Marco’s | Chef Danny Amend - Find. Eat. Drink.

Chef Danny Amend, Marco’s, Franny’s, Brooklyn, NY, Prospect Heights, New York City, Where to eat, Where to drink, Where to shop, Italian, Best Restaurants in New York, Brooklyn, Chef’s Recs, Chef’s Recommendations, Where chefs eat, Chefs Feed, Restaurants, Bars, Shops, Francine Stephens, Andrew Feinberg

Danny Amend is the executive chef of Marco’s in Brooklyn, the new restaurant from Franny’s team Francine Stephens and Andrew Feinberg and located in the original Franny’s space. Danny was previously at the helm of the Franny’s kitchen for seven years and prior to that worked at Per Se. He likes his food to be straightforward and unfussy.

Danny talks about the food at Marco’s, the ingredients that inspire him and where he’s eating, drinking and shopping around NYC.

Marco’s | Chef Danny Amend

October 21, 2013

Prospect Heights - Brooklyn, NY

The bar at Marco’s

Photograph courtesy of Marco’s

The Restaurant

The only thing that has stayed the same [from the original Franny’s space] is the brick wall. Marco's has a completely different look and feel and includes a marble bar and vintage Paul McCobb chairs.

The Food

I want Marco’s to be a restaurant that reminds people of eating in a great Italian restaurant: unfussy, straightforward food that stays true to its roots and doesn’t try to enhance already great ingredients with awkward cooking techniques and food combinations. I want people to feel comfortable when they are eating at Marcos.

No Pizza

Pizza is one of the many things that makes Franny’s great. I loved cooking pizza for the six years plus years that I was there, but I want Marco’s to be its own restaurant with its own food identity. I want Marco’s to compliment Franny’s and vice versa.

Ingredients

I have been getting in some amazing striped bass and diver scallops from Gabe the Fish Babe out of Rhode Island and some beautiful local swordfish and tuna from Pierless Fish. Also, delicious local grapes from up in Niagara, NY. We turn Concords, Jupiter and Mars grapes into mosto (fermented grape must) for use on the duck hearts and gizzards. Our sous chef Adam Baumgart has been turning fresh Jupiter grapes into Tuscan schiacciata all'uva (grape focaccia).

Wine List

The wine list at Marco's is a completely Italian list with the exception of a few beautiful Champagnes. It's a collection of our favorite wines with an emphasis on Tuscany.

Chef’s New York City Guide

Bklyn Larder

Photo Credit: Find. Eat. Drink.

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Bklyn Larder

It has everything you would need or want. Great olive oils, beers, gelatos, cured meats, pastries, and provisions. Great staff too. [Read the F.E.D. interview with Bklyn Larder’s Sergio Hernandez]

228 Flatbush Avenue, Brooklyn, NY 11217

T: 718.783.1250 | www.bklynlarder.com

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