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A hybrid of Italian restaurant and steakhouse, Marco's delivers dependably good plates with a Mediterranean flair—the owner's Greek-Italian heritage inspired most of the recipes. The dining room has a Tuscan feel; during the summer months, the umbrella-shaded patio is packed with patrons sipping Prosecco by the glass. (Beer drinkers will be pleased to find Peroni on tap.) Expect a solid lineup of pizzas and pastas, but the classically prepared piccata, marsala, and parmigiana entrees are the real showstoppers. Rounded out with fresh bread, a house salad, and a cup of comforting minestrone, these satisfying meals leave customers wanting for nothing but a bite of housemade cannoli for dessert.
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