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Osteria Marco Restaurant Review: The subterranean space bedecked with hardwood floors, brick walls, gold-framed mirrors and wine racks---and populated with a noisy carnival of hipsters---pulsates with energy and verve, especially on weekend evenings. The menu from chef Frank Bonanno (Mizuna, Bones and Luca d’Italia), a catchall of artisan pizzas, panini, salads and Italian-inspired main dishes, is unpretentious and familiar---but never boring. The house-made burrata, soft, creamy and highly addictive, is a marvel, as is the Sunday-night-only suckling pig feast that makes us go hog wild for the crisp-edged pork, sided with sautéed spinach and fingerling potatoes. Thin-crusted pizzas, smeared with San Marzano tomatoes, are topped with quintessential Italian ingredients like pancetta, sausage and prosciutto, but our favorite is the pie crowned with mortadella, Fontina, pepperoncinis and a yolk-spilling egg. The all-Italian wine list is both reasonably priced and full of first-rate bottlings, and the cocktail syllabus is one of the most inventive in the city.