MARCONY  RISTORANTE

A COOK’S BEST FRIEND

Right after his "kitchen thongs" , of course.

PLAN AHEAD

Every ingredient, each preparation time deserves the time it needs to be cooked. At Marcony, nothing is precooked. We only use the finest and most fresh ingredients and we take our time.

Who We Are

Tips And Tricks

PUT THESE ON YOUR SHOPPING LIST !

Garlic, olive oil and balsamic vinegar.

I NEED A GOOD CHILLED SOUP. SUGGESTIONS?

In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.

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I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?

No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.

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HOW MUCH WATER SHOULD I USE TO COOK QUINOA?

This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.

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FAQ's

MARCONY, A BABY IN THE MAKING

Marcony Ristorante planned on bringing a new sophistication to the Murray Hill neighborhood. It was hard work but ultimately paid off. Marco Pipolo wanted to offer the upscale and authentic Italian cuisine, which is prevalent in his background, all the way from Capri, in the Amalfi Coast. Marcony's cuisine has one eye to the past honoring traditional Italian cuisine while having one eye to the future with modern influences. Marcony also has two mezzanine levels for private events, birthday parties or business dinners. Come by to speak with Claudia, to plan a memorable event.

ABOUT    MARCONY