Taste Sicilian eats at Cicala, a new eatery housed inside an 1884 landmark.
Long a Broad Street eyesore, the iconic Divine Lorraine has been scrubbed of its ghosts and graffiti with a complete renovation to the tune of $44 million. Opened in 1884, the building first held luxurious apartments before being converted into the Divine Lorraine Hotel in 1948. After its abandonment in 1999, the building sat vacant until 2015 when developer Eric Blumenfeld brought the building full circle—converting it back into opulent residences. And while its new apartment homes are dazzling, the much-anticipated Italian restaurant, Cicala, has the city buzzing.
Run by restaurateur couple Angela and Joe Cicala, the menu focuses on Sicilian cuisine with family flair. The restaurant’s empty, warehouse-type space has been lovingly reconstructed as an Italian eatery of old, with an heirloom-filled dining room featuring old Cicala family portraits, velvet-draped windows, and vintage furniture sourced from Angela’s grandparents.
Expect hearty plates of pasta, fresh fish, cured and cooked meats, and inventive appetizers. Don’t miss Angela’s signature dessert: a clementine that echoes Cicala’s logo (a reference to Joe’s great grandmother Clementina). The “orange” is actually spumoni gelato ball with candied citrus on top of orange almond cake. Expect this and other delightful surprises at Cicala at the Divine Lorraine Hotel.