Private Events = Special Events

Did you know that Marco’s Macon location and Warner Robins location both have private dining options. Marco is an excellent location to host a company meeting, a wedding rehearsal dinner or reception, a special family event, or a party for friends. We provide excellent food and service that will impress your guests and let you take home the title of "Best Party Planner". Check out the photos and information below and then call 478-405-5660 to book your special event.

Private Dining in Warner Robins

• Four private dining options - two dining rooms, lounge, and wine room
• Two dining rooms can accommodate 20 to 60 guests
• Private lounge includes large screen television and cozy fireplace.
• Wine Room available to host 8 - 12 people for intimate dinners featuring exclusive Wine Room menus.
• Optional projector and screen in two dining rooms
• Chefs Table adjacent to the kitchen is available for an interactive dining experience with our executive chef.
• Option for entire venue rental for large parties.

Private Dining in Macon

• Seating for 30 people in our private dining room.
• Option for entire venue rental for large parties.
• Custom menus can be created.
• Optional projector and screen



Private Dining Room- Warner Robins

Chef's Table - Warner Robins

Wine Room Warner Robins

Private Dining Room - Macon

We have a table waiting for you!

The grand opening of Marco Warner Robins is just around the corner. Take a look at these final pre-opening photos. We will open our doors on September 3 and we have a table waiting for you. Call or go online to make reservations to experience this excellent fine dining in Warner Robins.

Pasta & Riso Night Special: What is Arancini?

On August 1, 2, and 3, Marco Ristorante Italiano is featuring a delicious five course dinner special featuring delicious selections of pasta and risotto. Pasta & Riso Nights will include several unique dishes prepared by our culinary team led by Chef Gianluca. One item on the menu is an Italian dish called Arancino (plural: Arancini). Here is a little background on this native Italian specialty.

Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food's shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means "little orange").

The main type of arancino sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. The arancini dish at Marco will feature a duo, one filled with Bolognese ragu and the other with mozzarella and peas. Both will be served with Marco's homemade pomodoro sauce.

Other courses during the Pasta & Riso nights include a ravioli duo, a risotto duo, a cold duo, and frittella di riso with pistachio mouse for dessert. See the complete menu below. Make reservations for Pasta & Riso Nights by calling 478.405.5660.

Great Fun at the Museum of Aviation's Taste of Local Cuisine

Several members of the Marco team had a great time serving veal & sage ravioli and profiteroles at the Museum of Aviation's Taste of Local Cuisine on July 13. The annual event benefits the Museum's Foundation and is a great way to mix & mingle with the friendly people of Warner Robins. The main question asked: "When are you going to open?" Very soon loyal fans. We anticipate mid-August. We'll keep you posted. In the meantime, we're glad we could give you a taste of things to come.

 

 

Marco Takes on the Hamburger.

Chef Gianluca has taken the traditional hamburger and given it an Italian twist. The combination of fresh flavors and Italian ingredients, might make you question ever going back to a "typical" burger. The Marco Italian Burger features one hundred percent Angus ground beef topped with pancetta, fontina cheese, peppers and onions prepared "agrodolce" - sweet and sour. This delicious concoction is served between Marco’s homemade baked foccacia bread drizzled with olive oil and accompanied with hand-cut Italian fries topped with fresh grated Parmesan cheese. This summer treat is available for a limited time only for lunch and dinner starting July 1.

And the walls go up!

Progress at Marco's Warner Robin's location is coming along! The drywall is up and now you can really tell how spectacular the restaurant is going to be. With three separate private dining rooms, an intimate main dining room, and the semi-circle Chef's Table, the ambiance at Marco's in Warner Robins will definitely compliment the exquisite food served here.




One very proud owner

Father's Day in June? Not in Italy

At Marco Ristorante Italiano, we are honored to celebrate Father's Day on Sunday, June 16. However, in Italy, Father's Day is celebrated in March! Although Italians celebrate Mother's Day in sync with their American counterparts, Father's Day is celebrated on Saint Joseph's Day on March 19.

