I would move to Phoenix just to eat here!. My friend and I went to Italy and were dying for some authentic italian food when we got back to the states. A couple months later my friend called me up and told me she had found the perfect place for us. The next time I came out from California to visit we went to Marcellnino's and I was sold! So much so that we went back again the next night! Now every time I come to visit we ALWAYS have to eat Marcellino's. The customer service is outstanding, the homemade pastas are out of this world and Sima and Marcellino are the perfect hosts. I feel at home every time I come to eat. Not sure what some refer to as small portions because I have been full every time. Try the Osso Bucco with Risotto...so good that I could cry and meat so tender that I never even had to pick up my knife! Marcellino's Ragus are outstanding as well! If you love authentic Italian food then you will love Marcellinos!
Gastronomic perfection. My wife and I are professionals who live in NYC and have travelled extensively throughout Europe; mostly Italy. We dine out in NY an average of 3 nights a week. We travel to Phx often and have an absolute favorite restaurant there. Marcellino Ristorante. Chef Marcellino's cuisine is brilliant and creative. You can't infuse such delicacies like saffron into your hand made fresh pasta and compare that to an american bowl of spaghetti and meat-balls! His pasta portions from my judgement is around 80 grams. The same served in Italy as your "primo" course after the antipasto and before the entree. His plate service is oversized to achieve presentation. Obviously there are people who do not understand that dining is an art. The American restaurant's version of quantity not quality has misinformed the public greatly of what cuisine really is as well as destroyed the beauty of food. I wish there were 100 Chefs like Marcellino in the world.
Mediocrity and attiude reign supreme at this overrated Italian restaurant. Born and raised with authentic italian food in NYC, I know quality, value, and when I am getting ripped off...This is one of the most pretentious, over-priced restaurants in the valley......Can you imagine a miniscule bowl of pasta for $20? Another member of our party ordered the same dish and we thought they misunderstood that we had split an order! It looked like a half portion, at best. The bread was stale and even if it were fresh, it was not good quality. The salad ortolano was a tasteless wonder. Ironically, there were other pastas offered at$32, $36 and even a $42 pasta with 1/2 of a 1.5 pound lobster. Big deal! Oso Buco was offered at $46. My wife had "chicken breast stuffed with proscuitto and cheese .In reality ,it was two small pieces of chicken breast stuffed with a little ham and maybe cheese and cooked so long that it was dry and tough. Adios Marcellino. We don't need another mediocre Italian restaurant in Phoenix.
Best food and service in Phoenix.
I have eaten here at least once a week (and sometimes more) for almost two years and have had exceptional food and service every single time. This is the place for excellence and consistency, its what they do and they do it effortlessly.
Before I ate Italian at this place, I had no love at all for Italian food and pastas, but my experience and tastes have changed; the Italian food Marcellino makes is world class and his top notch (and friendly) staff have made this my favorite of all time.
Top favorites are anything on the specials plate, pasta trios and chef's tastings. His wine pairings are always perfect and if you have a chance to go to one of their 'eventi' don't miss out, they are fantastic.
Now I'm hungry and I know where I'm headed for the best handmade pasta around....
Uncle got sick from the truffles.
We live right down the street from Marcellino's and have been wanting to try it for a while. My 30th birthday was a few weeks ago, so my husband and I decided that we'd try it out and bring some of my family with us. The place was really nice and the waiters were very knowledgable. My husband was eager to try the filet to compare with a little italian place we go to in Michigan..that has a similar price. My husband and aunt got the filet and were disappointed with the sauce, as it was very vinegary. My dish was good, shrimp & mashed potatoes, but not spectacular and definitely not worth the price. Now the worst, my uncle had the lobster with truffle sauce and mushroom pasta. It was extremely oily and my husband even had a bite and commented on the amount of oil. Later that night, my husband said his belly was upset a bit, but wasn't too bad. Found out a few days later that my uncle was severely ill that night and for 3 days after, which he had considered going to ER because he was throwing up so much. When I found out, I urged him to call Marcellinos, but he said he would never go back anyways and didn't want anything they would offer.
Again, my dish was good...but not great, which you'd think it would be for being so authentic. After eating a pear salad and my dish....I was still hungry too and I am a small girl! I am glad we at least tried it, but I would never go back and honestly not recommend spending the money.
Incredible Authentic Italian Cuisine.
Firstly, may I just say to Jaywalker01 - WHAT? I am completely shocked by such a nasty review - but maybe some people are just impossible to please.
