Terrific Takeout: Marcony Spring 2016 Our Coverage Sponsored by Fresh Origins
Amazing baked figs with taleggio cheese from Northern Italy wrapped in smoked prosciutto!
Peachy and Marco:
You must meet our friend, Tortelloni Marcony!
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We love Marcony!!! Right up to the chandelier.
Marcony is absolutely one of our most favorite Manhattan restaurants, and Mover and Shaker Marco Pipolo always impresses us with his sensational Italian cuisine. Actions speak louder than words, so we will document for you how many times we've featured this gem.
Marcony was most recently featured last winter:
Marcony was featured in the fall of 2015:
It was also featured last spring:
over a year ago:
Marcony first made Peachy's Picks in 2011:
It was also featured in our Manhattan Al Fresco column, and this summer you will continue to adore the outside dining, one of the best in Manhattan:
and it was featured in 2013:
Marcony continues to be one of the strongest performers on Whom You Know in Manhattan restaurants, and whether you are visiting Manhattan or are a resident, Marcony should be a dining priority for you.
Even their bread basket is impressive, and Marco has one of the most in-depth Italian wine collections we've seen, and he personally knows a lot about each and takes the time to know his guests and what they like.
Marco Pipolo does not rest on his laurels and offer his dining clientele the same thing every season over and over, and always is enhancing his menu with seasonal hits. Currently, the baked figs are wowing people at Marcony.
As she once was a student resident of Chestnut Hill (a section of NEWTON, as in fig), Peachy has a special appreciation for figs. Marco has innovated an arrangement of figs filled with delicious taleggio cheese from Northern Italy and wrapped in smoked prosciutto. They are further enhanced with lovely frisee and boast a smashing balsamic raspberry accent.
Balsamic bliss continued into our salad course. Please meet Mediterranea.
Brilliant baby field greens, cherry tomato, olives, capers, roast pepper, and marinated carrots team up for a symphony of nutrition in your meal, and all components are fabulously fresh. Marcony's salads are perfect, and we like that there are five salad choices.
Ms. I Don't Eat Olives, EVER, happens to just love the green olives at Marcony, which are the best green olives she's ever had. Turns out she was just eating the wrong olives all her life!
We use the adjective orgasmic sparingly, but you should know that the Tortelloni Marcony are precisely this. We don't meet too many pastas we don't like, and of the best pastas we've had this is among the very best, king of the hill, top of the heap. Spinach and cheese-filled fresh pasta serenades your taste buds as it sings in black and white truffle cream sauce.
The pictures do not do this food porn justice.
Tortelloni Marcony is orgasmic and we dream about it when we're not eating it and we nearly cry when the plate is empty.
Another aspect of Marcony we noticed this trip is that there are new modern-shaped beautiful plates! For a fish entree, the pan-seared Halibut really is an incredible choice we'd encourage you to make. In a creative honey sambuca sauce, this poisson is pistachio-encrusted and joined by grilled asparagus and grilled beefsteak tomato. All culminate in a delicious, refreshing summer melody you'll adore.
If you are in the mood for a more carnivorous endeavor, you'll hear the Scaloppine al Funghi di Bosco calling your name. Otherwise known as Loin of Veal, these medallions shine with flavor as they are sauteed with wild mushrooms (mixed: portobello, shittake).
Pineapple carpaccio marinated in white wine, sugar and cinnamon and accentuated with pink peppercorn and vanilla gelato is the perfect closing to your Marcony experience.
Marcony continues to be Terrific Takeout and Highly Recommended!
