Adoro works for any situation where only pasta and red sauce will do - Review - Philadelphia - The Infatuation

"Adoro resembles most other straightforward Italian BYOBs in South Philly. It’s upscale enough for a birthday celebration, but still jeans-and-T-shirt casual. And the hospitality is old-school: a chef comes out to greet every table, the tie-wearing servers never rush you, and we can almost guarantee that you’ll go home with leftovers of chicken parm for tomorrow’s lunch. But when it comes to incorporating Adoro into your Philly routine, the restaurant is leaps and bounds more useful than the average Italian BYOB in this city. This Queen Village spot is open for lunch and dinner every day, and you can bring just about anybody here and they won't complain about their $21 penne a la vodka. photo credit: Gab Bonghi photo credit: Nicole Guglielmo photo credit: Gab Bonghi photo credit: Gab Bonghi Pause Unmute During the week, it's easy to drop in without a reservation and watch the buttoned-up servers drop caesars and zuppa del giorno to ladies who lunch, or spaghetti and meatballs to toddlers whose parents are desperate for a date night (albeit with a very small and demanding third wheel). On the weekends, though, it’s best to book ahead so you can secure a table between families and big groups sharing bowls of garlicky little necks in marinara. So yes, Adoro has the requisite veal saltimbocca that’s too big for the plate and oil paintings of the old country on the walls. But its most appealing quality is its flexibility for all situations when nothing less than pasta and red sauce will do. Food Rundown Fried Calamari Crispy fried, never greasy. Get an order for the table. photo credit: Gab Bonghi Caesar Salad Better-than-average, thanks to its extra garlicky dressing. This is a safe order if you want something green to kick things off. photo credit: Gab Bonghi Mussels In Red Sauce Garlicky, tangy, and just a touch spicy. You’ll want more toast points to sop up the sauce, but the housemade table bread works just as well. photo credit: Gab Bonghi Penne A La Vodka We’re always on the hunt for a good penne a la vodka. This one is great. It’s creamy, but you can still taste the garlic and tomato in there, too. Plus, the pasta is always al dente. photo credit: Gab Bonghi Fusilli Pesto Most pesto pastas are boring. This one is not. It’s pungent with basil and garlic, tossed with chewy hunks of pancetta, and all anchored by the cool, creamy ball of burrata. photo credit: Gab Bonghi Chicken Parmesan The chicken is pounded thin, but it’s still got some heft to it. The layer of mozzarella on top is always, without fail, bubbling with those gorgeous brown spots. Plus, it’s huge, so you’ll probably get lunch out of the deal, too. photo credit: Gab Bonghi" - Alison B. Kessler