The interior at Borromini in Philadelphia, PA (Photo courtesy of Starr Restaurants)
Stephen Starr’s impact on Philadelphia’s dining scene has been nothing short of transformative. For nearly three decades, his restaurants have shaped the city’s culinary identity—turning neighborhoods into dining destinations and redefining what it means to eat out in Philadelphia. Starr’s long-awaited Italian concept, Borromini, opened it doors late last month, in Philadelphia’s Rittenhouse Square. The two-story, 15,000-square-foot restaurant takes over the space once occupied by Barnes & Noble at 1805 Walnut Street, transforming it into a Roman-inspired dining destination that seats more than 250 guests across multiple dining rooms and a patio.
For Starr, Borromini isn’t just a new entry in his expansive restaurant empire. It’s a personal milestone rooted in years of experience, risk, reinvention, and relentless ambition. The man behind Philadelphia mainstays like Parc, Buddakan, and Barclay Prime sees Borromini as a culmination of the lessons and instincts he’s sharpened over decades in the hospitality business.
“Borromini is a restaurant I have long dreamed of bringing to life,” Starr said. “It’s timeless, grounded in authenticity, and thoughtfully crafted.” The new Italian spot was developed in collaboration with chef Mark Ladner, a James Beard Award winner best known for his work at Manhattan’s Michelin-starred Del Posto. The menu showcases regional Italian staples with a sophisticated twist: Carbonara, 100-Layer Lasagna, Tortelloni di Ricotta, and Clam Pizzetta. Executive Chef Julian Baker, who brings experience from kitchens across Milan, Tuscany, and Trentino, will lead the culinary team. Guests can also expect Branzino, Lamb Scottadito, and Bistecca alla Fiorentina—hearty, classic fare matched with one of the largest dessert wine lists in the city.
This kind of menu—highly specific, regionally faithful, yet accessible—feels like a return to form for Starr, who’s made a career out of nailing both ambiance and appetite. From theatrical Asian-fusion hits to high-end steakhouses, Starr has proven he can shape-shift with the moment. But Italian food is something closer to his core.
“I’ve always felt a deep connection to Italian food. It’s comforting, emotional—it resonates,” Starr added. “With Borromini, I wanted to honor that emotion, but also offer a dining experience that feels rare and immersive.”
The space itself delivers on that goal. The design team—Keith McNally, Ian McPheely, and Stokes Architecture and Design—leaned into Roman influences with vaulted ceilings, mosaic tile work, and rich detailing that evokes centuries of tradition without feeling overly ornate. A custom mural by artist Zach Bird spirals up the staircase between floors, modeled after Italian frescoes that might be found in a Roman villa.
“Design isn’t just visual. It sets the tone for how guests move, speak, even how they eat,” Starr noted. “Borromini had to feel different from my other restaurants. It had to speak Roman, not just Italian.” That intention shows up everywhere, including the beverage program, which features a robust lineup of Italian wines from iconic regions and an inventive aperitivi menu built for pre-dinner sipping. For dessert: frozen lemon sorbetto, tiramisu, ricotta cheesecake, and a dark chocolate olive oil cake finish the meal with just the right flourish.
Borromini marks the first time since 2022 that Starr has launched a new restaurant in his hometown. It arrives at a time when the local dining scene is shifting—legacy restaurants face mounting costs, while new concepts often chase trends more than substance. Borromini bucks both pressures. It’s designed to stick, to build community and routine. “Parc is just down the street, and it’s become a fixture in people’s lives,” Starr continued. “That’s the energy I want for Borromini—not just hype, but longevity.”
Starr’s track record supports the ambition. Since launching STARR Restaurants, he has opened over 30 concepts in cities like New York, Washington D.C., Miami, and even Paris. Yet Philadelphia remains his home base, the place where his instincts run deepest and his vision tends to resonate loudest .“I don’t think of Borromini as just another restaurant,” Starr detailed. “It’s a reflection of where I am now—what I’ve learned, how I see hospitality, and what I think guests are really hungry for.”
For the man who once launched restaurants with names like Pod and Striped Bass, Borromini feels like a quieter, more personal entry. It’s built on craftsmanship, consistency, and confidence—not shock value. It’s about the guest experience first, and everything else second.
That clarity has come with time. Starr began his career as a concert promoter before transitioning into the food world with the launch of Continental in 1995. From there, he quickly made a name for himself with genre-defining restaurants that mixed design, sound, food, and service into cohesive experiences. Along the way, he earned a James Beard Award for Outstanding Restaurateur and shaped Philadelphia’s dining identity for more than two decades.
Still, he says the process doesn’t get easier. “Each new restaurant is a risk. It’s like starting from scratch,” Starr outlined. “But that’s also what makes it worth doing. You can’t fake passion. You either care or you don’t.”
For Starr, it’s another chance to contribute to the city that shaped him—and perhaps set a new standard in the process. “There’s a lot of noise in the restaurant world right now,” Starr concluded. “Borromini is about tuning that out and just doing the work. Beautiful food. True hospitality. That’s it.”
To learn more about Borromini, visit their website.
Dining and Cooking