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Kyle O'Neill

@kyone_92

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Aubree Rose • Husband to @obgyn_kanobi 💍 • 10/11/2024 •Fiorella Pasta Bar• CMS certified• WSET Diploma •

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September was filled with friends, babies (fur & human), Philly sports and good eats

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Random Savory Bites – Philly

Turns out taking a week off from posting is surprisingly effective. I ate well, saw friends, spent less time staring at my phone, & remembered this page is supposed to be fun. Then Instagram rolled out multiple captions, which is basically like telling someone who’s been living in a studio apartment that there’s a second floor. That means every photo gets a fuller, more in depth write-up now, so keep swiping. Is this bad news for anyone who prefers I get to the point? Probably, but I’ve decided to thrive in the extra square footage anyway. Hopefully you enjoy it.

@saophilly Little Neck Clams: I’d love to know what @philapans puts in this broth because I’m convinced there’s an ingredient in there he’s hiding from the rest of us, & it’s crack. Granted, I’ve never had crack, so maybe this is insulting to Schedule II substances, though it did have me scratching my neck like Tyrone Biggums. The clams are obviously the centerpiece, all sweet & tender, but it’s the Cambodian sour curry that really turns this into something I literally can’t stop eating. It opens w/ a little acidity, then the herbs, pepperiness, & almost floral notes gradually come into focus before finishing w/ this spicy kick that catches the back of your throat. I don’t care how hot it is outside, order it anyway. Just try to resist the urge to pick up the bowl and drink whatever’s left once the clams are gone–above & beyond highly rec

@zigzagkensington Jerk Spiced Pork Chop: I kid you not, this smoked pork chop was far more tender then one I had at Claud, & that’s the second my popular dish on @beli_eats from a restaurant that is currently ranked #15 on the NY Times Top 100. The meat had that rosy center I always want from pork, but still see way too rarely, w/ enough smoke, juice, & seasoning to make the comparison feel pretty obvious in the moment. Then Matt added the jerk sauce, which brought heat, sweetness, spice, & acidity without covering up the pork itself. It’s another great reminder of what makes Zig Zag exciting. The BBQ foundation is there, but the best dishes usually take a few turns you don’t see coming–highly rec

@elchingonphilly Elote: the tacos & cem

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When the pasta making equipment breaks down @fiorellaphilly they rise to the challenge 😉 🍝
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#bestofphilly #eaterphilly #pasta #pastalovers

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Spring Lunch @fiorellaphilly 🇮🇹 Meanwhile around the corner from the #italianmarketfestival 🇮🇹

NEBBIOLO
lapo berti, vino frizzante rosato nv (piemonte)

ANTIPASTI
SEAFOOD SALAD
mussel, clam, lobster

NURAGUS
antonella corda di cagliari 2023 (sardegna)

PASTA
FUSILLI
ramp pesto, stracciatella

FRUILANO
venica, collio 2024 “primarul” (friuli)

FETTUCINE
morel

BARBERA
oddero, d’alba superiore 2023 (piemonte)

RIGATONI
guinea hen, spring onion, piave
SAGRANTINO
sciacciadiovoli, montefalco 2019 (umbria)

DOLCI
STRAWBERRY SORBET
whipped cream

SFUMATO amaro (alto adige)

#bestofphilly #eaterphilly #michelin

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Last night was SO much fun!
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Big shout out to @meriberi17 and @emiliaphilly for an incredible evening. We can’t wait to cook with you again!
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#fiorella #pasta #pastaparty #emilia #phillylove

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Best Savory Bites – April

@saophilly Ribeye w/ Mole Curry: yet another heater from Phila & co thanks to some rich, tender beef in a sauce that’s deep & layered w/ delicious chocolate, spice, heat, & tang all showing up clearly without crowding each other out.

@nowon.usa Chopped Cheese Rice Cakes: just as enjoyable as their renowned burger thanks to soft, chewy tteok loaded w/ a rich, beefy, cheese-thickened sauce. It genuinely feels like the best parts of New York bodega & Seoul bar food.

