Francesco Parmisciano and Sonny DeCarlo have soft-opened Da Vinci, their Italian BYO at 1533 S. 11th St. (215-336-3636), on the square where 11th, Passyunk and Tasker meet. It's the old Tre Scalini, which moved a few blocks away to 1915 E. Passyunk in early 2007.
Da Vinci managed to open fairly quickly, as Parmisciano (who cheffed in the Lamberti organization for a dozen years) and DeCarlo struck a deal less than 60 days ago. They're planning seating in the courtyard, whose alleyway would allow wheelchair access. DeCarlo wants to have an artist on premises (a la Leonardo) to sketch patrons.
It's dinner only, seven nights (3 p.m. seating on Sunday). Menu encompasses all of Italy, and contains few of the same old/same old.
Antipasti include prosciutto/cantalope ($9) and an antipasto platter ($11), plus interesting dishes such as cozze Leonardo (sauteed mussels in a garlic-white wine-tomato sauce with mini crab meatballs, $11).
Pastas include gnocchi with tuna in oil and olives in a red gravy ($16); risotto with calamari, shrimp and clams with onion, carrots, celery and asparagus ($17); and spaghetti with artichoke hearts, clams, shrimp and topped with ricotta salata ($18).
It's clear from the mains ($20 to $23) that Parmisciano likes his raisins. There are raisins in the breaded veal cutlet (with garlic, pine nuts, cherry tomatoes and basil in a sweet-and-sour sauce) and in the veal rollantini (which is stuffed with ham, raisins, pecorino dolce, herbs and topped with a shallot-and-wine sauce). Chicken comes two ways: as a chicken breast stuffed with toasted almonds, chopped ham, garlic, oregano and lemon zest and then topped with a wine-lemon sauce, and as a grilled chicken breast topped with gorgonzola, toasted walnut and balsamic reduction.