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Radice

Moonstruck's Toto Schiavone and his chef-partner Donna Ewanciw have gone suburban in a big way with their bright new Blue Bell gem, an ode to rustic Italy with a big domed wood-fired oven that turns out a soulful array of earthen crocks brimming with authentic flavors at their simple, seasonal, handcrafted best. An accessible wine list and pleasant service solidify a steady all-around debut, but this trattoria's success story is also about Ewanciw's quiet emergence as one of the region's best Italian chefs. Craig LaBan review Radice, at Village Square in Blue Bell.

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