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
$$$ | Italian
Newbold
1 Review
"This salumi platter is amazing, and it starts with great pigs from one of my favorite farms, Green Meadow. All of it (coppa, duck, prosciutto, etc.) is made in-house with a ton of skill and knowledge. Any salumi Le Virtù is offering is great, so get it all."
Chef Lou Campanaro reviews Tagliatelle al ragu di coniglio at Le Virtù
$$$ | Italian
Newbold
1 Review
"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."