Restaurant Details

Nestled inside a 50-room boutique inn — the Hotel Anna & Bel, née the Penn Asylum for Indigent Widows and Single Women — this neighborhood Fishtown spot exudes warmth from its crackling fireplace, its earnest and enthusiastic staff and its menu, which offers a modern take on the foods of Corsica and Sardinia. This includes intricate forms (like culurgiones, one of the “hot girl pasta shapes of 2025″) and flavors (rustic braises, coastal seafood, and chestnuts) unique to those islands. “There are pastas rolled into teardrop-shaped spizzulus that tumble with look-alike calamari rings in the golden glow of a saffron and orange sauce scattered with pine nuts,” says critic Craig LaBan of chef-owner Tyler Akin’s handiwork. “The sunny aroma of a Corsican hillside — an herbal ‘maquis’ blend of calamint, wild sage, immortelle curry leaves, and wild thyme — perfumes the roasted pork belly fanned over flatbread, as well as the effervescent Corsican 55 cocktail made with Cap Corse vermouth blanc and cognac.”