“ The food was excellent. We sat outside because weather permitted. However, if we had to eat in the indoor space, I would have been miserable. Like another viewer said, it's VERY loud indoors. That's the reason for 4 stars rather than 5. The waiter was great. Enunciated the specials slowly and clearly, and knew the dishes intricacies. The pollo capri was delicious! ”

“ Tucked away in a tiny nondescript strip mall next to a Great Clips Hair Salon, Arugula is easily passed by without notice. And the homey, retro-style interior, while certainly comfortable, isn't about to set off any aesthetic bells and whistles either. No, the drawing card here is clearly the food. Owned and operated by the Lubrano family, the cuisine is inspired by the traditional home cooking of central and southern Italy tweaked by a number of innovative touches. The Assagi di Aranini, a sampling of the kitchen's homemade risotto balls, is the perfect way to start things off. A specialty of Sicily, these are rice balls flavored with saffron, stuffed with vegetables, cheese, or meat, and then breaded and deep-fried. Uncommonly delicious and the perfect prelude to any meal. The restaurant also does a number of interesting takes on salads. Peppery arugula, for example, is combined with diminutive orange segments & julienne of fresh fennel and tossed in a light lemon olive oil dressing. The grilled romaine hearts also have a great deal to recommend them. Accompaniments include caramelized onion, goat cheese, crispy pancetta, and tangy balsamic vinaigrette. The table favorite, however, proved to be the Spinaci e Fichi (pictured), spinach leaves companioned by dried figs, candied pecans, gorgonzola, and an assertive Dijon olive oil dressing. As you move on to the entrées, Arugula offers excellent choices of meat, fish, and fowl... But let's not forget the pastas, which are particularly well prepared. And at the top of my list is the Capellini all'Arugula, angel hair pasta in a cherry tomato arugula sauce with shavings of Pecorino Romano cheese. This is a relatively simple presentation as pasta dishes go... but all the more sublime because of its apparent simplicity. For starters, the angel hair, properly al dente, sports just the right texture. Then there's that marvelous sauce that dances across the palate with beguiling light-as-a-feather flavors that keep you coming back for more. The crowning touch...? The sensuously salty tang of Pecorino Romano. Coming in a close second in the pasta sweepstakes is the linguini with clams - which actually turned out to be capellini - in white wine broth. Once again, the pasta is just the right texture; and the clams are at the very peak of good health. But with dishes of the nature, the determining factor usually turns out to the broth. Clam (or mussel) broth is occasionally rife with what could only be described as a rather "funky" flavor and/or aroma. This is due to a variety of possible circumstances... none of them very pleasant. You needn't worry, however, as Arugula's rendition passes muster on all counts. Continuing in a piscatorial vein, when the monkfish medallions make a guest appearance as a nightly special, be sure to take advantage of your good fortune. Known for its compact white flesh that is often compared to lobster meat, monkfish exhibits a mild, pleasant flavor and unique texture. The lean flesh tends to dry out if overcooked; but the kitchen prepares it to moist & meaty perfection and serves it up in a lovely white wine lemon sauce companioned by equally well prepared fingerling potatoes and broccoli florets. Not to be missed. If there is an acid test for Italian restaurants, it is generally veal - and Arugula passes with flying colors. There are several options here: Alla Parmigiana, breaded and topped with tomato sauce & mozzarella; Piccata, sautéed in a lemon white wine caper sauce; Marsala, sautéed in a mushroom marsala sauce; Alla Chesapeake, saffron cream sauce with jumbo lump crabmeat, peas & mushrooms; Involtini al Cognac, rolled with arugula, pancetta, and Fontina cheese in a Cognac mustard sauce; Ciociara, sautéed in a light cherry tomato sauce topped with ground sausage & smoked mozzarella; and Amalfitana, sautéed in a light cherry tomato sauce and topped with arugula, jumbo lump crabmeat and mozzarella. Quite a lineup. Chicken breast may also be prepared in the same manner. All the veal dishes are highly recommended. Recently sampled, however, was a particularly noteworthy variation on the theme. The veal medallions were topped with sliced eggplant, zucchini, tiara of mozzarella, and presented in an exceptional white wine sauce. The veal itself was perfectly tender with just the right amount of "bite"; the veggies that topped the medallions were just the proper texture; and the light sauce caressed rather than smothered the objects of its affection. When it comes to dessert, both the cannoli and tiramisu are made on the premises. The restaurant also serves up some excellent representatives from bindi fantasia nel dessert, a company that originated in Italy and is now also based in the United States. My nod, however, goes to the exquisite lemon cream cake from a local bakery. The texture is as smooth as silk; and the flavor is just tart enough to refresh rather than overwhelm the palate. ”

“ THE BEST! Love coming here. Accommodating for large parties. Best BYOB. Food is always amazing and service is great. ”

“ My daughter and I love Arugula. All the food is very fresh and delicious. I usually get linguini with white clam sauce. It is very tasty with many clams. The wait staff is courteous and attentive. It is a pleasure to dine there. ”

“ Our server was nice and our meal was very solid: Meatballs, pasta, salad, grilled fish. If you need a perfectly fine Italian dinner, you won't be disappointed with Arugula. But with Italian food in the Philiy area, it's hard for a restaurant to really stand out (too many amazing options). So... good not great. ”

“ I've been here twice and haven't been disappointed yet. The food is so good and saucy! Some of the people in my party had dietary restrictions and the staff was respectful and on top of everything! Service was quick! Ambiance is nice too. Will come here again. ”

“ Delicious. Everything we had was delicious. We had the arancini and prosciutto with arugula. Fantastic. My friend truly tried to lick the prosciutto plate clean! Table had chicken piccata, pasta with seafood in blush sauce and sacchetti in a Gorgonzola sauce. We all enjoyed all our dishes immensely. Our service was friendly and knowledgeable. Attentive but didn't hover. The restaurant itself is very unassuming. I've driven past it several times. I won't make that mistake again! Highly recommended. ”

“ Great for small and large groups. Reservation for 32! What a great first experience. Booked a wedding rehearsal dinner. Tony (owner) offered a prix fixe menu at a very reasonable price. We arranged for our guests to have salad, appetizers, four main course selections, two sides, and three dessert selections. Best part, he created a personalized menu card for each guest with the bride and grooms names on the heading. It's BYOB so we brought a variety of wines. The food and service were fantastic! They arranged tables in one half of the restaurant for us. We knew we were in for a treat based on the place being packed. I couldn't say enough good things about the whole experience. Highly recommend for a party of two to a party of 32. Exceeded my expectations, which were already quite high for word of mouth. Thanks Tony and staff!!! ”

“ Yelp review number 53 We've been here a few times, and the food has always been excellent, but what makes it even better is our server Talia, she has been one of the most entertaining servers we have ever had and has been the last 2 times we've gone. I also don't want to discount the friendliness of the entire staff. Everyone is great. The food is great. What more could you as for. We love it here. ”