Saint Joseph's Day is the principal feast day of Saint Joseph, spouse of the Blessed Virgin Mary. In Sicily, where St. Joseph is regarded by many as their Patron Saint, thanks are given to St. Joseph ("San Giuseppe" in Italian) for preventing a famine in Sicily during the Middle Ages. According to legend, there was a severe drought at the time, and the people prayed for their patron saint to bring them rain. They promised that if he answered their prayers, they would prepare a large feast to honor him. The rain did come, and the people of Sicily prepared a large banquet for their patron saint.

Upon a typical St. Joseph's Day altar, people place flowers, limes, candles, wine, fava beans, specially prepared cakes, breads, and cookies (as well as other meatless dishes). Foods are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. Because the feast occurs during Lent, traditionally no meat was allowed on the celebration table. The altar usually has three tiers, to represent the trinity.

New Warner Robins Location Takes Shape

 

 

 

 

 

 

 

 

 

 

 

 

 

Doors will soon open and ovens will soon heat up at Marco Ristorante Italiano’s Warner Robins location. Just like its sister restaurant in Macon, the new location will feature only homemade, fresh Italian dishes such as osso buco, steak Diane, branzino, lasagna, and classic tiramisu. One additional menu item that has already created a social media buzz is hand-tossed, brick oven pizza. Marco’s signature pizza will be served in true Italian style with fresh mozzarella cheese, homemade sauce, basil and olive oil.

Marco Warner Robins will feature three separate private dining spaces for hosting parties, receptions, and business presentations. In addition, guests can partake in an interactive cooking demonstration at the Chef’s Table.

Opening date for the Warner Robins location is scheduled for late summer 2013.  We'll keep our fans up to date on our Facebook page.

 

Who was Lazy Susan?

As we started working on the concept of a "Lazy Susan Night" at Marco, we began to wonder who was Lazy Susan and why did she get a round, rotating serving platter named after her. After a little research we learned that it is still one of the great mysteries of product design. There is no evidence that an idle Susan is the namesake of this invention. What can be found is an interesting and extensive history dating back to 18th century England.

In America, the first ad for a Lazy Susan can be found in a 1917 Vanity Fair. The saga of this handy invention entails such notable owners as Henry Ford and Roy Rogers who both utilized large versions of a Lazy Susan to stylishly entertain friends.

To read more about the history of Lazy Susan, check out this interesting and informative 2010 LA Times blog article.

What you can be sure of, Marco's Lazy Susan Night will be "spinning" with delicious Italian food. It's the perfect event to share with family and friends. Make reservations by calling 478.405.5660.

History of Mother's Day is More than Just Cards and Flowers.

Mother's Day observances unofficially began in 1905 under the guidance of Anna Jarvis. Ms. Jarvis never had children but was driven by the death of her mother to find a way to honor all mothers. For Ms. Jarvis, the purpose of Mother's Day was to go home and thank your mother for all that she did.

Inspired by her efforts, President Woodrow Wilson officially declared the second Sunday in May a Mother's Day holiday in 1914. In the years that followed, Mother's Day became a commercial goldmine. Ironically, Anna Jarvis opposed the commercialization.

Read more about the History of Mother's Day in this National Geographic article.

Honor your wife or mother with a Mother's Day Brunch or Dinner at Marco on Sunday, May 12. Brunch reservations are accepted at 11:00 AM, 12:30 PM, and 2:00 PM. A special dinner menu will be offered from 5:00 PM - 8:00 PM.

View our Mother's Day Brunch Menu.

Celebrate Mother's Day at Marco

Mother's Day is always a special day at Marco. Our Mother's Day brunch is one of our most popular events. An extensive spread of Italian and American favorites is offered in honor of all mothers and our tables are set with the finest linens and fresh flowers. Our complete Mother's Day brunch menu is below. Bring your mom or wife for a wonderful dining experience. Seatings are at 11:00 am, 12:30 pm, and 2:00 pm that Sunday.

This year we are also offering a special evening menu for Mother's Day and will be open from 5:00 pm to 8:00 pm. To make reservations, call 478-405-5660.

