Our Commissary is housed in Northern Liberties, where our prepared foods are crafted by our culinary team and then delivered out to our stores every morning. This year’s fall menu is inspired by the things that make us love fall the most, like rich flavors of apple, walnut, pumpkin, bacon, and more.
Meet Chef James, who brings this menu and our day-to-day culinary world to life.
Chef James was born into a family of great cooks, bakers and foodies alike. Although he actually is the first one in his family to have a career in the culinary field, he has always been surrounded by great food and developed a palate as a child. He was awarded a scholarship to Johnson and Wales University in Providence, Rhode Island and graduated with honors in 1997.
James returned to the Philadelphia area after school and went on to work in Atlantic City at Trump Plaza Hotel & Casino. At the Plaza, he learned from many renowned chefs, working in just about every restaurant and culinary outlet there, giving him the opportunity to travel the world under one roof. James took his first culinary management position in 2001 as executive sous chef at Scotland Run Golf Club in Williamstown NJ. In his five years there, he took the culinary department to the nextlevel, helping it be named one of the best golf club restaurants and banquet facilities in the tri state area. James was promoted to executive chef at Scotland Run in 2003 at just 27 years old.
James joined the Di Bruno Bros. family in 2006, and helped build what their culinary operation is today. In his time with Di Bruno’s, three additional stores have opened and catering business has tripled and is still growing. James takes a simple approach to food, does not over complicate things, and focuses on each ingredient’s integrity.
See Below for A Selection of Our Fall Menu Items
A layered cornucopia of pasta, meat, seasonal vegetables, rich sauce, and fluffy, fresh cheese. Every bite is warmth, comfort, and pure Bolognese-style happiness.
Stuffed Pork Chop
Wrapped in bacon and cloaked in a maple glaze, our thick, juicy chops are stuffed with a seasonal blend of apples and walnuts. Savory, sweet, and just a hint of smoke.
Always a Di Bruno’s staple, our lightly fried arancini balls are a golden brown orb of risotto and fresh pumpkin, blended and spiced to perfection before coated in a breadcrumb crisp.
Chicken Pot Pie Muffins
The most portable way to eat a classic. Decadent, rich, and savory chunks of chicken breast and bright vegetables baked into a perfect, hearty muffin. Entree or side dish? You decide!
Gorgonzola Poached Pears
Crisp pears poached in Cabernet Sauvignon with a creamy twist of our best-selling sweet, Italian blue cheese tucked inside. A savory, salty, sweet, and sumptuous dessert. Gluten-free.
“The Pork Loaf” – Our October Sandwich Feature
Pork meatloaf, sharp Cabot Clothbound Cheddar, 1732 Meats bacon, baby kale, and apple mostarda on focaccia bread.