With years as midtown's iconic farm-to-table destination, The Marshal crafts its 12” brick oven pizzas using the freshest locally sourced ingredients available and our homemade hand-tossed pizza dough. The Marshal’s pizzas are baked to crispy perfection in our storied 750° wood-burning brick oven to ensure a safe, sanitary and delicious farm-to-table pizza experience.
Your safety and the safety of our staff is our highest priority. We offer a zero contact pick-up process and our delivery staff wear gloves that are changed frequently, masks, and are trained to follow strict guidelines. If you prefer we leave your order outside your door or with your doorman, please let us know in the notes section when you place your order.
If you have any questions, please call us at 212-582-6300.
* All food items delivered will be thoroughly cooked. (e.g. no sides of uncooked parmesan)
Sorry, gluten-free crust not available at this time
Sustainability is paramount to us. We burn no gas and cook only with replanted apple and cherry wood from local orchards. We buy wind power for our electricity needs. By sourcing our food from local farmers, our wine from local wineries, and our liquor from local distilleries, we aim not only to reduce the amount of carbon emissions from shipping, but also to support our local community.
Since opening five years ago in 2013, The Marshal has been reminding New Yorkers that they live in the heart of a thriving, productive, and award winning wine country by featuring only NY wineries on The Marshal wine list.
Your safety and the safety of our staff is our highest priority. We offer a zero contact pick-up process and our delivery staff wear gloves that are changed frequently, masks, and are trained to follow strict guidelines. If you prefer we leave your order outside your door or with your doorman, please let us know in the notes section when you place your order.
If you have any questions, please call us at 212-582-6300.
* All food items delivered will be thoroughly cooked. (e.g. no sides of uncooked parmesan)
Sorry, gluten-free crust not available at this time
Sustainability is paramount to us. We burn no gas and cook only with replanted apple and cherry wood from local orchards. We buy wind power for our electricity needs. By sourcing our food from local farmers, our wine from local wineries, and our liquor from local distilleries, we aim not only to reduce the amount of carbon emissions from shipping, but also to support our local community.
Since opening five years ago in 2013, The Marshal has been reminding New Yorkers that they live in the heart of a thriving, productive, and award winning wine country by featuring only NY wineries on The Marshal wine list.
Chef Charlie Marshall grew up in his parents' restaurant and on their farm on Lummi Island, in Puget Sound. The Marshal strives to emulate Chef Charlie's roots by creating approachable yet elevated farm-to-table cuisine. Chef Charlie is a member of the International Association of Culinary Professionals and serves on the board of directors of the New York Wine & Grape Foundation. Having grown up farm-to-table, Chef Charlie has always been a huge advocate of eating locally, harvesting responsibly, and supporting local farmers, wineries, and producers. Come in and meet our chef sometime!