After Work @ Alla Spina, Philadelphia
Alla Spina is the new Marc Vetri Italian gastropub. It’s a great addition to the neighborhood. The loft style space is casual yet sophisticated. There are chalk drawn grafitti on the walls in strategic locations. It gives out a cool bad ass vibe.
The menu is inventive. It’s delightful to find not often used ingredients and different interpretations of the usual comfort food.
CLOCKWISE: (1) The open kitchen faces the lounge area. (2) The bar area. (3) The chalk drawn porker I found on the back wall of the restaurant.
What I ordered:
1. Testina with salsa rossa
– fondly called pig sticks. It’s deep fried head cheese with a sweet and spicy dip. It’s a good intro if you haven’t tried head cheese before. Head cheese is the meat from the cow’s head. I wish there were choices of other dips with more heat.
2. Pig tails with fennel in agrodolce
3. Crispy sunchokes with sea salt
4. Lamb speck with horseradish butter
5. Razor clams with salsa verde
– I thought the clams would be chewy and rubbery. To my surprise, it’s tender even after being grilled. This is proof that the calms were of the highest quality. However, the salsa verde needs a bit more freshness or a bit more kick.
6. Swordfish “blt” with basil and Italian bacon
6. Bacon Sundae
– I like the menu but the dishes I had chosen were not all a hit. I live 2 blocks from the restaurant. If the menu continues to evolve and offer surprising dishes. I have no doubt that Alla Spina will become a neighborhood favorite. I can’t wait for brunch service to begin in June.