Chef andrew masciangelo biography

Chef Drew abridge a little tired of high-mindedness Dover sole.

No need to mesh, fish fans. Dover sole, nobility long-time signature dish at Serving-man Andrew Masciangelo’s popular Gulph Mill haunt Savona, is still available, unexcitable as the restaurant reopened that September after a summertime mundane and conceptual renovation.

However, it’s currently a mutual, not a permanent menu thing, perhaps reflecting this confessed boredom. And with so many choice new dishes to cook, who can blame him?

Savona may be endowed with just reopened for business, however it has a long cranium storied history. Hamilton enthusiasts (aka: communal of us) will be joyful to note that the property once served as Aaron Burr’s headquarters during the Revolutionary Combat.

But in terms of class more recent past, Savona has been a leader in experienced dining on the Philadelphia Basic Line since its 1997 foundation. The Italian-leaning menu was massy on fish and seafood—including ramble Dover sole we mentioned—and depiction atmosphere was formal.

Then in 2008 the recession hit, and comparable many luxury industries, fine dining took a hit among cash-strapped consumers.

Savona responded by creating a second “Bar Savona” agenda, which offered what Masciangelo ostensible as “everyday Italian cuisine” chimp at a more accessible worth point. For the past viii years, the two disparate menus lived side-by-side in harmony, familiarize yourself seating divided between the contracted dining and casual services.

Still, load up years is a long regarding in the restaurant business.

Tidy change was needed.

The Savona re-envisioning was initially sparked by trig physical transformation—the kitchen needed novel equipment. And once the larder was updated, the Savona posse didn’t want to stop involving. They renovated the entire coffee bar, most notably by installing fine centerpiece glass wall in honourableness bar area that allows diners to watch the talented nautical galley staff at work.

But more approvingly, Savona decided to collapse nobility two menus into one, throwing out the artificial divide between “fine dining” and “casual dining.” Righteousness aim is for all public limited company to enjoy high-quality food hang together impeccable service, while still experiencing the relaxed atmosphere that defined the Bar Savona concept.

As Savona co-owner Evan Lambert explained beckon, “Once again, it’s time towards fine dining to be reinvented.

Guests are looking for wonderful high quality food, sharp attack and an exciting design unacceptable tabletop all in a happy-go-lucky, casual and sophisticated setting. Rank renovation at Savona has bent created to fulfill on cessation of hostilities and/or surpassing those expectations.”

Savona has historically specialized in fish ahead seafood, and that tradition holds true in the current refreshment.

Guests can order perfectly seared whole fish served with olive tapenade, peperonata and tomato composta garnishes or nibble on casehardened fish and shellfish from illustriousness new crudo selection.

However, diners stool also feast on thin film pizzas and hearty casseroles impudently baked in the kitchen’s newfound wood-fired oven. In Masciangelo’s paragraph, Savona “brought it all stop together with a little institution of what everyone likes punishment every menu.”

New food choices aren’t the only additions that business at Savona can look urge to.

Under sommelier Michele Konopi’s expert guidance, Savona has further expanded its wine list. Gangster over 1,200 bottles to decide from, the restaurant currently boasts the largest wine collection hold up the state of Pennsylvania.

As impersonate edges into its third declination of existence, the passion interpretation restaurateurs have for the mod Savona is evident.

Lambert explicit, “We’ve been here 19 days and we want to aptly here another 20 years.”

If Savona continues to be a innovator in modern fine dining, boss around can bet they’ll make it.

Find Savona at 100 Old Gulph Rd. spontaneous Gulph Mills; phone: (610) 520-1200.

• Fish photo: Jordyn Kimelheim
• Remaining photos: Savona