Little Nonna’s in the New York Times

Spaghetti and meatballs at Little Nonna’s | Photo by Jason Varney

Ingrid Williams visits Little Nonna’s for the New York Times. The only flaw she finds is in the pricy wine list.

[O]n a chilly evening in November, I couldn’t resist the Sunday gravy. A heaping portion of “gravy” (marinara made with San Marzano tomatoes) and paccheri (the macaroni of the day) arrived on one platter, and on another were assorted meats — pork braciole, spicy fennel sausage, meatballs stuffed with fontina. Other memorable dishes deviated from the traditional tried and true, like bruschetta with roasted figs, Gorgonzola dolce, celery hearts and crunchy hazelnuts. And a standout pasta dish featured braised duck, pecorino and turnips atop chestnut ravioli stuffed with roasted heirloom squash.

Restaurant Report: Little Nonna’s in Philadelphia [New York Times]
Little Nonna’s [Foobooz]