Elma
Chef James Nardone runs a tight, focused kitchen on East Girard, turning out pasta like lumache with ragù genovese and gnudi with crab and vodka sauce alongside smaller plates like stracciatella with melon and prosciutto. Only 12 seats, BYOB with no corkage fee, and a room that fills up fast. Bring something good to drink and let the open kitchen do the rest.
BYOB. Elma is fully BYOB with no corkage fee. They kindly ask one bottle per guest, so plan accordingly before you arrive.
Link copied to clipboard