Ask a regular and they’ll tell you this East Passyunk Crossing BYO is “as close as it gets to Italy in Philly”, serving “old-fashioned, authentic” cuisine delectable enough to make guests leave their “plates so clean they don’t need washing”; the “understated” atmosphere is embellished by “interesting drama” from the colorful clientele, while “accommodating” servers ensure a “never-fail-you” experience.
I’m not one to swoon over a restaurant but this place is beyond perfect! I expected the service to be slow or the staff a bit picky – this is what you usually have to deal with in fancier places – but our waiter was super friendly and helped us with the menu. The rigatoni with lamb ragu was the best I ever had and their eggplant was perfection, will have to come here more often!
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French-inspired fare & regional ingredients served in a cozy cafe decorated in an earthy palette. Will is a BYOB located on East Passyunk Avenue in the heart of South Philadelphia. Chef and Owner Christopher Kearse, and his team, prepare a menu focused on its season, respecting French traditions along with classic and modern techniques to build a dining experience that evokes excitement and emotion.
The inspiration for Le Virtù (The Virtues) comes from our experiences at the tables of family, friends and farm restaurants all over Abruzzo. Every dish we prepare is rooted in or inspired by Abruzzese culinary tradition, ingredients or philosophy. We serve the cuisine of the shepherds, farmers and fishermen of Italy’s wildest and most unspoiled region. It’s bold, honest and unpretentious.
We source all we can from the “terra” surrounding Philadelphia: naturally raised pork from Berks County; lamb, chicken and rabbit from Lancaster County; produce from rural New Jersey and Pennsylvania. What we can’t find locally, we import from Abruzzo: artisanal honey and cheeses (some of the rarest in America); L’Aquila saffron; extra virgin olive oil for finishing dishes; dried pastas (including a gluten-free option); even the flour we use to make our fresh pasta.
We do things the old way: meats are house-butchered and house-cured according to centuries-old methods, pastas cut by hand. Savory ragùs simmer all day over a low flame. Our innovations are inspired by and emerge from an understanding of and respect for tradition. We welcome our guests in the Abruzzese spirit: as honored friends who we want to feel at home. You’re encouraged to relax, linger and savor the experience.
Le Virtù is one of few restaurants in America so dedicated to the culinary traditions of a specific region of Italy and one of the country’s most authentic Italian dining experiences.
Le Virtù, a rich minestrone, is made on the 1st of May in Teramo, Abruzzo. Traditionally, the town’s most virtuous girls use the legumes, pastas and other ingredients left in the cupboard and larder after the hard Abruzzese winter.
The Marra family has been in business for over 80 years. It all began when Salvatore and Chiarina Marra came to America from Naples, Italy, in 1920.
Salvatore came with nothing in his pocket but a single coin and a dream to provide a better life to his family. Over 3 generations later, that dream is still alive and that small business he had started is now one the oldest and most famous restaurants in the country.
Marra’s is still owned and operated by Salvatore’s grandchildren who not only continue to cook up the original family recipes, but personally greet you with a warm welcome as you walk through the door.
When you come to Marra’s, you not only eat some of the finest Italian food and award winning Pizza in the city, but you will be part of the Marra’s legacy. Marra’s has been visited by hundreds of celebrities through out the years, including Frank Sinatra, John Travolta, and Conan O’Brien, who come just to eat the food and visit the “Original Brick Oven” that was designed and built by Salvatore himself with bricks from Mt. Vesuvius. That’s a taste people travel miles to experience, and one you will never forget!
So, come and bring the family to celebrate generations of hard work, good Italian cooking, and a hospitality that will make you feel like you are right at home! Relax and enjoy the many tastes of the Marra’s.
A tight menu of creative French & American fare in a small, stylish BYOB bistro.
His albacore starter may be the best raw tuna dish in town, firmed ever so slightly in tepid olive oil before being dressed with the delicate sweetness of shaved Asian pears and a powder of frozen horseradish and yuzu “snow” that melted in mouth with a cooling sparkle. A bracing edge of mustard oil, chile-spiked ponzu, and fermented daikon cubes were the perfect foil to assertive Spanish mackerel seared crackly warm on the skin side and sashimi raw on the reverse. A study in Berkshire pork – loin roasted, belly braised, tender shoulder pulled then formed into a patty – was memorable for its elegant necklace of huckleberry, kale, and chestnut sauces.
Elmi’s foie gras terrine was even more beautiful, a silken slab of creamy pink marbled with bitter cocoa and paired with a fine mince of cuminy, caramelized celery root – an earthy sweetness that gave the luxurious liver an unexpected exotic twist.
-Craig LeBan, Philadelphia Inquirer
There is no other restaurant in Philly that’s as devoted to the pleasures of house-smoked fish and rich sauces scented with anise and mustard. The seared scallop appetizer comes over an actual mustard soup, in which house-baked pumpernickel croutons bob in broth that’s vivid orange with pureed carrot and mustard grains, then streaked green with tarragon oil. An even creamier mustard broth is the backdrop for a whole brook trout, its bones replaced with buttery Jerusalem artichoke stuffing, then topped with the peppery crunch of wilted mustard greens.
Before Lachman’s done with us, we will know our lohikeitto from our zuurkool, and how those creamy bitterballen pork croquettes clearly help foster a sense of genuine gezelligheid – even if that expression of conviviality is otherwise considered to be untranslatable abstract Dutch.
