Modo Mio, Philadelphia (PART 2!)

I rarely have enough time to write a post about a restaurant shortly after we’ve dined there.  Life gets in the way, I forget, or I simply just have too many fabulous recipes to share with you to write about a restaurant.  Let’s face it, one of the most amazing meals I’ve had in Philly was two months ago at the famous Zahav with my girlfriends (an Israeli FEAST in which I tried DUCK HEARTS!!) and has yet to make it on the blog.  I’m not the best with timeliness here.

Now that you know this, maybe you’ll understand just how good my meal was this past weekend at Modo Mio.  Sound familiar to you?  It should, since just a month and a half ago I raved and raved about it while bragging about how wonderful my boyfriend Dave was for taking me there.  You heard me:  I am writing about a restaurant I went to just a few days ago… and for the SECOND time.  This place just deserves that kind of attention.

Just a recap:  Modo Mio is an adorable little Northern Italian BYOB in the Northern Liberties area of Philadelphia.  They offer a “Turista” menu every night, where you can order an Antipasti, a Pasta, a Secondi, and a Dessert, for $35/pp.  

When I found out a few days prior that our favorite foodie friend Donny was coming to visit, I knew I had to pick a good place for dinner.  We caught a late reservation and also reeled in our friends (another) Dave & Betsy (actually, her and I are both Elizabeth!  Weird!).

Dave, Donny, (my) Dave and I were all on the same trip to Israel and have remained good friends since, trying out some seriously awesome restaurants along the way.  Modo Mio only seemed appropriate to share with this hungry crew.

The thing that made me most excited about this dinner (other than the fact that we had our very own big round table) was that everyone wanted to do the “Turista” tasting option… and wanted to SHARE.  This meant we basically get to try the entire menu with only the exception of maybe six items.  OMGOMGOMG!  Our server explained that the menu had just changed, as it does every 4-6 weeks, left us with some delicious bread and porcini flavored oil, and we got down to work.

I think this was the most impressive menu decision making ever, we finished in five minutes… checking off which dishes we wanted directly on the menu.  Talk about efficiency!  (oh, also confirmed with our server that we’re the first people to do this.  Love.) We decided to pay an extra $5 for the whole fish of the day & for the Broccoli Rabe side.  After ordering 5 of each course… we sat back… drank some wine… and got ready for a feast of bites (literally).  Get ready for your tummy to grumble… here we go!

Antipasti

Cozze:  Mussels, Red & Spicy

Cozze: Mussels, Red & Spicy

We nearly fought over the broth from the mussels... wow!

We nearly fought over the broth from the mussels… wow!

Polpo:  Grilled Ocopus, Spicy Chick Peas, Raisins, Almonds, Lemon, Arugula

Polpo: Grilled Ocopus, Spicy Chick Peas, Raisins, Almonds, Lemon, Arugula

Carpaccio:  House-Cured Pork Loin, Crispy Gorgonzola, Cherry Fennel Compote

Carpaccio: House-Cured Pork Loin, Crispy Gorgonzola, Cherry Fennel Compote

Carciofo al Mattone:  Crispy Artichoke, Black Olive, Mint, Goat Cheese, Rosemary Honey, Pangrattato

Carciofo al Mattone: Crispy Artichoke, Black Olive, Mint, Goat Cheese, Rosemary Honey, Pangrattato

N'duja:  Calabrese Sausage, White Bean Pancake, Fried Egg, Honeyed Mushrooms

N’duja: Calabrese Sausage, White Bean Pancake, Fried Egg, Honeyed Mushrooms

Pasta

Vincis Grassi:  Rich festival Lasagne, Meat Ragu, Porcini, Besciamella, Fresh Pasta Sheets

Vincis Grassi: Rich festival Lasagne, Meat Ragu, Porcini, Besciamella, Fresh Pasta Sheets

Agnolotti:  Mascarpone & Artichoke Stuffed Ravioli, Almond Butter

Agnolotti: Mascarpone & Artichoke Stuffed Ravioli, Almond Butter

Gnocchi:  Potato Dumplings, Speck, Gorganzola, Spring Peas & Cream

Gnocchi: Potato Dumplings, Speck, Gorganzola, Spring Peas & Cream

Special Pasta: Ziti w/ Oxtail Ragu

Special Pasta: Ziti w/ Oxtail Ragu

Bucatini Amatriciana:  Thick, hollow Spaghetti, Pancetta, Spicy Plum Tomato, Pecorino Romano

Bucatini Amatriciana: Thick, hollow Spaghetti, Pancetta, Spicy Plum Tomato, Pecorino Romano

Secondi

Melanzana Ripiena:  Tomato Braised Stuffed Eggplant, Molise Style, Mint, House-Made Ricotta

Melanzana Ripiena: Tomato Braised Stuffed Eggplant, Molise Style, Mint, House-Made Ricotta

Trota:  Prosciutto-Wrapped Brook Trout, Porcini, Strawberry, and Basil Salad

Trota: Prosciutto-Wrapped Brook Trout, Porcini, Strawberry, and Basil Salad

Pesce Arrosto: Whole Roasted Branzino

Pesce Arrosto: Whole Roasted Branzino

Guance: Veek Cheek "Chef's Choice, trust him" (yes this is directly from the menu)

Guance: Veek Cheek “Chef’s Choice, trust him” (yes this is directly from the menu)

Agnello:  Grilled Lamb Shoulder Chop, Goat Feta, Date Gremolata, Dandelion, Hard Cooked Egg

Agnello: Grilled Lamb Shoulder Chop, Goat Feta, Date Gremolata, Dandelion, Hard Cooked Egg

Our Side & Desserts

Broccoli: Bitter Broccoli, Pepperoncino, Garlic, Lemon, White Beans

Broccoli: Bitter Broccoli, Pepperoncino, Garlic, Lemon, White Beans

(clockwise) Rosemary-Olive Oil Cake, Apple Blondie w/ Vanilla Bean Semi Fredo, Tiramisu

(clockwise) Rosemary-Olive Oil Cake, Apple Blondie w/ Vanilla Bean Semi Fredo, Tiramisu

Flourless Chocolate Cake & Basil Panna Cotta

Flourless Chocolate Cake & Basil Panna Cotta

As if these gorgeous pictures don’t say enough as it is… let me tell you, this was such an outstanding meal.  The five of us “ooh”-ed and “ahh”-ed with literally every bite we took.  Each dish was better than the last and we loved everything we tried.  

If you live in the Philly area and haven’t tried Modo Mio yet… pick up the phone and make a reservation… what are you waiting for?!

Betsy & I before dinner

Betsy & I before dinner

3 thoughts on “Modo Mio, Philadelphia (PART 2!)

  1. Wonderful pictures & post. I have had the pleasure of eating at Momo Mio many times and witnessed Chef Peter McAndrews moved to tears talking about food. That love is in everything he serves.

  2. Pingback: Falafel Crusted Chicken w/ Hummus Slaw Pitas | It's Good to be the Cook

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