Accolades

  • Best Chef: Mid-Atlantic
    James Beard Foundation
  • 3-Bell Review
    Philadelphia Inquirer
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Author
    Eating Italy: A Chef's Culinary Adventure
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

  • Osteria
    640 N Broad St
    Philadelphia, PA

Where I Eat

Behind the Scenes

From My Menu

Chef Jeremy Nolen reviews Chicken liver rigatoni at Osteria
$$$ | Italian
Fairmount
"I love liver in many different ways, and this one is simplicity at its best. Chicken livers, rigatoni, cippolini onions, and sage. So simple and delicious."
Chef David Ansill reviews Swordfish meatballs at Amis Trattoria
$$$ | Italian
Washington Square West
"The swordfish meatballs at Amis are the essence of the sea, providing a surprising explosion of flavor in such a small package. The moistness, the saltiness (I believe it's anchovy) and the occasional crunch of the pine nuts constantly surprise me with layers of flavor."
Chef Mitch Prensky reviews Trippa alla Romana at Amis Trattoria
$$$ | Italian
Washington Square West
"My wife and I go to Amis for our special occasions when we aren't working. The last time we were there I had Marc Vetri's trippa alla Romana. It's tasty, stick-to-your-lips goodness from a guy who knows how to cook some entrails."
Chef Georges Perrier reviews Wood grilled octopus at Osteria
$$$ | Italian
Fairmount
"Accented with potato, cured lemon and chive, I love this octopus at Osteria because it has just the right texture: not too chewy or rubbery, but just right and done to perfection on the grill."
Chef Brad Spence reviews Lombarda pizza at Osteria
$$$ | Italian
Fairmount
"Three words: cotechino, cheese, and egg. This wood-fried Roman pizza from Osteria is my favorite."
Chef Terence Feury reviews Tonnarelli “cacio e pepe” at Amis Trattoria
$$$ | Italian
Washington Square West
"Tonnarelli tossed with lots of black pepper and Pecorino—so simple but so good. One bite takes me right back to Rome."