SL_OttoByPoloProfile_0321final.qxp_Layout 1 3 / 26 / 21 12 : 10 PM Page 2 ways something happening and something to talk about at home , ” Bekim says . “ Every - one has their own opinions , and we all re - spect each other . When we’re creating a new dish , it’s funny , because somebody will throw out an idea , then a cousin will add this , and another will add that . Everyone pitches in and especially when we work together it’s quicker and easier to create great things . ” The story behind Otto by Polpo dates back nearly 30 years , when Chef Bujar came to this country from Albania in search of the freedom and success promised to those will - ing to work hard in America . Indeed , Chef Bujar hit the ground running and rose itchens of k through the ranks in the renowned Philadelphia restaurants such as La Veranda and La Buca , before opening La Fontana Del Mare in Strathmere in 1998 . “ In all of our restaurants , we always use ~ fresh , local ingredients , because when you eat fresh and local , you can tell , ” Bekim says . We always use fresh , “ There is a special taste when you use things grown locally versus somewhere else . ” local ingredients , Otto by Polpo dishes promise to high - because when you eat fresh light the flavors of Venice in the form of an - tipasti , pasta , risotto , and more . Of course , and local , you can tell . ” the menu also offers expertly crafted polpo , or octopus . Bekim considers the polpo fering a kicked - up version of shrimp flavored crudo is a must - try . by lemon and olive oil . “ Our octopus is outstanding , ” he says . As in Italy , veal and chicken each has a “ The crudo is like a prosciutto of sliced baby prominent place on the menu . Both proteins octopus topped with arugula , lemon , and ca - are available in innovative and classic prepa - pers fried in olive oil . ” rations such as Francese , for example , which gnocchi , which is made in house The in egg then sauteed with stars a cutlet dipped daily , is not only a top seller but also a per - capers and lemon white wine sauce . A famil - sonal favorite of Bekim’s . “ We offer versions iar parmigiana preparation , centering on with gorgonzola and blush sauces , but my meat that is breaded and served topped with favorite is the carbonara , made with pancetta mozzarella in a marinara sauce , is sure to and parmesan , ” he adds . warm diners ’ hearts as well . Those looking for the seafood for which For a house special , diners might try the Venice is known will not be disappointed . vitello alla fontana — veal medallions and Otto by Polpo’s offerings include a rotating porcini mushrooms that luxuriate along - selection of fish , available grilled whole and side prosciutto and mozzarella in a cognac fileted tableside . Grilled Mediterranean lan - demi - glaze . gostinos are another favorite from the sea , of - “ I think people will find the ambiance special , ” restaurant with my father , I can remember us Bekim says of the Bryn always using the same brands and quality in - Mawr restaurant . “ We really gredients , ” Bekim says . “ We work to achieve think we have created perfection through consistency . For us , we something people will love . will always focus on flavors and quality as Our full menu is something No . 1 , and we will never downgrade or cut very special , and we’re corners for cost . We want each diner’s expe - looking forward to serving rience to be as good or better than their last the people of Bryn Mawr ? meal with us . ” and the area . ” And , whereas some restaurants are limited to cer - tain purveyors and brands D Otto by Polpo for libations , as a BYOB es - 52 N Bryn Mawr Ave . tablishment , the only limit to Bryn Mawr , PA 19010 | ( 610 ) 880 - 0001 a pairing at Otto by Polpo is ottobypolpo.com the diners ’ imaginations . “ Since I was a kid in the SUBURBANLIFEMAGAZINE.COM MARCH 2021 | 29