Terrific Takeout: Marcony Our Coverage Sponsored by Fresh Origins
Mover and Shaker Marco Pipolo's latest creation: Burrata in an onion!
Our friend Marco:
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Time to set sail once again to one of our all-time favorites: MARCONY!
It's like taking a trip to Capri on Lexington Avenue.
Of course we were welcomed cordially - this time with sundried tomato garlic mixed with crushed herbs, crushed pepper and EVOO, and a lovely glass of white wine from Italy. Or two.
Marcony is on a very short list of places that Peachy has gone to to celebrate her birthday-that alone should tell you something.
Marcony was most recently featured last winter:
Marcony first made Peachy's Picks in 2011:
It was also featured in our Manhattan Al Fresco column:
and it was featured in 2013:
The Mover and Shaker Marco Pipolo hit parade continues!
He is a Mover and Shaker, after all, and you can't say that about too many restaurant owners.
The culinary pursuits, the fabulous wine selection and the charm of Marco himself make you want to go back to Marcony again and again, not to mention the chandelier that we love. Going to Marcony is like an exotic vacation to the Mediterranean.
"Marcony sets the standard in beautiful nautical dining in the spring and summer in Manhattan: gorgeously cool inside on a sweltering day but pleasantly refreshing outside on a temperate day. Set sail with us!" -Marco Pipolo
Normally, we order off the regular menu.
But we've been to Marcony quite a lot over the years, so we expand our horizons there: especially when Marco says the magic word: BURRATA. And, the second magic word: TRUFFLE.
This is Marco's newest genius creation: Burrata in an onion hollowed out with porcini mushrooms and black truffle. Pesto is an attractive and fragrant garnish outside, and we applaud Marco's innovation. This is a prime example of simplicity done well. All flavors are complementary to the Burrata and do not overpower its supremacy. It is served hot. We just loved it!
We also rejoiced in the fresh Di Spinaci salad. Fresh spinach and sliced mushroom salad, lightly wilted with absolutely stunning smoked pancetta and red onion combines for a knockout vegetable medley. It's deliciously refreshing and we particularly liked how the mushroom slices were thin. The aroma of the smoking hot pancetta will wow you too.
For our pasta course, we chose the Mezzanelli: long ziti pasta, petite, spicy Italian sausage meatballs, tomato sauce, arugula, and mozzarella di bufala. We reveled in its tantalizing taste! Here it is smiling at you:
For our entree we chose the Halibut special encrusted with pistachio. It was delicious, light and fragrant and absolutely perfect for our current season. It came waltzing down the Marcony runway with its hand on its hip on a bed on gnocchi but it also may come with asparagus. The satisfying crunch of the pistachio made us happy! The limoncello sauce was divine. And the fish flavor was just triumphant.
Go see Marco! And his Marcony.
Of course, Marcony is Terrific Takeout!
And we still love their Chandelier!
