Osteria Marco

The story

Crafted with passion, served with love

Little Italy on Larimer Square

Osteria Marco opened in October 2007, timed almost to the day with the fourth birthday of Marco Bonanno — the youngest son of chef-proprietor Frank Bonanno, for whom the restaurant is named. The concept was conceived as a "little brother" to Luca, Frank's higher-end Italian restaurant named for his older son: a more playful version, but built on the same artisan spirit and commitment to impeccable hospitality. That warmth has earned the restaurant a Wine Spectator Award of Excellence, a recognition that speaks directly to the care put into both the food and the cellar.

The Food

The Italian cooking here is rooted in housemade craft. The burrata — made fresh daily, with a creamy sweet center and firm edge, served with grilled bread — is, by the restaurant's own admission, what they're "kind of famous for." It's a fair claim. The house ricotta runs a close second, and both anchor a generous selection of formaggi and salumi boards built around the kitchen's own cured meats and mostarda.

Fresh-rolled pasta is the backbone of the menu. Dishes like the Bucatini Carbonara (guanciale, egg yolk, Parmesan), Radiatore Bolognese with San Marzano tomato, and the Cast Iron Lasagna layered with local beef and Italian Asiago reflect a kitchen that takes its pasta seriously. For something more indulgent, the Lobster Tagliatelle with garlic tomato cream is a fixture on the dinner menu. Hand-tossed pizzas — from a classic Margherita with house mozzarella to a Wild Mushroom with Robiola, Bechamel, and white truffle oil — round out a menu broad enough to suit nearly any mood.

The Room and the Philosophy

Osteria Marco sits on Larimer Square, one of Denver's most storied blocks, and brings the energy to match. Beyond the daily service, the restaurant hosts a Sunday Drag Bingo Brunch that has become a fixture in the city's weekend calendar — a reflection of the Bonanno group's broader mission, which they describe simply as "Creating Happy People."

That mission extends behind the scenes. The restaurant operates as a tipless house, distributing a service fee equitably across front-of-house and kitchen staff alike — a model the team developed during the pandemic and has sustained with measurable results for pay equity across the group.

Frank Bonanno's influence on Denver's dining landscape runs deep — the Bonanno Concepts group has been shaping the city's food culture since opening Mizuna in 2001 — and Osteria Marco remains one of its most approachable, most alive expressions of what Italian cooking in Colorado can be.