Bar Marco’s Menu Bursts with Seasonality

Bar Marco exudes chic city charm before you even enter the building. The 13-year-old restaurant sits right on Penn Avenue in the historic Strip District in an old firehouse. When you enter, you’re met with tall, crown-molded ceilings, vintage posters on the wall, and a cozy but bustling vibe. The bar is well-stocked with spirits and wine, while the staff is friendly and eager to provide recommendations.

When you first look at the menu, you may be overwhelmed by the prices. Not to worry — Bar Marco is the first restaurant in the region to have gratuity included in the menu prices. This means the staff is paid a salary and also receives healthcare and shares in the restaurant. For diners, it means you don’t have to add an additional tip to your bill.

Arancini

The restaurant recently transitioned from a prix fixe menu (which included a starter and a main for $45) back to an à la carte menu, which it offered until 2020. The prices are relatively the same, and the change allows diners more freedom when choosing their dishes.

The menu here isn’t stagnant like many other Italian restaurants in the city. It’s constantly changing based on seasonality, which means you’ll always have something new to try — even if you’ve been to the restaurant countless times before. I’ve visited Bar Marco many times over the years, and I’ve always been impressed with the quality of its dishes.

My most recent visit was on a chilly October evening with a lovely dining partner, and the menu was bursting with crisp, fall flavors. Some dishes that caught my eye were the crostata autunno (a tart filled with fairytale eggplant, potato, and chèvre); the pappa al pomodoro (a Tuscan-style tomato and bread soup); the risotto al salto (a crispy risotto cake with eggplant caponata); and the gemelli (pasta with basil and spinach pesto, potatoes, and yellow beans). Another dish that I didn’t order this time, but is a classic and a mainstay on the menu, is the arancini. While typical arancini are made with mozzarella and basic risotto, Bar Marco takes it up a notch by mixing saffron into its risotto, adding earthiness to the rich fried rice balls. This is a must-order if it’s your first time dining here.

Crostini

The first thing to arrive at our table was fluffy focaccia. No meal here is complete without it. You can also opt to order some cheese and meats with your bread, but we decided to forgo that to make room for other items.

We started with the crostini and fall salad, two of the seasonal antipasti e insalata offerings. The crostini came presented differently than we expected. We thought each crostini would already be layered with the cannellini bean purée and mixed pepper agrodolce (a traditional Italian sweet and sour condiment). Instead, the dish was presented as a dip, with the crostini layered artfully around the plate. I actually preferred it this way, since my dining partner and I could make each crunchy crostini with our preferred amount of dip. The cannellini bean purée was smooth and perfectly spreadable, full of aromatic flavor thanks to the garlic and herbs mixed in. The pepper agrodolce added nice acidity and brightness to contrast with the bean purée.

Fall Salad

The fall salad was a delightful accompaniment to the crostini and offered a bite of freshness. The mixed greens were paired with tender delicata squash, vinegary pickled fennel, and crunchy pepitas that gave the salad bursts of fall flavor. No salad is complete without cheese in my opinion, and the stracciatella added a lovely creaminess. The cider and honey vinaigrette rounded everything out and further enhanced all of the fresh elements. Both dishes were light and opened our palates for the rest of the meal.

The pastas are a true highlight of Bar Marco’s menu. I had trouble deciding which one to get, since they were all so tantalizing. I’ve had the fusilli alla vodka several times, and it always delivers with its creamy texture and spicy flavor. For this meal, I wanted to try something new. The sweet potato gnocchi was my pasta of choice, and it blew me away. The sweet potato gnocchi themselves were pillowy and melted right in my mouth. They were sweeter than typical gnocchi, and the brown butter, rosemary, and fonduta (a rich, creamy Italian melted cheese) sauce and candied walnuts enhanced that flavor. The candied walnuts also added a crunch that was much needed. If you’re not ready for something rich and decadent, don’t order this pasta. But if you’re looking to swim away in a creamy, cheesy sea, this is the dish for you.

My dining partner ordered the spaghetti with a simple preparation of red sauce, ’nduja (a spicy, spreadable pork sausage from Calabria, Italy), and ricotta. This combination of ingredients resulted in a luscious, meaty sauce with a nice undercurrent of spice.

Chocolate Budino

I’m not always the biggest dessert fan, but when I saw the diner next to me indulging in what looked the most luxurious chocolate pudding, I knew I needed to try it. The official name for the dessert is a chocolate budino, which is, in fact, very similar to a pudding. The chocolate flavor was rich, and the pudding was silky smooth every time I took a bite. The homemade whipped cream helped make the chocolate flavor less overwhelming. The hazelnuts on top added a different texture that also made the dish more interesting to the palate. Hopefully this dessert stays on the menu for a while, because I’d love to have it again.

I’ve always enjoyed everything I’ve eaten at Bar Marco, and there’s a reason for that. They know their diners well and cater to their wants with delectable, seasonal ingredients. When the quality of ingredients drives a restaurant’s menu, they’re sure to win. I’m looking forward to seeing what winter will bring for this well-loved spot. I’ll be there with a glass of wine in hand.