 for a small pie to $12-18 for a large one. On a recent visit we sampled a nacho slice ($2.50) topped with large quantities of white and yellow American cheese, nacho chips, spicy chopped meat, tomatoes and olives. Delicious and a perfect blending of food representing two large segments of the local population—Italian and Mexican. Joining the listing of slice selections secured on circles above the counter is one for “Marini’s famous minis”—a nice little snack of pepperoni and cheese wrapped in pizza dough at 50 cents each. Besides a nacho slice, our party of three shared a tasty meatball sandwich on a roll ($3.75), tender fried calamari ($7.75) with marinara sauce for dipping, and a hefty piece of meaty lasagna ($7) covered in cheese on a recent dinner out at Marini’s. While good, the latter was noticeably salty upon reheating. It was served with bread and a salad topped with gorgonzola cheese. With three soft drinks, our bill came to $21.50. Snapple, water, soda, coffee, tea and hot chocolate are the bev-
Marini’s isn’t pretentious and doesn’t try to be something it isn’t. six years before offering it back. Although Anthony and his wife are the owners now, the Marinis have followed the same pizza recipe for the last 20 years, Anthony said. The Marinis are known for their thin-crusted pizza and are famous for their Sicilian pies, said Anthony. Having enjoyed their thincrusted pizza on many occasions, we decided a whole Sicilian pie made from scratch was in order. Anthony had previously said 40 minutes was required for a Sicilian, but it only took 25. Arriving piping hot and smothered with cheese, the eight large slices fed five for dinner and provided lunch the next day. What a treat! Anthony worked at Marini’s Deli for two years and then had his own landscaping business for four years before deciding to go back into the pizza business.
erages of choice here. A co-worker turned me on to Marini’s rice balls. For $3, one of them is a meal in itself. They’re not on the menu and not always available but are definitely a treat when they are. Anthony said his mother comes down once in a while and makes these breaded balls filled with rice, chopped meat, mozzarella, light tomato sauce and mortadella. They are served cut in half and topped with additional sauce.
Co-owner Nina Marini, Anthony’s wife, behind the counter at the pizzeria. Besides pizza, Anthony cited their steak and cheese sandwiches ($4.50 roll, $5.50 wedge), all kinds of wraps, from tuna to grilled chicken, and grilled chicken Caesar salad ($5.50) as specialties. There are 4-5 daily lunch specials available until 3 p.m. which can be faxed regularly to any location upon request. One day this week the specials were rigatoni with meat sauce, salad and bread for
$5.50, grilled chicken wedge with a large soda for $5, a pizza burger on a roll with fries for $5.50 and Buffalo chicken nuggets with a large soda for $5. Among the appetizers are garlic balls, Buffalo wings, Palomba dog wraps (hot dog wrapped in pizza dough) and homemade soup. Other items on the menu include sausage, broccoli and chicken rolls (all $3.75), calzones ($3), hot and cold sandwiches, a variety of burgers, standard pasta dishes, veal, chicken, sausage and eggplant parmigiana ($9-10.50), and linguine with red or white clam sauce or scungilli ($9.50). Signs in the windows alert passersby to the desserts—zeppole and Italian ice. The latter are fried dough balls sprinkled with powdered sugar. You get 12 for $4.50. Italian ice comes in cherry, chocolate and lemon and costs $1 for a double scoop. Either Anthony Marini or Marchella Sigua of Port Chester does the cooking. Anthony said business has slacked off since Sept. 11 but is starting to pick up again. “Everybody’s slow right now,” he said. “Nobody’s going to buy a new TV right now. They’re going to wait.” He also said it’s been harder to deliver to customers with the detour downtown, noting that it takes 20 minutes to get to Midland Avenue from North Main Street. Hours are Monday through Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to midnight. The pizzeria is closed Sunday. Parking is on the street or in the nearby shoppers’ parking lot off Adee Street.