Issue link: https://digital.copcomm.com/i/76623
THE MESSAGE Joe Pettenger, GM of Denver's Osteria Marco. The Personal Touch at Osteria Marco J oe Pettenger, General Manager of Osteria Marco in Denver, believes that the most important part of the restaurant business lies in ensuring that the customer's dining experience is seamless. "The less the patron has to do, the better we look. We strive to make each customer smile, which is especially rewarding when they don't come in smiling!" Pettenger's crew, which includes Assistant GM Chris David, Service Manager Stevane McKay, Training Manager Chris McNeal, Bar Manager Amanda Olig, Executive Chef Burton Koelliker and Executive Sous Chefs Peter Weber and Miguel Moreno, trains constantly. "We have staff wine tastings on Saturday mornings, and since we rotate schedules, everyone ends up doing this as part of their job. After training, we let customers taste, too. That personal touch is so crucial—I make sure to order at least a case of each wine in advance because we always sell out." This "dry Italian" (no pasta) trattoria, part of Frank Bonanno's burgeoning Denver restaurant empire (including French/American contemporary Mizuna, fi ne Italian Luca d'Italia, American noodle house Bones, country-style Lou's Food Bar, chef-driven cocktail lounge Green Russell and smoky Russell's Smokehouse) rewards family dining. While famous for house-made charcuterie, the hand-stretched pizza dough has its own emphatic fans. The wine list is as off-the-beaten-path as possible. Pettenger credits his own mentors for fueling his interest in eclectic wines. "If we've never heard of it and it's good, then we love it!" Casual yet gourmet, Osteria Marco (named for the youngest Bonanno son) opened its doors just in time to celebrate Marco's fourth birthday in October of 2007. "We encourage two-tops to bring in friends and family," says Pettenger. "That way they can order a ton of dishes and share everything." —Ben Weinberg 18 / the tasting panel / august 2012 PHOTO: KEVIN MOLONEY