A Mano

"Per the name (Italian for “by hand”), A Mano nails house-made pastas like lumache with corn and porcini butter in an elegantly simple Fairmount setting. The fantastic menu shifts seasonally, rounded out at times by such starters as roasted beets with whipped ricotta and honey grilled peaches with stracciatella plus mains including grilled branzino and chicken Milanese. To get the full experience, opt for the four-course family-style Abbondanza menu, and don’t forget to bring your own drinks for pairing." - Ernest Owens

"A Mano is a quintessential Philly BYOB: wood tables, simple interior, and a casual scene. What's different is the menu. There’s a three-course, $48 tasting menu, or a four-course option for $68. The dishes change seasonally, but you may see starters like beef tartare before heading to plates of rigatoni bolognese or grilled branzino with a romesco ragu. Nothing here is groundbreaking, but it’s still a dependable option when you want some solid pasta or panna cotta and Osteria is packed. " - candis mclean

"Chef Michael Millon curates A Mano’s menu according to the seasons, so you can expect a dynamic dining experience whether you opt for three or four courses. The appetizers and house-made pasta courses include fish, chicken, and pork shank in traditional Italian preparations with a twist. Of course, it all goes extremely well with any Sicilian wine, like nerello mascalese." - Ernest Owens, Eater Staff

"For a date in Fairmount, you can’t do much better than A Mano. Everything they do seems effortless, from the upscale, but still somehow casual feel of the dining room to the food, which tastes like it was made in a back-alley kitchen in Florence, but looks like the stuff you’d find in the most expensive and technical restaurants in the city. There’s a lot of good pasta on this guide, but is there really any better food to eat during the winter? And when it comes to pasta, A Mano is the spot to beat." - sydney mcelwee

"A Mano is an Italian spot in Fairmount where you’ll see everything from first dates to big groups starting a night out. The pasta is the best thing here, and ranges from parsley cavatelli with bone marrow to goat cheese gnocchi covered in a wild boar ragu. It’s also BYOB, so bring a few bottles of your favorite red to split among the group." - candis mclean, team infatuation