Osteria Marzano is a father-daughter operation: Executive Chef and Co-Owner Carmine Marzano alongside Managing Owner Elena Marzano, both present in the restaurant day to day. The menu pairs modern Italian small plates with an assaggini tapas-style bar menu of its own.
Carmine Marzano was born in Calabria, Italy, and trained at Istituto Alberghiero Statale di Pienerolo before serving as Executive Chef at Ristorante Giudice in Turin for three years. He came to the United States to work under Chef Roberto Donna as Sous-Chef at Galileo for four years, later opening and running Ristorante Luigino for 15 years.
The dinner menu runs through small plates built for sharing: arancini filled with ham and fontina, burrata with prosciutto di Parma, grilled octopus with fingerling potatoes, house meatballs of beef, veal, and pork, and carpaccio topped with white truffle. Tuna tartare comes with homemade potato chips, and whipped ricotta arrives drizzled with white truffle honey.
Northern Virginia Magazine named Osteria Marzano among the city's best in 2025.
Carmine Marzano was born in Calabria, Italy, and trained at Istituto Alberghiero Statale di Pienerolo before serving as Executive Chef at Ristorante Giudice in Turin for three years. He came to the United States to work under Chef Roberto Donna as Sous-Chef at Galileo for four years, later opening and running Ristorante Luigino for 15 years.
The dinner menu runs through small plates built for sharing: arancini filled with ham and fontina, burrata with prosciutto di Parma, grilled octopus with fingerling potatoes, house meatballs of beef, veal, and pork, and carpaccio topped with white truffle. Tuna tartare comes with homemade potato chips, and whipped ricotta arrives drizzled with white truffle honey.
Northern Virginia Magazine named Osteria Marzano among the city's best in 2025.