Quiet and more elegant, which is a rarity in this part of town, MC Kitchen stands out from many other restaurants in this area. It’s uber-talented Chef, Dena Marino, was an Iron Chef alumni.
The food is what I would call modern Italian cuisine with inventive takes on Italian classics. Chef Dina uses only fresh, seasonal ingredients. The black mission fig and prosciutto pizza was a good way to start, however, I would have preferred a thinner crust. The pastas were both excellent. The Bolognese was a mixture of veal, venison, pork, porcini mushrooms and Parmigiano Reggiano, yum. The pear and cheese Fiocchi was rich and decadent with Ricotta, Taleggio, Grana Padano and Robiola cheeses. Some things are just worth the calories. There are egg dishes served at lunch as well and the octopus on the next table looked fine! I think it would be a plus if they offered some vegan/veggie choices other than pasta for those inclined.
The service was friendly but a little on the slow side. It took quite a while to get our order in but then things improved.
There is an extensive wine list as well.
I didn’t partake in desserts but I noticed the warm chocolate budino with a scoop of vanilla ice cream that I might try next time.
So in conclusion, I found the cooking to be genuine, dishes of good quality in a lovely indoor or outdoor setting. It has a clean, modern feel to it with a well-groomed clientele.