Porcini, Italian BYOB in Rittenhouse Square - Chef Steven Sansone and GM David Sansone

[Sthitch]

I am heading to Porcini on Saturday. What is good?

[crackers]

I am heading to Porcini on Saturday. What is good?

Porcini is tiny - a typical nothing fancy Philly trattoria style byob. Try the grilled squid to start and the very simple pastas - bucatini with fresh tomatoes and shrimp, or their veal specials. The chocolate bread pudding is - eh - not so much, but the cheesecake is perfection. It can get really raucous if there are large groups - so the noise level might be problematic for some people - just depends on the night.

[Sthitch]

Thanks,

We are heading there fairly early so that we can get a table. I was told to call Steven tomorrow to make sure that we can get a table (no reservation policy, but they are willing to be accommodating, I like that).

[DonRocks]

Thanks,

We are heading there fairly early so that we can get a table. I was told to call Steven tomorrow to make sure that we can get a table (no reservation policy, but they are willing to be accommodating, I like that).

Porcini does take reservations now (he says, seven years later).

[curiouskitkatt]

On 4/27/2013 at 1:20 PM, DonRocks said:

Porcini does take reservations now (he says, seven years later).

It's also listed on Craig LaBan's Classics section of his Ultimate Dining Guide of 2018. It is round the corner from Vernick. I will add this spot on my next visit to Philly. Will report back.