Following the success of their first Marco’s Pizza in Fairfax Station, husband and wife duo Niten and Sonia Sabharwal have opened a second one in Fairfax City. And it’s quickly become a popular addition to the City’s restaurant scene.

“We welcome Niten and Sonia and Marco’s Pizza to Fairfax,” said Fairfax Mayor Catherine Read during its recent ribbon cutting. “This is the kind of business we want here in the City,”

Noting how much his grandson loves Marco’s Pizza, City Councilmember Tom Ross said, “I’ve been here a number of times, and it’s a great new business for the community. The pizza is delicious, the customer service is excellent, and you can either call or order online. We’re happy to have you here.”

Agreeing, Central Fairfax Chamber of Commerce Chairman Doug Church said, “We’re thrilled to have you as a member of our community. And you’ll find that the City is not only welcoming, but a partner.”

Thanking the Chamber and the City officials, Niten Sabharwal told them that, when he and his wife first visited Fairfax, it looked like a great place to open their newest Marco’s. 

“We loved the City; it seemed like a good, diverse community with lots of businesses,” he explained. “And we work closely with schools and nonprofits, so Fairfax seemed like a good fit for us. Thanks for making us feel like part of the community.”

Niten and Sonia Sabharwal proudly display their cheese and sausage pizzas at Marco’s. 

 

Based in Toledo, Ohio, Marco’s Pizza has more than 1,100 locations in 34 states, plus Puerto Rico and the Bahamas. There are 30 in Virginia, alone. The pizzas boast a proprietary, three-cheese blend that’s fresh and never frozen, as well as the secret, original pizza-sauce recipe of its Italian-born founder, Pasquale Giammarco.

The Marco’s in Fairfax is at 10160 Fairfax Blvd., next to Patient First and across from Fire Station 33, and it brought 18 new jobs to the City. Hours are Sunday-Thursday, 11 a.m.-11 p.m.; and Friday-Saturday, 11 a.m.-midnight. To place delivery or carryout orders, download the Marco’s Pizza mobile app, visit www.marcos.com or call the store at 571-544-7300.

“We make our dough fresh in the store every day, and use fresh veggies,” said Niten Sabharwal. “Nothing is frozen, so that makes us different from other pizza places. And our sauce recipe hasn’t changed since Marco’s first opened in 1978. We offer both thick and thin crusts and can make a little less-doughy crust, if desired, plus a gluten-free cauliflower crust.”

Pizzas come in four sizes – 10, 12, 14 and 16 inches – with a variety of toppings ranging from meats to vegetables to cheeses. They include a barbecued-chicken pizza, plus a white-cheese pie with bacon, onions, sliced Roma tomatoes and white sauce. Niten said the most popular pizzas are the Pepperoni Magnifico and the Deluxe, which features pepperoni, Italian sausage, mushrooms, green peppers, onions, sauce and cheese. 

“People also love our salads – especially the Italian Chef and Greek,” added Sonia Sabharwal. “And our Steak & Cheese Subs are popular, too. People keep coming back for it every week because of the quality of the meat.” 

Another big hit with the customers, she said, are the pizza bowls. In fact, Marco’s was the first national, pizza-delivery brand to offer them. There are all-meat, deluxe and Philly cheesesteak options, as well as a build-your-own with sauce, cheese and a choice of four toppings. “Our pizza bowls have no crust, but taste like a pizza,” said Sonia. “So they’re healthier and have less calories.”

Marco’s sub offerings also include meatball, ham-and-cheese and veggie. Served, as well, are chicken wings and dippers, a meatball bake, and cheese bread with garlic sauce. For dessert, there are double-chocolate brownies and Cinnasquares – buttery pastry topped with cinnamon and sugar, with vanilla icing on the side.

After the ribbon cutting, Sonia said how happy she was with the turnout. “I really appreciate everyone taking their time off and coming here,” she said. “And hopefully, Marco’s will continue to grow by word of mouth.”

City Treasurer Tom Scibilia is already a big fan. “Their pizza is delicious,” he said. “You just order, and they’ll even bring it out to you, curbside.”  

Niten worked in finance for more than 20 years before being laid off at the start of the pandemic in 2020. But instead of viewing it as a setback, he saw it as an opportunity to become an entrepreneur and start his own business. Sonia was an office manager; but she, too, shared her husband’s dream. 

They bought the Fairfax Station Marco’s in 2019 and the Fairfax site in 2021. “From the first time we tried Marco’s Pizza, we knew the quality and authentic taste were unlike anything else,” said Niten. “And we’re confident that everyone will also enjoy what we have to offer.”