@angelos_pizzeria_south_philly PFD: What makes this my favorite cutlet special Angelo’s make is the chicken being both very tender & crunchy, the prosciutto adding salt, & the artichokes bringing a second fry, all sharpened by pesto & balsamic so no bite feels dull or dry.

@richtorrisi Linguini & Pink Littleneck Clams: Tender, ocean-sweet clams & perfectly cooked, al dente pasta coated in a glossy, spice-laced sauce that builds w/ a whisper of heat as you eat. I know it seems simple on paper, but the execution is what makes this outstanding.

@classicpizza_mainline Well-Done Cheese: every time I visit Paul’s shop the recipe is slightly different & the pizza somehow even better than before. This one was a lot closer to the pies from @joeandpats than the first time I wrote about Classic Pizza. Bravo Paul, bravo.

@katzsdeli Pastrami Rueben: I have the utmost respect for the journalists at the @phillyinquirer, but if they think Radin’s pastrami belongs on the same shelf as this, then that shelf needs dusting. Because I assure you, one visit back to Katz’s would make it clear that this isn’t just in a different league, it’s on a different planet.

@dancerobot.phl Nasu Dengaku: Smooth, almost custardy eggplant under a sticky miso glaze, finished w/ sesame for a nuttier edge. A little overpriced, but a must try when visiting.

@fiorellaphilly Gnocchi: I could literally eat two orders of this pasta back to back, that’s how good it is. Can’t wait for the version topped w/ cherries to hopefully come back.

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Who doesn’t like a jelly roll?!?! 🤷‍♂️
New dessert @fiorellaphilly
@mshelkowitz ❤️

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Philly Pasta Dispatch

@fiorellaphilly Busiate: Another new seasonal hit from Firoella. The pasta had this supple, springy chew that made the spirals feel more elastic than firm, & the shape meant every forkful felt substantial & fully coated rather than slippery & bare. Then the guinea hen hit, tasting darker & more concentrated than standard poultry, while the ramps brought a sharp, grassy allium note that made the flavors more nuanced & kept the richness from turning flat. At this point, it feels like the kitchen is just showing off–highly rec

@vernickphilly Spaghetti & Walnut Sage Pesto: The spaghetti had a really nice toothsome texture, & the pesto landed greener, nuttier, & more savory than a standard basil version, w/ the brussels sprouts bringing a faint bitterness that kept the walnut from reading too heavy. Then the pangrattato came in & changed the texture of the whole dish, adding that toasty crunch every time the noodles started to feel too soft–highly rec

@thesaloonrestaurant Rigatoni Shrimp Fra Diavolo: The rigatoni had that al dente bite I like, but it never felt special enough to carry the dish the way their better pastas like ravioli or gnocchi can. That put more pressure on the shrimp and sauce, and while the shrimp were great, and the fra diavolo was perfectly enjoyable, bright w/ tomato at first, then garlic and chile, it all ate a little too straight-ahead to leave much of a mark. The kind of bowl you’re happy enough to finish, just not one that ever really turns the corner into something deeper or more memorable–rec

@dancerobot.phl Mentaiko Cream Pasta: The fusilli had a soft, springy chew, & the sauce hit creamy first, then savory & a little oceanic, with a distinct salty roe note lingering after the bite. The shiso helped by bringing a cooler, greener edge, while the rayu left a low chile warmth in the background. Still, the whole thing ate a bit flatter than I wanted over time, more rich than dynamic, so while I enjoyed it, I never quite found myself craving the next bite the way I wanted to–rec

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“Red Sauce Night” @fiorellaphilly

THE BANANA STAND: banana rum, almond orgeat, coconut foam

ANTIPASTI
CAESAR SALAD: gem lettuce, shallot, focaccia croutons
GARLIC BREAD
SEAFOOD FRITTO MISTO: lobster, squid, scallop
SAL’S MEATBALL

