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Da Marco

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1520 Westheimer Houston, TX 77006

713-807-8857 

http://www.damarcohouston.com  

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1520 Westheimer Houston TX 77006

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  • Italian, Pizza
    $$$ $$$
    MasterCard, Visa, American Express
  • Business casual
    Business Dining, Patio/Sidewalk Dining, Private Party, Takeout
    Dinner, Lunch
  • Full bar
    Accepted, Recommended
    Free
Description

You'll get the best pizza and pasta dishes in the city at this intimate and unassuming little Montrose upscale Italian restaurant. Some of Da Marco's unusual varieties of fish, such as the branzino (Italian sea bass) are jet-flown in from Italy. The wine list is just as innovative as the food, with lots of crisp Proseccos and unusual Piedmont reds. And the service is exceptional -- unless you ask for spaghetti and meatballs.








Back to TopHouston Press Critic News & Reviews | Write a Review
  • Our 10 Favorite Affordable Luxuries: Treat Yourself This New Year

    Our 10 Favorite Affordable Luxuries: Treat Yourself This New Year

    By Katharine Shilcutt | Wed, December 19, 2012

    Most of our readers will hopefully remember Robin Leach's signature sign-off at the end of each episode of Lifestyles of the Rich and Famous during the show's decade-long run: "Champagne wishes and ca... More »

  • Upcoming Events: \'Tis the Truffle Season

    Upcoming Events: 'Tis the Truffle Season

    By Katharine Shilcutt | Fri, November 02, 2012

    White truffle season has finally arrived after a delay in the harvest thanks to weather issues in Italy. And as a result of that weather delay, the white truffle supply is somewhat limited this year -... More »

  • Top 10 Restaurants in Montrose

    Top 10 Restaurants in Montrose

    By Katharine Shilcutt | Tue, October 02, 2012

    It's been a while since we tackled neighborhood lists on Eating Our Words, yet posts such as "Top 10 Restaurants in the Heights" continue to be perennial favorites with our readers each month. The las... More »

  • Health Department Roundup: Montrose Edition

    Health Department Roundup: Montrose Edition

    By Blake Whitaker | Fri, August 31, 2012

    Inspectors really picked over 77006 last week. This part of town is known as Neartown, Montrose, the Montrose (kind of annoying, but technically okay) or "the 'Trose" if you're into efficiency. By swa... More »

  • Top 10 Octopus Dishes in Houston

    Top 10 Octopus Dishes in Houston

    By Mai Pham | Mon, July 16, 2012

    Octopus. Regardless of how it's prepared, I generally love eating the squirmy, tentacled creatures. A great, low-fat seafood option, octopus has this wonderfully distinctive texture. It's also light a... More »

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Back to Top Houston Press Awards | Visit the Best Of Website

  • 2012 | Best Italian -- Upscale

    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... More »

  • 2011 | Best Restaurant

    In a city that lacks truly amazing Italian food, Marco Wiles has been toiling at perfecting his restaurant's cuisine for years. And it's work that has paid off. Gourmet once said of Da Marco that it's "as close to Italy as you can possibly get without leaving Texas." That was exactly Wiles's aim when he opened Da Marco more than a decade ago; he once said, "I wanted to open an Italian restaurant that would succeed in Italy." Italy aside, Da Marco has succeeded and thrived in Houston for its... More »

  • 2009 | Best Italian Restaurant

    For years, Marco Wiles has been delivering uncompromising Northern Italian cuisine to the appreciative masses. Some people have even complained that he is too Italian, with a menu that requires a dictionary to decode. However, his outstanding waitstaff is always ready to lend a hand. With an atmosphere reminiscent of a fine trattoria, Da Marco is as authentic as an Italian restaurant outside of Italy gets. You won't find dishes like grilled octopus with peppers, black truffle risotto or... More »

  • 2008 | Best Service

    There was a time in Houston when the best tables were awarded to the wealthy and prominent and the rest of us had to wait. In those days, great service meant sucking up to socialites and fluffing napkins, not providing information about the menu and the wine list. Da Marco is the upscale Italian restaurant that changed all that. Da Marco was a radical departure from the style of Gulf Coast Italian restaurants that long ruled Houston. Instead of following the familiar formula of opulent... More »

  • 2007 | Best Restaurant

    Year after year, meal after meal, plate after plate, no chef in Houston is as consistently brilliant as Marco Wiles. Try his velvety eggplant soup with a bruschetta crouton, his meaty braised duck ravioli served in a pile of wild mushrooms or his simple shaved celery salad topped with a slice of roasted beet and wafer of pecorino -- each dish is as fantastic as the next, and there's always something new. Wiles keeps his ­cutting-edge menu up-to-date by gathering new ideas on his... More »

  • 2006 | Best Italian Restaurant

    A recent expansion means more tables and more room to move at Da Marco -- which is a welcome change, since the dining room was sometimes a little too intimate. But whatever the seating plan, Houston is lucky to have an Italian restaurant this good. Chef Marco Wiles has adapted Mario Batali's cutting-edge concepts to the ingredients and sensibilities of the Gulf Coast. We get fig compote and fig gelato when the local fruit is in season. And we get fresh area treats such as Gulf shrimp... More »

  • 2005 | Best Italian Restaurant

    Chef and owner Marco Wiles is Houston's answer to Mario Batali. He loves to surprise you. He'll start you off with his own freshly cured anchovies served over a cream-injected fresh mozzarella called burrata. And while you're trying to figure that one out, he'll blindside you with something like cold poached lamb tongue served with the spicy mustard-brined fruits called mostardo. Forget about Gulf seafood -- he'd rather introduce you to some unusual varieties of fish like branzino (Italian... More »

