Marino’s of Mullica Hill on Fox News

Dining Out: Marino’s of Mullica Hill

BREAKFAST SANDWICHES

When Anthony Marino decided to open an eatery in Mullica Hill, he knew he wanted to have pizza and sandwiches, but he also knew he didn’t want his place to be like every other pizzeria — and it’s definitely not.

Marino’s of Mullica Hill will celebrate its second anniversary this spring and Marino said, so far, it has been Going “very well”. So well, in fact, that Marino’s of Mullica Hill will soon be expanding.

“We’re getting two more ovens and more seating,” Marino said. “We’re getting about 500 square feet of the next store over.”


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Short Ribs Marino’s of Mullica Hill on NBC 10

New Jersey Chef Anthony Marino has nurtured relationships with local farmers to ensure his pizzas, sandwiches and salads utilize fruits and vegetables picked at the peak of ripeness. Check out how Anthony has incorporated sweet, delicious peaches in his pizza and panini this season.

Marino’s Peach Pizza and Panini

New Jersey Chef Anthony Marino has nurtured relationships with local farmers to ensure his pizzas, sandwiches and salads utilize fruits and vegetables picked at the peak of ripeness. Check out how Anthony has incorporated sweet, delicious peaches in his pizza and panini this season.

New Mullica Hill Restaurant to include locally grown produce in menu items

MARINO'S PIZZA

When he was 11 years old, Anthony Marino hid in the back of his father’s Italian restaurant in Camden County, awaiting his chance to place a freshly made pizza pie into the huge oven.

Since those early days, Marino continued to develop a love of cooking and is preparing to open his own Italian restaurant in Mullica Hill.

Marino’s of Mullica Hill, a kind of “son” to Marino’s Pizza in Runnemede, will soon open its doors, introducing Marino’s pizzas, sandwiches, strombolis and coffee bar to Gloucester County.

“I live in Mullica Hill and wanted to do something different and its always been my dream,” Marino said of opening his own restaurant.

Marino, a graduate of the Culinary Institute of America, completed his externship at Chef Eric Ripert’s three-star Michelin restaurant, Le Bernardin in New York City, where he met up with former classmate Marco Lentini and soon became the chef and partner for Lentini’s Gia Pronto restaurant.

Farm-To-Table Meets Pizza

Second generation, South Jersey chef Anthony Marino has opened Marino’s of Mullica Hill inside Mullica Hill Commons Shopping Center, located at 157 Bridgeton Pike in Mullica Hill, NJ in early May.

The upscale casual restaurant with twenty-five seats serves breakfast, lunch and dinner 7 days a week. The menu features thin-crust pizzas utilizing a 39 year-old family sauce recipe, traditional toppings, as well as ingredients from area farms in and around Mullica Hill. Hand-made strombolis, calzones, cheese steaks, sandwiches, soups, made-to-order salads, and authentic panini round out the menu.

A Culinary Institute of America graduate, 37 year-old Marino grew up making pizzas and strombolis at his father Joe Marino’s Pizza shop, which has been located on the Black Horse Pike in Runnemede, NJ since 1972. After graduating from the C.I.A., Anthony completed his externship at Chef Eric Ripert’s prestigious 3-star Michelin Le Bernardin in New York City in early 2002.

Anthony Marino considers himself a traditionalist with a minimalist approach to food. The lifelong New Jersey resident has traveled to Italy five times for research and inspiration. While immersing himself in the cuisine during a month long visit to Calabria in 2000, he fell in love with the concept of topping pizza with fresh, local produce.

Marino’s Featured in Philly.com

May 15, 2012

“Culinary Institute of America grad Anthony Marino is behind Marino’s of Mullica Hill, targeted for an early May opening in Mullica Hill Commons Shopping Center, 157 Bridgeton Pike in Mullica Hill. He’ll do breakfast, lunch, and dinner seven days. Fare will include pizzas, salads, sandwiches, soups, and panini.”

“Marino grew up making pizzas and stromboli at his father Joe Marino’s Pizza in Runnemede. After the CIA, he externed at Le Bernardin and, with a classmate, later ran a fast-casual operation in Philly called Gia Pronto. He’s big on local products. On opening day, Marino’s featured pizza will be a bianco topped with Mullica Hill raised asparagus, smoked Scamorza cheese, fresh parsley, garlic, and extra virgin olive oil. Featured sandwiches will be a beef cheek Bollito with salsa verde and chili sauce; and Speck ham from Alto Adige with Taleggio cheese, sun-dried tomatoes, and extra virgin olive oil on ciabatta.”

Originally Posted on “The Insider” Philly dot com written by Michael Klein Michael Klein covers the restaurant scene in his Thursday Inquirer Food column, “Table Talk.”