Settle in and Stay Awhile at Ombra in Havertown

For Julian Hublina, there was just something about Havertown. With experience at several area restaurants, he was drawn to its strong sense of community and Brookline Boulevard’s walkable character. Together, he and co-owner Elvis Berisha revamped nearly every detail of the former VIDA BYOB. The dining room at Ombra Restaurant feels polished yet comfortable—a cozy 45-seat space where close quarters encourage conversation between neighboring tables.

Charred Spanish octopus
Beet salad

Executive chef Stephen Vassalluzzo leads a kitchen that’s visible to most guests. His path to cooking was anything but traditional, trading a potential career as a physicist for a culinary passion inspired by memories of his grandmother cooking for family and friends. Twenty years later, Vassalluzzo is the mastermind behind a menu that favors contemporary northern Italian cooking over red-sauce staples. Handmade pastas, seasonal ingredients, carefully sourced products and classic techniques form the foundation of a philosophy rooted in simplicity and restraint.

Mafaldine with shrimp and crab meat

The presentation, however, is anything but understated. Our beet salad’s vibrant, neatly cubed composition delivered freshness and texture in every bite. With peppery arugula as its base, the pear and Gorgonzola salad was a carefully stacked work of art accented by balsamic caviar. A special for the evening, the colorful, citrus-marinated Hamachi crudo tasted every bit as distinct and refreshing as it looked.

Nordic cod

A perfect match for the house-made focaccia, our delicate and lemony mafaldine pasta arrived studded with shrimp and chunks of crab. Even more memorable was the linguine con le sarde. Topped with wild sardines, pine nuts, white raisins and saffron, it ranked among the best pasta dishes we’ve encountered this year. A neighboring table of Italian-food enthusiasts insisted the ricotta gnocchi was as authentic as anything they’ve tasted outside Italy.

Co-owner Julian Hublina

Fittingly, desserts were elevated classics. The tiramisu was silky and rich, accented with dark chocolate and espresso, while the cheesecake struck a satisfying balance between lightness and substance. Cappuccinos arrived smooth, rich and expertly prepared.

Tiramisu
Sliced duck breast

Like any BYOB, Ombra encourages you to bring a favorite bottle or two from home, reinforcing the emphasis on food, conversation and connection. Berisha oversees the front of the house with a team that’s young but polished, delivering service marked by genuine warmth. From the thoughtfully designed dining room to the complimentary strawberry cello that tops off your meal, every detail reflects a place where guests can slow down, celebrate, connect and feel genuinely cared for.

Pasta prep in the kitchen

COST: $9-$36.
ATMOSPHERE: Urban energy with unmistakable neighborhood warmth.
HOURS: 4:30-9:30 p.m. Wednesday-Thursday, 4:30-10 p.m. Friday-Saturday, 4-9 p.m. Sunday, closed Monday-Tuesday
ATTIRE: Smart casual.

The Ombra vibe outside and in.