Corte Oven & Bar opened Tuesday at 1175 Ludlow Street in East Market, keeping the space’s hulking wood-burning oven but leaving pizza off the menu. Instead, the restaurant is built around house-made pasta, roasted meats and vegetables.
The address is the former home of Mulherin's failed pizza expansion, according to Philadelphia Magazine, which reported that the restaurant opened Tuesday night. Despite keeping the Italian-made Mugnaini oven that once cranked out pies, Corte is serving no pizzas at all. Chef David Feola has instead based his entire menu around wood-fired cooking, using the oven to roast proteins and vegetables while expanding the pasta program, according to a report from Italian Food.
Corte is operated by partners Ryan Mulholland, chef David Feola and James Smith, the same trio behind Corio, the Italian restaurant and pizzeria in University City, according to the Inquirer's original reporting on the opening. That earlier concept, per WhatNow, is known for house-made pasta and pizza. Mulholland has said the partners wanted to create something different for the neighborhood.
East Market’s Changing Commercial Mix
East Market describes itself as a mix of neighborhood shops, restaurants, bars, workspaces, residences and art, near Reading Terminal Market, City Hall and the Pennsylvania Convention Center. Its commercial picture has also shown signs of improvement: according to Center City District, East Market Street retail occupancy rose from 71.8% to 75.2% over six months in its April 2026 spring survey. Those figures track retail storefronts, not restaurant performance specifically.
What's on the Menu at the Former Mulherin's Space
The menu centers on Italian small plates, wood-fired vegetables and larger entrées, rather than pizza. Philadelphia Magazine reported that six pastas cost $14 to $23, small plates range from $12 to $21, and vegetable dishes from $13 to $15. One example is Feola's $17 mafaldine, made with broccoli-stem ragù, crispy fennel sausage roasted in the wood oven and broccoli rabe.
Among the larger plates are roasted chicken capperi for $33 and a 32-ounce ribeye for $119; the menu also includes sea bream and a pork chop. A chicory salad with parmesan vinaigrette and arancini is $15, and sandwiches are around $17.
A Bar Program Built Around Old Cocktail Books
Corte's beverage manager is Chris Gueye, a veteran of Vernick Food & Drink. The bar focuses on Italian spirits, bitters and vermouth, including an acqua pazza-inspired cocktail with tomato water, chili, fennel, saffron and a caperberry garnish. Another option is the Corpse Reviver No. 1, made with calvados, brandy and sweet vermouth; Mulholland found its recipe in a 1948 printing of Trader Vic's Bartender's Guide in his grandmother's liquor cabinet.
The plan is to feature a different cocktail every week or two, drawn from a collection of eight or nine books. Corte retains most of the dark-wood, earth-toned interior that Stokes Architecture & Design installed for Mulherin's, though Mulholland replaced the backless barstools and rearranged the dining room. The space also includes an enclosed outdoor dining area with roll-up walls and overhead heaters.
Hours and What Comes Next
Corte is open for dinner daily, from 4 to 9 p.m. on weekdays and until 10 p.m. on weekends, according to reported restaurant hours. Lunch plans have differed across reports: Philadelphia Magazine said it would be added once the team got its legs under them, while Italian Food reported that lunch using the same menu was expected the following week, with a limited brunch selection to follow. Corte can be reached at 267-928-4500.
