Charlie Marshall’s farm-to-table restaurant The Marshal in New York needed to change up the menu from the more expensive and refined fare that just wasn’t appealing to diners looking for comfort food in the pandemic era. Fortunately, he had a wood-burning oven that’s perfect for making excellent pizza a cut above the usual neighborhood slice. Customers have been more than happy to order the premium pies, allowing Marshall to continue serving a community that’s turned out to support his restaurant in ways he never expected.
