Pizza joints are everywhere in McHenry County, on the outer northwest edge of the Chicago metro area. Chicago, of course, has a worldwide reputation for deep-dish pizza, but none will be found at the new Marzano's Wood Fire Italian in McHenry.
Located in the former Dunhill's Steakhouse, Marzano's features a full Italian menu, highlighted by certified Neapolian pizzas made in a hand-built Italian oven that heats to 1,000 degrees, explained general manager Petar Milovanovic. Thin-crust pizzas with or without tomato sauce are baked for only 90 seconds directly on the oven floor.
Three of us recently shared the Bianca Nero as a starter, topped with pecorino, fresh mozzarella, porcini mushrooms and white truffle oil. It was a good predecessor to our hearty entrees. We most enjoyed the seared jumbo sea scallops on wild mushroom risotto with more white truffle oil (there can never be too much). We also like the braised beef short ribs, slowly braised over parmesan chive mashed potatoes, topped with demi-glace.
Banana tiramisu proved to be a delicious light dessert. But the Neapolitan Nutella dessert pizza, featuring the chocolatey spread sandwiched into a pizza crust sliced into top and bottom layers, was an even more delightful surprise.
Marzano's well-chosen mostly Italian wine list also is a departure from the norm in these parts. A 2009 Antinori Santa Christina Sangiovese paired nicely with our savory courses.
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