That’s because while Noord’s flavors may be distinct, it’s a kindred spirit to the legion of other 35-seat chef-owned BYOs that represent some of the best, most intimate aspects of Philly’s dining scene. With its penchant for updating rustic flavors rather than modern cuisine (sorry, no “new Nordic” crispy lichen here), I almost think of Noord as a northland cousin to Cypriot Kanella – but with herring and Smørrebrød bread samplers decked with smoked fish.
-Craig LeBan, Philadelphia Inquirer
Here at Green Eggs Café we value people and sustaining life on this planet. Green Eggs is unlike conventional restaurants because we have a commitment to doing our part for the environment. We are dedicated to serving high quality food at a low cost. We participate in buying fresh products locally which supports merchants in the area and in turn, so do you. At Green Eggs we recycle all paper products, aluminum, glass and plastics. All food and organic waste is composted and also not put to waste. We prohibit the use of all Styrofoam products and plastic bottled beverages.All take-out containers are biodegradable and are made from corn, plant materials, and sugar (which looks like plastic- but we assure you is not). By dining at this establishment you are contributing to a minimal waste environment. Although you will not find any green eggs and ham on our menu, you will find a serving of eco- friendly fare every time you dine with us.
Cacia’s has been a South Philadelphia tradition for over 50 years. Today, we have expanded into South Jersey and into Delaware County. Cacia’s is still family owned and operated, (we are into the 4th generation), and we have one of the last brick oven bakeries left in Philadelphia. You will always find a member of the Cacia family at each location, just ask for a Cacia.
At Cacia’s Bakery everything is made fresh daily and on the premises by our experienced bakers. Don’t waste your good cooking on ordinary bread! Let the experience and tradition of Cacia’s Bakery add that special touch to your meal.
Davide and Kathryn Faenza opened L’angolo in 2000. A two-time Best of Philly award winner, L’angolo features authentic Italian cuisine, with a concentration on the flavors of Puglia, where Davide grew up. L’angolo is located just off Broad Street in South Philly, making it perfect for a pre-game or pre-concert dinner.
Scannicchio’s opened August first 2003. Chef owner Christian Varalli and partner Mike Gibson, opened this sister restaurant to the one in Atlantic City that has been owned and operated by the Varalli family for over 30 years. Christian and Mike have been lifelong friends and have dreamed of owning their own restaurant. As soon as you walk in you’ll notice the cozy ambiance and the friendliness of all those who work there. The cozy dining room seats 70 diners comfortably, with contemporary Italian music playing softly in the background. In this establishments first year, Scannicchio’s won Best of Philadelphia, for Italian Restaurants, in Philadelphia magazine, Also they were awarded a high Zagat rating . This Scannicchio’s South Philly location continues the tradition of serving homey italian cuisine
Featured dishes include whole stuffed artichokes, sausage and fresh figs, cozze vongole Positano, chicken and veal dishes, stuffed calamari, tripe, and countless pasta dishes. There are daily specials every day!! There are a variety of homemade deserts every day, tiramisu, cannoli, bread pudding of the day, tartufos, and sorbets. They are all delightful. Try Scannicchio’s once and you will become a repeat customer for life, as did all of the patrons that frequently dine at this wonderful restaurant. Scannicchios is a great spot to stop before a concert, or a sporting event minutes away from the south Philadelphia sporting complex. They also host private parties, Christmas parties, and after funerals. Call for a price fixed menu tailored to your needs.
A taste from across the pond has arrived at 18th and Sansom Streets in Philadelphia’s Center City neighborhood with STARR Restaurants’ British-inspired pub, The Dandelion.The two-level, 135-seat restaurant celebrates the best in contemporary British cuisine, and draws inspiration from the U.K.’s great gastropubs, where modern, internationally-influenced flavors and lighter, seasonal updates on traditional fare create a unique dining experience. Norwich, England native, Chef Robert Aikens helms The Dandelion’s kitchen and offers a variety of menus—including bar snacks, a mid-day sweet and savory tea menu and Sunday roasts. Complementing his cuisine, is a food-friendly beer list featuring U.K. drafts and bottles that are rare stateside, along with three, constantly-rotating cask ales.
20 FLAVORS OF ICE CREAM
OVER 25 ICE CREAM TOPPINGS.
South Philadelphia. 15th & Shunk Streets. 215-467-8553.
EAT IN. TAKE OUT. DELIVERY.
Ice Cream Sodas, Ice Cream Cones, Waffles & Ice Cream, Sundaes, Banana Splits & Milkshakes.
Steaks, Burgers, Cutlets, Homemade Meatballs, Salads, Club Sandwiches, Pork & Beef, Tuna & Chicken Salad, Wraps, Hoagies, Appetizers, Breakfast Sandwiches, Hot & Sweet Italian Sausage, Personal Pizzas.
Cheese Cake, Red Velvet Cheese Cake, Chocolate Cake, Carrot Cake, Rice Pudding, Funnel Cake, Fried OREOs.
Fountain Sodas, Herrs Chips, Tasty Kakes, Candy, Assorted Nuts, ETC.
The Pennsylvania Liquor Control Board is firmly committed to regulating the sale of alcohol, educating consumers on the responsible use of alcohol and working to prevent underage alcohol use while ensuring convenient access to a wide array of competitively-priced products and impeccable customer service at stores throughout the commonwealth.