Marci is a study in hybrid pizza & Italian-American Rat Pack-era aesthetics

When Marci hit Plaza Saint-Hubert, everything changed. 

Maybe not in an earth-shattering way, but its arrival nonetheless marked a shift for Montreal.

Call it another notch in the neighbourhood’s belt, call it another node in a growing ecosystem, but this Italian-American-meets-Montreal address of wines, vinyl, and hybrid-style pizzas quickly became a haunt in short order.

More than an Italian restaurant, it's a place more inspired by the Italian-American side of things than anything. "That distinction is significant," says co-owner David Schmidt.

“It’s about celebrating the cuisine’s rich, nostalgic, and unique history, not replicating European Italian dishes. We aim to offer something memorable and distinct from what’s already out there.”

"It hit me—this was something Montreal didn’t have. It aligned perfectly with Alex’s food style. Everything here—the wood wainscoting, Tiffany lamps, cork accents, and rattan-bottomed chairs—became an homage..."

Their own piece of the pie

Led by a team of industry veterans with interconnections to restaurants and clubs like Fleurs et Cadeaux, Sans Soleil, Osmo x Marusan, and Le Système, rounding them off feels like making introductions on a Guy Ritchie classic:

You’ve got sommelier Julien Patenaude, who oversees front-of-house operations, trains staff, and curates the wine list. Schmidt’s on general operations alongside the nuts and bolts of admin, maintenance, and development.

Kris Guilty, a DJ and owner of La Rama Records, designed the logo and illustrations alongside contributions to the interior; restaurateur and DJ Hideyuki Imaizumi joins Kris in handling cultural elements like sound engineering and booking DJs. Then there’s jack-of-all-trades Marc-André Patry who does hosting, DJing, and helping maintain the upbeat vibe of the space.

Finally, there’s Alex Geoffrion who goes by the name Tron, the kind of chef who’ll drive 12 hours to eat at a historically significant spot—whether it’s the first place to make a burger or an Italian-American pizza joint—and bring back something meaningful.

Together, they’ve created a project that bridges the mysterious divide that keeps restaurants from becoming the ‘third place’ people need in their lives. There’s food and wine, yes, and precise interior designs to comfort, but there are deep levels of intent that make it into something more akin to a social club.

Italian-American-Montrealer

With a worn appearance likened to Chalet Bar-B-Q around its ground floor’s 70ish seats and 25-seat mezzanine (plus a cave à vin where Marci seats groups up to 20), Schmidt tells the story of how it took shape alongside interior designer Daniel Finkelstein: “The design stems from a trip I took to Vegas. We were there for a friend’s wedding at an Elvis-themed chapel and spent our downtime visiting these old-school Italian-American, Rat Pack-era restaurants.”

“It hit me—this was something Montreal didn’t have. It aligned perfectly with Alex’s food style. Everything here—the wood wainscoting, Tiffany lamps, cork accents, and rattan-bottomed chairs—became an homage to that aesthetic.”

Having signed the lease just before that Vegas trip, the concept came together serendipitously: Initially only taking half the building, Schmidt says that when the jewelry shop next door vacated unexpectedly, they expanded.

“It created two distinct spaces—what we call ‘Marci’ and ‘Marco.’ The Marco side has more of a quick-service vibe with counter seating, while the Marci side feels like a family restaurant, with larger tables and a group-friendly setup. Early evenings are family-oriented, but by 7 PM, the music turns up, and the space becomes more of a party atmosphere,” Schmidt says.

Behind these details lies the audiophilic owners’ meticulous attention to acoustics: Using materials like cork and fabric to baffle sound where it’s needed, space has been made so customers can enjoy the music without shouting to be heard.

“We’ve also invested in high-quality, custom speakers from WAF Audio, and now, we have DJs playing during Friday and Saturday dinner service to enhance the experience,” David adds.

"The pizza we make at Marci is what I call a hybrid. It’s influenced by New York, New Haven, and New Jersey styles, but it’s our own thing."

