"You and a couple friends walk into Philadelphia’s Res Ipsa Cafe for dinner, look at the six pastas on the menu, and order all of them in half portions. That's a good decision. You’ll get to try all the carbs coming out of Michael Ferreri's kitchen (win), and you won't feel like a pile of garbage later after you’ve devoured them (win). In this scenario, every bit of gluten that the light from Res Ipsa’s white globe fixtures touches can be yours. And that’s a good thing, because otherwise, it’d be pretty hard to choose. There’s bucatini with monkfish and breadcrumbs. Cavatelli with beans, anchovies, and broccoli. Linguine alle vongole. Gnocchi al sardi. Orecchiette with marjoram, mushrooms, and Parm. Ferreri’s Sicilian-influenced pastas change seasonally, but with rotating specials, you’ll also find new dishes to explore from week to week. And if you're the type to get thirsty, Res Ipsa is BYOB. So on top of getting the full spread of pastas, you also get your wine of choice too." - ByAlex Delany