As a foodie myself - and a great connoisseur of of fantastic Italian food and wine - I will put in writing that this restaurant is by far the BEST Italian restaurant in Arizona. We dine there at least once a month and have never, ever had a bad experience. Incredible pastas, top notch staff - its like dining with family. Chef Marcellino always comes out of the kitchen to greet us and the other patrons. His cuisine and restaurant have received rave reviews across the board from almost all of the publications in Phoenix.
You'd really be crazy, my friend, if you didn't indulge just a little......
Amazing!. My husband and I had such an amazing meal here. We had a five course chef's tasting with wine pairings and it was worth every penny! The atmosphere is beautifully staged, the service is excellent and the food is the best in town. You'd never know such a cool place was hidden in a strip mall. I highly recommend this spot. Very romantic!
Best "real" italian restaurant in the valley.
The pasta dishes at Marcellino's are absolutely amazing. The fresh pasta presentation the servers bring to the table are always innovative and dazzling. I have always enjoyed everything I have ever eaten here. Even the "non-pasta" dishes are incredible. I must admit I cannot imagine eating at Marcellino's and not indulging in one of his pasta creations- as an appetizer, side dish, main course. I mean, come on, the man is known for his fresh homemade pastas. To not order pasta at Marcellino's is like ordering steak at The Ocean Club or going to Donovan's and ordering the fish special. I'm sure both dinners would be enjoyable, but you're missing what the restaurant does best. While I have enjoyed everything I have ever eaten here, some of my favorites include: the porcini pasta with lobster chunks in truffle oil; the cheese and pepper pasta with onions and pancetta ham; any stuffed pasta on the specials plate, and lest I forget, the Santa Lucia with lobster in shell on a bed of black squid-ink pasta with clams and calamari in a spicy marinara-bravisimo! The wine list is almost exclusively italian selections and although I am no wine expert in general, and especially uninformed on italian wines, I have always found the staff to be extremely knowledgable and helpful when selecting wine pairings with my food.
The ambiance is very comfortable. Both Sima and Marcellino are gracious hosts who sincerely welcome you as you walk through the door. The staff is extremely knowledgable about the wine and food. They are personable and professional. It seems like the same guys have been taking care of us since we started coming here almost four years ago. I think that says alot about a restaurant to hold on to their staff for so long. I know it sounds corny but, we really feel like family when we dine at Marcellino's. Everybody treats us like we are honored guests in their very own home. The food, the wine,the servers, Sima, Marcellino- we love everything!!!!
As two people employed in the restaurant industry for a combined 30 years (Donovans, Mortons, and other high end concepts), we were appalled at the experience we had at Marcellinos. I must say that they started out very well. Service was prompt, the table well set. We ordered the mussel app and the pear salad and both were wonderful. Then the problems started. My date ordered the pork loin (very close to over cooked) and I ordered the Boar Chop special. OK. The boar was unedible. I asked to have in taken away and was given a menu to choose something else (by another server as mine never did a check back). Then I SAT! No order, no communication- nothing. Roughly ten minutes later my server brought back the same entree that they had proceeded to continue to cook in the kitchen. I had it removed once again. By now it was to late. Her meal was eaten and I had no patience left. We as industry insiders know that things go wrong and, more importantly, that they can be fixed if it is addressed immediately. There is nothing worse than having a problem and being ignored.
Next- the entree sizes were disgraceful. I estimate that both of our entrees consisted of 3 very small (2 oz.?) cuts of meat. Expected for French cuisine, but Italian? Tough to cook something that thin properly I'd imagine. Finally, who the hell implements a split charge on salads and entrees anymore. Donovans doesn't. Mortons doesn't. As a matter of fact, I can't remember anyone doing it. If someone out there does, shoot me an email. It leaves an icky feeling in my gut to think that the restaurant needs to nickel and dime me. I will NEVER go back to Marcellinos!
Hidden in a strip mall, this treasured eatery brings Campania cuisine to midtown diners..
This Napoletana-by-way-of-New York eatery is poised to draw diners from all over the Valley. This city-center spot with its fabric-draped ceiling and two-tiered dining room is hailed by local critics for its hospitality, which is considered as warm as the interior hues. In the kitchen, chef Marcellino creates fresh-daily pastas--presented for previewing at your table. For dessert, choose from ricotta cheesecake, fruit tarts, tiramisu or panna cotta.
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