Accolades

  • Retailer of the Year
    National Association for Specialty Food
  • Platinum Distinguished Service Award
    Italian Trade Commission
  • Tribute Award
    James Beard Foundation

My Restaurants

Where I Eat

Behind the Scenes

Chef Emilio Mignucci reviews  at post.venue.name
"Spicy Rock shrimp tempura Bao buns @Budakan in AC were spicy but very well balanced. Great."
Chef Emilio Mignucci reviews  at post.venue.name
"Seafood toban yaki at Morimoto was delicious. The buttery rich broth was the wonder here complimenting the roasted mushrooms and great selection of Alaskan king crab, manila clams, and head on prawns."
Chef Emilio Mignucci reviews  at post.venue.name
"The Dannoli from Frangelli's Bakery is a fantastic treat. If you like a cannoli, you'll love the Dannoli!"

From My Menu

Chef Guillermo Pernot reviews DB cheese spread-Abruzze at Di Bruno Bros.
$$ | Italian | Specialty Shop
Rittenhouse Square
"Di Bruno's has a whole line of cheese spreads, but this is the best. I love the spiciness and creaminess of the cheese. It's just perfect on some freshly baked bread or to spice up a simple sandwich. I once put it on cornbread, which seems like an odd combination, but it was out of this world."
Chef Bryan Sikora reviews Cabot Clothbound Cheddar at Di Bruno Bros.
$$ | Italian | Specialty Shop
Rittenhouse Square
"Walking in this place is like walking through an artisanal food catalogue. It's easy to get sidetracked by the amazing olives, olive oils, and everything else, but I head straight to the cheese selection and start tasting. Di Bruno’s has hundreds of different cheeses, but the one I always seek out is Cabot Clothbound cheddar. It’s the best cheddar, earthy and toasty with really great caramel flavors. It makes any sandwich ten times better."