Oh, please. Might be a good place for drinks, but it was a bust for brunch. When you occupy an historic building you might think you go for a look that's either charming or edgy, and Bar Marco is neither. Tables are small, chairs not all that comfortable, the servers lean toward pretense and away from professionalism -- flatware but no napkins? Who does that? My friend asked for decaf and got a \""no\"" dripping with sarcasm, as if to say, \""we don't treat our beans that way.\"" On to the food: the Bloody Mary was good, if skimpy. A dish billed as fried chicken with dandelion greens, topped with a fried egg -- yeah, screw heart disease -- consisted of two overly crusted and overly fried thighs completely concealing a half-dozen threads of wilted-to-death greens. When you have guest chefs, you can't hang crap food on the kitchen because they can simply blame the guest. I know this approach is trendy but it's a bad idea because the secret of every solid restaurant is consistency, Cute idea, though, cute location, cute clientele, but if I want to eat cute, I'll trim my Chia Pet and skip Bar Marco.