Il Pittore

2025 Sansom St, Philadelphia, PA 19103
Closed until 5:00am (Show more)
  • Mon–Thu, Sun
    • 5:00 AM–10:00 PM
  • Fri–Sat
    • 5:00 AM–11:00 PM
$ $ $ $
Credit Cards:
Yes (incl. Discover & Visa)

Based on 105 votes

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24 Tips

People talk about:

  • "The slow-cooked suckling pig is cured for 15 hours in salt, sugar and..." (2 tips)
  • "Try the Salumi and cheese Plate (via @Foodspotting)" (1 tip)
  • "... cheap for Philly but worth every penny. Go." (2 tips)
  • Thrillist

    You + a friend/ladyfriend/gf/bf should take down the Biscetta for 2: a massive porterhouse w/honey-glazed turnips. They’re also furnishing a 200-bottle almost-entirely Italian wine list. Read more

    Thrillist · October 27, 2011
  • Kirk L.

    Space is wonderful. Service superb and food top notch. One of if not the best dining experiences I've had in Philly. On par with Perla in NYC. It's not cheap for Philly but worth every penny. Go.

    Kirk L. · January 20, 2013
  • Philadelphia Magazine

    No, Chris Painter’s elegant namesake restaurant, Il Pittore, isn’t cheap—but it’s a damn good way to spend your money. You’ll find yourself craving the duck agnolotti days after you eat it.

    Philadelphia Magazine · July 2, 2012
  • Tamer T.

    Ask for Alex and then ask for the Alex special.

    Tamer T. · April 29, 2012
  • shawnelise t.

    Boar was the best of the 4 pasta dishes we tried. Duck ragout was also tasty. The pasta in the papardelle & clam/broccoli rabe tasted bland by comparison.

    shawnelise t. · March 17, 2012
  • Helen R.

    Chard mezzaluna with chanterelles and truffles! Heaven.

    Helen R. · October 14, 2011
  • Margot Ruth L.

    Incredible menu AND nightly additions. Delicious food that won't over-stuff you!

    Margot Ruth L. · February 16
  • Ashley S.

    Ask for Will Knapp. He will guide you in the right direction. Food, drink, whatever you want he'll know what to do. Oh and get the Pappardelle it is so damn good.

    Ashley S. · September 14, 2013
  • Jacob L.

    Food was delicious. Baked riccotta is the app to get.

    Jacob L. · July 19, 2013
  • John G.

    I've never been disappointed when ordering one of the specials. One of the best wine selections in the city and Andrew or Frank always hit the mark on a suggested pairing.

    John G. · May 10, 2013
  • Magz

    Good but exorbitant..

    Magz · May 6, 2013
  • Allison M.

    Blue Coat Gin Fizz - yummm.

    Allison M. · April 29, 2013
  • Claude H.

    Try the Garganelli with spring vegetables as a second along with a glass of the Langhe Nascetta. Wonderful. Not a false note.

    Claude H. · April 27, 2013
  • Brett M.

    Rye Smash is the perfect pre-show drink

    Brett M. · April 18, 2013
  • Nicole B.

    HEAVENLY- loved the cauliflower salad. Octopussy, OMG! Best ziti ever!!!

    Nicole B. · March 22, 2013
  • Michela D.

    Great prosecco selection and amazing hand made pastas!

    Michela D. · February 4, 2013
  • Philadelphia Magazine

    The slow-cooked suckling pig is cured for 15 hours in salt, sugar and herbs, buried in pig fat, then slow-roasted for another 12. This piggy is worth every minute of the wait.

    Philadelphia Magazine · January 14, 2013
  • Bary D.

    $17 for a martini? Absolutely ridiculous. I won't have another one here.

    Bary D. · April 1, 2012
  • DK D.

    Try the Maialino A Fuoco Lento - Slow cooked suckling pig with pear mustardy, roasted baby carrots & cavalo nero. (via @Foodspotting)

    DK D. · March 30, 2012
  • DK D.

    Try the Gnocchetti - With blue crab. (via @Foodspotting)

    DK D. · March 30, 2012
  • DK D.

    Try the Salumi and cheese Plate (via @Foodspotting)

    DK D. · March 29, 2012
  • 🌴om Z.

    New Starr italian place

    🌴om Z. · March 11, 2012
  • Ryan S.

    Best service ever. Try the cheese black pepper pasta. Really good..!

    Ryan S. · October 31, 2011
  • Kacey C.

    Came here on opening might and loved it!Try the pumpkin gnocchi to share and the scallops followed by the amazing nutella beignets for dessert with the almond gelato!

    Kacey C. · October 28, 2011

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