You won't find typical south Philly red-gravy fare here. And Brancaccio notes that the menu has been changed to keep all the entrees under $19 in acknowledgment of diners' shrinking wallets.
We began our twist with the Salmon Croquette appetizer special ($10), served with a lime chile sauce. The croquette was worthy of grandma, while the lime chile sauce gave it a contemporary zip.
The Pan-Seared Sea Scallops ($10) were cooked to perfect caramelization and served over greens with a ginger vinaigrette. There was a nice balance between the acid in the dressing and the natural sweetness of the scallops.
One of the hit dishes of the evening was the Roasted Red Peppers with anchovies, capers and hunks of Asiago cheese ($9).
Full of flavor and silky smooth, the peppers didn't need anything else, but August serves bread from the famed Faragalli Bakery, a few blocks away. This dense, chewy, crusty bread is my favorite, and great for sopping up the pepper juice. With a little Chianti, that's an entire meal right there.
Rigatoni Bolognese ($17), a rich mixture of ground beef and veal with tomato sauce, scored for classic Italian. The ever-so-slightly al dente ribbed rigatoni held onto the sauce like Philly pitcher Brad Lidge's grip on a fast ball.
The Pork Chop ($18) is one of August's signature dishes and has been on the menu since the restaurant's inception. The chop was cooked simply and served with velvety mashed sweet potatoes and broccoli so tender even a president would like it.
Sitting on a bed of scallion risotto and topped with sauteed spinach, the Pan-Seared Tilapia ($19) is another signature dish that has been around since day one.
