What to Eat at Alla Spina, Opening Monday

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One look at Alex, the porcelain porker mascot with his trotters yarn-bombed in technicolor leg-warmers and perched atop the bar, and it’s pretty obvious that pig is big on Alla Spina’s menu. Marc Vetri’s and partners Jeff Benjamin’s and Jeff Michaud’s new Italian gastropub, which opens on Monday on North Broad Street, boasts pig tails, pig sticks (battered bits of pork), pig pot pies, whole roasted pork shoulders and more. Though the porcine proliferates the menu, which is best described as “bar food that’s grown up,” there’s also fried chicken, razor clams and Louisiana Gulf prawns. As the Alla Spina crew raced toward the finish line, Grub was lucky enough to snap some photos of what’s in store at what’s undoubtedly one of the most eagerly anticipated restaurant openings of recent memory. Click through, check them out and let us know with a comment which dishes pique your interest the most.