Year after year, meal after meal, plate after plate, no chef in Houston is as consistently brilliant as Marco Wiles. Try his velvety eggplant soup with a bruschetta crouton, his meaty braised duck ravioli served in a pile of wild mushrooms or his simple shaved celery salad topped with a slice of roasted beet and wafer of pecorino — each dish is as fantastic as the next, and there's always something new. Wiles keeps his ­cutting-edge menu up-to-date by gathering new ideas on his frequent trips to Italy and New York. The prices are reasonable, when you consider the cost of the ingredients. In fact, Da Marco's three-course business lunch may be the best bargain in the city. It's $22 for two appetizers and an entrée — a spread that would run you $30 or more à la carte. Lots of great restaurants appear on the scene in Houston every year; most flash brightly and fade. Da Marco just keeps shining.