The Abruzzo region of Italy inspires the flavors at this upscale dining spot along East Passyunk Avenue. That means head chef Joe Cicala uses fresh, local ingredients to whip up rustic dishes that run the gamut from lamb and pork to fish and pasta handmade with Abruzzese flour. Start your meal with polipo grigliato, a grilled Mediterranean octopus dish; dive into the seafood- and tomato-based spaghetti alla chitarra; and finish up with a meat or fish entrée such as the lightly spicy brodetto vastese, a seafood stew reminiscent of bouillabaisse. Dolci, or dessert, includes everything from an assortment of biscotti to mousse and lemon cake, and there’s a jampacked menu of wine, beers by the bottle and on tap and signature cocktails that change by the season.
