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jandres374

Pizzeria Da Marco, Neapolitan in Downtown Bethesda and Germantown next to Wegman's

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This is great news! During my last visit to Orso, I was lamenting the fact that there are no good Neapolitan-style pizzerias near my house (I love Mia's, but it's just not the same). Let's just hope they have the talent to match that oven.

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Damarco's pizzeria appears to be opening in the new building between the three streets of Woodmont Ave, Cordell Ave and St. Elmo Ave. It is the two (three?) story brick building with dark glass that has an LA Boxing fitness going in the basement/ground level.

This place, Damarco's, is facing Woodmon't on the top floor (a small stairway up from street level). Looks like it should be opening within the month. Anyone know anything about it? Is this related to Da Marco in Silver Spring? Anyone ever try their pizza?

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Oh jeebus, if this is froma guy who knows how to make proper Italian pizza, I think I might have a cow. I guess I know where I will be on Monday at lunch.

Note that the GoG post is from February. I believe after it was written, it was reported somewhere else that the original opening date got pushed back.

Also, see original thread here.

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FWIW, if the pizza quality is similar to Via Tribunali when it first opened this place could be a real contender. VT is fantastic and has branched out into its own little empire in Seattle.

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Latest scoop:

Pizzeria Da Marco will be opening in 2 weeks. Pizzeria Da Marco will be a Casual, Up-beat, Fun Environment serving Authentic Neapolitan Pizza.

Now accepting Resumes for the following Position.

* Server * Bussers * Hostess * Bartenders * Food Runners

* Pizza Makers * Pantry/Line Cooks * Prep Cook * Dishwashers

You can also drop off your resume at 8008 Woodmont St. Bethesda Monday-Friday between the hours of 10am-5pm.

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Pizzeria da Marco opens for dinner on Monday, May 16th, at 5pm and they'll be featuring FREE PIZZAS for their grand opening (limit one per customer). If you can't make it on Monday, stop by the 17th - 31st for 50% off one pizza. If you have kiddos under 12, they get a free scoop of gelato after dinner.

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Excited to go there for lunch today. There's a big sign out front that says "OPEN" and their website touts their lunch menu and their lunch hours. UNFORTUNITELY, a little sign on their door says "closed for lunch." very disappointing first experience.

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We went to da Marco for dinner last night. Got there early - shortly after 6 - and found it half full. By 7, it was full. I thought the space was comfortable and attractive. We had a good view of the oven from our seats and it's performing like a champ! The pizzas cook in mere minutes.

I ordered a Margherita Classica and my husband had a sausage and rapini. We have eaten at da Michele in Naples, and I think this Margherita comes close to theirs. The crust was tasty and sort of bubbly with a little char here and there and the topping of home-made mozzarella, tomatoes and basil was good. They will bring you pepper flakes and Parmesan. I also asked for olive oil and got a little pitcher of that so I could mop the un-topped pieces of crust in it.

We shared one mixed salad which was nice if unremarkable and one scoop of chocolate gelato. They only had vanilla and chocolate for now. The gelato was pleasant but not intense. They have a good list of wines (all Italian, I think) and I was impressed to find quite a few priced in the $20 range!

For now the pizzas are all half-price. Not sure if that promotion is for the rest of the week or the rest of the month. A great deal anyway!

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We went to da Marco for dinner last night. Got there early - shortly after 6 - and found it half full. By 7, it was full. I thought the space was comfortable and attractive. We had a good view of the oven from our seats and it's performing like a champ! The pizzas cook in mere minutes.

I ordered a Margherita Classica and my husband had a sausage and rapini. We have eaten at da Michele in Naples, and I think this Margherita comes close to theirs. The crust was tasty and sort of bubbly with a little char here and there and the topping of home-made mozzarella, tomatoes and basil was good. They will bring you pepper flakes and Parmesan. I also asked for olive oil and got a little pitcher of that so I could mop the un-topped pieces of crust in it.

We shared one mixed salad which was nice if unremarkable and one scoop of chocolate gelato. They only had vanilla and chocolate for now. The gelato was pleasant but not intense. They have a good list of wines (all Italian, I think) and I was impressed to find quite a few priced in the $20 range!

For now the pizzas are all half-price. Not sure if that promotion is for the rest of the week or the rest of the month. A great deal anyway!

Ditto comments on the space. Very nice. Also appreciated the half price on the pizzas! I will dissent on the crust. We ordered the Salame, Bianca, and rapini and sausage. I found all our crust really soggy because of too much cheese. The crust itself was charred without being crusty or brown, bready really. Not pizza expert enough to know if this is how it should be. Best of luck as this should be a popular place once they get the kinks out.

