Eggplant parmesan at Villa di Roma
When it’s getting chilly out, I want spaghetti, red sauce, and something fried — with no frills. At Villa di Roma, I ordered the eggplant parmesan and that’s exactly what I got: four crisp breaded discs smothered in mozzarella, served over spaghetti and house-made marinara. Behind me two women shared four martinis as they dug into their pasta. No matter what you order, the vibes of Villa di Roma (one of the picks in The Inquirer’s inaugural edition of The 76), are simply perfect, white tablecloths, drop ceilings, warm service, and all. It feels like a restaurant full of regulars, and I’m ready to become one. Villa di Roma, 934 S. Ninth Street, Philadelphia, PA 19147, 215-592-1295, villadiroma.com
— Zoe Greenberg
Grilled corzetti pasta with wagyu and Cooper Sharp foam at Vetri Cucina
There’s a new wagyu cheesesteak in town unlike any other, and it has redefined the possibilities of the fancy steak genre in one unforgettable bite.
This creation was just one of 15 incredible courses at Marc Vetri’s monthly “pasta omakase,” a chef’s-counter feast reserved for six lucky people inspired by the small-bite tasting meals of Japan, where Vetri operates a restaurant in Kyoto. Instead of sushi, though, Vetri’s meal centers around creative pasta whimsies: tagliolini with uni and caviar in sake butter, or a culurgione made with carob dough wrapped around duck confit and duck X.O. in an intensely reduced sauce brightened with citrus — essentially duck à l’orange as a dumpling.
Each dish was a jewel of craft and surprise, and a reminder why Vetri remains one of America’s undisputed pasta kings. But he’s also a Philly guy through and through, so one of the most unexpected highlights was reserved for the end of the meal when a small coal-fired grill was brought out. Vetri flashed some stamped pasta coins known as corzetti over the flames. Then came sheer slices of ultra-rich wagyu beef, which he seared and layered atop the pasta with a roasted onion and foamy flourish of aerated Cooper Sharp cheese.
Cinched together with a toothpick, I popped it into my mouth like a mini-taco made of pasta. The familiar flavors of Philly’s favorite street food unfolded with uncommon richness, but also a delicate touch that rendered every element vivid and clear.
Of course, who knows when this wonder will appear again? Vetri’s omakases have remained a scratch pad lab for the chef to experiment with new ideas. The menus are ever-changing and, at $300-plus a person, they’re a major splurge. The corzetti cheesesteak bites received such a rousing response, however, Vetri is considering adding them as an amuse-bouche to the regular menu at Vetri, or perhaps some future event. Vetri Cucina, 1312 Spruce St., 215-732-3478, vetricucina.com
— Craig LaBan
Hot ’n’ spicy chicken slider at Village Whiskey
Everybody knows you go to Village Whiskey for the burger — if not the regulation Village, then the signature Whiskey King with blue cheese, maple-bourbon glazed onions, applewood bacon, and seared foie gras. But when it’s happy hour and you just need a little somethin’ to balance a shot or a beer, you can’t beat the hot ’n’ spicy chicken slider, still $5. It’s a cute little chunk of brined and fried chicken thigh, atop a thick dill pickle chip, doused in “buffalo aioli,” and sandwiched between a wee toasted sesame bun. A toothpick spears a second pickle chip and holds the sandwich together. Hot ’n’ spicy? Not really, but it hits the spot and is gone in three bites, plus a chomp or two for the second pickle chip. Village Whiskey, 118 S. 20th St., 215-665-1088, villagewhiskey.com. Available only at happy hour, 4 to 6 p.m. daily.
— Michael Klein
Blood orange olive oil-topped soft serve at Carbon Copy
As much as I miss the sticker-laden grime of Dock Street’s former West Philly location, there’s a lot to love at the taproom that took its place — say, the in-house beer and wine, the fried artichokes with horseradish sour cream dip, Wednesday night quizzo.
On a recent visit, I kept it simple by ordering the always-sublime pepperoni pizza (shoutout to that wood-burning oven) and a dry Cayuga white. The standout, though, was dessert: vanilla soft serve swirled with blood orange-infused olive oil and sea salt. This airy vegan treat cleanses the palate after a heavy meal of bread, cheese, and red sauce. It isn’t too sweet, but the blood orange brings its own juicy flavor kick. Just be prepared for the occasional too-salty spoonful.
Note: If you’re feeling more nostalgic than Italian, consider the adorable baseball hat sundae, topped with whipped cream and sprinkles. Carbon Copy, 701 S. 50th St., carboncopyphilly.com
— Julie Zeglen
