The Prescription for a Great Meal

  In my world it seems that the best laid plans always have a tendency to change. A once a year social engagement was quite suddenly taken off off my books leaving a very rare free Saturday night.  I stewed and grumbled a bit about having the proverbial rug pulled out from under me.Then my stomach let out a few grumbles of it's own. I suddenly realized my hunger and the cold spell we were experiencing were definitely contributing factors to my dour mood. I was yearning for a warm Tuscan sun and a hearty meal. I decided to make a few calls and stave off the Cabin Fever that seemed to be creeping in. Rounding up two favorite friends to break bread with, Terrell and Kim Sandefur. A jaunt to Marco Ristorante located at 4581 Forsyth Road was long over due.

Owners Nazario Filipponi and Executive Chef Dario Leo opened Marco in 2004. With a combined experience of sixty plus years in the restaurant and hospitality industry, it is no wonder their shared passion of Italian cuisine shines through.

Jimmy Leg and I arrived a few minutes before our friends in order to have a drink at the bar and soak up the atmosphere. Breaking from the normal bourbon on the rocks I ordered a dirty martini. The bartender mentioned she had a secret recipe and would I mind her version.
"Bring it on", I told her. My only stipulation when ordering martinis (as a tribute to my beloved aunt) , two olives on the side.
After first sip, I gave her a nod of approval. It was the perfect amount of dirty. Kiro would approve.
As we sipped I looked around and took in a bustling dining room that was tastefully decorated. Stuccoed walls in golden hues reflected a warm Tuscan feel. It was a welcoming contrast to the cold winter that lie outside.

NY Strip with Maytag Bleu Cheese and Figs

Once friends arrived we continued to sit at the bar for a while longer, not feeling rushed by the attentive staff to be ushered to our table.  It felt good to catch up and I found myself slowly coming out of my thaw. I was certain the thaw was induced by the martini coupled with my empty stomach, the restaurant's ambiance and company of close friends.

When we were ready to be seated our waitress Erica regaled us with the evening's specials. A duo of appetizer specials sounded nice but my ears pricked up upon hearing the entrees. Pan roasted NY Strip topped with Maytag Bleu Cheese and glazed Mission Figs in a Port Wine reduction served with sauteed spinach and mashed potato. Veal Lemon Picatta with asparagus and mashed potato.

While we all read over the menu we ordered a few appetizers. The appetizer special for the evening, Fried Oysters with a house made tartar sauce and Fagioli with Roasted Wild Boar Sausage. While not a fan of fried foods, the oysters were remarkably light and tender. They were set off nicely by the sauce which had noticeable flavors of shallots and capers.
The Fagioli and sausage were the perfect comfort food for the cold winter night. The wild boar sausage was rich in rustic flavors layered with a delicate veil of fennel. This dish coupled with a salad it would have made a very nice meal in itself.
I had a hard time concentrating on the menu while the appetizers sat in front of me. I did notice it consisted of classic Italian favorites. Caesar salad, Baked eggplant parmigiana, pasta "Bolognese Style", Ossobucco and the like.
Finally decisions were made. Our dining companions ordered a Caesar and Shrimp Salad, the Veal Picatta while JL and Terrell, the NY Strip special. I ordered a Seafood Salad, a Chick Pea and Pasta soup and the Roasted Rack of Lamb encrusted with pistachios served with spinach and a pear au gratin with Gorgonzola cheese.

Tossed Green Salad with Shrimp

The Seafood Salad consisted of shrimp, jumbo lump crab, hearts of palm, asparagus, grapefruit all tossed with a Bourbon mayonnaise. I have tried bourbon marinades, bourbon glazes, and even bourbon butter, but never bourbon mayonnaise. It was incredibly light with a bit of tang. The shrimp was tender and the salad was loaded with crab. The crispy texture of the asparagus balanced the tender seafood and the sweetness of the grapefruit worked brilliantly with the tang of the bourbon mayonnaise. So many ingredients in one dish yet they all balanced and enhanced each other.
The Chickpea Soup was a drastic contrast to my salad. It was simplistic in its flavors and ingredients, a tomato broth, chick peas, and pasta. The one ingredient it regretfully lacked was salt.
My hunger was more than satisfied by the time our entrees arrived. However once seeing the beautiful rack of lamb placed before me I caught my second wind. A thick crust of pistachios blanketed the hearty portion of lamb. The red wine and shallot sauce had a rich finish and complimented the meat beautifully. The pear and Gorgonzola were a nice accompaniment. My only qualm was that a canned pear was used, but given the weather perhaps fresh were not available.

My iPhone pic doesn't do this veal justice!

The Veal Picatta was perfection. If compared to a woman, Super Model status would have pertained. Beautiful medallions of veal were accented by by a velvety lemon sauce. My manners cast aside, I couldn't resist reaching over and sopping a bit of the sauce with the freshly baked foccacia that was on the table. I justified it would have been far worse manners for any of that sublime sauce to remain on the plate.
JL's NY Strip was cooked rare as ordered, lightly seasoned and topped with Maytag Blue Cheese (which ranks among the world's great cheeses). The sweet lusciousness of the Mission figs added a stunningly rich flavor.

The lingering pace of the evening begged us to order dessert. A classic Creme Brulee and a Semi Freddo with chunks of white chocolate drizzled with a raspberry coulis were brought out to share. A glass of port was the perfect finish to an exceptional meal.

Semi Freddo

Our leisurely dining experience was enhanced by the attentive graciousness of the staff. Owner Nazario Filiponni stopped by our table to greet us and proceeded to tell a few jokes before he moved on to check on other patrons. His genuine hospitality clearly makes diners feel important and well taken care of.

Marco is the kind of restaurant most people should be so lucky to have nearby. Boasting the right combination of rustic charm and upscale elegance it is equally suited for a relaxed weeknight dinner at the bar, a long leisurely meal, or special occasion.

It was definitely the prescription the doctor ordered and the cure for what ailed me.