Waxing philosophically on pizza 

Among Marci’s plates, options range from a Salade Amère with endive, radicchio, Parmesan, and whipped ricotta to pork & beef meatballs, fried broccoli, chicken parm made with meat from Ferme La Rose Des Vents and fresh mozzarella from Fromagerie Fuoco.

There's fresh pasta and contorni as well, and chef Alex Geoffrion's co-star Rafael Luzardo's take on crudo brings another dimension to the menu—it's a dish that signals how Marci always keeps space for a curveball on its menu that probably won’t be inspired by Italian-American classics.

But the pizza is where it gets the most playful and sophisticated: A Tomato Pie keeps things simple with mozzarella di bufala, Pecorino, and olive oil, while options like Dennis Rodman, featuring Italian sausage and Chicago-style marinated vegetables, bring an edge to the options.

“The pizza we make at Marci is what I call a hybrid,” explains Alex Geoffrion.

“It’s influenced by New York, New Haven, and New Jersey styles, but it’s our own thing. New Haven, for example, is famous for its coal ovens and charred crusts. New Jersey pies are thinner, with simple, high-quality ingredients like tomato sauce, pecorino, and olive oil. We use a fermented dough made with local flour, and every pie is a little different. I embrace those imperfections—they make each pizza unique.”

“At Marci, we’re inspired by these styles but don’t stick to any one formula,” he continues. “We aim for a balance between tradition and innovation. Every pie reflects that philosophy—well-made, approachable, and just a little different every time."

Unless the chef’s description speaks for itself, it only takes a few minutes with Geoffrion to see how much space in his mind is devoted to his craft.

“Growing up, I went to high school downtown. The pizza back then was cheap and basic—$0.49 for a slice, $2 for two slices and a drink. It wasn’t great, but it kept us fed. Trips to New York blew my mind. Even their dollar slices were next-level. For years, I dreamed of bringing that style to Montreal,” he says.

Following a path to becoming a chef that was anything but linear, he spent years working in restaurants and pursuing various creative outlets—DJing, selling records, and street photography—before being drawn back to food, with pizza emerging as a central passion.

"Pizza, at its core, is simple food—dough, sauce, cheese—but within that simplicity is endless complexity... They’re straightforward, but the possibilities are infinite. I’ve eaten thousands of pizzas, and each one teaches me something new."

A move to London here, a pandemic there, and then a return to Canada when a pivotal moment arrived: Gozney Roccbox gifted him a portable pizza oven during quarantine. Geoffrion began experimenting with different styles, from Neapolitan to New York and Sicilian, drawing inspiration from his years of exploring pizza culture across New York, New Jersey, Connecticut, and Pennsylvania. What started as a delivery service out of his apartment evolved into festival pop-ups and collaborations, culminating in the idea of opening a permanent space.

Then came Marci, and an opportunity to explore his obsessions: “Honestly, it’s the simplicity. Pizza, at its core, is simple food—dough, sauce, cheese—but within that simplicity is endless complexity. It’s the same with cheeseburgers or sandwiches. They’re straightforward, but the possibilities are infinite. I’ve eaten thousands of pizzas, and each one teaches me something new,” Geoffrion says.

“I think that’s what drives me—the challenge of taking something so familiar and finding ways to make it better or different. At Marci, we’re not trying to be perfect or adhere to strict guidelines. We want to offer a product that’s true to who we are and keeps people excited to come back. Whether it’s pizza, sides, or new menu items, we’re always looking for ways to evolve and improve.” 

Home on the Plaza

“The reception’s been fantastic since we opened,” Schmidt says. “We’re seeing a lot of repeat customers. Our menu caters to a wide range of occasions, whether it’s a Sunday meal, a Friday birthday party, or a quick weeknight dinner. We’re in a neighbourhood full of families and late-20s to early-30s folks, and it’s great to see how much they’re embracing the space.”

As this variety of demographics comes to Marci, the restaurant has become part of something bigger—the rapidly transforming Plaza Saint Hubert, and the robust collection of businesses it offers.

“The Plaza has this unique, historic charm, and it’s exciting to see it coming back to life. There’s a strong sense of community here—we’re always at Conserva for sandwiches, and we’re friendly with the other bars and restaurants."

"It’s a great little ecosystem.”