Best Pizza Delivery In Marathon Fl – If you want a good pizza made with real cheese and the perfect crunchy crust, eat at Driftwood!
The review posts I read from Trip Advisor are true. As one reviewer noted, the hours are limited and if you order delivery, wait at least 45 minutes. In an hour and 10 minutes. Like me. The pizza was not g. Pizza but edible and buffalo wings were good. no…
Best Pizza Delivery In Marathon Fl
Welcome. Mike here from driftwood. I am so sorry to hear about your bad experience. I realize we had some problems last year and I’m happy to tell you that we are now under new ownership. The restaurant has a new stand. We are committed to excellent service and quality food. I would like the opportunity to have your work back. I believe if you try our new owners, you will see a significant improvement in our operations. Is there anything I can do to get you to revise your previous review? As new owners, we would like to start our new pizzeria with a clean slate. Again, if there is anything I can do to show you that we are serious about our new owner’s commitment to great service and delicious food, please let me know. The community has been knocking on the door for weeks. Finally, Coast to Coast Pizza Company is almost ready to live up to the hype.
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Pizza Marathon’s latest flavors combine the business and restaurant expertise of owners Omar and Nicole Maldonado – who also own Grassy Key’s S.S. Wreck & Galley Grill – With pizza maker Anthony Ludovici-Debriggia’s Philadelphia roots.
It started with ‘Can we do something from Wreck? But then, Omar said, “I learned about Anthony’s experience and passion for making pizza, and one thing led to another.”
Maldonados had to wring Ludovici out of an eight-year career as a coach at the Dolphin Research Center, but in the end he couldn’t pass up the opportunity to return to his family roots.
“I feel like I’ve been around pizza literally since birth. My family has been doing it for a long time,” said Ludovici, recalling fond memories of owning a shop in Philadelphia with his uncle when he was just 19.
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Eventually, Ludovici sold on the idea of Maldonados’ firm commitment to authentically reproducing Tri-State pizzas and led to the development of the Coast to Coast menu.
“The gold standard is New York pizza in the Northeast,” Ludovici said. “I wanted to imitate the style and undo the recipes that were in my family forever, so I had their blessing. I wouldn’t do it myself.”
“Our store had a hard time there because in Philly you have a pizza place on every block and they all do very similar things. But down here, we felt it would do well because each place has its own style.”
And Coast to Coast has a little lore driving the team’s search for authenticity: a New York-based watermaker. The system chemically replicates New York City water, primarily by adding or removing minerals such as magnesium and calcium to create a thicker, stronger paste. After receiving a water sample from Marathon, the company sent back a custom machine designed to filter and adjust Keys tap water before it enters the coast-to-coast dough.
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“My family told me there would be challenges here because of the water,” Ludovici said. “People always say Keys has good water, but good for pizza and good for drinking is completely different. The first time we made a dough with that water, as soon as it came out of the mixer, it felt like coming home. The dough stays nice and chewy.”
Pizza is a major hub from coast to coast. But Omar expects other offerings like Philly cheese steak, alligator meat, buffalo wings, and specialty fries, some of which come from the wreck, to get a good share of the business. As the store grows, the team expects to build on the Coast to Coast name by adding menu variations from around the country, including Detroit-style pizza.
Coast to Coast’s Facebook and Instagram pages have successfully promoted the shop with sneak peeks at menu items while the kitchen goes through its testing phase, and Maldonado and Ludovici have fielded questions about the daily opening coming from all angles. In the time it took me to be interviewed for this article, three people came to the store to ask if they could place orders.
“People messaged me because they were sitting behind me in church and they saw my shirt from coast to coast,” Ludovici said. “I booked a tattoo appointment this week because I didn’t know how long I’d be when we started, and (the artist) told me they couldn’t wait for the store to open.”
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“I mean, we even get calls at The Wreck asking when we’re going to open the pizzeria,” Maldonado said with a laugh. “I’m a little nervous because I think he’s going to wake up and do a good job, and I want to make sure we’re ready to support him in the right way.”
“It’s not about making 10 pizzas in 10 minutes,” Ludovici said. “It will take some time, but it will be worth the wait.”
Coast to Coast is located at 61 53rd St. in Marathon (formerly Big Mouth Square across from Publix) and plans to open for online dining, delivery, and ordering starting the week of March 28th. The initial hours of operation will be from 11am to 9pm. From Tuesday to Sunday. For play orders, call 305-414-8626.
The Keys Weekly is the Florida Keys’ largest newspaper circulation, South Florida’s only local publication – and its fastest growing!
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The shop at MM 53 is under new ownership and a lot has changed in the last eight months. Online reviewers rave about the friendly customer service, fresh ingredients, and speedy delivery—all highly appreciated in the laid-back Florida Keys.
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Manager Tony Piscitello is humbled by the number of times his name has appeared in the Facebook ratings. He flashes a sly smile and casually explains all of his changes since being hired in March.
“Our cheese is different now. We use the finest cheese on the market,” he says, adding that it’s made from