Ignacio

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Ditto comments on the space. Very nice. Also appreciated the half price on the pizzas! I will dissent on the crust. We ordered the Salame, Bianca, and rapini and sausage. I found all our crust really soggy because of too much cheese. The crust itself was charred without being crusty or brown, bready really. Not pizza expert enough to know if this is how it should be. Best of luck as this should be a popular place once they get the kinks out.

Ignacio

Four pizzas last night. The ingredients are fresh, and there was no problem with soggy crust -- the oven and pizzaiola did their jobs. Everything looked spot-on, and worthy of, say, Pupatella. But the pizzas were oddly bland, especially the crust. Suppose it goes to show that the starter really is key when it comes to a Neapolitan pizza. This places shows great potential; but something's missing, at least for now.

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The wife and I stopped by for dinner last night. Split an Insalata Mista -- good but nothing special. Ordered two pizzas: a Marco and an Americana. Both had a nice char on the their flavorful crusts and were topped with high quality ingredients, especially the tomato sauce. Service was great but that was possibly due to the folks seated at the two-top next to us -- Tom Sietsema and Mark Furstenberg. All in all, a nice meal, especially with the pies at half price. We'll be back.

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pizzaiola

pizzaiola is a tomato sauce with oregano and garlic. Pizzaiolo is a pizza maker. Pizzaiuli is pizza makers.

Sorry, I had to nitpick.

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I had some yesterday. It was okay but not great. The crust dough needs a lot of work - bland and not sufficiently springy for my taste. But they just opened so I hope they'll improve it over time.

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I had some yesterday. It was okay but not great. The crust dough needs a lot of work - bland and not sufficiently springy for my taste. But they just opened so I hope they'll improve it over time.

Agreed. I ate there earlier in the week and thought it was good, but not great. I like Neapolitan pizza so I understand its suppose to be soupy. Its just the flavor of the crust that needs work. With the chef calling Washingtonians close-minded on thefeast.com earlier in the week, I will probably stick to Mia's for the time being. Who does he think he is, Spike Mendelsohn B) ?

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We went to da Marco for dinner last night. Got there early - shortly after 6 - and found it half full. By 7, it was full. I thought the space was comfortable and attractive. We had a good view of the oven from our seats and it's performing like a champ! The pizzas cook in mere minutes.

I ordered a Margherita Classica and my husband had a sausage and rapini. We have eaten at da Michele in Naples, and I think this Margherita comes close to theirs. The crust was tasty and sort of bubbly with a little char here and there and the topping of home-made mozzarella, tomatoes and basil was good. They will bring you pepper flakes and Parmesan. I also asked for olive oil and got a little pitcher of that so I could mop the un-topped pieces of crust in it.

We shared one mixed salad which was nice if unremarkable and one scoop of chocolate gelato. They only had vanilla and chocolate for now. The gelato was pleasant but not intense. They have a good list of wines (all Italian, I think) and I was impressed to find quite a few priced in the $20 range!

For now the pizzas are all half-price. Not sure if that promotion is for the rest of the week or the rest of the month. A great deal anyway!

Had pizzas there again last night and I still like them a lot. Tastes like Neapolitan pizza to me!

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Made it in for dinner here on Sunday night. Arrived around 7:20 or so and was told it would be a 20-25 minute wait, which seemed odd since I could see 4 open tables - but no big deal we were in no rush. The bar was fairly empty, maybe 4-6 people at the bar and another 8-10 people tucked into a few tables in the corner. I'm not sure our bartender ever tended bar before in his life - despite not much going on we had to wave to get his attention after about 5 minutes of standing there - no menus, nothing. Finally he approached and asked if we wanted to order anything - I asked for recommendation on a wine and he told me he has not tasted any so he had no idea. Ok. Finally got some drinks and I began to notice more and more tables open up but no one was getting seated, finally after I saw 10 open tables I approached the hostess who told me they were not seating anyone else for 10 minutes so the kitchen could catch up. I must have seen at least 20 people come in and see the empty tables and then be told a 20 minute wait, turn and walk out - not the best first impression.

Finally got seated after 25 minutes and service was fine. Waiter explained to us that one of the servers walked out in the middle of dinner and they were shorthanded and apologized in advance for any delays. Once we were seated we did not notice any real delays, our guy was hustling pretty good all over the place - seemed like he was put in a bad spot by someone.

Ordered a couple salads which were a decent size and nicely dressed, nothing special but solid. Tried 3 pizzas and all were soupy and the crust undercooked - not crisp at all but chewy and lacking flavor. The ingredients all seemed fresh - if they can improve the crust and perfect the cooking they could be on to something.

Wines were affordable if nothing else - although the pours are pretty lame and they were out of a couple bottles already.

Will probably wait a few more week to return until they have everything ironed out but we will likely return. Pizzas were 50% off and the kids got free gelato (believe today is the last day for the deal).