In Celebration of Polenta

Polenta is a staple food of Northern Italy that does not always get the same recognition as pasta and pizza. Northern Italians subsisted on little more than polenta for centuries. In this way, polenta is truly an Italian national dish and may have a history much more ancient than either pizza or pasta. As it is known today, polenta derives from earlier forms of grain mush commonly eaten since Roman times. Before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, or chickpeas.
 

History of Polenta

In Roman times, polenta (or as they knew it, pulmentum) was the staple of the mighty Roman Legions, and they would eat it in either a porridge or in a hard cake like form, much like today. Even though bread was widely available in Ancient Rome, the legions and the poor alike preferred the simplicity and tastiness of their early polenta. 

When maize arrived from the New World sometime in the 15th or 16th centuries, it was a perfect match for the farms of Northern Italy, where landowners could grow vast fields of corn for profit, while forcing the peasantry to subsist on cornmeal. Cornmeal polenta is very tasty and filling, and therefore continued to be a staple long after conditions improved. Amazingly, this simple act of greed on the part of landowners helped shape a major component of Italian cooking.
 

Making Polenta

Much of Italy's polenta is still made the tedious old-fashioned way using a round bottom copper pot known as a Paiolo and a long wooden spoon known as a Tarello. The process to make a soft polenta involves a 3 to 1 ratio of water to polenta and constant stirring for up to 50 minutes. Today in a modern kitchen with a good heavy pot, polenta preparation is not so painstaking, but it still does need attention and occasional stirring. When finished the polenta can served in this soft form or poured out onto a slab and allowed to cool to form a cake.
 
Join your friends at Marco as we celebrate this delicious dish with Polenta Night, April 26. Enjoy polenta poured table side on a wooden board and served with several accompanying toppings, hearts of romaine salad, and tiramisu. Check our website for the complete menu.

 

Menu a Must See for Upcoming Wine Dinner.

Wine tastings are always a treat at Marco. Each and every tasting is as unique as the wines served. The upcoming April 16 Wine Dinner will be no different. Featured at the dinner are several selections from ZD Winery in Napa California. Read more about ZD wines on their website and check out our Wine Dinner Menu below.

List of Wines for April 16's Wine Dinner

Check out the list of wines for our April 16 wine dinner! These will be paired with a delicious four course dinner. The menu will be unveiled soon.

The first four wines below are from ZD Wines in Napa, California. Check out ZD Wines on their website.

ZD  Reserve Chardonnay:

Carneros
Aromas of pear, lime and orange blossom mingle with subtle floral notes and the perfect amount of sweet toasty oak & vanilla. On the palate, intensely forward fruit & bright natural acidity complement each other & lead to a long rich finish.

ZD Chardonnay:

Unique character by blending the distinct attributes of the cool growing regions of Napa and Sonoma, Carneros, Santa Barbara & Monterery. Aromas of sweet pineapple, apricot and tart apple with hints of vanilla, pear & honey. Full bodied on the palate, with ripe apricot, pineapple & sweet toasty oak integrating nicely with balanced acidity.

ZD Cabernet:

Napa Valley
Aromas of ripe dark plums, cassis & black cherries are complimented with subtle hints of cocoa, anise, tobacco and sweet, toasty vanilla. On the palate, lush, silky tannins envelop a solid core of ripe, forward black fruit, with perfectly integrated oak.

ZD Pinot Noir:

Carneros
Aromas of briary black cherry & red plum are complemented by subtle hints of vanilla, toast French oak character is well integrated with the ripe, unctuous fruit. Silky tannins carry flavors through to an amazingly long finish.

Prosecco :
 Italy's famed sparkling wine, and the name of the white grape that is used to produce the bubbly itself, hails from the Veneto region in northeast Italy.

Eat Italian! It's Good for You!

Many people know that's Marco's food is delicious, put do you also know that eating fresh Italian food can have many health benefits?
 
Here are some links to some health benefits of eating some of the delicious Italian Food on our menu:
 
1. Olive Oil - Olive Oil has many health benefits. Check out the top 5 here. http://goo.gl/g3nSY
 
2. Fresh Mozzarella Cheese - Fresh Mozzarella Cheese is actually part of a healthy diet. Mozzarella cheese contains niacin, riboflavin, thiamine, biotin and vitamin B6. These are water-soluble vitamins, the body does not store them, so eating mozzarella cheese satisfies an immediate nutritional need. They are important to maintain healthy skin and vision  and the formation of red blood cells. Mozzarella also contains fat-soluble vitamins such as A, D and E, which are important for bone growth, absorption of calcium and protection of cell membranes.

