Peter Tobia / Inquirer
The proof is in the palate: The pastas at Tre Scalini are made elsewhere these days but "they are excellent," says Craig LaBan. "... I really feel the quality has not suffered." Above, three generations on the balcony at the Passayunk Avenue restaurant (from left): daughter-manager Francesca DiRenzo, her daughter Gisella, and chef-owner Franca Di Renzo.
