Chef-driven wood-fired pizzas, a mozzarella and salumi bar, handmade and imported pasta and seasonal entrees are making their way to Wayne at the just-opened Ardé Osteria. The Italian BYO restaurant from chef/owner Pino DiMeo, Antimo DiMeo and Scott Stein expands on their first venture, Pizzeria DiMeo’s in Roxborough.
The cuisine combines rustic Italian and local flavors and reflects their commitment to both tradition and new thinking. Executive chef Pino DiMeo’s menu was inspired by culinary pleasures found throughout Italy. Adding to the authenticity of Ardé is the mozzarella di bufala which is flown in weekly from Campania, Naples.
Their bread program, showcases naturally-leavened breads using a variety of ancient grains, producing rustic and aromatic loaves. In particular, the Sprouted Kamut uses sprouted kamut berries, resulting in a complex, sweet flavor and the Old World loaf blends organic stone-milled flours like kamut, einkorn and heirloom wheat, creating a crackling crust and soft, airy interior.
Antimo DiMeo has been working for Gennaro Esposito at the 2 Michelin Star-rated La Torre Del Saracino in Sorrento, Italy for the past year and has been the driving force behind the bread and pizza program.
Ardé will be open for lunch and dinner, seven days a week, from 11 a.m. until 9 p.m. Sunday through Wednesday, and 11 a.m. until 10 p.m. Thursday through Saturday.
Find Ardé Osteria at 133 N. Wayne Ave. in Wayne; (484) 580-6786.
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