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 Intro
One
of our readers asked us to visit DeMarco's this season
since a new chef was hired since our last review. On
the Saturday night we visited, this popular restaurant
became crowded, but we arrived early when only few tables
were filled. Our foursome was seated in the somewhat
dark, back room of the first floor, near the kitchen.
A charming hostess seated us and the service throughout
was perfect, with special staff attending to each course. "Fine
Northern Italian Cuisine" is dominant in the choices
offered, with five pasta courses and an equal number
of entrees. As the bread and olive were served, we looked
forward to the evening.
Ambiance: 
The entrance is very attractive, with adequate seating
and a large bar to the left for customers waiting for
tables. To the right of the main entrance, there is a
small room with five tables, several nestled near windows.
The back room, with tall ceiling and an overhead fan,
has dark flowered table cloths and paneling that gives
the room character. The upstairs dining room, reached
by a long narrow staircase, is a little more casual,
with less charm than the downstairs. It can be uncomfortable
in warm weather even with the attractive ceiling fans.
Our favorites are the charming window tables for two,
either upstairs or down.
Food:
Once seated, orders for drinks were taken and a bread
basket and olive oil began the meal. There were  two kinds
of bread and neither was distinguished. Our appetizers
included grilled artichokes which were unusual and memorable.
The pear and endive salad looked impressive, but did
not live up to the presentation. The fried green tomato
dish was average, but the favorite was the frocassio,
a toasted bread with wonderful toppings, "just great." was
the verdict. The entrees followed with mixed review.
The generous cut of crusty halibut was excellent while
the cappellini, including lobster, shalletts, mazcarpone
and blistered corn was heavy and overwhelming. The Diver
scallops were excellent and the sauteed fresh shrimp
in a light but spicy tomato sauce over angel pasta was
typical of good Italian restaurants everywhere. Our desserts
included a napolean style lemon dish which was so tough
and chewy a knife was needed to cut through the layers,
tasty gelato with blueberries and a cornmeal shortcake
with strawberries which sounded better than it tasted.
Other Observations:
Our visit left us with mixed reviews about the cuisine,
but not about the restaurant's popularity. This Saturday
night it was hopping with families, friends and couples
having a great evening out.
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