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 bread crumbs. A riot of textures and flavors to make kale salad cool again! The staff loves it--you gotta try it!

A variety of seasonal greens with your choice of Caesar, 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, all piled on a slab of chilled iceberg.

Housemade mozzarella, thickly sliced and served with grilled summer squash, Garlic-braised Mushrooms, Charred Mad River Garlic Grower's Garlic Scapes and a splash of extra virgin olive oil

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

Local squash abounds right now, and this is a terrific dish - butternut 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.

Istole these from girl and the goat in Chicago. They are savory, juicy and hit all the right umami notes.

Brussels sprouts are tossed with razor thin garlic, bacon bits and a bit of extra virgin olive oil then baked in our pizza oven until they are hot and bubbly and then we top them with feathered pecorino Romano cheese and toasted focaccia bread crumbs.

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

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! The default way we serve the burger is just the juicy burger and the toasted bun. If you'd like to add cheese please let us know if you'd like cheddar, provolone or blue cheese. Please also let us know if you'd like lettuce, tomato, onions or pickles and if you'd like, your choice of classic condiments. Our default temp is medium-well.

A big portobello 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.

Pork Shoulder braised to juicy tenderness is teamed up with provolone cheese and 1 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.

Ask your server for this weeks selection

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.

Rigatoni with a hearty meat sauce. White bolognese is traditionally tomato-less but deep on flavor with 50/50 beef and pork, sage and olive oil, white wine, garlic, mirepoix, the traditional shot of cream, and just a smidge of nutmeg. Substitute housemade gluten free rigatoni with no additional cost.

Grilled with the vegetables, tumbled over polenta Parmigiana and garnished with lemon oil and a drizzle of salsa verde, this is a "shrimp and grits" your mama never dreamed of.

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.

This Sicilian take on pesto is hearty and bursting with flavor, and nothing like the more famous basil pesto from Genoa. Instead, oven-roasted cherry tomatoes and crunchy almonds are the base, supported by garlic and olive oil. This rustic sauce is perfect for tossing with rigatoni pasta, finished with a garnish of toasted bread crumbs and Parmesan and Romano cheeses. Substitute housemade gluten free rigatoni with no additional cost.

Arnie's Chocolate Cake served with salted caramel sauce and whipped cream on the side.

A silky lemon-lime custard filling in a crushed and sweetened saltine cracker pie crust.

Fresh strawberries are mixed with butter, cinnamon and a squeeze of lemon juice, then topped with a layer of gluten-free oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream packed separately.