Best Italian (expensive)

Gourmet once called chef Marco Wiles's flagship restaurant, Da Marco, "as close to Italy as you can get without leaving Texas," and this still holds true. Part of that is due to Wiles's insistence on flying in the best Italian ingredients on a weekly basis such as fresh Mediterranean seafood and items for its separate cheese menu — yes, Da Marco has its own cheese menu. And part of that is due to Wiles's deep knowledge of Italian cuisine made modern, seen in dishes such as branzino carpaccio with pine nuts and foie gras or simple, house-made ravioli with ricotta and shaved truffles.

Source: Houston Press

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