We went to Marcello's on Super Bowl Sunday at 5:30; we were the only ones there for a while. The service was great--we picked a great table by the windows in view of the fire. We had a great pino gris from Oregon's King Estate winery--fruity but not sweet and a perfect match for our portobello-stuffed ravioli with grilled spinach and the garlic cream sauce. Our server said that chef makes all the sauces & this was perfectly balanced just the right amount of cream, butter and garlic. There was probably some asiago cheese in it too, but it was so smooth you couldn't feel it. There was also plenty of sauce--some chefs think their sauce is so precious they only serve a little--Marcello's chef knows that diners want a lot of a sauce this good. The ravili were large and well-stuffed and the spinach was perfect--not watery or astringent. I'm sure Chef used real spinach, not the tasteless baby stuff. We also ordered the veal parm--this ubiquitous dish can be awful, but this one was great. Lightly breaded and crisp, the veal was set over fresh tomato marinara and linguine and topped with just the right amount of cheese, which must have been shredded rather than sliced because it was perfectly melted. We could not decide between the lemon-marscapone crepes and the caramel-topped pudding, so since we didn't have appetizers or salad, we ordered both! The caramel topping was surely house-made, it was so rich and creamy and the pudding was creamy--only a hint of graininess. The crepes were delightful--rich and light at the same time with a nice fresh blueberry sauce. The restaurant was starting to fill up as we left, but the service was attentive, but not "too" friendly the whole time. The prices were more than reasonable and a great value for the quantity and especially the quality of the food. The wine list was limited but we were very happy with our King Estate pinot girs--the cheapest on the list at $21. I would recommend this restaurant to all our foodie friends.
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