Marinara Pizza — Restaurant in New York

Order at your own risk from this location. Without fail the lady that answers the phone named GISELLE gets our order wrong. It has been incredibly frustrating because it has happened multiple times but today took the cake.

When my husband called to explain part of our order was not only missing but the other half was incorrect. Giselle quickly got defensive and dismissed the possibility she got our order wrong. My husband and her were going back and forth over the phone. We decided to uber over there instead and politely ask to speak to her. When we finally got things cleared with her, she at last acknowledged her mistake. When we clarified we didn't appreciate how she handled things over the phone by ultimately calling us liars and offering no resolution over the phone until we went to the restaurant was unacceptable!

Giselle gets orders wrong and can't accept or correct her mistakes until confronted in person. We wanted to speak to a manager over the phone to avoid this trip but she refused and later explained no one was available.

After a long day we want to be able to order food without the drama/hassle. This would of all gone smoother if a professional and courteous employee had taken our order correctly/or offered a suitable resolution.

Please focus on the call when taking orders and no need to give a nasty attitude over the phone when someone calls you out on an error. Most importantly humble yourself young lady, don't be so quick to call people liars or dismiss their claim.. you may lose loyal customers to a good business.

The pizza 🍕 and food is great here just order when GISELLE isn't...

Marinara pizza is a good place to stop by for a quick bite of pizza. The slice is thin with a crispy crust the way we like it but it can use more sauce. Right now you can't get a taste of what their sauce taste like because there's not enough on the slice for you to know it's there. We had a regular slice which needed more sauce then hubby had a pepperoni slice and I had sausage/ mushrooms slice. I added oregano & hot pepper flakes and the combination was absolutely wonderful. The sausage; I was thrilled that it was the sliced and not the crumbled. I find that the actual slice of sausage has much more taste than the crumbled. The other thing I found was the regular slice was quite oily even though there was no topping like pepperoni or sausage on it. The pepperoni was cut in little circles so after cooking they turned up instead of staying flat as it would if it was a sliced bigger. It was cold outside and they had the door open where I could see my breath in the air and I found it unwelcoming since I had to ask my hubby to ask them if we can close the door. That should have been a given as the thing to do for the warmth of their customers. Everyone stayed bundled up eating their food instead of doing the natural thing of inquiring if they can close the door. It's good but it could be much better with more sauce and consideration of having their customers warm as they eat instead of feeling like we were standing out in the cold eating. Also I would have liked to have tried their cauliflower crust pizza but they only make it for ordering a pie. I'm not going to order a whole pie if I dont know...

I used to be a huge fan of the cauliflower crust pizza, as one of the only low-carb/keto-friendly ones I’ve found. Sure, it was pricey ($20 for basic, $24 for margherita) and the cooking was inconsistent (crust often burnt) but I appreciated it nonetheless.

Those days are no more - the cauliflower crust costs the same but is a completely different consistency and surely contains tapioca, rice flour, etc. There’s absolutely no way it qualifies as low-carb anymore, and besides removing the old ingredients from their website, you’d never know it (their Instagram account still shows off the old version in recent posts).

No longer works for me - ate half out of obligation but threw most of it out. Was fun while it lasted!

• • Before 2023 - - -

$20 for a cauliflower crust pizza? Yep. And it’s really, really good.

I’m a big fan of cauliflower crusts, but only when they’re actually low-carb (meaning no tapioca flour or corn starch). Marinara makes theirs right, binding the cauliflower with cheese and egg. It’s a perfect base for a...