Brooklyn >Marco Polo Ristorante
“We enjoyed the wine and the atmosphere.”
“There isn't a bad dish on the menu so try to leave room for dessert.”
“reccomend Marco Polo for all - but especially for the young trendy/hip who have grown up on terribly dim lighting, strange food, astronomically priced menus, SNOOTY hosts & OK service - Marco Polo is the antithesis of all these downers - Guys, you will ”
“When we sat down the waiter recommended the filet of sea bass with potatoes and apple with a julienne of orange and lemon.”
“With homemade pastas and great selections of meat (featuring venison, lamb, and great pork), it is sure to be a winner in my opinion.”
“The service is impeccable.”
“We had a great excellent at an affordable price.”
“The restaurant is very cozy, the staff very friendly and the food was honestly the best I've had in a very long time if ever.”
Don't miss the Fetucine al Vino Rosso.
Fetucine al Vino Rosso is ampng thebest pasta dishes known to man. I'm not exaggerating. Imagine a red wine pasta made at the restaurant with a red wine suace that is then tossed in a scraped out cheese wheel with lots of Parmigiano Reggianno and you've imagined a taste of heaven.
I work nearby and have hosted many clients and friends at Marco Polo. They don't just say they are thrilled I know many have made the trek back to Brooklyn only to eat here. There isn't a bad dish on the menu so try to leave room for dessert.
Old-school Carroll Gardens lives on at this Italian stalwart..
A stone-faced facade welcomes diners to a restaurant that feels barely touched by the neighborhood's rapid transformation into a nighttime hot spot. Most of the guests, middle-aged and older, have been coming for years, attracted by the inviting service and traditional Italian-American ambience, with live piano at the bar, shelves of wine on display, and arched murals of Venice. To the side of the main dining room, a corridor of tables offers a view of Union Street through the atrium windows; upstairs, a banquet hall hosts lively receptions.
Starters, such as the zesty Caesar salad and clams on the half shell, tend to pack more flavor than the entrees, which include a mild striped bass and a rather dry pork chop topped with hot, hot marinated peppers from the jar.
YUM!!. This restaurant has always surpassed my expectations. The angel hair with shrimp and arugula continues to be my favorite dish. The service is impeccable.
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