Dining Guide

Da Marco

Though the menu hasn’t changed much over the years, we still find plenty of dishes new to us, either on the menu or on the daily chalkboard list. We recently tried pappardelle with fork-tender wild boar and pecorino toscano (lovely) and an equally luscious raviolo with ricotta, egg, and Reggiano—a sizable pillow that packs enough richness for a big plate of pasta. Another fave, the huge bone-in veal chop served with roasted tomatoes and arugula with creamy cheese polenta on the side, was enough for a meal at home the next day. We rarely save room for dessert here, though the chocolate gelato and the apple crostata beckon to us. The capable servers know their Italian wines.