For quite some time now the top dog of small plates has been nestled, with a unique and elegant charm, among the bustling streets of downtown Conshohocken. Nearby residents flock to Isabella for their munchies with a Mediterranean flare; foodies from surrounding suburbs emerge from their respectful towns to dine on the organic, fresh and locally sourced ingredients. Even Center City folks have been deemed regulars of the tapas-style dining experience. Those very same regulars, suburb emergers and resident flockers will find a very different yet refreshing experience upon their next Sunday visit to the dining spot.
While “small plates are still a big deal” according to chef Michael Cappon, Isabella has decided, after two years of rocking the tapas gig, to expand their selection of main plates to accommodate guests. As of Jan. 6, Sunday diners are invited to explore the Supper Size Menu to its fullest—and full it certainly is.
This expanded menu is not the type carelessly whipped together, complete with too many options to choose from, none of which truly whet your appetite. Oh, no, no, no! With much thought, true talent and the sheer excellence which we’ve come to expect from chef Cappon, Isabella’s new expanded menu was carefully crafted. The plates range from $13 for a Kobe beef burger with fresh ground American Kobe beef, arugula and tomato on a freshly baked bun to $22 for a sensational salmon dish, featuring seared Verlasso salmon, sherry-scented wild mushroom ragout, olive oil blanched potatoes and wilted greens. In addition, several options like the marinated pork tenderloin, fontina and potato gratins, and warm Jerusalem artichoke slaw, are served completely free of gluten!
In true Mediterranean fashion, the expanded menu also boasts hearty pasta dishes, perfect for those hoping to find an authentic fix. From the Fruta del Mar ($19) to the handmade ravioli ($16), one mouthwatering bite after the other would not be complete until paired with a refreshing beverage from their rotating craft beer list, extensive wine collection or creative cocktail offerings.
However, if it’s a winter warmer of a meal that you’re in search of this season, there’s no doubt the new braised grass fed beef short ribs with porcini mushrooms, shallots and red wine, fresh pappardelle and pecorino will get the job done. Of course, only after starting the meal with one or two of their claim to fame small plates.
For reservations call (484) 532-7470 and for more information visit barisabella.com.