A different kale salad than our original, and so good! Thin ribbons of Lacinato kale are dressed with a lemony vinaigrette spiked with roasted garlic, Parmesan and Romano cheeses and toasted chile flakes, then plated and topped with a tangle of pickled radish and carrot, avocado, and a shower of olive oil-toasted breadcrumbs. A riot of textures and flavors to make kale salad cool again! The staff loves it--you gotta try it!

Pizza sauce, provolone, and mozzarella cheeses.

Housemade mozzarella with Italian preserved tomatoes, good fall cherry tomatoes, roasted peppers, capers and extra virgin olive oil.

Red sauce, "Follow your Heart" vegan cheese, grapes, cashew ricotta, fried shoestring onions, balsamic reduction

A big portabello mushroom breaded with panko crumbs, then deep-fried till golden brown and crispy-crunchy. Served hot on freshly-made focaccia bread with a fistful of arugula and a smear of salsa verde, an Italian green sauce made with parsley, capers, olive oil, lemon, and love. Served with jojos or vinaigrette-dressed greens.

Homemade spinach pasta layered with housemade ricotta cheese scented with nutmeg, and a light, fresh tomato sauce. Simple, delicate, authentic, and so good. Includes salad, feeds 4 adults

Thin slices of sautéed eggplant layered with housemade ricotta and mozzarella cheeses is the ultimate cozy supper, cloaked in our tomato-basil sauce and emerging bubbly-brown from the pizza oven. This Family Pack serves 4, and comes with your choice of one side to share. This dish is vegetarian and gluten-free, and we can make this with cashew ricotta and vegan mozzarella for our vegan folks! Pro Tip: order it Taylor Street-style and we top it with our house Italian sausage, sauteed spinach and garlic-braised mushrooms. Add 10.00

Crispy rice coating and yogurt sauce.

Tender beef and pork meatballs on cheesy polenta with red wine sauce. Served with warm focaccia bread. *Our house made meatballs contains focaccia breadcrumbs and cheese so they are not gluten or dairy free

Grilled bread with sauteed rapini and smoked provolone.

With a light tomato sauce and pecorino and parmesan cheese.

Extra Virgin Olive Oil, Pecorino and Parmesan Cheese

served with a piece of house-made focaccia

served with a piece of house-made focaccia

served with a piece of house-made focaccia

served with a piece of house-made focaccia

Charred Broccolini topped with grilled Castelvetrano and Beldi olives, lemon oil, garlic bits, toasted focaccia breadcrumbs and a light shower of freshly grated Bottarga.

A different kale salad than our original, and so good! Thin ribbons of Lacinato kale are dressed with a lemony vinaigrette spiked with roasted garlic, Parmesan and Romano cheeses and toasted chile flakes, then plated and topped with a tangle of pickled radish and carrot, avocado, and a shower of olive oil-toasted breadcrumbs. A riot of textures and flavors to make kale salad cool again! The staff loves it--you gotta try it!

Housemade mozzarella with Italian preserved tomatoes, good fall cherry tomatoes, roasted peppers, capers and extra virgin olive oil.

A variety of seasonal greens with your choice of gorgonzola, white wine vinaigrette, roasted garlic dressing or buttermilk dressing.

Cherry tomatoes, cubes of provolone, a lively roasted garlic dressing, and a scattering of sliced pepperoni blasted in the oven till it’s cupped and crispy and all piled on a slab of chilled iceberg.

Shaved Parmesan, orange zest, smoked salt, housemade lemon oil.

Frisee and Spinach tossed with Bacon lardons, Chickpeas, Cherry Tomatoes and Sherry Vinaigrette, served on a shmear of Green Pea Hummus.

I stole these from Girl and the Goat in Chicago. They are savory, juicy and hit all the right umami noes.

Split, flattened and roasted with olive oil, coarse salt and freshly ground pepper till crispy ‘round the edges.

Our favorite squash, made our favorite way—sauteed in herb butter. It's fabulous!

Charred Broccolini topped with grilled Castelvetrano and Beldi olives, lemon oil, garlic bits, toasted focaccia breadcrumbs and a light shower of freshly grated Bottarga.

Local squash abounds right now, and this is a terrific dish—butter nut squash, tender and sweet, takes a run through the brick oven topped with spicy, cheesy, herby bread crumbs, then we drizzle it with balsamic vinegar-butter sauce for a squash taste sensation you are going to love.