Read more: http://goo.gl/3Bl2J
 
3. Branzino - Branzino is European sea bass. Here is a article from Food & Wine expounding the health benefits of sea bass and presenting a wonderful recipe you can try at home. http://goo.gl/5kI7b
 
4. Polenta - A souce of whole grain, polenta is rich in Vitamin A and C. http://goo.gl/hStER
 

Italian Easter Eggs

Italian Easter Eggs (Uova Di Pasqua) are not your typical Easter Eggs. These massive chocolate Easter Eggs are elaborately wrapped and decorated. They are much larger than their typical American counterparts.  Each egg contains a special surprise inside their hollow chocolate shell. On Easter morning, children enjoy breaking open the eggs to reveal the hidden surprise inside.

Check out Marco's Uova Di Pasqua amongst our Easter decorations and make sure to make your reservations for our Easter Brunch, Sunday, March 31. For a complete Easter Brunch menu, visit our website.

Kudos to Our Staff

Check out this recent Trip Advisor post from a couple traveling from Michigan. Thanks to the entire team, for making all of our guests feel welcomed and special each and every visit.

 

“They stayed open just for us!”

Reviewed March 22, 2013

I want to agree with the other reviewers that the restaurant is expensive. But let me tell you "the rest of the story". We were traveling from Florida to Michigan and had made hotel reservations for the evening in Macon, Georgia. As soon as we were close to Macon the skies opened up and we drove through one of the worst rainstorms we could remember. When we got to our hotel the whole block that it was on was dark. We told the clerk holding the flashlight that we were going to find someplace to eat and if the power was not on when we got back, we were going to have to cancel. Of course, she said "no problem" so we looked in our GPS and found what we thought sounded like the only locally owned restaurant in the area. We like to frequent non-chains whenever possible to support the local economy. We found Marco's Ristorante Italiano and called to see if they were open. They said that they were open and we told them we were on our way. We were expecting to see checkered tablecloths and Chianti flasks with candles when we got there. Imagine our surprise when we found a very elegant and upscale looking restaurant with only one couple in a corner of the place. They seemed to be well into a dessert course and ready to leave. We said to the manager that we had just called and that we did not want to keep them open just to serve us if there were no other customers. He said that they had lots of work to keep them busy and they would love to take care of us. Well, we sat at the bar and a lovely bartender brought us menus and the drinks we ordered. A young server named Eduardo with a strong Italian accent came and took our order and we had a wonderful discussion about how and why he came to America at such a young age (22). He said he came to study the culinary arts and he was also learning the beverage alcohol business. He was a very personable young man and he and the bartender joined us in conversation for some time. I was very surprised when I read the menu that a simple dish such as Lasagna was priced at $25.00! I am a Lasagna fan so I ordered it and my wife ordered fried oysters and calamari appetizers. Eduardo came back and said the bad news was that the Lasagna would take 35 minutes to make. I told him not to bother with the Lasagna and that I would order something else. I ordered hand-made Fettucini noodles with spinach and mushrooms in a white cream sauce. When the food came out it was beautifully presented and after the first bite I thought I was in Heaven! The sauce was not the regular Alfredo that is grainy and gloppy. It was the lightest and tastiest I had ever had. The bottom line of my review is that despite the expensive food cost, the atmosphere, the servers, the enthusiastic manager, and the wonderful food made it well worth the cost. The whole staff made us feel welcome and never once made us feel as if we were keeping them there even though we must have been because as soon as we walked out of the door the place went dark and employees started to leave. These people know what they are doing and they know how to make their guests feel welcome.

Easter Brunch at Marco

Join us for our annual Easter Brunch on March 31 from 11 am - 2:00 pm. A full buffet of homemade Italian Easter favorites will be set. The menu includes a shrimp cocktail, eggs benedict, traditional lasagna, pistachio crusted salmon, potato and ham croquettes, and a carving station with fresh rib-eye au jus. For the complete menu, visit our website.

