Soulcial Kitchen has teamed up with Marco’s Express to open a new concept: Marco’s Express powered by Soulcial Kitchen (127 N. Belt East) in Swansea, Illinois. The restaurant is currently open for takeout and delivery, and indoor dining is slated to launch in mid-March.
“We couldn’t be more excited,” says Soulcial Kitchen founder John Michel. “They have a reputation for creating delicious dishes and providing exceptional service. The restaurant—combined with our multiple food trucks, food truck park, expanded Currency of Caring mission to serve those who are struggling, and other soon-to-be-announced campus enhancements—will continue to reinforce our goals.”
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The Menu
Like the flagship Marco’s restaurant, the new location offers a range of Italian staples: pizza, house-made pasta, calzones, appetizers, sandwiches, chicken wings, and salads. House-made lasagna, fettuccini, and lobster ravioli are among the more popular entrees, along with Italian Tuxedo Pasta, (bowtie noodles tossed with spinach and sausage in a tomato cream sauce, topped with Asiago cheese and baked).
Among Marco’s specialty pizzas:
- Naples: Made with an olive oil base, chopped garlic, tomato slices, and fresh mozzarella
- White Pizza: With mozzarella, grilled chicken, broccoli, Provel, and Alfredo sauce
- Italian Stallion: Named for sportscaster Frank Cusumano, the pie features mozzarella, pepperoni, Italian sausage, prosciutto, capicola, and salami.
The restaurant also recently introduced several premium sides, including Smothered Mushrooms: button mushrooms placed in the smoker for 30 minutes, then sliced and sautéed in olive oil and butter, then finished with a mix of ricotta, blue cheese, and heavy cream. Andrew also oven-roasts broccoli, chars it in the broiler, seasons it, adds lemon juice, and tosses it with toasted sesame seeds.
On weekends, Marco’s also offers popular off-menu dishes. Co-owner Andrew Huch often uses local ingredients. Ready-to-bake pizza dough and Italian bread, for example, are from Vitale’s Bakery on The Hill.
“It makes a difference,” says Huch. “Local tastes better.”
The Background
In 2017, Andrew and Ashley Huch took over Marco’s Express (1401 Lebanon, Belleville) from restaurateur Mark Onstott, who had opened the restaurant eight years earlier. The couple, who met while working at a now-defunct pizza place in Millstadt, had also worked with Onstott at Marco’s on Main (6401 W. Main) before that time.
Michel and his wife Holly created the Soulcial Kitchen hospitality business model to provide a unique experience. Besides distinctive food, they wanted it to be both a business incubator and a charity-driven mission. John, who is happy to bring Marco’s on board, said they didn’t want to oversee the day-to-day operation, but instead manage the campus and the concepts.
Recently, after talking with Michel about his plans for Soulcial Kitchen, the Huchs thought it made sense to partner. “This is my dream,” Andrew adds. “We have similar values. We both wanted to have a sit-down restaurant and offer more upscale dining.”
Both the Michels and the Huchs are dedicated to supporting their communities. Every year around Veteran’s Day, for instance, Marco’s Express sponsors Pizza for a Purpose and donates part of its proceeds to veterans’ charities. The restaurant also supports local sports teams and school fundraisers. Soulcial Kitchen also given away 4,400 meals across the Metro East and beyond during the past year. “I love to see people smile when you bring them food,” Huch says.
Marco’s also has a committed staff. “We’re invested in each other,” Huch says. “We have people who have been with us for five, six, seven years—some more.”
Longtime chefs Chris Ciszczon and Woody Bourn, for instance, have been refining the menu in preparation for the new location. “We think this will be a great place for us to shine,” Ciszczon says.
“This is going to be a game-changer,” Bourn says.
Marco’s Express powered by Soulcial Kitchen (618-235-5500) is open daily from 11 a.m.–9 p.m.
