Philadelphia Weekly takes on Italian newcomer Le Virtu and certainly likes it.
The kitchen takes its cues from centuries-old recipes, but the food feels fresh. Mint lends the pesto sauce on the Taleggio-stuffed gnocchi an Alpine clarity. Frilly rabbit-filled ravioli capture an ephemeral sweetness from cocoa powder and grated Amaretti cookies. Even meek filet mignon becomes a stud with a sprezzatura of anchovies and Claudioâ€™s mozzarella.