One highlight of the menu is Italian "Colomba" Easter Cake served French Toast Style. Italian Colomba Easter Cake is an incredibly moist, sweet bread filled with candied bits of orange and coated with almonds. To serve it "French" stye, the chef will slice the cake and dip the slices in an egg and milk mixture. The slices are then pan fried until they are golden brown. The delicious toast is finished with a sprinkling of powered sugar.

Make reservations by calling 405-5660.

Celebrate Your Birthday at Marco!

Make your birthday a little sweeter with a complimentary dinner at Marco. Bring your birthday party to Marco and receive a complimentary dinner with the purchase of one or more additional dinners of equal or greater value within the party. In order to redeem your birthday dining experience, follow these steps:

1. Like Marco's Facebook Page.

2. Call the restaurant  at 478.405.5660 to make your reservation. Speak with Cristina, Giordano, or Beth. Ask for the complimentary birthday dinner promotion.

3. Redeem your birthday dinner by showing your ID to your waiter or waitress. The complimentary meal is redeemable from the day of your birthday until six days after your birthday.

4. The complimentary meal is only redeemable with the purchase of one or more additional dinners of equal or greater value within the party. Alcohol, tax and gratuity are not included.

New Spring Menu!

Check out our new Spring Menu. We have added some frenquently requested favorites and an extensive list of pasta dishes. All of our pastas, from ravioli to fettuccini, are made
in-house to ensure upmost quality and freshness.  Come taste the difference of fresh, homemade pasta.

Pistachio Gelato!

Gelato is the Italian form of ice cream with a few differences. The percentage of butterfat is lower, there is less air in the finished product, and it is served at a slightly warmer temperature. Like ice cream it is a delicious cold dessert and one scoop is never enough.

You can make your own version of Marco's Pistachio Gelato at home using the recipe below.

2 cups of water

2 cups of milk

4 egg yolks

3.5 oz. of pistachios – whole, unsalted

2/3 cup of ultrafine sugar

Pre-heat the oven to 325 degrees. Put a large mixing bowl in the freezer.

Bring two cups of water to a boil. Add the pistachios. Boil for one minute. Drain the boiled pistachios and rinse under cold water in a colander. Peel the pistachios. Spread the peeled pistachios on an ungreased, non-stick baking sheet. Toast them in the oven at 325 degrees for 3 to 4 minutes, checking to make sure they are golden brown.  Grind the toasted pistachios in a food processor or chop them finely.  Put them aside.

In a sauce pan, bring the two cups of milk to a boil. In a separate bowl, mix the yolks and the sugar together until the mixture is creamy and the sugar is dissolved. Add ½ cup of the milk to the egg yolks mixture, slowly so it does not cook the eggs. Whisk the mix together.

With the rest of the milk, pour into a mixing bowl and add three ounces of the pistachios. Mix for one minute to incorporate the flavor of the pistachios into the milk.

Remove the large mixing bowl from the freezer. Fill the bottom of the mixing bowl with ice to keep it cold. Place a smaller mixing bowl on top of the ice. Combine the pistachio-milk mix and the egg mix in the smaller mixing bowl. Mix together with a whisk for 2 to 3 minutes until everything is cold.

Add mixture to a gelato machine or ice cream machine for about 30-45 minutes until gelato is set. Gelato should still be frozen, but smooth.  When serving, top gelato with the remaining pistachio pieces.

Tips for hosting a business lunch or dinner

Below are some really great tips for hosting a well organized business lunch or dinner. These were written by Mitchel Holt of Demand Media. Click on the link below for the the full article. Marco is the perfect restaurant to host a business lunch or dinner. Our private dining room options  allow you to have complete attention and excellent food selections. For private dining room booking, contact Beth Burnsed at 478.718.3300


Tips for a Good Business Lunch

Business lunches are important for corporate networking, hammering out business details in a social setting and meeting prospective clients. These gatherings mean far more than a free lunch, and your etiquette is of utmost importance--your image, your company's name and whatever deals are on the agenda are at stake. Whether hosting or attending a business lunch, you can directly contribute to making the gathering a good one.

