Food isn’t the point at Ralph’s. It is, at best, mediocre. But that’s not why you come. You come for the photos of the old country, house wine filled to the brim, and the chance to eat a mountain of spaghetti in the same dining room where Theodore Roosevelt and Frank Sinatra once sat. The history is unforgettable here, even if the pasta isn’t.
Arguably the city’s oldest Italian restaurant, you already know what’s on the menu—antipasti, calamari, francaise, and parmigianas abound. Their signature meatball and the mussels in white wine sauce, while a few degrees too salty, are good starters before moving on to the veal parmesan and buttery shrimp scampi. Nothing about the food is remarkable. The same can’t be said for the servers who speak in accents reminiscent of Calogero from A Bronx Tale, despite almost certainly growing up a few blocks away—a real wow moment.
In a neighborhood that’s constantly welcoming a new restaurant, it’s comforting that Ralph’s hasn’t changed a thing. Not the black and white floor tiles, not the coffered ceilings, not the gravy-soaked menu. And like most Philly institutions that have been around forever, some parts feel charmingly nostalgic—and other parts you just quietly ignore.
Food RundownRalph’s “Everything” Salad
Skip the caesar and get this smorgasbord of antipasti instead. Tomatoes and mozz, anchovies and roasted peppers, salami, provolone, and olive salad—what’s not to like?
photo credit: Nicole Guglielmo
Meatballs
These two dense meatballs come with an herby ricotta that adds depth to the classic gravy. The meatballs are tender and juicy, and the house bread is perfect for sopping up that cheesy red sauce.
photo credit: Nicole Guglielmo
Mussels White
The mussels are served in a garlic white wine sauce, but there’s an unmistakable briny flavor here, too. A light, tasty starter.
Shrimp Scampi
Skip the gnocchi blush, the penne a la vodka, or any type of pasta in red sauce (they’re all a total snooze). The scampi is buttery, garlicky goodness, and the shrimp are tender.
photo credit: Nicole Guglielmo
Ralph’s Famous Parm
You can choose chicken or veal, but we prefer the veal. It’s pounded exceptionally thin, fried, and topped with a layer of mozzarella and a healthy pour of red gravy. It’s delightfully chewy, tangy from the sauce, and it tastes like a rite of passage.
photo credit: Nicole Guglielmo
Dining and Cooking