Modo Mio Review
Chef and owner Peter McAndrews's narrow, bustling BYOB on the Northern Liberties/Fishtown divide lures even Main Line couples into formerly uncharted territory (the restaurant is way north of Center City). The meal is worth the trek, however, beginning with the homemade bread—a 15-pound Umbrian loaf sliced thick and served with olive oil and ricotta cheese. The small plates menu is a menagerie of rustic Italian flavors with modern twists, like grilled frogs' legs accented with green apple and herbed mayonnaise and thin-sliced duck breast in a cherry-spiked wine sauce.
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