  • 2004 | Best Italian Restaurant

    Da Marco You'll get the best pizza and pasta dishes in the city at this intimate and unassuming little Montrose restaurant. And you'll also find cutting-edge fare such as tuna tartare salad and an appetizer of cold lamb's-tongue slices served with the Tuscan mustard-brined fruits known as mostarda. Some of the unusual varieties of fish, such as the branzino (Italian sea bass) are jet-flown in from Italy. Chef Marco Wiles strives to offer Houstonians the same kind of new Italian cuisine that... More »

  • 2003 | Best Italian Restaurant

    When The New York Times reviewed San Domenico, a restaurant thought by many to serve the best Italian food in Manhattan, the critic raved about an incomparable pasta dish that was so good it was unfair to the competition. It was a giant ravioli stuffed with a poached egg yolk and drenched in truffle butter. Sound good? Well, you're in luck. You can get that same "incomparable" pasta dish any night of the week at Da Marco. Which just goes to show, Da Marco's competition isn't in Houston --... More »

  • 2002 | Best Overall Restaurant

    There isn't another Italian restaurant in Houston that's even in the same league with Da Marco. The place can be compared only to cosmopolitan outposts such as Babbo, the impossible-to-get-into Italian restaurant in Greenwich Village. Like Babbo's chef, Mario Batali, chef Marco Wiles spares no effort or expense to get the best ingredients -- often flown in from Italy. These sparkling culinary gems make all the difference. With a cream-injected fresh mozzarella called burrata beneath them, a... More »

Back to TopUser Reviews & Comments | Write a Review
Back to TopMenu
Dinner Menu
Antipasti
$10.00
Artichoke Alla "giudia"
$8.00
Arugula, Reggiano And Olio Nuovo
$8.00
Shaved Celery Salad
with beets and pecorino
$9.00
Frisee, Taleggio And Pears
$14.00
Burrata Di "puglia", Roasted Cherry Tomatoes
$12.00
San Daniele Prosciutto, Fig Jam Crostini
$19.00
Grilled Scampi
with orange honey salad
$16.00
Grilled Octopus, Arugula, Ornage And Fennel
$17.00
Branzino Carpaccio, Pinenuts And Foie Grass
Primi
$20.00
Black Truffle Risotto
$15.00
Agnolotti Del Plin
$16.00
Papardelle
with rabbit
$15.00
Butternut Squash Capellaci
$14.00
Garganelli "mmmm"
$17.00
Corn Spaghetti "alla Busara"
$20.00
Sweet Corn Ravioli And Lobster
$19.00
Spaghettini
with "veraci" clams
$16.00
Raviolo
with ricotta, egg and truffles
$15.00
Gnocchi, Wild Boar Sausage And Favas
$16.00
Pizza Margherita "verace"
$18.00
Pizza
with prosciutto, burrata and egg
Secondi
$27.00
Barramundi Braised Cabbage & Shrimp
$25.00
Roasted Texas Quail And Braised Favas
$36.00
Whole Roasted Fish
$16.00
Calf Liver "veneziana"
with polenta
$45.00
Coloroado Lamb Chops "scottadito"
with cumin yogurt
$27.00
Maple Leaf Duck
with grapes and saba
$28.00
Chianti Braised Short Ribs
with burrata risotto
$40.00
Veal Chop, Thyme Roasted Tomoatoes And Arugula
 
48oz Porterhousre "la Fiorentia" For Two
Contorni
$7.00
Broccoli Rabe
$7.00
Brussels Sprouts And Guanciale
$7.00
Favas And Tomato
$7.00
Garlic Spinaci
$7.00
Fennel Pomodoro
$7.00
Polenta
$7.00
Roasted Patate
$7.00
Insalatinia Mista
Formaggi
 
Weinkase Lagrein (alto-adige)
pasteurized cow's milk aged 6 weeks-finely textured interior, peppery, smoky flavor reminiscent of cured pork
 
Montasio, Vecchio (friuli)
raw cow's milk aged 12 months- very aromatic flavor and is pleasantly spicy
 
Parmigiano Reggiano (emilia-romagna)
raw cow's milk aged 2 years-interior is granular, moist, aged to perfection, sweet, salty and crunchy
 
Gorgonzola Mountain (lombadia)
pasteurized cow's milk aged 6-12 months- interior is dense and soft with a balance of spicy, earthy, sweet flavors
 
Quadrello Di Bufula (lombardy)
pasteurized buffalo's milk aged 3 months t is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish
 
Pecorino Ginepro (lazio)
raw sheep's milk aged 5 months-bathed in balsamic vinegar, interior chalky, granular with a rich creamy mouth feel
 
Caprino Capra (piemonte)
pasteurized goat's milk age 2 weeks-soft, creamy,fresh milky flavor sticky - crumbly paste
 
Castelrosso (piemonte)
pasteurized cow's milk age 3 months- pale white and crumbly with a mild, lactic tangy flavor
Dolci
 
Budino Di Limone
with limone gelato
 
Panna Cotta
with "saba"
 
Warm Chocolate Ricotta Cake
with espresso granita
 
Sour Cream Chocolate Torte
with dark chocolate gelato and gianduja curls
 
White Chocolate "rotolo"
with caramelized bananas and vanilla caramel sauce
 
Gelati
chocolate, lemon, milk chocolate, nocciola, pistachio, and vanilla
 
Sorbetti
selection of seasonal sorbetti
 
Fresh Fruit
freshly cut fruit plate

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