The village belle is a neighborhood-friendly, Northern Mediterranean inspired restaurant and bar located in the Queen Village section of Philadelphia. The bar, which was built in the early 1900's, boasts 26 feet of solid mahogany, antique lighting, and comfortable seating. The dining room compliments the old and the new with rich-toned banquettes encasing two cosy dining areas, while classic tile and hardwood floors adorn the rest of the space. The room overlooks the neighborhood's lush park situated on the Delaware River.
The chef, Louis Campanaro, raised just blocks away on Queen Street, draws inspiration from the bold flavors of the Mediterranean and plans to change his value driven menu seasonally. The GM, Michael Romeo, seasoned in restaurants across the country, brings a casual, service- oriented approach to the dining room.
The restaurant’s menu, beautifully paired with a wine list of over 75 bottles, is available Monday through Saturday, with the addition of brunch on Sunday. Village Belle is also able to accommodate large parties and catering events.
village belle restaurant and bar
Special Events
village belle is ideally suited for private events, celebrations and corporate functions from 25 to 100 guests. We will work with you to create the perfect menu and execute the finer details for your event, and do whatever it takes to make your experience as memorable as possible. We welcome you to stop by for a visit to see the space and discuss menu options.
In the true sense of hospitality we are dedicated to catering to your every desire. Special requests are always welcome.
Please contact us to discuss your next event or receive a special event package sent via email.
Contact Michael Romeo at michaelromeo@thevillagebelle.com or call 215.551.2200.
Hours
- Tuesday-Thursday: 5PM-10PM
- Friday-Saturday: 5PM-11PM
- Saturday Lunch: 11:30AM-4PM
- Sunday Brunch: 10:30AM-3PM
- Monday: Available Upon Request
Menus
About
Louis Campanaro
Executive Chef/Partner
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Louis Campanaro has always loved his family and their passion for cooking. At his new Philadelphia restaurant, Village Belle, he gets to incorporate those two things into his daily life, working in the kitchen alongside his brother Joey.A graduate of the esteemed Culinary Institute of America, where his peers awarded him the Keating Award, Louis has worked in some of the country’s top kitchens, including the acclaimed DiLullo Centro in Philadelphia, as well as Andiamo in New York, where he earned two stars from The New York Times. While working with celebrated chef Frank Crispo, he consulted on several projects such as The Bowery Bar and Drew Nieporent’s Zeppole. He also spent time honing his skills in Miami and Vail, Colorado while working with chef Michael Schwartz.
He returned home to the Philadelphia area where he became executive chef at Olive in Cherry Hill, NJ, before deciding in late 2009 that it was time he and his brother Joey opened the restaurant they’d always wanted to open.
A year later, in October 2010 Louis opened Village Belle with Joey. The Mediterranean-inspired restaurant on South Front Street is just a few blocks from where the brothers grew up, and Louis brings with him a lifetime of cooking experience, both in restaurants and in his grandmother’s kitchen, to the table every night at Village Belle.
Michael Romeo
GM, Hospitality Director
Michael Romeo is a native Philadelphian. He was born and raised in Philadelphia, as were his parents. His grandparents on both sides are transplants from Southern Italy to this area to start new lives. From the start Michael was immersed in the Italian American culture and its rituals that take place in kitchens and around large dining tables, indigenous dishes, and traditions of home cooked meals with loved ones, as well as a deep passion for the Phillies, Sixers, Eagles and Flyers.
In 2003, Michael went to the Lever House Restaurant on Park Ave. as he tested his downtown swagger on the midtown Power Lunch crowd. The Lever House opened to rave reviews on the food, the design, and the service! Michael’s team was awarded “Best Service” by New York magazine. 18 months later, Michael took over as the GM of Barbuto restaurant in the West Village under culinary legend Jonathan Waxman. Michael managed to soothe growing pains of the restaurant’s hasty opening by retraining the staff and implementing systems for maximum efficiency in casual 80 seat indoor outdoor restaurant in the west village.
In 2005, Michael left NYC and returned to the Philly area and had a brief stint as GM at Brulee Desserts and 32º Luxe Lounge at the Quarter at the Trop in Atlantic City, and George Perrier’s LeBecFin before stepping away from the service industry. These days Michael has been working days as Photo Rep for his brother John Romeo by using his influence in the food industry to drum new clients, while moonlighting as a bongo player. Michael is also recently married and currently resides with his wife RoseAnn in South Jersey.
Michael’s latest venture finds him jumping back into the arena with his old pal Joey Campanaro and his brother Louie Campanaro as part of new restaurant team Blackfoot Consulting that has its sights set on several eateries in Philadelphia, the first of which will be the Village Belle in Queen Village.
Gallery
Blue Point Oysters
Outdoor Dining
Homemade Tagliatelli
Sirloin Burgers
Lamb Chops
Crab Cakes
Specialty Dishes
Eggs Bendetto
Homemade Crespelle
Meatball Sliders
