Cicala at the Divine Lorraine occupies a corner of Philadelphia's storied Divine Lorraine Hotel on North Broad Street, where husband-and-wife chefs Joe and Angela Cicala serve southern Italian food built on family recipes. The restaurant's name and imagery trace directly to that lineage: the citrus motif nods to Sicilian hospitality and to Joe's great-grandmother Clementina, while the snake references Angizia, a pagan goddess from Angela's home region of Abruzzo.
The menu runs family-style, with antipasti, swordfish, and desserts like salted pistachio gelato and lemon ricotta cake drawing specific mention. The dining room leans into the setting inside the historic hotel — crystal chandeliers, white tablecloths, and cushy booths.
Philadelphia Magazine named it one of the city's best restaurants for date night, and the restaurant's pastry program was named a semifinalist for the James Beard Foundation's Outstanding Pastry Chef award in 2022. Regulars describe strong relationships with the staff and consistent quality across repeat visits.
The menu runs family-style, with antipasti, swordfish, and desserts like salted pistachio gelato and lemon ricotta cake drawing specific mention. The dining room leans into the setting inside the historic hotel — crystal chandeliers, white tablecloths, and cushy booths.
Philadelphia Magazine named it one of the city's best restaurants for date night, and the restaurant's pastry program was named a semifinalist for the James Beard Foundation's Outstanding Pastry Chef award in 2022. Regulars describe strong relationships with the staff and consistent quality across repeat visits.