Tisha’s Fine Dining

Why Should I Go? We’re a big fan of risk-takers, so owner/chef Paul Negro is okay by us. For starters, he’s not afraid to completely change the direction of his life. At the age of twenty-three, Paul was working as a mechanic in South Philadelphia. But a talent for cooking — and the passion to match — pushed him to pursue a culinary career instead. One bite of his clam chowder and you’ll know — Paul has not misjudged his calling.

And Paul doesn’t play it safe with his menu, either. Many chefs, when they come across a winning formula, will avoid making too many (if any) alterations. That doesn’t happen at Tisha’s. Here, daily specials come and go, well, daily, while the more “established” items hang around for no more than a month. Every dish is influenced by the season and this, Paul says, allows plenty of opportunities to showcase all that can be done with new American food, full of Italian accents.

Something else we love about Tisha’s — many of the dishes are still made using the cookbooks of Paul’s mom, for whom the restaurant is named. Which means they’re made with love. And that’s always be the most important ingredient.

Insider Tip: For an especially romantic evening, dine by candlelight on the restaurant’s outdoor patio.

Menu Highlights

Lobster Bisque

A delicious, perfectly seasoned soup.

Cajun-Fried Oysters

Hand-breaded in Cajun panko, on baby greens, with pepper cream.

Lobster Risotto

With sautéed lobster tail.

BBQ Buttered Shrimp

Sautéed shrimp on toast rounds with BBQ butter sauce, finished with fontina cheese.

Tuscan-Grilled Chicken & Shrimp

Boneless chicken and jumbo shrimp marinated in olive oil, ginger, garlic and cilantro, rolled in a panko crust and grilled, set on garlic-mashed red skins and drizzled with cilantro oil.

Thai Salmon

Seasoned and grilled to your liking, finished with jumbo shrimp and sugar snap peas, sautéed in a sweet and spicy Thai lime sauce.