Marsala

The food presentation is unique and the continental menue includes specialties for virtually any taste desired. In most cases, the customers any wish can be satisfied, from a different preparation technique to an item not even listed on the menue. Chef Jamie Ollarzaball, who has been a fixture since opening day, may be French trained but has no qualms about offering anything to meet your pleasure A special treat is ordering one of the dishes that are prepared tableside, such as Caesar salad, Chateaubriand Escoffer, Rack of Lamb or Steak Diane.

Deserts are allways freshly made and beautifully prepared. They include Bananas Foster, Strawberries Chambord, and Cherries Jubilee, are prepared tableside, as well as delightfully light and tasty chocolate of grand manier souffles.

Your hosts, Mike Katoli and Jacob Kohan both earned thier degrees, originally planning to be civil engineers. However, they first met while working at an Arlington restaurant. Both discovered a passion for the business, so after honing their skills. they decided to open thier own establishment as partners.