 

Attire

Most business lunches take place during a work day, so chances are, you're already in business attire. However, before going to the gathering, it's important to gauge how dressed up your clients will be. Your company might not be as dressy as your clients. In this case, bring a change of clothes--probably a suit--and change before lunch. If you are under-dressed, your clients will notice. The key is to not stand out in a negative way, and being under-dressed is a negative thing.
 

Ordering and Food Etiquette

Whether a five-course meal or just a normal sit-down lunch, proper food and ordering etiquette is a must at a business lunch. One of the biggest turn-offs for many is someone who is rude to the waitstaff. Treat everyone with respect and go with the flow. When deciding what to order, have two items picked out. If your client orders a salad and you planned to order a steak, downgrade your order a bit. Your meal needs to be comparable in size to the other attendees' meals. This can be disappointing at times, but always remember you're not there for the food, you're there for business. A good rule of thumb, according to the CBS website Money Watch, is to never sit down hungry. This will save you some disappointment when you can't order the steak you want. When eating, display cleanliness and proper eating etiquette. Chew with your mouth closed, use utensils, and eat slowly so you can be attentive to what people are saying. Messy eating grosses people out and, as insignificant as it is in the long run, it could instantly turn people off. Order easy-to-eat food that can be eaten with a fork. Avoid foods like buffalo wings, messy sandwiches, and finger foods.
 

Be Prepared

This is especially important if you are the host of the gathering, but everyone can perform some level of preparation before the lunch. Look at the menu before arriving at the restaurant so you don't appear indecisive while ordering. Most restaurants have menus online to help your decision. Knowing exactly what you want will keep you from holding up the whole group and help you appear professional to those around you. If you are the host of the business lunch, you are expected to facilitate business-related discussion. Know exactly what you will talk about and the order of topics. Make a list of questions for people at the table regarding relevant issues. However, do not rush right into business talk unless you notice attendees appearing impatient.
 

Stay Reserved

Maintaining your composure through several courses of food can be difficult, but it is essential to the success of the business lunch. Along with this principle comes several things to remember. Do not get drunk. Several courses can translate into several drinks, but don't let it. People's social radar often stops working when they have had too much to drink. You don't want that to happen during an important business lunch. Only volunteer information about yourself when asked, and ask other people questions. Listen more than you talk. You want the lunch to be about the client. A person who talks about himself too much comes off as tacky. If you disagree with something said, stay calm and stay cordial. Ask more questions and subtly come around to sharing your thoughts on an issue. Bounce ideas back and forth instead of arguing. Business lunches can get out of hand quickly. You are the only person you can control, so display exemplary communication with your clients.

Sauce Tasting at Marco Ristorante Italiano

March is National Sauce Month and what better way to celebrate than an Italian Sauce Tasting at Marco Ristorante Italiano March 6, 13 or 20. Similar to a wine tasting, guests will be treated to a selection Italian sauces prepared and elaborated on by Executive Chef Gianluca Sciagata. Before each course, Chef Gianluca will describe the featured sauce, its ingredients and preparation method, and then present it for enjoyment atop pasta or grains specifically selected to compliment the sauce’s texture and taste.

Each event will feature three different dishes, salad, and dessert served family style under the guidance of Chef Gianluca. Seating will be at tables of six or eight so guests can enjoy the Italian tradition of meeting new friends and sharing stories over delicious food. Individual tickets per event are $50 without wine pairings or $75 with wine pairings. Entire tables can be purchased. Limited seating is available and reservations must be made in advance by calling 478.405.5660.

 

Check out our menu for the event on March 6.

Welcome to Marco's New Blog

Welcome to the new blog of Marco Ristorante Italiano. We will use this blog to post upcoming events, pictures, and delicious chef specialties. We want to make sure all our frequent customers and loyal fans stay in the loop with what is coming up. For instance, did you know that March is National Sauce Month. In honor of this most delicious month, we are hosting a Sauce Tasting March 6, 13, and 20. And March is the anniversary month of Marco so be on the look-out for great anniversary specials and promotions.We will post all the entries about these and other great news worthy items on our Facebook page so you won't miss a thing.