Carina Sorella
Carina Sorella, which translates to “cute sister,” is the perfect name for the Bryn Mawr sibling of Fitler Square’s charming Trattoria Carina. Visually, she is darling. A sprawling L-shaped dining room with green tile, blonde wood and marble patterned tables transports you out of the neighborhood and straight to an Italian Pinterest board.
But this group, which also operates the beloved Pub & Kitchen in Rittenhouse and The Diving Horse in Avalon, treats the suburbs with less care. Cuteness ends with undercooked, unbalanced pasta with far-too-spicy crab, overcooked and over-salted scallops, and mushy meatballs. Satisfying arancini, caesar salad over a chicken cutlet, massive chicken parmesan, and solid pizza are better options.
Carina Sorella is a great place to grab a $10 negroni and snacks at the bar for happy hour or share a salad, pizza, and bottle of wine on a weeknight. One look at the decor, Italian-centric wine list, and the price point may have you thinking about making this restaurant your special occasion destination. Don’t. A few bites in, you’ll be reading Infatuation reviews of South Philly Italian restaurants on your phone.
Arancini stuffed with braised short ribs, tomato and mozzarella should be rich and unctuous, moist and meaty. These are fine, but lack the braised richness they suggest.
The lack of meatiness continues with the meatballs which are soft, spongy and very spicy, served with a much more promising fresh-tasting tomato sauce.
photo credit: Alison Kessler
A caesar salad with chicken sounds like a boring lunch order at a suburban restaurant. At Carina Sorella it is an experience, where a thick, giant cutlet of chicken serves as a platform for a solid lemony caesar with fresh parmesan and parmesan crisps. It’s not listed on the menu, but be sure to ask for it.
photo credit: Alison Kessler
Nearly raw pasta, scant traces of crab and extreme with more heat than flavor, this is one to skip. Hold out until your next trip to Zeppoli.
The pizzas at Carina Sorella are worth the visit. The crust has a New York-style chew and is not too charred. The crust does not have too much flavor but the abundant toppings bring the interest.
photo credit: Alison Kessler
Chicken Parm
A massive slab, big enough for two (or more), that dwarfs a side of rigatoni. The chicken itself is underseasoned, but a bright marinara and melted mozzarella hide that well enough. This is the dish that turns heads as it makes its way to your table.
photo credit: Alison Kessler
