General Info

Opened in October 2007, Osteria Marco is intended to be the livelier, more playful younger brother to Frank Bonanno’s esteemed Italian eatery Luca. Guests are greeted at the top of a grand staircase by a cheese maker, deep in the throes of crafting burrata and charcuterie. At the bottom of the stairs, hundreds of bottles of wine line the walls and announce an affordable, yet progressive wine and spirits program. Whole roasted suckling pigs are the hallmark of Sunday evenings, and friendly engaging servers easily navigate diners through a thoughtful menu that runs a gamut from pizzas and panini to oven-fired shrimp, to crispy calamari and braised, lamb meatballs.Opened in October 2007, Osteria Marco is intended to be the livelier, more playful younger brother to Frank Bonanno’s esteemed Italian eatery Luca. Guests are greeted at the top of a grand staircase by a cheese maker, deep in the throes of crafting burrata and charcuterie. At the bottom of the stairs, hundreds of bottles of wine line the walls and announce an affordable, yet progressive wine and spirits program. Whole roasted suckling pigs are the hallmark of Sunday evenings, and friendly engaging servers easily navigate diners through a thoughtful menu that runs a gamut from pizzas and panini to oven-fired shrimp, to crispy calamari and braised, lamb meatballs.