By Katie Kohler

Eat when you’re hungry, drink when you’re thirsty, sleep when you’re tired.

The phrase is prominently displayed at the recently opened North Italia at the King of Prussia Mall. Perhaps it’s meant to serve as a reminder to shoppers at the shopping mecca. Not that they should take a snooze on a mall bench, but perhaps it’s best to keep things simple. Menus the size of novels don’t automatically equal the best dining experience.

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“Our dining approach is straightforward,” explained General Manager Desmond Carr. “We feel if we can take a small menu and do it extremely well and authentically, then we can have a menu that reaches everyone without having to over-complicate it. You can come in, have a nice meal, relax and enjoy yourself.”

North Italia, a modern Italian concept from restaurateur Sam Fox, is located on the lower level of the mall’s expansion corridor between Macy’s and Neiman Marcus, and is their first Pennsylvania location.

Carr sets the tone for a front-of-house staff who is eager to please at every turn. The 7,685-square-foot space features an open exhibition kitchen that overlooks the dining room and bar. The open kitchen, led by Executive Chef Travis Turner, gives guests views of pizza dough being stretched and the pasta machine getting a workout.

“When a kitchen is hidden it’s a mystery as to what is going on back there. We want to open the kitchen so guests can see what we are doing,” said Carr. “When you open a restaurant up, it’s an honest, open look. There is trust that is gained.”

North Italia is open for lunch, dinner, weekend brunch, and happy hour.

Its menu showcases fresh and seasonal ingredients across a selection of antipasti, salads, handmade pasta, and artisanal pizza. The bar features hand-shaken craft cocktails and an extensive wine list.

“When people see our menu and the price point, the value they get far exceeds expectations,” said Carr. “The best compliment I can get is when guests say, ‘We will be back and bring everyone we know here.’ If someone says that then we are doing things right.”

Menu highlights and guest’s favorites include:

Small plates such as: Italian meatballs, white truffle garlic bread with house-made ricotta, and a Chef’s Board with prosciutto di parma, artisan cheese, marinated eggplant, roasted peppers, olives and almonds.

Mains and pasta stars include: grilled branzino with cipollini onion, fennel and broccolini; a house specialty Bolognese; and strozzapreti (chicken mushroom, spinach, pine nut and parmesan cream).

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