Da Marco
The Truffle Egg Toast is made at Dolce Vita and is served at Da Marco restaurant, at 1520 Westheimer Rd., in Houston . 12/29/05 (Nick de la Torre/Chronicle)
White Asparagus, Black Norcia Truffles, quail eggs and parmigiano-reggiano is made by chef Marco Wiles and is served at his restaurant Da Marco , at 1520 Westheimer Rd., in Houston . 12/29/05 (Nick de la Torre/Chronicle)
Dover sole with blood-orange sauce at Da Marco's. Bill Olive Photography. 11/18/2008.
Nocciola chocolate creme brulee with blood-orange sorbet inside a frozen blood-orange skin at DaMarco's. Bill Olive Photography. 11/18/2008.
DaMarco restaurant, 1520 Westheimer.
10/25/06. (Craig H. Hartley/For the Chronicle)
DaMarco restaurant, 1520 Westheimer. For story on high-end restaurants doing great business in Houston.
ID: despite it being a rainy Wednesday night, DaMarco is doing a booming business.
10/25/06. (Craig H. Hartley/For the Chronicle)
Da Marco's Marco Wiles has redefined Houston Italian.
Chef Marco Wile's Veneto-inspired cooking is exacting but blessedly unfussy at Da Marco. Joshua Trujillo / Chronicle.
Chef Marco Wiles poses, 04/05/02, for a portrait in his restaurant, Da Marco, 1520 Westheimer. (Buster Dean / Chronicle)
5/6/05--Da Marco's Italian restaurant's chocolate Genovese with Madagascar vanilla gelato is photographed Friday May 6, 2005, in Houston. (Kevin Fujii/Chronicle) HOUCHRON CAPTION (05/12/2005) SECDINING COLOR: DESSERT: The Genovese is a wedge of orange-spiked chocolate cake, served with candied kumquats and an egg-size oval of vanilla gelato.
Da Marco's Italian restaurant's pagro fish with caper berries and rapini is photographed Friday May 6, 2005, in Houston. (Kevin Fujii/Chronicle)
Da Marco's Italian restaurant's spaghetti with romas and clams is photographed Friday May 6, 2005, in Houston. (Kevin Fujii/Chronicle)
Da Marco's Italian restaurant's arugula salad is photographed Friday May 6, 2005, in Houston. (Kevin Fujii/Chronicle)
Detail of the Chocolate torta with red clay salt at Da Marco on lower Westhemier, pastry chef Fernando Rios prepares a Chocolate Gianduja Torta served with Hazelnut ice cream and Candy Pistachio's. 04/16/2004 (E. Joe Deering/Chronicle).
20. Da Marco
I never thought I would live to see the day that Marco Wiles’ ambitious Italian spot would slip this far in my affections. But a recent dinner at which 5 of 6 courses were flawed — some deeply — persuaded me that the restaurant that introduced intelligently edited Italian fare to Houston may be running on autopilot. When it’s good, Da Marco can still deliver sophisticated and simple dishes and wonderful Italian wines with the kind of full-bore, super-attentive service that Houstonians tend to enjoy. When it’s not so good, the once pristine branzino can emerge overcooked, with inedible salty spinach on the side; or a slab of slightly overcooked barramundi may arrive sporting an irrelevant shrimp on top. Et tu, Marco?
Cuisine: Italian
Entree price range: $$$-$$$$
Where: 1520 Westheimer
Phone: 713-807-8857
Web: damarcohouston.com
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