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This week in Chef’s Corner, we’re featuring Chef Anthony DiSabato, a proud Northeast Philly native and the Executive Chef at Panorama Wine Bar. Inspired early on by cooking alongside his “Pop Pop,” Chef Anthony has built a career through some of the region’s most respected kitchens, bringing classic technique, steady leadership, and big flavor to every plate.
Panorama Wine Bar, tucked inside Penn's View Hotel in Philadelphia’s Old City, is an Italian dining destination built for people who love great food and great wine. Their calling card is the Guinness World Record–holding “WineKeeper,” a massive pour-by-the-glass system that supports 120 wines by the glass, plus over a dozen sommelier-selected wine flights and a deep reserve list.
On the food side, Panorama leans into “La Bella Vita” with elevated Italian classics like house-made burrata, hand-rolled pastas, and thoughtfully prepared steak, seafood, lamb, and veal, all in a polished, special-occasion setting that still feels welcoming.
Chef Anthony's Corner: Porcini Mushroom Cavatelli
PORCINI MUSHROOM CAVATELLI
A rich, earthy pasta dish showcasing the deep umami of porcini and maitake mushrooms, gently simmered in white wine and butter. Perfect for an elegant dinner or cozy night in.
INGREDIENTS
- 3oz. Butter (cultured butter) tablespoons unsalted butter
- 1 cup Spanish onion finely chopped
- 1 cup maitake mushrooms, cleaned and sliced
- 2 cups porcini mushrooms, cleaned and sliced
- ½ cup dry white wine
- 12 oz cavatelli pasta, blanched (cooked al dente)
- Salt and freshly ground black pepper, to taste
- Shaved parmigiano (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
INSTRUCTIONS
- Prepare the base: In a large sauté pan, melt the butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes.
- Cook the mushrooms: Add the maitake mushrooms and cook until lightly caramelized, about 5–7 minutes. Stir occasionally to avoid burning. Add the porcini mushrooms and continue cooking for another 5 minutes until both varieties are tender and aromatic.
- Deglaze with wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer for about 30 minutes, reducing the liquid slightly and concentrating the flavors.
- Combine with pasta: Add the blanched cavatelli pasta directly into the sauce. Toss gently to coat, adding a splash of pasta water if needed for creaminess. Season with salt and pepper to taste.
- Serve: Transfer to warm plates or a serving bowl. Garnish with chopped parsley if desired and serve immediately.
CHEF'S TIP
For extra richness, swirl in a tablespoon of butter or a touch of heavy cream just before serving. A sprinkle of grated Parmesan complements the mushrooms beautifully. DOWNLOAD THE RECIPE
Born and raised in Northeast Philadelphia, chef Anthony DiSabato is a proud Philly native and seasoned chef in the city’s culinary scene. With an extensive and impressive resume, DiSabato has proudly joined the Panorama team as our new Executive Chef.
During his adolescent years, DiSabato discovered his ’love of food’ while cooking in the kitchen alongside his grandfather or “Pop Pop”, as Anthony affectionately references when discussing his greatest inspiration.
Fueled with a new found love for the culinary arts, DiSabato graduated from Archbishop Ryan High School in 1999 and went on to pursue his career at The Restaurant School at Walnut Hill College. After graduating culinary school in 2002, DiSabato accepted his first job at The Saloon in South Philadelphia starting as a Garde Manger. Demonstrating passion and skill, DiSabato worked his way up the ranks under Executive Chef Geno Betz.
After 8 years, Anthony took his first Executive Chef Position at a small byob located in Collingswood, New Jersey. Shortly thereafter, DiSabato ran several successful restaurants in both the Philadelphia and Montgomery county areas, before accepting his most recent position as Executive Chef at Panorama Wine Bar.
When not in the kitchen, DiSabato enjoys spending time on the greens of a golf course or soaking up the salt air in Sea Isle City.
Inside Penn's View Hotel, Panorama Wine Bar blends elevated Italian cooking with one of the most fun wine programs in Philadelphia, anchored by their famous WineKeeper system and a lineup of wines served by the glass that encourages real exploration. Settle in for a flight, follow it with handmade pasta or a beautifully done steak or seafood dish, and let the evening stretch a little, the room is built for lingering conversations, easy pairings, and that feeling you only get when the food and the wine are both pulling their weight.
Website: https://www.panoramawinebar.com/
Explore the Menu: https://www.panoramawinebar.com/#menu
Reservations: https://www.opentable.com/booking/restref/availability?restref=3644
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