Positano Ristorante & Bar

Ardmore, United States

2.7

Closed now

18 reviews

Accepts Credit Cards
Free Wi-Fi

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Bussiness info

Takes Reservations
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Dinner
Bike Parking
No
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Dressy
Noise Level
Quiet
Alcohol
Full Bar
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
No
Dogs Allowed
No
Waiter Service
Yes
Caters
Yes

Description

Specialties

Authentic Southern Italian Cuisine

Fresh Fish, Whole Fish, Seafood, Veal Chop

Bread is baked on site, daily.

Personal and Attentive Service.

Extensive Wine List.

Intimate Bar Setting.

3 Separate Dining Rooms with Rustic Italian Ambiance.

Perfect for hosting private parties.

Terrace and Curbside Dining.

Pizza made through custom order only.

History

Established in 1991.

Restaurateur, Domenico Gagliano is from the town of Positano, located on the Amalfi Coast.

He’s worked in the Claridge Hotel in London, The Four Seasons in Munich, and was a sommelier in Bermuda (where he played professional soccer).

He got his start in the states in 1980 as he worked his way to become Head Chef of the storied Alberto’s at City Line and Haverford.

He opened his first restaurant (a BYOB) in 1985. It was also called Positano and it was a raging success from ’85 until its closing in 1999.

In 1991, he took his talents to Ardmore. Opening up Positano Ristorante on Lancaster Avenue, located right in the Historic District of Ardmore.

He is still very active and involved with his business and he now owns a BYOB called Café San Pietro (also located on Lancaster Avenue in Ardmore) and a restaurant called La Strada (located on the Amalfi Coast in the small town of Praiano).

Meet the Manager

Neil R.

Manager

General Manager Neil Ross has been with Positano for a total of 12 years.

Starting as a Bus Boy in 1999, Neil worked quickly up the ranks.

He became a server at the age of 19 (the average server age at Positano at the time was 32). Although his food and wine knowledge still needed a lot of work, customer service and retention came naturally to the young man.

At 20, he enrolled in community college, paying for classes with the tips he made as a full-​time server and bartender.

He would eventually transfer to Temple in the beginning of 2009 and at the same time was offered a promotion to become the floor manager of Positano.

At the end of 2010, he would graduate from Temple with a BA in Communications. He left Positano and attempted to sell Advertising for CBS Radio, but kept a side job waiting tables at the fabulous Greek Restaurant Estia in Center City. He was having more fun waiting tables.

His love for food brought him back to Positano as GM in 2013 and he hasn’t looked back.