It took a two-week closure for La Sponda in Downingtown to recover from its Hurricane Ida damage. Its washout from a branch of the Brandywine River might be seen as bitter irony, considering its Italian name translates to “the shore.”

But now, it’s looking better than ever. Ed Williams covered its float back to the top of the local dining scene for Main Line Today.

“It was pretty much a total loss,” said owner Julian Mene. “It’s one of those things — like COVID restrictions — that we just pushed through to get this place to where we want it to be.”

Located in a historic former paper mill, La Sponda has been wowing diners with standout meals such as its fritto misto, braised short ribs, chicken and veal parmesan, and eggplant rollatini. There are also plenty of hearty pasta options, including wild mushroom pappardelle and linguini primavera, along with the unique Mason Jar Carbonara.

À la carte sides include sauteed broccoli rabe and roasted cauliflower, among many others. A definite dessert highlight is the Limoncello Tiramisu.

The active lunch crowd has several express lunch specials to choose from, such as a soup, salad, and sandwich of the day.

Meanwhile, happy hour emphasizes classic cocktails.

Read more about La Sponda in Main Line Today.