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A pizza establishment in Philadelphia is preparing to offer slices for $55 apiece.
What distinguishes this specific pizza from Marina’s Pizza Co. in the Fishtown district is its inclusion of caviar, a gold plate, and a mother-of-pearl spoon that patrons get to keep (the plate remains at the eatery).
“Launching on Friday, May 22, Marina’s new ‘Caviar Pizza’ is a generous white slice featuring a blend of imported Italian cheeses, served with a one-ounce container of premium caviar from Caviar XS, presented on a gold plate, accompanied by a mother-of-pearl caviar spoon keepsake,” the restaurant disclosed in a press release.
“Patrons have the option to have Marina’s top the slice with caviar, or they can take the container and serve themselves as they prefer,” the restaurant further stated. “Each slice is priced at $55 and will be available for a limited duration. Daily availability will be restricted, and caviar slices are exclusively for dine-in customers.”
The announcement received close to 400 likes in under 24 hours and garnered predominantly favorable responses.
The white pizza at Marina’s Pizza Co., depicted here, is made with fresh mozzarella, dough fermented for 48 hours, and caviar. (Marina’s Pizza Co./Fox News)
“I’ll take three, please,” commented one Instagram user.
“I endorse this slice,” remarked another.
“I’ll be there,” posted someone else.
Another individual wrote, “Heading over this weekend!”
“It’s certainly a considerable expense for pizza, but… I believe people will find it delightful in the end.”
A slice of Margherita pizza on Marina’s menu is priced at $5. An 18-inch pie with pepperoni costs $23.
Marina’s caviar pizza is a successful offering, according to Philadelphia Inquirer writer Michael Klein.
“Caviar pairs well with fat, dairy, salt, and a soft base beneath it,” Klein wrote.
It provides “melted cheese, a warm crust, and creamy richness,” he elaborated. “The ice-cold osetra adds a subtle burst, a buttery finish, and a clean salinity that complements the cheese rather than clashing with it. A squeeze of fresh lemon adds another layer of flavor.”
Marina’s caviar pizza is retailed at $55 per slice. (Marina’s Pizza Co.)
Marina’s proprietor, Mason Lesser, a 25-year-old former professional surfer, informed the Inquirer that he aimed to commemorate America’s 250th anniversary, the FIFA World Cup, and the Major League Baseball (MLB) All-Star Game with an “extravagant” menu item.
“Beyond caviar seemingly being a highly sought-after ingredient nowadays, I also recently encountered Gary Shusman, who supplies superior caviar to many of Philly’s premier chefs, and it was an excellent product. This prompted me to consider utilizing it at my establishment,” Lesser conveyed to Fox News Digital.
“I obtained a sample, commenced experimenting, and was thoroughly impressed by the outcomes.”
Marina’s website asserts that it serves “New York-style pizza done right.”
Every pie at Marina’s begins with a 60-year-old Italian starter, undergoes a 48-hour fermentation process, and is cooked in a traditional Baker’s Pride oven, according to the news release.
The owner mentioned he devised the new caviar pizza to help mark upcoming events, including the FIFA World Cup and the MLB All-Star Game. (iStock)
“It’s a culinary revelation,” Lesser shared with Fox News Digital. “It represents a significant expenditure for pizza, but I believe it will forge a memorable dining experience, and ultimately, I think people will appreciate it.”
Marina’s new offering evokes Wolfgang Puck’s sophisticated smoked salmon pizza, Klein observed.
Puck introduced his creation at his California restaurant, Spago, around 1983, stating it was “out of necessity,” Puck told Food and Travel Magazine.
“Joan Collins is a valued patron of ours, and she requested smoked salmon with brioche late one evening, but we had run out of brioche,” Puck recounted.
“So I suggested, ‘Let’s prepare pizza instead.’ I tasted the salmon on it, and it was perfect: warm, crisp, and tender simultaneously. It’s now so popular that we cannot remove it from the menu.”