Da Marco has occupied a restored 1950s bungalow in Houston's Montrose district since 2000, running on a classic Italian four-course structure supplemented by daily seasonal specials chalked up on a blackboard. Seafood, meats, game, and vegetables are sourced from around the world to fill it out.
The dining room leans formal — fresh flowers, crisp linens, crystal stemware, bone china — with service overseen by partner Marco Gasperi Wiles, who runs a staff of nearly 50. Regulars point to the octopus, sea urchin pasta, branzino, and Dover sole as standing favorites, with carpaccio and truffle dishes turning up on the specials board.
The wine cellar runs deep into Italian regional bottles — Pinot Grigio from Friuli, Barolo from Gaja, Nebbiolo from Piemonte — alongside Tuscan reds, Veneto whites, and a selected champagne list.
The dining room leans formal — fresh flowers, crisp linens, crystal stemware, bone china — with service overseen by partner Marco Gasperi Wiles, who runs a staff of nearly 50. Regulars point to the octopus, sea urchin pasta, branzino, and Dover sole as standing favorites, with carpaccio and truffle dishes turning up on the specials board.
The wine cellar runs deep into Italian regional bottles — Pinot Grigio from Friuli, Barolo from Gaja, Nebbiolo from Piemonte — alongside Tuscan reds, Veneto whites, and a selected champagne list.