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Marco Ristorante Italiano Restaurant Review: Owner Nazario Filipponi, who hails from Ancona, Italy, crafted a singularly stylish space in an otherwise nondescript environment, and named the establishment for a son, Marco. Gianluca Sciagata, who also comes from Italy, is in charge of the kitchen. Appetizers are generously portioned. Fried fritto misto presents a tangle of seafood that is lightly breaded and not even slightly greasy, but it’s too much for a single starter. That fact, however, makes it suitable as a light main dish with a salad or soup. In true Italian fashion, pastas are offered as primi piatti; expect them to arrive at the table al dente. Main dishes range from classic lasagna made with beef to traditional osso buco and grilled meats. Desserts are familiar --- crêpes Suzettes or bananas Foster --- but we go for the house-made gelati. The wine list shows a clear preference for reds, and the most interesting are the Italian reds by the bottle, which offer some very good values. Dessert wines by both the glass and the bottle for sweet sipping are not neglected.