We gently pound a chicken breast and coat it with our parmesan panko breadcrumbs. It is quickly fried to order and topped with pizza sauce, a slice of our housemade mozzarella and fresh basil. Mayor Daley would be pleased! Served with housemade Jojos or vinaigrette-dressed greens.

The kitchen is proud of our special blend of 70% chuck, 15% short rib and 15% brisket, resulting in a juicy, nicely-textured and flavorful burger! Our default way to serve the burger is with just the juicy burger on the toasted bun. However we're more than happy to add any of the following toppings you'd like- cheese, lettuce, pickles, sliced onion (any or all) and your choice of classic condiments. Just let us know what you'd like!. Served with jojos or vinaigrette-dressed greens. **Our default temp is medium-well; if you’d like your burger cooked differently, please specify**

A big portabello mushroom breaded with panko crumbs, then deep-fried till golden brown and crispy-crunchy. Served hot on freshly-made focaccia bread with a fistful of arugula and a smear of salsa verde, an Italian green sauce made with parsley, capers, olive oil, lemon, and love. Served with jojos or vinaigrette-dressed greens.

Pork Shoulder braised to juicy tenderness is teamed up with provolone cheese and one of our favorite vegetables, rapini. This quintessential Italian cousin to broccoli is a traditional match with pork--in pasta, in soups and on Sunday dinner platters, but especially in this iconic Italian sandwich beloved in Philadelphia. You can even get them at the airport! Juicy, garlicky perfection served on our house-made Ciabatta roll. Served with housemade jojos or vinagrette-dressed greens.

Crisp, delicious Nueske’s bacon and melted blue cheese on top, a swipe of Dijon mustard, a bit of arugula and a tangle of crispy onion straws to finish- simple but oh so good! Bacon mixed into the burger, blue cheese melted on top, a tangle of crispy onion straws to finish- simple but oh so good! Served with housemade Jojos or vinaigrette-dressed greens. Our default temp is medium-well; if you’d like your beef burger cooked differently, just tell your server! **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Grilled with the vegetables, tumbled over polenta parmigiana and garnished with lemon oil and a drizzle of salsa verde.

A labor of love. Homemade spinach pasta comes rolling forth from the pasta machine brilliantly green and very thin. It is layered with housemade ricotta cheese scented with nutmeg, and a light, fresh tomato sauce--eons away from the heavy, dense lasagna of the past. Simple, delicate, authentic, and so good.

Rustachella is the finest dried pasta available in the United States. The Maccheroni al Torchio is a swirly, cone-shaped beauty, just perfect for scooping up and holding the juices and tomato bits in our Tomato Salsa Cruda. Scatter in a quarter pound* of our homemade chicken sausage, a shower of basil leaves, and a heavy handful of Parmesan and Romano cheeses, and you’ve got our all-time customer favorite pasta. You can substitute our housemade ricotta or vegan cashew ricotta if you prefer! Also, please just let us know if you would like our housemade Gluten Free Rigatoni instead!

Rustachella is the finest dried pasta available in the United States. The Maccheroni al Torchio is a swirly, cone-shaped beauty, just perfect for scooping up and holding the juices and tomato bits in our Tomato Salsa Cruda. Scatter in a quarter pound* of our homemade chicken sausage, a shower of basil leaves, and a heavy handful of Parmesan and Romano cheeses, and you’ve got our all-time customer favorite pasta. You can substitute our housemade ricotta or vegan cashew ricotta if you prefer! Also, please just let us know if you would like our housemade Gluten Free Rigatoni instead!

Orecchiette or in English, little ears, is a rustic, almost chewy pasta with a cup-like shape that combines with our housemade Italian fennel sausage and a heap of tender, green rapini (Italian cousin to broccoli) for a very traditional, very delicious plate of pasta. Moistened with a little double-strength stock, garnished with a big handful of Parmesan and Pecorino cheeses, this is just right as the weather turns chillier. Just let us know if you would like our housemade Gluten-Free Rigatoni instead!

Orecchiette or in English, little ears, is a rustic, almost chewy pasta with a cup-like shape that combines with our housemade Italian fennel sausage and a heap of tender, green rapini (Italian cousin to broccoli) for a very traditional, very delicious plate of pasta. Moistened with a little double-strength stock, garnished with a big handful of Parmesan and Pecorino cheeses, this is just right as the weather turns chillier. Just let us know if you would like our housemade Gluten-Free Rigatoni instead!

A white pizza with Bechamel, Spinach, Fontina, Artichoke Hearts and Garlic Bits

Orange-scented castelvetrano olives, ricotta, toasted almonds.

