Representative image
Mark & Toni's occupies the spot where the Markantonis family has been running a pizzeria since 1979, though the operation has recently undergone a significant overhaul. The centerpiece is a coal-fired oven burning anthracite—a cleaner-burning fuel than wood—that reaches 900 degrees and produces the high heat necessary for properly charred crust and locked-in flavor. The menu balances old favorites with Greek-inspired specialties, and the space now includes a wine bar alongside the pizza operation. The coal oven approach is central to their identity; the restaurant's own description emphasizes that the extreme temperature and anthracite fuel create a textural and flavor difference compared to traditional ovens.