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Contribute Feedback What User likes about Marco's Pizzeria:
Everyone love the chicken Parm, pasta, salad, and potatoes. Portion size will not disappoint!! The chicken Parm is massive and so delicious. I ate after all the guests and the food was still amazing and the pasta perfectly cooked even after hours. Thank you so much!! View all feedback.
What Fernando Bayuga doesn't like about Marco's Pizzeria:
Ordered take out and we had spaghetti and meatballs along with eggplant parmesan and perogies. The pics I am sharing aren't that bad. The issue is that the sauce is way too garlicky. And we like garlic! The dishes were cold despite picking them up on time. I don't like leaving reviews like this but I want to share this feedback so that the owners know. Pizza was good but pasta needs improvement. View all feedback.
Ran over to Windsor for the day. Saw the reviews on Marco's and decided to try it. The pizza was good, the crust was great. They butter it or did something to it that made it taste great. We got some poutine fries as well and they were good. The staff was very attentive and friendly.
I ordered food from here, it was amazing. I'm being truly honest, try the chicken parm. It will blow your mind. The chicken parm its self was a good size with a nice amant of sauce and lots of parm. But what blew my mind is, no one puts any effort into the pasta, they actually did. Penne with a great sauce but the penne was also jazzed up with butter and I believe garlic. The pasta it's self if a great dish. We ordered for pick up.Kid-friendliness: It seems like they are fine with children, the owner had there grand child there. Friendly people
Great food, great service.We had the chicken Parm and vegetarian pizza (we chose our own toppings instead of the veggie pizza on the menu).Portions were generous.
Best service by revan!! Feels like you’re at home ? best food in town, always fresh Great prices as well.
We love the food. Everything we have ordered has been fantastic. The service is great and the people there are very nice.
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