Le Virtù Celebrates New Outdoor Dining Area

Le Virtù celebrates their new charming outdoor dining space with an event and new dishes from Chef Joe Cicala. See the press release below for more information.

“PHILADELPHIA, PA – On Sunday, May 19 beginning at 1 p.m., husband-and-wife owners Francis Cratil-Cretarola and Cathy Lee of Le Virtù (1927 East Passyunk Avenue, 215-271-5626) and Chef Joe Cicala will host a casual gathering on their newly-paved and beautifully landscaped patio. At the event, Chef Cicala will serve Le Virtù soup, the restaurant’s namesake and a quintessential Abruzzese spring dish made with more than 40 ingredients, grilled Arrosticini (lamb skewers) and grilled sausage and vegetables. Wines from the recently added tap wine system featuring regional Italian wines as well as select local craft beers will also be served. Tickets are $45 per person and include food and beverage. Inside the restaurant’s dining room, Chef Cicala’s latest additions to the menu will be served; prices range from $9 to $28.

“Watching East Passayunk evolve into such a culinary destination has been thrilling,” says Chef Cicala, a two-time James Beard Award semi-finalist. “We’re happy to be part of it and, with our inviting patio and new menu items, continue to help build what we’ve all worked so hard towards.”

Outdoor Dining Space
Adjacent to the restaurant, Cratil-Cretarola and Lee have recently updated their welcoming oasis for outdoor dining. During construction, the ground was graded and paved with ivory-hued stone and bordered with smaller landscaping stones and lush shrubbery which will soon blossom. Towards the rear of the space, a wooden canopy was built through which clinging vines will grow and attractive lighting will be strung. The canopy will eventually cover a small counter for guests to sit around and enjoy drinks. Also, Chef Cicala plans to host special chef’s table dinners there in the future.
The patio, which opened informally last month, will have its official debut on Sunday, May 19 during a small gathering hosted by Chef Cicala from 1 p.m. until 3 p.m. Along with the featured dishes, wines from the restaurant’s new tap wine system, such as a bright and refreshing verdicchio-pinot grigio-malvasia white blend and a soft, supple barbera-dolcetto-nebbiolo red blend, and local craft brews will be poured. Tickets are $45 per person; to make a reservation, please call (215) 271-5626.

Spring Menu Additions
Chef Cicala’s spring menu additions will include: Burrata Pugliese con Aglio Orsino, artisanal Pugliese burrata cheese served with charred Green Meadow Farm ramps and mosto cotto; Maccheroni alla Chitarra con Aglio Orsino, “guitar”-cut maccheroni with Green Meadow Farm ramps and pecorino romano cheese; Tagliolini com Limone, Bottarga e Gamberetti, fine-cut pasta with lemon zest, bottarga and Gulf Coast shrimp; Dentice con Asparagi, red snapper with Green Meadow Farm white, green and purple asparagus ragu; Granchio dal Guscio Morbido, polenta- and beer-battered soft shell crab with charred lemon and arugula salad; and Le Virtù, traditionally prepared each May 1 by the “most virtuous” girls in town (usually, seven of them) with the final contents of the winter’s cabinets and larders. Classic recipes dictate that the soup’s numerous ingredients be used in multiples of seven; Chef Cicala’s version has 49, including vegetables, beans, lentils, pasta and meat. The soup is made in Abruzzo as a celebration of the end of the region’s long winter and is emblematic of the province’s deep appreciation for their culinary history.

“Le Virtù, one of few restaurants in the United States expressly dedicated to the cuisine and culture of Abruzzo, embraces the region’s spirit of conviviality and hosts celebrations throughout the year that bring people together and engender community. Chef Cicala brings a deep respect for and understanding of Italian cooking to Le Virtù. His extensive training, including two years in Salerno, Italy under Michelin-starred Chef Pietro Rispoli, place him among the new wave of well-trained, well-traveled chefs that are changing the composition of Philadelphia’s dining scene. In 2012, Chef Cicala earned a “Best of Philly” nod from Philadelphia magazine for “Best Pasta,” and the magazine also ranked Le Virtù at number five in their “50 Best Restaurants” issue. The Philadelphia Inquirer’s Craig LaBan has called Chef Cicala “one of the city’s young kitchen talents to watch,” honoring Le Virtù with a coveted “Three Bells: Excellent” review.
Owners Francis Cratil-Cretarola, whose family is rooted in the Teramo province of Abruzzo, and his wife, Cathy Lee, opened Le Virtù as homage to the Italian region where they have lived and traveled for extended periods, visiting both rural villages and larger towns. On their frequent trips back, they seek to discover Abruzzo’s culinary treasures by revisiting familiar places and discovering new ones.
Le Virtù serves dinner Monday through Thursday from 5 p.m. until 10 p.m., Friday and Saturday from 5 p.m. until 10:30 p.m. and Sunday from 4 p.m. until 9:30 p.m. Every Tuesday night, guests are invited to BYO wine with no corkage fee. For more information, or to make a reservation, please call (215) 271-5626, visit www.levirtu.com, follow Chef Cicala on Twitter (@Joe_Cicala) and like Le Virtù on Facebook.”