Chef Dan Nolan draws on Pan-American inspirations to craft specialties celebrated by Esquire and Philadelphia.

Classic Italian fare served for parties of two or four with the option to upgrade to bottomless bowls of pasta

Seasonally rotating menu features free-range chicken & grass-fed beef alongside homemade sausages & house-cured pork belly.

Enjoy quintet of daily specials such as stuffed peppers or roast chicken, or share catering trays with up to 20 friends

Refined southern Italian BYOB emphasizes seasonal ingredients and house-made dishes including gnocchi, sausage, and burrata.

Specialty sushi fusion rolls create palate-wakening flavor combinations, such as the Super Crunch’s spicy tuna atop Cap’N Crunch

Executive chef David Robinson crafts a menu of certified Angus-beef steaks, creamy lobster bisque & shaved prime-rib sandwiches.

Chefs cook lobster, steak & chicken over hibachi grill, douse veggies in teriyaki sauce & craft dozens of creative sushi rolls

Diners peruse special menu with seasoned fish dishes, specialty maki with eel, salmon & tuna, tempura, salads & desserts

Hot & cold meats, cheeses, veggies & seasonings galore huddle between slices of bread or inside whole-wheat wraps