610.798.9000   //
  • Italian
  • Gluten Free
  • Kid's Menu
  • Vegan Options
  • Outdoor Seating Area
  • BYOB
  • Full Bar
  • Private Party Room

A lofty main dining room achieves voluptuous warmth with a dramatic décor well suited to the Mediterranean vibe of this Paxos restaurant. Appointments that include clusters of artful hanging lights, a massive fireplace, curvy banquette booths, and a mezzanine dining level contribute to an atmosphere of relaxed intimacy. The space flows into an amenable bar and lounge where signature cocktails pay tribute to Italian culture. A full array of spirited beverages may be paired with a spectrum of indulgent appetizers. 

While lunch, dinner, and brunch menus cover a broad range of tastes, Italy’s culinary tradition of highlighting natural flavors shines in every dish. However, contemporary twists enliven tastes – such as unexpected toppings that elevate humble pizza to epicurean heights. Cioppino, a best-selling seafood stew, delivers fragrant comfort in chilly weather. This made-to-order specialty, simmered with shrimp, scallops, mussels and chunks of a catch of the day fish – such as salmon, swordfish, or sea bass – builds on a court bouillon broth enhanced with house-made tomato sauce, onions, leeks, garlic, chili flakes, and aromatics – described by Paxos Corporate Chef Christopher Heath as “a bowl of piping hot seafood goodness.” Served with toasted baguette slices,
of course.  

As a staple of Italian cuisine, seven varieties of house-made pasta are crafted into sumptuous dishes appropriate to diverse shapes and textures, from delicate capellini to hearty cheese-filled ravioli. Portion size options include an appetizer plate or entrée.

As an extra enticement at Sunday Brunch – including a full lunch menu – customizable Bloody Marys invite exploration. Flexible second-floor event spaces can accommodate high-tech business meetings to cocktail receptions. Family-style service with bowls and platters on the table impart a cozy air at private dinner parties.

As seen in the Summer/Fall 2022 Issue

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