"Osteria Marco’s more upscale Cap Hill sibling serves up a few of Frank Bonanno’s greatest hits — including housemade burrata and salumi — along with seasonal creations such as mafaldine with Manila clams, guanciale, and charred rapini; porcini-crusted sturgeon in prosciutto brodo with Sea Island red peas and kale; and Meyer lemon panna cotta with rhubarb granita. The wines on the Italian-centric list also make their way into cocktails like the Red Oaxacan with mezcal, Barbera, and habanero." - Eater Staff, Ruth Tobias
