Da Vinci

David Snyder takes aim at Da Vinci on Passyunk Avenue and likes the staff but doesn’t have a lot of nice things to say about the food.

The Vitello Giovinetta, or veal rollantini, was overwhelmed by dried oregano. House-made gnocchi with pesto were heavy and bland. I could actually taste the chicken stock used in the Penne con Porcini Salsiccia e Melenzane, a pasta with porcini mushrooms and ground pork in tomato sauce. The fine grind of the dense pork sausage in the Salsiccia Grigliata reminded me of an aluminum-trayed Salisbury steak TV dinner.

Groan-a Lisa [City Paper]

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.