Best of Philly 2007: Pasta, City (Philadelphia Magazine)
L’Oca means “the goose,” and the signature pasta at this modern, new Fairmount BYOB in the shadow of Eastern State Penitentiary is fresh pappardelle with goose ragu. It’s succulent and slightly sweet, but even better is the rich gnoccheti appetizer, served a hearty eight per order: baked two-inch semolina and parmesan spheres finished with a brown-butter sage sauce.
Philadelphia Magazine In Search of Mushrooms
At much-overlooked BYOB L’Oca, adjacent to Fairmount’s penitentiary, chef Luca Garutti pairs eggless trofie, a two-inch-long twisted pasta, with a truly exotic blend of mushrooms including the peppery, tree-growing pioppini, which doesn’t turn up often in area kitchens.
Craig Laban writing in the Inquirer
This promising Italian BYO across from Eastern State Penitentiary offers the Fairmount crowd a decidedly Northern Italian menu, from sage-buttered dumplings to pappardelle with goose stew. The sunny corner room is an appealing new option for the neighborhood
