Sitting outside at a restaurant on campus poses certain risks, namely eye contact with every ex–hook–up, freshmen hallmate or worst frenemy that may walk past. Zavino, located on Drexel’s rapidly expanding campus, frees you of that burden. There are college kids walking all around, but you probably won’t know them and the spacious restaurant gives you some privacy either way.
The “off campus” feeling lets you focus on what’s really important at Zavino: the food. On a recent Saturday, we watched the sun set over Philadelphia’s skyline with a table full of satisfying and well portioned small plates. One suggestion: make sure the plates themselves are large enough—we almost lost some gnocchi ($9) when serving ourselves from the communal dish. And you do not want to lose a single gnocchi, covered in sauce dotted with plump tomatoes that burst in your mouth.
Zavino serves red sauce Italian fare, the likes of which our campus is sorely missing, with an attention to detail that began five years ago at their 13th street location. The red sauce that accompanies their University City signature dish of spaghetti squash with provolone and pine nuts ($8) is slightly spicy, while the one that cradles a rolled twist on eggplant parmesan with burrata ($8) is the creamy vodka version that you haven’t had in years. Don’t wait so long to try it again. The attention to detail is also apparent in the daily ricotta, which is definitely not to be missed. On our visit, it was served with a citrus oil and rosemary flatbread ($9). The visible restraint in the food adds to its appeals and keeps it from becoming too salty or too greasy, as casual Italian can sometimes be. I appreciated the flavors of charred cauliflower on a vegetable board ($14) and the nearly charred brussels sprouts with sherry vinaigrette ($6), are cooked in a 900 degree oven in a way that I can’t try at home.
The pizza at Zavino isn’t amazing but there are lots of good topping options if you’ve got a craving, including the favorite Stache with pistachio pesto, mozzarella, parmesan, lemon vinaigrette and baby arugula ($16). Gluten free crust is also available as an added plus.
Zavino just added a brunch menu as well, which includes the normal menu along with five special brunch dishes and a make your own mimosa bar with different juice options. There is also a daily happy hour from 4:30-6:30 with $5 wine, $3 beers and an $8 Margherita pizza. The wine by the glass list is extensive and our waiter gave us good advice as we sampled the reds.
As I sat outside at Zavino surrounded by good food, I realized that it’s closer to Van Pelt than Sweetgreen. With thesis (and midterm) season in full bloom, quick detours to Zavino may be just the ticket to a full stomach and a happy fall. Cheers to that.
