Photo courtesy Neal Santos
They’ve had a few weeks to get their legs under them, but now the crew at the new Zavino at Chestnut Square is ramping things up with longer hours and a new happy hour program.
First, the food and booze. Happy Hour deals will be constantly changing depending on the whims of chef Carlos Aparicio, his guys on the line and the staff behind the bar. But from 4:30 to 6:30 every day, look for things like “Bartender’s Choice” cocktails, $3 beers, $4 wines by the glass, $7 margherita pizzas, a variety of croquets, cheeses and veggies, and a $5 plate of meatballs that I kinda want right now.
In terms of service, Zavino is now offering lunch and dinner every day.
As always, follow Zavino on Twitter or like them on Facebook in order to stay in the loop on daily specials and whatnot.
After a long wait, the new, second location for Zavino will be debuting this Saturday at Chestnut Square in University City (3200 Chestnut Street). The new address is three times the size of the Center City original, with an expanded menu of wood-fired pizzas, pastas, charcuterie–all the same stuff as is done at the Zavino mothership only, you know, more.
To wit, chef Carlos Aparicio is opening with a bunch of specials on the board like The Joey, with Berkshire pork sausage, mozzarella, crushed tomato, spinach, garlic, chili flakes and provolone; a rock shrimp pizza with habanero cheddar, mozzarella, rock shrimp, red pepper salsa and chili oil; and The Stache–a whole wheat crust topped with pistachio pesto, mozzarella, parmesan, lemon vinaigrette and baby arugula. His crew will also be knocking out hand-made pastas, and using the bigger kitchen to do steaks, Amish chickens with smoked eggplant puree and whole fish of the day. And yet, the menu will be topping out around twenty bucks–which, in that neighborhood, ain’t too bad.
A server who gets her customers laughing has them right where she wants them, but the bartender at Zavino had an unfair advantage on a recent Monday afternoon.
“Would you like a table?” she asked as I strolled in.
“Maybe I’ll just sit at the bar,” I said.
“Okay,” she replied brightly, filling a water glass as I parked my backside. “There’s just one thing you should know. Our pizza oven isn’t working. So everything from here down”—she held her hand across the middle of the menu—“isn’t available at the moment.”
“You had me at isn’t working,” I answered—or would have, if my wit were quicker. As it’s not, I chuckled, took in an explanation about weird wiring that occasionally knocks the za out of Zavino, and ordered what I’d come for in the first place. Because truth be told, the pizza at Zavino doesn’t really work for me no matter how hot the oven is—but the pasta is another story entirely.
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