First British and the youngest chef awarded with Michelin Stars at 1994 – Marco Pierre White has achieved a lot with no qualification but a mere passion for food and life. Right from charging a customer with $25 for just potato chips to shouting at young Gordon Ramsey in the kitchen that made Gordon cry, Marco’s life has been full of drama and controversies. When Marco thought the people with lesser knowledge than him started judging him for his work, he showed the audacity to return his Michelin Stars at 1999 (a year of his retirement). Marco hung his apron but never parted himself from the industry. Marco has been part of many Television food shows: Masterchef America, Hell’s Kitchen, Humble Pie, etc. and achieved a stature of ‘Celebrity Chef’. With his great 35+ years of experience in the F&B industry, Chef Marco has left no stone unturned in crafting the various dishes for the World and experiencing every bit of his Culinary journey. Like grains of salt on food, Marco’s restaurants are widespread in the U.K. and the Americas (http://www.marcopierrewhite.co/restaurants). ‘Marco’s New York Italian’ Restaurant is Marco’s first outpost outside of the U.K. and the Americas, and you can expect the utterly professional yet casual concept of the eatery by Chef Marco Pierre White.
Opulent interiors, spacious furniture arrangments with private dining area, classy Bar where mixologists show their mixology skills, and excellent hospitality staff set the right tone for the unforgettable dining experience at Marco’s. Headed by Italian chef, the team of culinary artists in Marco’s is professionally and excellently trained to give each dish a Midas Touch. The team of Chefs has artistically amalgamated the Italian taste in locally available ingredients to perfection. The sourdough Pizza, Truffle Rissotto, in-house baked loaves of bread, the cocktail and mocktail peeking at the story of their origin and handpicked by Chef Marco, and desserts with a difference stay with you after you leave the place. The attentiveness of host is remarkable; they don’t let any bit of service unattended.
Marco’s cutlery is as impressive and minimalistic as Chef Marco Pierre White’s personality. The splash of sauce in the form of design on plates is impressive. They are particular of using the right glass for drinks too. The live performance of Jazz music artists and soothing evening environment is worth enjoying at Marco’s. Don’t miss the Black & White, old days photographs of Chef Marco Pierre White hung across the eatery which takes you to the memory lane of your younger days (if you are in your 50s). Thoughtful seating arrangments with separators and adequate lighting are a sheer matter of careful interior designing of Marco’s. Bring your beloved; family; friends; or colleagues, the contemporary vibe of the restaurant doesn’t disappoint.
The aroma of freshly baked bread with some appetisers and supreme quality beverages by the side is the way to start your meal at Marco’s. The ‘Sourdough Pizza’ which doesn’t get flaccid while holding it to grab a bite; the medium yet crispy crust works perfectly for the pizza scavengers, and the freshness is guaranteed. Oodles of softness through wrap of Cannelloni and cheese sauce in ‘Canneloi Al Funghi’ is unmissable.
Italians learnt about Risotto in the 14th century B.C. when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became the central part of Italian food culture. Today, Risotto is globally recognised as one of the popular dishes of Italian cuisine due to its simplicity and creaminess. Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains of rice. It has some resistance or bites and separate grains. The traditional texture is somewhat fluid, or all’onda (‘wavy, or flowing in waves’). It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry. It would be best if you consumed Risotto with this wisdom and checklist; in addition to it, Marco’s serve it with Wild Mushroom and Black Truffle, so the great experience of Risotto shall be on the cards. Each bite of ‘Risotto Funghi E Tartufo’ is craving, gratifying, and soothing to the soul in Marco’s. Don’t miss this at any cost.
The desserts of Marco’s should be a benchmark or reference point for you to judge any similar desserts in the Town. Marco’s serve the best Tiramisu in Abu Dhabi; the satiation of cake and texture of pulverised coffee is the ultimate pleasure, and you cannot stop yourself for finishing it. Traditionally, Tiramisu is infused with red wine, but to comply with the Islamic beliefs and traditions, Marco’s Tiramisu is devoid of any alcohol and still taste best.
Indulge yourself in the utterly hospitable environment with an eclectic vibe of Marco’s New York Italian and cherish each moment you spend there. The legacy of restaurants by Marco Pierre White is well-intact in the form of Marco’s New York Italian, and you should be a part of his legacy by dining at this restaurant. Highly recommended!
Average Cost: AED 445 for two people (approx.)
Location: Fairmont, Ground Level, Khor, Al Maqtaa, Abu Dhabi
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