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PROVIDENCE If you recall hanging out in a pizza parlor, maybe when you were in high school, you can almost see the gingham tabletops, smell the cheesy pizza and taste the side of French fries. That happy memory inspired chef Robert Andreozzi and bartender-extraordinaire Jesse Hedberg to open Pizza Marvin last week on Wickenden Street in Fox Point. In this modern version of a 1980s pizzeria, you can order a thin-crust style pizza with extra cheese or go the by-the-slice route with thick-style squares plain, with cheese or with pepperoni. But this is not all old-school; it is 2020 after all. So this modern pizzeria has a local seafood raw bar as well as fish dishes including baked clams. There are also clever appetizers such as a mashup of Buffalo chicken and mozzarella sticks. To drink are beautifully crafted, modern cocktails, including some canned on premise. Frozen treats are on the dessert menu. They combine Philly-style water ice and custard made with thei ....