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Agreed. I ate there earlier in the week and thought it was good, but not great. I like Neapolitan pizza so I understand its suppose to be soupy. Its just the flavor of the crust that needs work.

Hmmm, I couldn't disagree more. I was there last week around 4:30 with my son and I thought the flavor of the crust and the ingredients were not just good but great. I was slightly concerned when the Salsiccie E Friarelli pizza arrived b/c i didn't realize it was a white pizza, but my first bite was a "Wow" moment. I loved the flavor combination of the rapini, cheese, and fennel sausage. The crust was pretty well charred but, if I was being picky, it could have been done a slight bit more (literally seconds in that oven). I was in the restaurant with basically 3 other people so I got my pie very quickly. The first slice was crisp from tip to crust but it did get much droopier after sitting for a bit. Overall, I loved the pie.

I also got the Affettati Misti b/c I love cold cuts and this was decidely mediocre so I won't spend $13 on it again, but it did have a decent assortment and I liked the grilled vegetable idea though I did add salt to them since I usually ate them solo and not with the salty meats.

Service was gracious as they all appropriately fawned over my adorable son. The interior also is quite attractive as others noted. My biggest concern about this place was parking but I forgot about the metered lot directly across the street from it.

I hope they stay consistently good b/c I did like this pie more than my many positive pizzas at Mia's.

Pax,

Brian

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GF and I stopped by for a meal recently. Insalata MIsta was fresh and good balance of ingredients, and the deserts were liked as well. We both felt the explanation of the pizza being 'soupy' and it not being cut by the wait staff was unnecessary, and a bit strange. It was kinda of defeatist in a way which was weird to experience in an Italian restaurant. Come on, be Italian, a little cocky and a little arrogant! One minor quibble, the menu was a bit difficult to read with the font and back ground color with the ambient lighting of the room of an early evening night. I literally had to squint and hold it up to my eyes to read it!

Getting to the real draw: Margherita D.O.P

The basil and cherry tomatoes were tasty, however the buffalo mozzarella was just a bit light on the pizza. The soupiness was enjoyed. GF didn't like the amount of char. I felt like the crust was slightly less flavorful.

One interesting thing that I observed as ate my slices, was that I found my taste readjusting to less taste coming from the crust and more flavors from the toppings. In a sense the pizza did get better as I ate more, which impressed me. I just wish the crust a little more bite to it to ground the rest of the tastes as I was eating.

Overall, it was a nice night, and Pizzeria Da Marco takes it's place at the top end of pizza places in the DC area.

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We've now had a few meals at Pizzeria DaMarco, and I think it continues to get better and more interesting. Of the last two pies that we had, one pie was flabbergastingly great--with smoked mozzarella and pork shoulder. The other was a spicy meatball pie that was very good, not at the level of the pork shoulder pie, but up there. I've now had their nutella 'calzone' a few times, and I can't think of a better finish to a pizza dinner--it's huge and something that, for me, requires another diner to share it with. I was initially satisfied but not blown away by the crust, but this seems to have improved over our last few visits.

Their beer list is limited, but I'd assume that has quite a bit to do with Montgomery County? Maybe not--they could work on this. But for pizzas? I'm developing the same sorts of excitement to go there that I used to have for Two Amys (which I still love, but live too far from for a weekly dinner, unfortunately).

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Went for dinner last night with limited expectations. Based on the reviews, I thought the pizza would be fine but unremarkable -- somewhere in the mix of Two Amy's wannabees. I left thinking this may be my favorite pizza in town. The key is the crust. Not the floppy center of the pie -- yes, I know it's authentic; I just happen not to like wet crust -- but the five-inch penumbra around the outside. It's tender, almost spongy, but with enough char and crispness to give it character. This may sound trite, but the only pizza I remember with a crust like that was in Naples. I had the Marco, with sausage, mushrooms, and smoked mozzarella, and the toppings showed the same care and attention to detail. No hunks of fatty sausage or wan mushroom slices -- both could have stood on their own.

For dessert, the waitress touted their salted caramel budino as better than the butterscotch budino at Pizzeria Mozza in LA. It was good, but not nearly as good as Mozza's -- and a much skimpier portion. But I was playing with house money at that point and didn't really care.

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The key is the crust. Not the floppy center of the pie -- yes, I know it's authentic; I just happen not to like wet crust -- but the five-inch penumbra around the outside. It's tender, almost spongy, but with enough char and crispness to give it character. This may sound trite, but the only pizza I remember with a crust like that was in Naples.

Ditto on that--I had the salsiccia e friarelli on Friday night, and that was exactly the character of the crust that I had--really outstanding. The sausage and the rapini worked great together with the mozzarella.

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