clock menu more-arrow no yes mobile

Filed under:

Cicala, the Much-Anticipated Italian Restaurant at the Divine Lorraine, Has an Opening Date

A look at the menu and interior of the spot slated to open next Friday

Cicala / Official

The new Southern Italian restaurant from restaurateur-couple Joe and Angela Cicala is officially slated to open in one week.

Cicala, located at the historic Divine Lorraine hotel on North Broad Street, will open its doors on Friday, November 15 at 5 p.m. The restaurant will be open for daily dinner service and Sunday brunch; evening diners can expect a range of fresh pastas, fish, and house-cured meat dishes, all prepared with Southern Italian influence.

The restaurant will also serve a number of pastries — as is Angela’s specialty — including a black truffle cheesecake and a pistachio spumoni ice cream, styled to look like a clementine.

The restaurant’s interior, which the Cicala team has not been shy to share on its social channels, can best be described as cozy-decadent. Rustic exposed brick walls are lined with velvet orange couches, old portraits, and vintage lamps. Round tables are surrounded by plush teal chairs and chandeliers hang from the ceiling. According to Philly Mag, much of the decorations within the space are family heirlooms, including the portraits, which all depict members of the Cicala family.

The opening follows the Cicalas’ departure from Le Virtu and Brigantessa two years ago. After a brief hiatus that involved running food tours of Italy, The Inquirer reports, the duo are ready to “dig deep and tell [their] story through food.”

STATUS: Cicala will open in the Divine Lorraine Hotel at 699 N. Broad Street on Friday, November 15. The restaurant will be open for dinner service from 5 to 11 p.m. Monday through Saturday, for brunch on Sunday from 11 a.m. to 4 p.m., and for dinner from 5 to 10 p.m. Reservations will open on November 15.


1520 East Passyunk Avenue, , PA 19147 (267) 318-7341 Visit Website

Sign up for the newsletter Sign up for the Eater Philadelphia newsletter

The freshest news from the local food world