Marcella's Italian Restaurant

If you think dining at a hotel restaurant is reserved for travel or weddings, think again. What’s new, is a renovated Italian restaurant called Marcella’s; what’s old is the traditional Italian flair with which the food is served.
When visiting Marcella’s on a recent Monday evening, my dinner mate, Quinn, and I were pleasantly surprised when we found it was an Italian restaurant. We wanted our experience to be void of any pre-conceived opinions so we did no research beforehand. So, when we pulled in to the Clarion Inn and Suites at 100 Farrell Rd., I heard the “uh-ohs” from Quinn. She explained that her Nanni is the best Italian cook around. I thought, oh great, how can this four-month-old restaurant possibly compete with Nanni’s cooking?
As we walked past the reservation desk and into the newly remodeled dining room, soft Italian music graced the background. I asked if I could possibly meet Nanni’s competitor? So while part of me was hoping some nice little old Italian lady would come walking out of the kitchen, another part of me was even more pleasantly surprised to see a familiar face: Tony Crittela! Tony is the Executive Chef as well as the Food & Beverage Director of Marcella’s. He had spent the prior three years in Key West, working for Yacht Clubs of America. Having been lured to the Key West area, Tony started out as a sous-chef; within fi9ve months he became an Executive Chef. Fortunately for us, “home” beckoned him back to Central New York.
Quinn, with her bottomless glass of Diet Coke ($2.25), and I, with my house wine (Woodbridge by Robert Mondovi Pinot Grigio, $4.50), were pondering the menu and having trouble deciding what to order. Tony then asked, “Can I just feed you?” Turns out he was experimenting in the kitchen with some possible daily specials and wanted to showcase a few different items.
In no time at all, Coral, our waitress brought us out a gorgeous Rustic Tomato-Oregano Salad. The rough cut tomato, cucumber, onion and garlic tasted like they were freshly picked right out of the garden. The chopped vegetables were dressed with homemade oregano Italian dressing. In true Italian tradition this was just a “little old something to nibble on,” as we sat there waiting for our food.
Next came a bubbling hot tomato pizza and a plate of petite flattened meatballs, dusted with fresh shaved parmesan cheese. The pizza had the crispiest crust, with chopped garlic, mozzarella cheese and those wonderful fresh tomatoes. While enjoying our tasting of appetizers, I couldn’t put the menu down. I loved its simplicity, and the prices are incredibly reasonable. The most expensive appetizer is the Tuscan Sampler ($9.99), which consists of Fried Calamari, Mozzarella Fritte, Italian Tenders and Breaded Ravioli served with a side of homemade tomato sauce.
Entrées include: Chicken, Veal and Pork Marcella, Chicken and Veal Parmesan, and Baked Lasagna. Entrée prices range from $7.99 to $14.99 for the combination platters. The versatility of the menu is really nice, you can bring your ever-hungry man for the Bottomless Pasta Bowls with homemade tomato sauce, and the kids menu is very reasonable at $2.99 per meal.
We didn’t want to finish all the appetizers and get too full to enjoy the entrée. A big smile came across my face when Quinn grabbed the leftover meatballs and asked to take them home, indicating that they will be great tomorrow in a sandwich! This was my first hint that Nanni’s reputation was possibly at risk here.
When our gigantic entrées were placed before us, both of us sat agape for the longest time. I’m sure we were both thinking the same exact thing: what a great idea Tony had to let us try a few different offerings!
Our plates consisted of four different samples. My fork headed instinctively for the pasta and sauce: nice thin spaghetti with the thickest, most delicious sauce. The next taste had to be the Veal Parmesan: thinly sliced meat encrusted with a crispy coating, more homemade sauce, then covered with a mound of gooey mozzarella cheese. Absolutely scrumptious!
There was no talking for quite some time, until I heard my dinner partner say, “Holy cow what is this?” I don’t think these were her exact words, but something very similar that meant, “Wow, is this delicious!”
We had been told it was Steak Gran Marnier. This was a tender piece of steak, lightly dredged in flour, sautéed with mushrooms, red bell pepper, garlic and Italian seasonings. We wondered why we didn’t see this on the menu and were told that it is occasionally a daily special. Our final sample was the best Chicken Marcella I have ever had. The flattened breast was pounded thin and perfectly cooked, moist as could be, sautéed with mushrooms, garlic, Marcella wine with a slight hint of cream. Hard as it was to pick, this dish took the prize! Just amazing!
While enjoying our feast I couldn’t help but notice quite a few people coming in and going into the bar area. Thinking it would help my food settle (so I could eat more!) I strolled into the bar. The room was surprisingly large, with plenty of seating. I learned that they have a really nice bar crowd, especially on Fat Fridays. Every Friday Marcella’s has a free Pig Roast, with pork, salads, and all the fixings, as well as drink specials from 5-8 pm. Monday through Friday from 4-7 pm, you can enjoy drink specials on beer and well drinks. Coming soon to Marcella’s is The Greatest Drink Special Ever, and they are planning Fridays to be a Ladies Night. To showcase the Clarion Inn and Suites many amenities, when the ladies purchase a Martini, they will get a choice of a free manicure or pedicure.
For a perfect ending to a fabulous meal, Quinn and I enjoyed a mini Cannoli. The rich creamy sweetened ricotta cheese, dotted with mini chocolate chips was encased in a thick crispy, crunchy shell, and dusted with powdered sugar. Yummy!
So when you want a great meal at a great price head out to Marcella’s. And tell them that Nanni’s granddaughter sent you.

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