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  • My admiration for Chef Marc is no secret: I've followed him through three restaurants and offshoot VPN Novecento pizza joints with a dedication usually reserved only for Deadheads on tour. He is that good: nay, great! The things I most enjoy about Marc are his genuine passion for Italian/Italian-American cuisine interspersed with his Asian and world travel influences on his menus. He cooks from his soul, and it shows when he talks with love about the food, decor, and his vision for your dining experience. The menu will be a work in progress; I can suggest for sure that the $60 five course "Chef's Surprise" tasting menu will be fantastic; he creates inspired cuisine and sources locally when possible. So impressed with my dinner last evening that my Parental Units are booking their holiday block party with him, and along with hubby, were already waiting for him to open to have our Vegas post elopement celebration meal. Years ago Nelson hosted epic UYEs at Parma, I expect Marc to eclipse the high bar he set for those and the scores of meals shared with family and friends enjoyed over the years. Marc is the real deal, I'm borderline sad I live in AZ now, because I'd be eating here once a week! * Cold Seafood Salad appetizer was amazing * ** House baked bread is soft and perfect for sopping up the tasty sauces ** *** Mozzarella en Carozza is Italian grilled cheese comfort food *** **** I created Wild Shrimp and Mussels in spicy white sauce = amazing! **** ***** house made pastas are perfection ***** Shout out to Lino, our Italian waiter, and Tracey, who Parma regs will recognize. Have the Creme Brûlée torched table side, and thank me later.
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