Da Marino NYC

Our story begins in Calabria, Italy, where Chef Pasquale learned the secrets of Italian cooking in his grandmother’s kitchen, discovering beauty and harmony in food that is well-prepared. For many years, he lived and worked in Italy, Germany, France, and Finland, cultivating his craft until the day he was able to realize his dream of opening a restaurant in America. Arriving here without knowing a word of English, Chef Pasquale created DaMarino, where for sixteen years customers have “walked eight steps down” and been transported to Italy.
Honoring the values of quality and freshness learned in that first kitchen, each morning Chef Pasquale personally visits a marketplace located in the Bronx, where vendors know him and the standard of quality he demands in his fresh ingredients. His only deviation from this tradition is in the spring, when he uses produce from his own garden in Connecticut.
This unswerving commitment to ingredients, skill, and love speaks through this masterful cuisine. Our melt-in-your-mouth mozzarella arrives from Naples, our tomatoes are picked from the finest vines of Italy, and bread and pasta are made in-house. Chef Pasquale trusts only his own thoroughly-trained palate to test the worthiness of the olive oil. Here, you will find servers who are experts, skilled in the art of delicately filleting fish at the table and topping it with olive oil and lemon, as it was meant to be served.
We provie the essence of old Italy, creating an unparalleled, authentic atmosphere. The dining room is wrapped in murals depicting the seaside balconies of Chef Pasquale’s homeland.