Da Vinci

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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]

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