Best of Philly 2004 Pasta
There's magic in Elio Sgambati's astonishingly delicate veal-filled cannelloni with a tomato cream sauce, but don't even think of ask...
IN THE NEIGHBORHOOD
WHERE TO EAT
- Royal Tavern
(0.1 miles) - The Dive
(0.1 miles) - Golosa
(0.1 miles)
WHERE TO SHOP
- Bus Stop Boutique
(0.3 miles) - Cappuccio's Meats
(0.3 miles) - Juju Spa & Organics
(0.3 miles)
WHERE TO DRINK
- Devil's Den
(0.5 miles) - Laff House
(0.5 miles) - Woody's Bar
(1.0 miles) - Farmicia
(1.0 miles) - Les Bons Temps
(1.0 miles)
FIND A RESTAURANT
RESTAURANT LISTINGS |
THE DETAILS
Cuisine(s):
Italian,
Insider Tip:
Italians prefer fresh fruit for dessert, and in this regard, Sgambati has another secreto: The half-cantaloupe that looks like such a prudent choice hides, in its hollowed-out center, a potent shot of triple sec.
Meals Served:
Dinner
Dessert
Entree Price:
$13 - $20
Payment Type:
American Express
Discover
MasterCard
Visa
Features:
Group Friendly
Kid Friendly
Outdoor Dining
Smoke Free
Takeout
Alcohol Type:
BYOB
Reservations Required:
Dinner Required
Neighborhood:
Philadelphia County
South Street/Queen Village
Hours:
W-Th, Su, T: 05:00 PM-10:00 PM
F-S: 05:00 PM-11:00 PM
Also Featured in:
Best of Philly 2004 Pasta
Italian,
Insider Tip:
Italians prefer fresh fruit for dessert, and in this regard, Sgambati has another secreto: The half-cantaloupe that looks like such a prudent choice hides, in its hollowed-out center, a potent shot of triple sec.
Meals Served:
Dinner
Dessert
Entree Price:
$13 - $20
Payment Type:
American Express
Discover
MasterCard
Visa
Features:
Group Friendly
Kid Friendly
Outdoor Dining
Smoke Free
Takeout
Alcohol Type:
BYOB
Reservations Required:
Dinner Required
Neighborhood:
Philadelphia County
South Street/Queen Village
Hours:
W-Th, Su, T: 05:00 PM-10:00 PM
F-S: 05:00 PM-11:00 PM
Also Featured in:
Best of Philly 2004 Pasta
Hostaria Da Elio
Regulars return to Elio Sgambati’s inviting Queen Village restaurant for astonishingly delicate veal-filled cannelloni with tomato-cream sauce, reminiscent of Rome, and a stack of paper-thin, lightly breaded fried eggplant in marinara sauce. Ask how it is prepared, and “Secreto!” the proprietor will insist, refusing to divulge how the eggplant, like the cannelloni, could be so satisfying and yet so light. It is equally pointless to pursue the secrets of the sweet-potato gnocchi in a cream sauce with strands of spinach, or the chianti gravy on the excellent filet mignon.
Featured In
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