Marcello’s BR review

Wife and I went to Marcellos in BR last night. Let me just say that based on the experience we had, which was our first, this is one of the better restaurants in the city. Everything we had was spot on. The food was served very hot without much wait, despite the relative large crowd in the restaurant. The wine was served at perfect temps, which is a pet peeve of mine.

Here’s what we had...

Antipasto Board - delicious combo of meats and cheeses, which were presented beautifully. I regret not asking the server which cheeses they were. Meat was salami and prosciutto.

Beef and mushroom carpaccio - very good carpaccio but was missing an acid. I suggest arugula tossed with a good balsamic on the side. Perhaps the best carpaccio dish in the city, even beating out Ruth’s, which I almost always order.

We split the main course named Molli, which was floured veal scaloppini, basil artichokes, lemon butter, Capers & Linguini aglio.

We were expecting this dish to be similar to the lemon butter capers dish at DiGuilios. The wife’s first impression was that it was good, but not better than DiGulios. It didn’t taste very similar either. However, the more she dug in the more she appreciated the Marcellos version. By the end of our dinner she admitted that she was wrong. She enjoyed this dish, moreso than our overpass counterpart. I thought it was perfection from the first bite.

Lagniappe*

We asked for a single meatball rustica with their traditional red gravy. We wanted just a taste and not the entire dish. The full order comes with two, so I was skeptical that they would allow me to order as I did. They complied happily without hesitation and the meatball and gravy was delicious.

Strongly recommend giving it a go. Apologies for the long post but wanted to throw credit to a restaurant well done.