Our Mission: To bring Organic authentic Italian food to the Valley at
a reasonable price; to feed you & your family, and to have a great
time doing it.
a reasonable price; to feed you & your family, and to have a great
time doing it.
Welcome Message:
"Welcome to Marco’s Italian Bistro. This is a family owned and operated restaurant. We cook all the
food from scratch just like Mama used to, using only the finest ingredients. We have a full service
Bar and a good selection of Californian and Italian wines.
We prefer local, organic ingredients as we feel they taste better and are better for you. Organic
produce is generally fresher, healthier and more nutritious while organic meats and dairy are
generally produced in a more responsible way leading to a product you can feel good about eating.
While our goal is to be 100% Organic, we can’t guarantee we’ll achieve this each night. Organic
ingredients are seasonal and sometimes availability is limited, but rest assured we are trying our
best to use as many organic ingredients as possible.
The next best thing to Organic is something called "Natural." Natural means hormone free,
vegetarian fed, and free range. There may have been some fertilizers used, but no hormones.
Please feel free to ask and we will gladly inform you which of our ingredients are either Organic or
Natural or Conventional.
Buon Appetito!" -Marco
"Welcome to Marco’s Italian Bistro. This is a family owned and operated restaurant. We cook all the
food from scratch just like Mama used to, using only the finest ingredients. We have a full service
Bar and a good selection of Californian and Italian wines.
We prefer local, organic ingredients as we feel they taste better and are better for you. Organic
produce is generally fresher, healthier and more nutritious while organic meats and dairy are
generally produced in a more responsible way leading to a product you can feel good about eating.
While our goal is to be 100% Organic, we can’t guarantee we’ll achieve this each night. Organic
ingredients are seasonal and sometimes availability is limited, but rest assured we are trying our
best to use as many organic ingredients as possible.
The next best thing to Organic is something called "Natural." Natural means hormone free,
vegetarian fed, and free range. There may have been some fertilizers used, but no hormones.
Please feel free to ask and we will gladly inform you which of our ingredients are either Organic or
Natural or Conventional.
Buon Appetito!" -Marco
Our Specialty:
"Exceptional Organic Italian food... Family owned and operated. No MSG anywhere. Hormone-free, free range, & vegetarian fed chicken.
Organic spring mix salad. Organic butter & organic heavy cream. Most pastas imported from Italy. Gluten-free pasta available, as well as
Organic Whole Wheat Spaghetti. USDA Prime Steaks. Osso Bucco, Frutti di Mare w/ Lobster, Parmesan-encrusted Halibut w/ a
lemon-caper-dill sauce over a purple mash. Only 1 chef- who is also the owner. What does that mean? That means that we care about
making great food first, getting to know our regular customers is a close second. As you can see- it's not about the profit- it's about the food &
the people. I think those are the correct order of priorities for a restaurant, don't you agree? Small, family-owned & operated businesses are
a true gem, a piece of Americana, something to be supported and preserved." - Marco
"Exceptional Organic Italian food... Family owned and operated. No MSG anywhere. Hormone-free, free range, & vegetarian fed chicken.
Organic spring mix salad. Organic butter & organic heavy cream. Most pastas imported from Italy. Gluten-free pasta available, as well as
Organic Whole Wheat Spaghetti. USDA Prime Steaks. Osso Bucco, Frutti di Mare w/ Lobster, Parmesan-encrusted Halibut w/ a
lemon-caper-dill sauce over a purple mash. Only 1 chef- who is also the owner. What does that mean? That means that we care about
making great food first, getting to know our regular customers is a close second. As you can see- it's not about the profit- it's about the food &
the people. I think those are the correct order of priorities for a restaurant, don't you agree? Small, family-owned & operated businesses are
a true gem, a piece of Americana, something to be supported and preserved." - Marco
Our History:
"Ever since I can remember I've loved cooking. My parents were born in Italy, I went there every summer to stay with my grandparents. I've
been making sauce and homemade pasta since the age of 4. My father wanted me to be a doctor and I pursued that path, but cooking was
always my passion and my hobby. I started working in a professional restaurant part time at age 14. That restaurant opened in 1962 and is
still open today. Between my parents, grandparents, my part time job, and my education, I developed the concept which is today "Marco's
Italian Bistro." It is a marriage of authentic Italian food and healthy Organic ingredients. In 2007, frustrated with the lack of Organic choices in
popular restaurants, I said to my fiance, "we should start a place." She was skeptical, but I had studied some Tony Robins tapes and one
thing that I learned was that "if you want to do something, don't ask "how," ask "why." If you have a good enough why, the how's take care of
themselves." - Marco
"Ever since I can remember I've loved cooking. My parents were born in Italy, I went there every summer to stay with my grandparents. I've
been making sauce and homemade pasta since the age of 4. My father wanted me to be a doctor and I pursued that path, but cooking was
always my passion and my hobby. I started working in a professional restaurant part time at age 14. That restaurant opened in 1962 and is
still open today. Between my parents, grandparents, my part time job, and my education, I developed the concept which is today "Marco's
Italian Bistro." It is a marriage of authentic Italian food and healthy Organic ingredients. In 2007, frustrated with the lack of Organic choices in
popular restaurants, I said to my fiance, "we should start a place." She was skeptical, but I had studied some Tony Robins tapes and one
thing that I learned was that "if you want to do something, don't ask "how," ask "why." If you have a good enough why, the how's take care of
themselves." - Marco
 | |  | |  | |  | |  | |  |
 | |  | |  | |  | |  | |  | |  |