Newly opened Trattoria de Simonetta borrows its name from cofounder Phillip Simonetta, previously known for making some of the best sandwiches in Philadelphia. Simonetta has brought his hoagie prowess home with a menu ripe with substantial subs built atop a foundation of fresh bread delivered daily from New York. Representative beasts include the cuban–a toasted alliance of ham, swiss, pickle, sliced pork, and mayo that holds a one party rule over your mouth ($5.25 for 6", $7.25 for 12"). Pizzas allow diners to stockpile toppings like pepperoni, sausage, and bacon ($9.99 for 16", toppings $1.50 each), and the homemade minicannoli moonlights as a refreshingly conspicuous spyglass ($1.50). Hoagies and other deli delights can be consumed in the trattoria's comfortable seating area or ordered for takeout or delivery.
At Hyperion Hair Salon, a collection of licensed stylists and nail technicians share more than 50 years of combined experience as they cater to individual beauty needs. They deftly cut the hair of women, men, and children, offering extra treatments such as texture perms, keratin treatments, and hair extensions. They also use hair-color products from Framesi for highlights and single-process treatments.
Hailing from Sicily and Italy’s Reggio Calabria province, the Caricari family relies on time-tested recipes and skilled cooks at its two Feasta Italia restaurants. The eatery is known for its handcrafted pizzas, as chefs create every pie to order. Hand-tossed crust and fresh, never frozen ingredients highlight every pizza. Zesty toppings include black olives, ham, and meatballs. Feasta Italia’s menu rounds out with pasta dishes and other entrees, such as veal parmigiana and seafood marinara.
At Penn Pizza Restaurant, Chef Phillip has designed a menu that incorporates fresh-baked pizzas, stromboli, pastas, and juicy burgers. Pies emerge from the oven topped with a choice of 20 toppings that include pepperoni, meatballs, bacon, ham, and pineapples. More than 30 pasta dishes include fettuccini alfredo, ravioli a la vodka, veal parmigiana, and stuffed shells.
The kitchen at Ecco Domani Italian Restaurant is a bustling and colorful place where flames dance up from fiery brick ovens and saucepans simmer with carefully calibrated sauces. Expert chefs prepare veal, chicken, and seafood dishes served with penne, linguini, and angel hair pasta. Crunchy sandwich rolls are layered with meatballs, sausage, and cheesy steak, and the ovens bake up hearty calzones and pizzas. To whip up their specialty chicken sorrentino, chefs egg-batter tender chicken and sauté in a white-wine sauce before topping with sliced ham, eggplant, tomatoes, mushrooms, and fresh mozzarella. There’s also a special menu of kid-friendly dishes, such as chicken fingers and pizzas with theme-park passes baked right into the crust. The restaurant’s sunny dining room is decorated with vivid paintings of rustic Italian landscapes.