Parings…
PIGATO: bruna, riviera ligere di ponente 2024 “maje” (liguria)
CARRICANTE: graci, etna bianco 2023 (sicilia)

PASTA
LINGUINE: shrimp scampi, ramp
MAFALDINE: bolognese, piave

Parings…
NERELLO MASCALESE: bonavita, terre siciliane rosato 2024 (sicilia)
SANGIOVESE: felsina, chianti classico 2022 “berardenga” (toscana)

SECONDI
CHICKEN PARM: burrata, vodka sauce
CONTORNI: broccoli rabe

Paring…
CORVINA: tasi, amarone della valpolicella 2017 (veneto)

DOLCI
TIRAMISU: mascarpone, espresso

Paring…
MONTENEGRO: amaro (emilia-romagna)

ESPRESSO

#eaterphilly #bestofphilly #pastalover

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Some people come into your life just passing through… and then there are the ones who leave a mark you carry with you forever.

When Bill started at Osteria in 2007, I never could have imagined that nearly 20 years later he’d still be such a constant in all of our lives—helping shape Vetri Cucina, our team, and me personally in ways that are hard to put into words.

I can’t tell you how many times I heard, “I ate at Vetri the other night… Bill was our server—he was amazing.” It became the norm, but it never stopped meaning something. Always the calm in the storm, the voice of reason, the one you could count on no matter what. And he wasn’t just respected—he was genuinely loved. My father adored him, and that alone says everything about the kind of man he is.

It’s hard to imagine this place without him. While I’m so happy he gets to enjoy this next chapter, there’s a real emptiness knowing he won’t be here with us in the same way.

Bill, thank you for everything—for your guidance, your friendship, your humor, and your unwavering presence. You’ve been so much more than a coworker. You’re family.

You will be deeply, deeply missed. ❤️ 🙏
@vetricucinaphl

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Random Sweets

@hanisbakerynyc Passionfruit Croissant: The brûléed shell hits first, bringing that thin, glassy crackle before giving way to a passion fruit custard that’s lush in texture, almost satin-like, but the flavor has real voltage. Think tart, floral, tropical, & vivid enough to grab your palate right away. Then the strawberries step in w/ a softer, gentler sweetness to round off that edge, so the whole pastry feels bright & balanced rather than overly pointed. For people who love sharper, acidic notes, this should be a seasonal fave–above & beyond highly rec

@lorettasphilly Pineapple Pop Tart: The best part of this was the puff pastry. It had that crisp, layered, deeply golden quality that made it feel more serious than the name “pop tart” suggests. Then the pineapple came in, milder than expected, more gentle sweetness than tropical punch. Sure, I could’ve used more filling, but it’s not the easiest fruit to cram into a format like this without compromising the pastry, so I think they made the right call on what mattered most–Highly rec

@charpizzaphl Passionfruit & Condensed Milk Soft Serve: Finally tried the one dessert of Virag’s I’d missed, & he was right to insist I do. The texture was insanely smooth, creamy, & light, while the passionfruit kept things bright & the condensed milk gave it that sweeter, almost dulce de leche-adjacent richness that rounded everything out. Gratis, yes, but money all the same–highly rec

@fiorellaphilly Rocky Road Ice Cream: This half order was also gratis, which is a very Fiorella thing to do, but I’d have been happy to pay for a full portion. Deep chocolate, gooey marshmallow, almond, & a texture that ate almost mousse-like. It’s rich, nostalgic, & easy to love–Highly rec

@fiorefinefoods Rhubarb Borsettine: @justinemacneil is now a James Beard finalist, & that doesn’t happen by accident. In this case, the reasons are obvious. Exceedingly crisp, flaky, nicely burnished pastry wrapped around rhubarb that feels bright without going sour. Simple in concept, but executed w/ flawless precision—above & beyond highly rec

@richtorrisi Cookie: seemingly modest ambitions, executed at a very immodest level–highly rec

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Fiorella pasta at home….
Not a bad Sunday! Boosh!!!
@fiorellaphilly

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