By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
As mentioned above, Marcellino's bill of fare offers far more than pasta, even if my jones for it got the best of me this time. In addition to appetizers like thinly sliced carpaccios of raw tuna and beef -- both of which I sampled and swooned over -- there are entrees such as calves' liver flambed with cognac; filet mignon; lamb chops; and salmon. If an ounce of the genius applied to the pastas is also focused on such entrees, I'm certain they're without parallel. For dessert, there are a few options, but insist on the panna cotta, as a richer and creamier version of same would be difficult to imagine.
Round out your evening with a shot or two of Marcellino's house-made limoncello, a sweet vodka-lemon digestif, meaning it not only packs a punch but will aid in the digestion of your meal. It's one of the many personal touches of the place that makes an evening here such a fulfilling experience. I feel immensely spoiled by Marcellino's, and I don't know how anyone else's pasta will ever come close.
7114 E. Stetson Drive
Scottsdale, AZ 85251
Region: Central Scottsdale
602-216-0004 (www.marcellin oristora nte.com). Hours: Lunch, Tuesday through Friday, 11:30 a.m. to 2 p.m.; Dinner, Monday through Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.; closed Sunday.