In a spacious dining room with an open kitchen and a double-sided fireplace, 33-year-old chef-owner Shawn Sollberger turns out crisp chicken livers with dried cherries and pine nuts, a poor man’s foie gras sweetened with balsamic syrup; hand-formed cappellacci pasta filled with butternut squash, tossed with fresh sage leaves, butter and parmesan; and fresh tagliatelle in a Bolognese meat ragu. There is a Caesar salad for stubborn souls who would never, ever consider the panzanella—Tuscan bread salad with tomato, cucumber and red onion. Sous-chef Pete Kaiser and Sollberger make all of the enormously appealing desserts, which include a warm apple tart with pumpkin ice cream, and creamy chocolate panna cotta served with amaretto cookies.
Spice up your holiday party with tips and recipes from the area's most talented specialists. Watch The Chef's Kicthen 11/11-12/30 on CN8 every Tuesday and Thursday at 5pm.
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