Cuisine:

• Others
• Italian

Osteria Marco Description:
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 and Luca d'Italia), a catchall of pizzas, panini, salads and 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, their crusts a bit droopy for our taste, are nonetheless topped with quintessential Italian ingredients like pancetta, sausage, San Marzano tomatoes and fresh oregano. The all-Italian wine list is both reasonably priced and chock-full of first-rate bottlings.


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