Cuisine:

• Italian
• Others

Marcello Ristorante Description:
Whether you're at a table inside or out on the front patio, the service here is snappy and professional. Owner and chef Gino Di Marcello's specials are always interesting and he's not afraid to put salt cod or tripe on the menu. The olive oil in which you can dip your bread is first-rate. Pizzas come out of a stone oven. Many of the pasta shapes are handmade. The cappellacci sheets in the dish named simply "cappellacci" are folded around ricotta and spinach then splashed with a tomato-cream sauce. The effect is impressive. A veal shank is served over pappardelle. For dessert, don't miss the chocolate crème brûlée with a hint of orange. The wine list is long with plenty of Pinot Noir, Chianti, and a few Barbaresco choices.


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