DeMarco's Italian

Get ready for delicious Italian Cuisine in the heart of downtown Greenville. From the same team behind The Slice and The Pasta Addict!

Open 7 days a week 4pm - 9pm. Reservations are available now! 🇮🇹🍝🍕

10/04/2026

“Like grandma went to culinary school.” 👩‍🍳

That’s how owner Anthony Pepe describes what comes out of this kitchen. Rigatoni in spicy vodka 🌶️, pasta made fresh every day, recipes that started in his grandmother’s Northeast cooking and got dressed up for a dining room on Field Street. ✨

Nothing fussy about it.

Just food that tastes like somebody who loves you made it. ❤️
Tag the person you’d bring to grandma’s table. 🍝👇

10/01/2026

Spicy Vodka 
House-made rigatoni · stracciatella · basil oil
Some dishes get reviews. This one gets testimony. 

One guest called it “al dente perfection.” Another swears it altered her brain chemistry. 

We’re not here to settle the argument—we’re just going to keep making the rigatoni. House-made, ridged to hold a vodka sauce that’s creamy first, spicy a beat later: the kind of heat that arrives quietly and refuses to leave. 

Stracciatella on top, basil, one last gloss of basil oil. 

Gluten-free? Same dish, same price, served on Caponi maccheroni.

09/29/2026

The first plate on the table decides how the whole night goes.

Ours shows up before you’ve even settled into the booth — 🐟 tuna crudo sliced thin, 🧆 arancini still crackling, and a 🥩 Wagyu meatball built on beef from our own Durham Creek Ranch.

The table goes quiet for a second.
Then everybody reaches at once. 👀🙌

Settle it in the comments: which one are you starting with? 👇

09/24/2026

DeMarco’s Italian is now hiring support staff on Field Street in the West End. 📍 Dinner service, a crew that loves what it does, and a dining room full of people having a good night. ✨

We are looking for energetic, team-oriented Support Staff (Bussers, Food Runners, and Hosts) to join our front-of-house family! At DeMarco’s, our support staff are the backbone of the dining room. If you thrive in a fast-paced environment and want to gain experience in a premium, chef-driven restaurant, we’d love to meet you.🔥

AVAILABLE SUPPORT ROLES & PAY
Busser / Food Runner
Pay: $115 – $215 / day (Includes competitive hourly base + tip-outs).
The Role: Keep the dining room moving! You’ll be responsible for rapid table turnaround, running hot plates to guests, and communicating seamlessly between the kitchen and the service staff.

Host(Full-Time & Part-Time)
Pay: $16 – $21 / hr
The Role: The first and last impression of our restaurant. You will manage guest seating, greet parties, and orchestrate the flow of the dining room using our reservation system (Resy/OpenTable).

✨ PERKS & CULTURE
Great Earning Potential: Consistent, busy dinner shifts mean reliable hours and great tip-outs.
Team-First Culture: We look out for each other. No strict silos—everyone helps everyone.
Growth Track: We love promoting from within! This is the perfect stepping stone to becoming a server or bartender.

📥 HOW TO APPLY
Apply Online: Submit your details directly on the DeMarco’s Italian Career Portal.
Walk-In: Stop by the restaurant with your resume Tuesday–Thursday between 2:00 PM and 4:00 PM.

09/22/2026

The 24th is coming up — and if you’ve been thinking about this dinner, this is your nudge. 🍷

One long table. Five courses. Five Trinchero pours — Napa w**emakers since 1948.

Chef Anthony wrote a plate for every glass: fresh seafood, slow-braised duck ragù, and the chocolate pasta dessert we’ve been quietly perfecting just for this night.

It’s a one-night menu, and once it’s served, it’s gone.

Thursday, September 24 · 6 PM · 21+
Reserve on Resy — link in bio.

A few seats are still available. Come sit at the table.

09/17/2026

Come sit at the table.

POV: someone at your table ordered the Veal Bolognese and now everyone’s rethinking their choices.

🍝 Wide ribbons of house-made pappardelle built to carry a veal ragu with sofrito, white w**e, and fresh herbs, under a snowfall of Parmigiano Reggiano.

Then the plot twist: a cloud of whipped ricotta sitting right on top, slowly melting into everything as you eat. That ricotta is not a garnish.

Drag every ribbon through it. That’s the assignment. Twirlers or folders... how do you eat pappardelle? 👇

09/15/2026

There’s a seat at this table with your name on it… for now.

On September 24, DeMarco’s is hosting a five-course w**e dinner with the Trinchero Family of Napa—featuring fresh seafood, slow-braised duck ragù, and a chocolate pasta dessert.

This is a menu made for one night only. Every plate is written for the pour beside it. Every guest has a place at one long table.

We only have room for a few dozen of you.
Don’t be the one hearing about it on Friday.

Thursday, September 24 · 6 PM · 21+
Reserve on Resy—link in bio.

09/14/2026

Five Courses. Five W**es. One Special Night.

Join us at DeMarco's Italian for our Trinchero Family W**e Dinner on Thursday, September 24 at 6 PM.

Anthony has created a five-course pasta-focused menu featuring:

Agnolotti al Caviale
Tortellini in Brodo
Fusilli ai Frutti di Mare
Gnocchi all'Anatra
Spaghetti al Cioccolato

Each course will be paired with a w**e from the Trinchero Family Estates portfolio.

$100 per person, plus tax and gratuity.

Seating is limited. Reserve your spot through Resy using the link below.

https://resy.com/cities/greenville-sc/venues/demarcos-italian/events/trinchero-family-w**e-2026-09-24-6?date=2026-09-14&seats=2

We hope you'll join us for a great evening of handmade pasta, Italian w**e and warm DeMarco's hospitality.

**eDinner https://popme.nu/dsi9d

09/13/2026

Our Char Tuna doesn’t come from around here — it’s flown in specially, seared hard, sliced clean, gone before you remember to take a picture for later.

The kind of dish you’d expect to chase down in a bigger city. Instead it’s right here in the West End.

Greenville got lucky. Garage parking + valet make the rest easy. 🐟

09/10/2026

“I have searched Greenville for a good eggplant parmigiana. This is it.” 🔥
In Italy, eggplant parm is a humble layered bake. Somewhere on the boat to America, it earned a crust.

Ours is cutlet-style — breaded edge to edge, fried until the crunch is non-negotiable. One guest swears it “stayed crunchy throughout” the whole meal. That’s the breading doing its job.

Then house-made mozzarella, a snowfall of Parmigiano Reggiano, crispy basil, marinara underneath, rigatoni on the side.

The dish that makes meat eaters forget to ask where the meat went.
End your search.

Address

366 Field Street, Suite A
Downtown Greenville, SC
29601

Website

https://www.demarcositalian.com/, https://www.demarcositalian.com/reservations, https://www.demarcositalian.com/order#me

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