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Le Virtu - better than ever

We had a wonderful dinner at Le Virtu this weekend. The chef there - Joe C, because I don't remember his last name - is truly talented.

I brought home a copy of the menu so that I could give an accurate description of what we ate.

Appetizers:
I had the Burrata pugliese - imported Pugliese burrata, charred scallions.
Husband had the Salsiccia nosstrana alla griglia - house-made Abruzze-style sausage, polenta, peperonata.
Mine was very good; his was fabulous.

Entrees:
He had his favorite, Taccozzelleall'aquilana - handerchief pasta, Abruzze-style sausage, porcini, black truffle, Navelli saffron.
I had a new menu addition, the Caramelle di faraona - pheasant-filled ravioli, ppioppini mushrooms, Gala apples, rosemary, pecorino.
Both were outstanding.

Dessert: we shared the pear/apple crostada with Mascarpone gelato - very good, but not memorable. Next time I'll try something else.

Our dinner, including tax and two drinks (but not tip) came to $104.00.

If Le Virtu were in New York, this dinner would have cost many times as much.

Service was excellent; noise level was moderate.

We go to many very good Italian restaurants, but this one is in a class by itself. Long live Le Virtu!

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  1. That's good to hear, I haven't been there in a while thanks to a sub-par meal there several months back. Maybe I'll give it another shot one of these days.

    1. I find their best offerings are the appetizers and the pasta dishes, as you ordered (that sausage appetizer is VERY good). I have not been overwhelmed by their non-pasta entrees.

        1. Thanks Sylvia. Your reviews are always very informative.

          1. I need to get back there. And soon!