We have gone twice to Mercato. It is literally down the block from our new home, about a mile. It is a cute little Italian market with prepared foods as well as Italian goodies like Balsamic vinegars and pasta from Italy. They have a small kitchen and several tables for seating inside as well as a small outdoor seating area. As far as I can ascertain, both the chef and the waiters are from Rome.
Our first visit was with Mike and Lynn. I didnt take pix of Mike’s salad or Lynn’s Calamari, so I planned on returning for pictures.The house madepotato gnocchi were light and delicious. The red sauce was not too dense, just right.Barb ordered the Eggplant Rollatini which was very lightly breaded. She got a little broccoli rabe instead if pasta.I had the veal and pasta in a wild mushroom sauce. The veal was very tender and the sauce was outasight!As we often do, we overordered so I had some yummy leftovers the next day.Lynn ordered the Swordfish special which was served over linguini. She said it was perfect.Mike went crazy exoticand ordered penne with meatballs, a meal of comfort food from his youth. He said it was as good as his mom’s.We shared a couple of desserts. This was the Hazelnut Chocolate mousse. Made in house. Wonderful!The cannoli had a crisp shell and nice, creamy ricotta filling with chocolate chips. What else could you ask for?The cup of decaff capucino came out hot and well-brewed. The bread at our second meal came out piping hot with a nice olive oil for dipping.They told me at our visit that they would make me Cacio e Pepewhen I returned. It’s a simple but wonderful Roman dish that I always crave.They presented it beautifully, but it was just slightly lacking in ”Pepe”. No problem, because there was a fresh pepper grinder right by my dish.Barb ordered the special Cod dishand switched out the pasta for some fresh spinach. She was very pleased.I asked our waiter to pick me out a good dessertHe chose the Panna Cotta which was the creamiest version of this dish that I’ve ever had.
This little restaurant is a treat to have nearby. The chef is willing and able to accommodate special requests. (On my next visit, I’ll call in advance for ricotta gnocchi, a dish I frequently crave.) The servers are all engaging and know their food. I love that it’s byob. I’m definitely putting Mercato on my ”go-to” list of restaurants to enjoy.
JoshEatsandDrinks 