Accolades

  • Nominee for Rising Star Chef
    James Beard Foundation
  • Member
    The American Chef Corps
  • 3-Bell Review
    Philadelphia Inquirer
  • Nominee for Best New Chef
    Food & Wine
  • Best of Philly: Pasta
    Philadelphia magazine
  • Nominee for Best Chef: Mid-Atlantic
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

Chef Joe Cicala reviews  at post.venue.name
""Coniglio in porchetta" local #rabbit "#porchetta style". Pan-roasted with lentil-chestnut ragù, marsala sauce. On the menu tonight at @levirtuphila"
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From My Menu

Chef George Sabatino reviews Affettati misti at Le Virtù
$$$ | Italian
Newbold
"This salumi platter is amazing, and it starts with great pigs from one of my favorite farms, Green Meadow. All of it (coppa, duck, prosciutto, etc.) is made in-house with a ton of skill and knowledge. Any salumi Le Virtù is offering is great, so get it all."
Chef Lou Campanaro reviews Tagliatelle al ragu di coniglio at Le Virtù
$$$ | Italian
Newbold
"I love the addicting cheesy bread Le Virtù starts you off with. I ask for extra and use it to mop up this bone-sticking rabbit ragu chef Joe Cicala tosses with fresh tagliatelle."
Chef Joe Cicala reviews Timballi teramani at Le Virtù
$$$ | Italian
Newbold
"Who's nonna broke into @levirtuphila and made these timballi teramani today? #timballo #teramo #timballoteramano #cucinaabruzzese #lacucinaabruzzese #abruzzo #teramo #pasta #crespelle #scrippelle"
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Chef Joe Cicala reviews Pan-roasted soft shell crab, asparagus and fava bean ragù, charred garlic scallion and caper aioli at Le Virtù
$$$ | Italian
Newbold
"Pan roasted soft shell crab, asparagus and fava bean ragù, charred garlic scallion and caper aioli @levirtuphila #menuadditions #spring #Springmenu #softshellcrab #softshells #patioseason #alfresco #crabs #🦀"
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