A red or white pizza with smoked jackfruit, spinach, peppers, onions, and cashew ricotta.

Beet Pesto Base, Spinach, Whipped Goat Cheese or Vegan Cashew Ricotta

Italian pork sausage, spinach, garlic-braised, and mushrooms.

A white pizza with smoked provolone, mozzarella, fontina, parmesan, and rosemary.

A white pizza with Bechamel, Nueske’s Bacon, Braised Onions, Fresh Thyme

An olive oil base with Italian pork sausage, fresh mozzarella, basil, and spicy tomato sauce on top.

A white margarita with fresh mozzarella, sliced Roma tomato, and basil.

Sliced meatballs, sweet peppers, and onions, oregano.

A white pizza with braised pork, smoked provolone, peppadew peppers, and chimichurri- the Argentinian fresh herb, vinegar, and olive oil sauce.

Grapes, Roman sauce, aged blue cheese, and crispy shoestring onions.

Ham, charred pineapple, fresh jalapenos, and cilantro.

Pizza sauce, provolone, and mozzarella cheeses.

Pizza sauce, provolone, and mozzarella cheeses.

A white pizza with shaved spec and house made ricotta drizzled with spicy rosemary honey and a few grinds of fresh black pepper

Beet pesto, "Follow your Heart" vegan cheese, Spinach, House made Cashew Ricotta

Red sauce, "Follow your Heart" vegan cheese, grapes, cashew ricotta, fried shoestring onions, balsamic reduction

Pepperoni and roasted sweet peppers.

An olive oil base with Italian pork sausage, fresh mozzarella, basil, and spicy tomato sauce on top.

Spicy Tomato Sauce with Pepperoni, Peppadew Peppers, Pepperoncini and Fresh Mozzarella

A white margarita with fresh mozzarella, sliced Roma tomato, and basil.

A white pizza with Fontina and a little bit of Provolone and Mozzarella, house-made smoked Maple Leaf Farms Duck Bacon and Caramelized Sweet Onions.

Extra virgin olive oil base with housemade Red Chorizo, local Patchwork Butternut Squash, Crema, Lime Zest and Cilantro

Served with salted caramel sauce and whipped cream

Our favorite sugar cream pie is adorned with bourbon, brown sugar, cinnamon spiced apple slices and served with that crackly Brulee top that we all look forward to cracking a spoon into!

Superior-quality, all-natural chicken thighs are boned out, seasoned and cooked juicy and crispy under a brick.

This 12 oz. beauty is rubbed with a housemade spice mix of dried porcini mushrooms, coarse salt, crushed black pepper and Spanish paprika, grilled to charred and juicy. Served with your choice of two sides.

A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top until it looks like a steak! Garnished with a rough-chopped salsa-ish sauce full of things cauliflower loves--olives, garlic, raisins, orange segments, herbs and good olive oil. A savory, dramatic, center-of-the-plate take on a favorite vegetable. Served with your choice of two sides.

Treat yourself to the juicy, minerally flavor of this 28-day aged prime beef steak The meat becomes beefier and the fat more flavorful. The texture becomes silky and tender. Seasoned with kosher salt and fresh ground black pepper and grilled to your liking, the meat is finished with a schmear of house-made porcini mushroom butter and a drizzle of white truffle oil. We send it out to you plated with two giant, crispy onion rings.

Thin slices of sautéed eggplant layered with housemade ricotta and mozzarella cheeses make the ultimate flavor melding, cloaked in our tomato-basil sauce and emerging bubbly-brown from the pizza oven. Served with your choice of one side. This is vegetarian and gluten free and we can make this with cashew ricotta and vegan mozzarella for our vegan folks!

Saltimbocca is a classic Italian veal dish, but trout makes a great saltimbocca! A nice, big fresh trout fillet is wrapped in thin slices of Speck, a mildly smoked salt-cured ham from the Italian Alps. Between the speck and the trout we tuck a few leaves of fresh sage. The fish is seared on the hot grill, and the ham crisps into a delicious sheath around the juicy trout. A splash of housemade lemon oil adds brightness. Served with a grilled lemon for spritzing, and your choice of two sides.

This is just what a fresh salmon fillet needs at this time of year—a savory sauce of cream flavored with roasted poblano peppers and pureed squash. Garnished with cubes of roasted squash and a shower of chopped cilantro and crispy garlic bits, this dish showcases the season, and some of our favorite flavors, beautifully.