Marco's opens in Park Slope

Farm-to-table evangelists Francine Stephens and Andrew Feinberg unveil a rustic Italian trattoria in their old Franny's space.

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  • Photograph: Virginia Rollison

    Marco's

  • Photograph: Virginia Rollison

    Marco's

  • Photograph: Virginia Rollison

    Marco's

  • Photograph: Virginia Rollison

    Marco's

Photograph: Virginia Rollison

Marco's


Bridging Greenmarket and brick oven, nouveau-pizza trailblazers Francine Stephens and Andrew Feinberg spearheaded Brooklyn's farm-to-table movement, opening the wildly popular Franny's in 2004. Nine years later, the couple debuts a follow-up: a classic Italian trattoria in the pizzeria's original space (don't worry, those clam pies moved only two blocks east), expected to open September 23. The wood-fired hearth has been replaced with a J&R rotisserie, from which chef Danny Amend (Franny's, Per Se) pulls rustic dishes, like rosemary-flecked pork loin with anchovies. Organized into four sections—antipasti, primi, secondi and contorni—the leather-bound menu focuses on hyperregional plates: Piedmontese zucchini en carpione (a wine-vinegar marinade); Lazio-style lamb chops zipped up with peppers; and tagliatelle with prosciutto di Parma, an Emilian specialty. At the marble bar, the predominantly Italian wine list highlights Tuscan varietals, and the cocktail menu offers prosecco-based aperitifs and classics (Negroni, Campari-and-soda). See a sample menu below. 295 Flatbush Ave between Prospect Pl and St. Marks Ave (718-230-0427, marcosbrooklyn.com)

SAMPLE MENU
Zucchini en carpione
Spiedino alla Romana
Grilled oysters

Tagliatelle with proscitto di parma and parmigiano reggiano
Bucatini with mussels and clams

Spit-roasted pork loin with rosemary and anchovy
Grilled lamb chops scottadito
Chicken cacciatore alla La Buca

Steamed carolina golden rice with butter and vinegar
Shelling beans with pork rib
Romanesco zucchini and lavender


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