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Marsala French/Italian


I must admit when I saw the sign advertising French and Italian cuisine I kept on driving. "Can't they make up their mind?", I thought. And so it went for almost two years. Every day on my way to and from The Ballpark I'd pass Marsala and say to myself, "Why don't they pick one or the other?". Finally, a business associate invited me to have lunch at Marsala's. "Aha!", I exclaimed , "At last I'm going to put this burning issue to rest!" I was relieved. The day of reckoning arrived. I approached the restaurant with uncertainty. Comforting myself with the reminder that it was the Italians, after all, who taught the French to cook. Maybe I shouldn't worry too much about this multi-national label. I'd just let nature take its course and go along with things. I'm glad I did. Marsala's is small, relaxed and upscale. It makes a comfortable, impressive lunch spot for a big client or a meeting with an associate. It's a perfect place for a special birthday, to bestow a promotion, or to acknowledge Secretary's Week in style. It's not the place for a half-hour lunch. It'd be a shame to waste the service, the style and the ambiance. Menu offerings are about equal French and Italian in origin. Prices are moderate to slightly expensive. Carpaccio Alla Champagna for $7.95 is a good appetizer. Try Escargot Pernod in a shallot cream sauce for $6.50. Warm Farfalle Pasta Salad with grilled salmon is $7.50. A traditional Cream of Asparagus soup is very tasty for $3.00. Hearty pastas and veal dishes fill out the menu, along with a number of chicken dishes. The Cannelloni Crepes Neopolitana were divine ($11.50). Also very good, Veal Marseille for $18.95. It's topped with Fresh Crabmeat and flamed in Cognac with mushrooms and shallot cream sauce. Pasta's al dente and vegetables are sauteed or steamed just right. Why did I waste time worrying about Marsala's split personality? Dr. Laura, I feel better now.

Marsala French/Italian
1618 Highway 360 North at Avenue K.-Grand Prairie
Metro 214-988-1101


Send me an Email: jwdineline@aol.com


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