Benvenuti Nella Famiglia
That's Italian for Welcome to the Family!
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Have a LOOK at This Week's Special
It's So Special, it just might make your

Larco's World Class and utterly scrumptious Petite Filet
with our Famous Zip Sauce, along with your choice of soup or
salad, side of house pasta, potato and mixed vegetables for...
ONLY $18.95
Try finding that kind of complete dinner anywhere else for such an outstandingly low price!
&
DON'T FORGET TO DROP BY FOR OUR
HAPPY HOUR

TUESDAY - FRIDAY
FEATURING...
Food items starting at $4.95
Draft Beer starting at $1.50
Bottled Beer starting at $1.75
Wine starting at $3.00 a glass
Our HaPpY hOuR is designed to make you So HaPpY;
we figure you can only tolerate that much happiness four days a week.
Besides - wait until you get a load of our weekends around here!!
And, we KNOW it's only a button, but look at how happy it is.
YOU TOO can be smiling like that if you visit us during our Happy Hour!
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NEWSWORTHY NOTE: If you've dined with us before you may have noticed we serve a wide selection of beer and wine but as yet do not feature alcohol by the glass. We are striving to accomplish that and could use your help in that regard.
It is a public issue that is about to be placed in the hands of the residents of Sylvan Lake via a petition we are circulating.
If you would like to see Mike Larco's A La Carte serve all types of beverages, without exception, and are a registered voter of Sylvan Lake, Michigan, we ask that you drop by the restaurant when you have the opportunity to sign this important petition. We are closing in on the number of signatures required and yours just might be the one to put us over the top.
We look forward to seeing and serving you again real soon and thank you very kindly for your consideration in this matter.
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We really enjoyed being interviewed by Sherry Margolis on her show, Fox 2 Cooking School on Fox 2 Detroit TV, Wednesday, February 6, 2013.
Simply click on the picture below if you'd like to watch the video featuring Chef Aaron David Parkhill (R) and Mike Larco (L) discussing our new restaurant and preparing Chicken Cacciatore.

Thanks for watching!
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If you've never experienced the Larco's way of dining, you're in for a real treat.
We've taken the stance that you don't have to spend a week's paycheck in order to have a terrific meal. That approach gave birth to our A La Carte style menu.
And, the fact that you order what you want does wonders in a couple of eco-friendly ways: We have less waste, which allows us to pass on lower prices to you, our dining customers, and you come away satisfied, but not too stuffed to walk out to your car! It's a WIN-WIN situation!
We still bring you the great flavors you've come to expect from our previous Larco's locations, and we take tremendous pride in our repeat diners and "regulars!" Most importantly, we appreciate the fact that you have a ton of choices when it comes to dining out; that's why we are constantly working to earn your patronage.
WAIT TILL YOU SEE OUR MENUS. You'll hardly believe your eyes! Throughout the restaurant you'll notice a few menus from "the good old days." Compare today's prices to the menu from back in the Mid-60's posted in our entryway, just so we can see your jaw drop in disbelief!
HOURS OF OPERATION
| OPEN TUESDAY |
11:00 AM - 10:00 PM |
| OPEN WEDNESDAY |
11:00 AM - 10:00 PM |
| OPEN THURSDAY |
11:00 AM - 10:00 PM |
| OPEN FRIDAY |
11:00 AM - 11:00 PM |
| OPEN SATURDAY |
4:00 PM - 11:00 PM |
| OPEN SUNDAY |
2:00 PM - 9:00 PM |
WE ARE CLOSED ON MONDAYS IN ORDER TO RECHARGE OUR BATTERIES FOR THE UPCOMING WEEK!
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We Also Serve Lunch Tuesday thru Friday from 11AM until 3PM
Mike Larco's A La Carte - 248.682.9500
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As a bit of a head's up, we DO NOT accept reservations for parties of less than six people.
Our busiest time is nightly at around 6:30PM, at which time you might experience up to an hour wait. To prevent that from happening, we recommend you either come early or come later.
Arriving at 5:00 should assure you of being seated promptly. The same can be stated about arriving after 8:00 for your dinner.
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