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Marmo is an Italian chophouse in Montrose Collective, the sort of place where a baby grand sits in the bar and a local musician plays it while you decide between a cowboy ribeye and a 42-ounce Porterhouse, both dry-aged. The sauce list includes porcini bone marrow jus, so the beef is not working alone. Wear something nice, order pasta for the table, and give the 22-page wine list the attention it clearly expects.
The awards strongest first
One number, weighted & current 63
How we scoreThe dishes from the writeups
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Burrata with yellow tomato gazpacho
“Dig into everything from burrata with yellow tomato gazpacho and squid ink campanelle with blue crab and uni cream sauce to classic chicken parmigiana and dry-aged steaks.”
Eater -
Squid ink campanelle
“Dig into everything from burrata with yellow tomato gazpacho and squid ink campanelle with blue crab and uni cream sauce to classic chicken parmigiana and dry-aged steaks.”
Eater -
Chicken parmigiana
“Dig into everything from burrata with yellow tomato gazpacho and squid ink campanelle with blue crab and uni cream sauce to classic chicken parmigiana and dry-aged steaks.”
Eater -
18-ounce cowboy ribeye
“An 18-ounce cowboy ribeye and a 42-ounce Porterhouse, both dry-aged for 45 days, loom large on the menu at this Montrose Collective restaurant.”
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