offers Southern Italian-inspired fare and wood-oven Neapolitan pizzas to pair with its approachable beer and wine selection. The relaxed restaurant boasts an authentic, homey vibe with a wood oven, rotisserie and hand-cranked charcuterie slicer.
Zagat commended the chef Joe Cicala saying, “The pizzas from his oven — built in Naples with Mt. Vesuvius volcanic ash — are enough to merit a visit to this brand new East Passyunk forneria, but as might be expected from the team behind Le Virtù, there are plenty of other reasons.” On Cicala’s wife Angela Ranalli, the restaurant’s Pastry Chef, “[she’s] doing some of her best dessert work ever.”
To book a table at Brigantessa, make a reservation using Reserve.