Acclaimed Italian BYOB “A Mano” Reopens in Fairmount!
A Mano (2244 Fairmount Ave.) , the acclaimed seasonal Italian BYOB from the Townsend Wentz Restaurant Group (TWRG), is pleased to announce its highly-anticipated grand re-opening with the exciting addition of new Executive Chef George Sabatino on Wednesday, July 14, featuring an all-new menu of hand-crafted, soulful dishes in its welcoming and picturesque Fairmount location.
Noted Philadelphia-based Sabatino brings his extensive scope of experience and expertise to the kitchen at A Mano. As culinary director for Marcie Turney and Valerie Safran’s Safran Turney Hospitality organization, Sabatino oversaw 35 sous chefs over the span of four restaurants. Prior, Sabatino worked in some of Philadelphia most respected kitchens such as Fork and Monk’s Café as well as his first Executive Chef position at East Passyunk Avenue’s Stateside in which under his leadership was named Best New Restaurant by Philadelphia Magazine.
Like A Mano, Sabatino’s previous restaurant Aldine [of which he was Co-Owner and Executive Chef] received the coveted three-bell review by Philadelphia’s top food critic Craig LaBan of The Philadelphia Inquirer. Sabatino’s acclaimed Rittenhouse restaurant was also included in Eater Philly’s Essential 38 and noted as one of the city’s Top 25 Restaurants and celebrated in Philadelphia Magazine.
“George brings a unique level of creativity and experience with him and is a great addition to our collaborative efforts.” Chef/Owner Townsend Wentz said. “We’re very excited to have George on our team (TWRG).”
During the past several months, Sabatino segued from the hospitality industry to pursue his interest in farming, and live on a local farm, learning the ins and outs growing sustainable goods, reinforcing the importance growing and comprising a menu from ethically-sourced ingredients. Currently, Sabatino is collating a seasonal menu for the return of A Mano featuring ingredients from local purveyors such as Heritage Farms.
“Hospitality is what I love most about being a chef. You create memories with people. For me, this is a great opportunity to get back to doing what I love and lead a small team,” Sabatino said. “I’m very excited to work with Tod (Chef/Owner Townsend Wentz) and Jason (Jason Peabody, Executive Chef at Oloroso). I’ve had my nose down for years. This time (COVID/Lockdown) afforded me time to think. Let me do farming. My biggest thing is sourcing. It’s the biggest part of my ethos as a chef.”
Currently, hours of operation are Wednesday and Thursday from 5 – 9:30pm, Friday and Saturday from 5 – 10:30pm, and Sunday from 5 – 9:30pm. A Mano offers both indoor and outdoor seating. A few examples of Sabatino’s culinary direction for A Mano are below.
o insalata di mare w/ chilled shellfish + fennel + cured lemon
o roasted beets w/ whipped ricotta + sour cherry + pistachio
o chicken liver & foie mousse w/ cherry mostarda + hazelnut + focaccia crisps
o Pasta alla chitarra w/ blistered cherry tomatoes + olives + parmigiano reggiano
o mafaldine w/ pork ragu + basil + crackling pan grattato
o oil poached sea trout w/ cauliflower + bagna cauda + capers
o pork shank w/ buckwheat polenta + fermented fennel + almond gremolata
o honey panna cotta w/ peach preserves + almond crumble
The re-birth of A Mano comes with an ever-evolving menu of soulful, hand-made Italian dishes. Guests are encouraged to book a reservation via Resy here,