Table Talk: Gulph Mills’ Savona gets top-to-bottom redo
By Michael Klein
After 12 years, Evan Lambert said, Savona, his posh Main Line staple (100 Old Gulph Rd., Gulph Mills, 610-520-1200), needed to “evolve.”
The reconceptualization, a top-to-bottom renovation completed last month, was not intended to be trendy in any way, says Lambert, who got L.A. designer Ann Vering to use natural materials and a soft color palette.
They carved out small, romantic spaces for the special-occasion crowd that craves chef Andrew Masciangelo’s regional Italian cuisine. (Most entrees are $36 to $42.)
They expanded the bar area to occupy part of the first and second floors, and now seat patrons on the patio. The casual menu, with most dishes well under $20, includes charcoal-fired pizzas; hot and cold appetizers (such as polenta with mushrooms, and a frisee with poached egg, bacon and potato traditional); risotto and its Tuscan counterpart farrotto; pastas; and mains (salmon, veal Milanese, pork chop).
Savona jumped from a once-a-year luxury indulgence to my regular dining spot with the advent of Bar Savona. Great homemade pasta, great entrees, and the one pizza I’ve tried (the funghi) was spectacular. They’ve managed to find a way to satisfy no matter what I’m in the mood for. Can’t wait to try the new fine dining menu!