Marco Restaurant - North End

It's pretty boring to write or talk about a place that it just - from beginning to end, from the front end to the kitchen - fantastic. There are only so many ways to say that this dish or that thing is "perfect", "fabulous", "great"...well, you get the point. That's my problem with this post and the only problem with Marco Restaurant, where we went with friends last Saturday night. It was absolutely amazing. Located in a small second floor space on Hanover Street in the North End, you feel like you're eating in someone's home and, I think, that is exactly what owner Marc Orfaly (owner/chef of Pigalle as well) and Chef de Cuisine Matt Abdoo are striving for. The menu is great, the wine list is limited, but good, the Chef is outstanding, as were the knowledgeable servers. The pastas, cured meats and cannoli are all made in-house, and all are delicious. Adding to the experience, are the cooking classes offered on the first Monday of every month. I went to one last Monday and had a great time learning how to make both sweet and savory ravioli from Chef Abdoo.

On Saturday, as we looked at the menu, we couldn't decide what to get because there were too many things we liked. The waitress suggested we just have the Chef cook for us and that's what we did (many good restaurants will do this, you just need to ask). Each course was delicious. We started with a caesar salad, fried calamari, pizza and stuffed clams (are you full just from reading this?). The Caesar salad had a great traditional dressing, large shavings of parmigiano reggiano cheese, and was served in a rustic wooden bowl that my wife wanted to take home. The calamari were perfectly fried in a light batter and served along with red and green hot Italian cherry peppers (in my opinion, the best way to have fried calamari). Shortly thereafter, the pizza arrived made with gorgonzola, figs, prosciutto and greens. In general, I'm not a fan of bleu cheeses; but this was done perfectly. They way the pizza was made fused all the flavors and the figs and prosciutto mellowed and complimented the gorgonzola beautifully. Finally were 4 Clams Origanato (baked with bread crumbs, lemon and parmigiano). These were also delicious.

The pasta course was next and by the end I thought I might explode. All 3 dishes (orecchietti with sausage and brocioli rabe, gnocchi in a cream/cheese sauce and mushroom risotto with truffle oil) arrived at the same time, all also delicious. The risotto was cooked al dente and there was just the right amount of truffle oil, which if not used correctly, would've overpowered the dish.

The main course was a baked sole and a mixed grill of sausage and flank steak. This may come as a surprise to those who know my carnivorous leanings, but, as good as the sausage and steak were, the fish, which was baked and topped with a wonderful gremolata, was just amazing.

Complimenting this grastronomic pigfest was a 2003 Cantina Terlano Lagrein Porphyr Riserva, which was suggested by one of our servers. The wine went very well with everything (even, more or less the sole). It had a really lush berry fruit smell and taste, was well balanced with low acidity, soft tannins and a great finish. This was a very tasty wine that went well with the bold flavors we were overeating.

We finished off the meal with cappuccino and mini canolis, which are made, shell and filing, at the restaurant (one of only a few North End restaurant that make their own canoli shells).

Needless to say, at the end of the night I rolled down the stairs, waddled to the car, which was, thankfully, parked about 1/2 mile away. Although clearly suffering from a food coma, the walk made me feel almost human as I dozed off on the ride home.

This restaurant is my new favorite. The food, setting, chef and staff are as unpretentious as they are outstanding. This place is just a pleasure to go to and you'll leave well fed, well taken care of and with a big smile on your face. Go! Please, just don't take my reservation.