Philadelphia is known as a city full of food, but what some may not know is that the surrounding areas have also felt the ripple effect of talent in both food and atmosphere—and that certainly is shown through spots like Nunzio by Chef Michael DeLone.
Located in Collingswood on Haddon Avenue, the charming restaurant was one of the first in the area to transform the dining scene into what it is back in 2004 with the help of Nunzio Patruno, and the area has grown in that respect ever since. Then, when DeLone came on board, he shifted the restaurant’s focus to be hyper-fixed on taking classic dishes and peppering them in with a selection of a bit more polished fare, and also, specialty menus.
The specialty menus are part of the reason that DeLone’s Nunzio has amassed its own reputation from its predecessor, and each menu’s limited run at the venue makes them a hot commodity. In months past, Nunzio has seen a Wild Boar Menu, a tasting selection for Passover, and more recently, Seafood Week.
The latter spanned a selection of options from the sea including a chilled jumbo lump crab shooter, brodetto, tuna crudo and squid ink capellini. Each course in each tasting experience is perfectly paired, placed and preserved in its presentation with how it arrives to guests. The theme is shown throughout the entire flavor profile of each dish, but no two options are quite the same.
And that seems to ring true for the a la carte dishes here as well.
But for those who are looking to experience some of the specialty offerings from the chef sooner rather than later, you’re in luck. Nunzio by Chef Michael DeLone will be offering its own celebration of moms or the mother figure in your life with new specials this weekend.
Being offered from May 12 to 14, visitors can indulge in a flavorful dinner (ranging from $11-$42) boasting mushroom bisque, burrata with prosciutto and melon, chilled seafood, lobster ravioli, veal chop milanese, and flounder francaise all available a la carte in addition to Nunzio’s new spring menu featuring DeLone’s signature handmade pasta.
And with Collingswood being a dry town, the venue is keeping on par (though you can BYOB if that’s more of your scene) with new additions to their beverage menu including a selection of spirit-free options boasting regional ingredients and flavors reflective of Italy.
“We’re thrilled to be able to offer our diners of all ages additional, new ways to enhance their dining experience here,” mentioned Chef DeLone in a statement. “The addition of these new no-ABV drinks, is just one more way that we’re working to make our BYOB a premier destination for Italian cuisine in Collingswood.”
Available for $8, the Italian-inspired ‘mocktail’ options consist of La Mandorla (with almond syrup, lemon juice and basil), Limonata Viola (violet rosemary lemonade,) Ribalta (limeade, agave and seltzer) and Amara (made with bitters, soda and orange juice.) And these spirit-free libations pair perfectly with the venue’s seasonal fare.
The next culinary experience at Nunzio however will be Searching for Italy in June—and when the menu is finalized it will be posted on the official site. But for now, the restaurant aims to be a meeting spot for those who are culinary curious, for those who just love some tasty hand-made pasta that brings them comfort, and a bit more for everyone in between.
And there’s plenty of space for them all—the restaurant accommodates up to 130 guests with semi-private dining areas able to seat from 20 to 40 guests, and a fully private dining room accommodating 50 guests—ideal for graduation parties. For those looking for something a bit larger, the whole restaurant itself is able to be booked as well.
There’s also the Chef’s Table experience in the kitchen. Nestled behind the hustle and bustle of the main room, the dining event is one of a kind. You walk through the kitchen and the heart of the restaurant, and you’re then enclosed with your party in a space of your own (it can hold anywhere from 6 to 10 guests.)
The dinner includes a five-course chef degustation menu which can be paired with your selection of wines. Those who are interested can also look for something a bit unique and call the manager for the chef’s recommendations—reservations and a deposit are required.
For more information on Nunzio by Chef Michael DeLone, visit nunziosbyob.com
