Two autumns into its opening within W Hotel Philadelphia, Dolce Italian not only maintains its culinary sense of the spectacular going into fall 2023, they’ve doubled down on ingenuity and taste. From its continually elevated menu of handcrafted pastas, specialty pizzas and complexly flavorful meats and fish fare, to its imaginative desserts and new entrees, Dolce has certainly upped the ante this autumn.
“Dolce and W Hotel are fully committed to exceptional guest experience and overall customer service,” said Jason DiDomenico, Dolce’s GM.
DiDomenico and Executive Chef Gerron Douglas are experienced hands in the art of luxurious dining having come respectively, from the Marriot Group in King of Prussia and the Waldorf Astoria NYC. Also, manager Elvis Hoxhalli came from Serafina in Rittenhouse Square. The wait and bar staff at Dolce weren’t just knowledgeable and quick with smart suggestions – they’re longtime stars of exemplary service in their own right.
“We work as a team to collaborate on ideas,” said Gerron on a rare day off (though Metro went for dinner, Dolce is three-meal-friendly with layovers at cool cocktails and an expresso bar). “The back-of-house team stays informed on current food trends, techniques and how those things can contribute to a better dining experience. The front-of-house team provides valued feedback on what guests are requesting and their feedback on current items. We combine these tools to push our creativity and exceed guests’ expectations.”
Dolce’s uniquely-designed Startufata is a gently crisp and fluffy Bianca star loaded with prosciutto, gorgonzola dolce and truffle oil. Also, on the generous, crisp and tender starter tip was its meal-sized serving of Porchetta, a juicy pork belly topped with fennel, orange, radicchio and arugula. And before we stop with the starters, don’t forget the Dolce dinner crowd favorite and a signature of Gerron’s—the fresh, crisp Hearts of Romaine done up with parmigiano and Caesar dressing.
Renowned for handmade pasta dishes, the Ricotta cavatelli with broccoli rabe and mushrooms in parmesan garlic broth is a Dolce favorite. The cavatelli was perfectly al dente and every component was fresh and alive. As far as a rich, dynamic main goes, Dolce’s Bistecca All Fiorentina – a juicy bone in ribeye, with rosemary potatoes, salsa verde and hearty bone marrow butter – is an exquisite choice if you are any fan of Italian steakhouse fare.
The dessert, the Limoncello Pannacotta with caramelized pineapple, raspberry and coconut tuile, was light, airy and refreshing—particularly remarkable for a dairy-based dessert. You could taste each individual element’s flavor, separately, but it all blended together in beautiful orchestration.
Gerron shares that, come autumn, the flavors of October and November will focus more on “citrus, squash, mushrooms, and truffles.” So with that, Dolce will say goodbye to warm weather favorites such as burrata caprese, proscuitto melon and linguini vongole and feature roasted beets, autumn squash risotto, burrata panzanella (an Umbrian chopped salad), seafood cacciucco (a rich Italian fish stew native to Tuscany and its coastal neighbors) and the rustic delight of Lamb Osso Bucco.
Whether it’s the first weeks of fall, or late into November, Gerron called his Dolce Italian, “the experience that exceeds high expectations among the most discerning customers. Modern and refined yet approachable and welcoming — it’s an experience that checks all of the boxes.”
