Last week saw the opening of Marco’s Coal-Fired Pizzeria in Denver’s Ballpark neighborhood. The sleek new pizza spot combines the best of Neapolitan tradition and New York flavor. The result is thin-crusted pizzas like the Campania (buffalo mozzarella, San Marzano tomatoes, fresh basil, and extra virgin olive oil) and the hearty Bronx with meatballs, ricotta, Pecorino Romano, and San Marzano tomatoes. At the back of Mark and Kristy Dym‘s restaurant, two handmade Neapolitan pizza ovens fire crusts and bubble cheese at 1,000 degrees. Also coming out of those ovens are the lemony and totally addictive coal-fired chicken wings–don’t miss them. 2129 Larimer St., 303-296-7000