Philadelphia: Ava | Review: Ava

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Ava
May 19, 2004
By: Keith Scandone

If you throw a rock in Philadelphia, there is a pretty good chance you'll hit a BYOB restaurant. And with any luck that rock will land near Ava and not in it.

Just off South, on Third Street, is a new contemporary Italian restaurant that offers up something a little bit different, in a suddenly rich culinary neighborhood. With Django already making its mark a few streets up, and Next attempting to do the same, Ava Restaurant looks to draw in those looking for a reprieve from the bustle of South Street.

Owner and chef Michael Campagna, whose restaurant is named after his daughter and co-owned with his brother, has taken the comforts of family and thrown in a touch of class and sophistication, without the price tag to match. Ava is a great place to enjoy your company and your food, without the pomp, circumstance and noise that often accompanies many local restaurants.

One of their specialties is a lamb trio that includes a rack of lamb, lamb shank ravioli and a piece of lamb sausage. When in season, expect soft shell crabs, seared with a tomato and basil salsa. If you're looking for something on the lighter side you can't miss with their mussels appetizer, cooked with pancetta and braised fennel with a chile infused red sauce.

Ava's also offers pasta served as an appetizer or an entree. All of the pasta is homemade using only the freshest ingredients.

So the next time you're in a rock slinging type of mood direct it towards South Street. Maybe you'll find the restaurant and knock out a local hooligan in the process.

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