[2] They contacted the owner and chef of Philadelphia restaurant Stock to work with them to produce substantial dinner menus to serve in the evening.

The restaurant was an “all-day [café]” similar to Dimes in New York City, switching from casual fare during the day to a more formal dinner menu and atmosphere at night.

It did not have the capacity to add outdoor seating, and its pasta did not travel well, meaning it could not make up lost in-person income with money from deliveries.

[12] During the day, Res Ipsa Cafe served ReAnimator coffee, and a simple breakfast menu including sandwiches and yogurt parfait.

[13] Michael Vincent Ferreri, the executive chef, drew from his professional experience at Italian restaurant Zeppoli and from his family's history — his great-grandparents emigrated from Sicily to the United States — to create the menu.

[21][22] Condé Nast Traveler said Res Ipsa offers a "nice respite from the bustle of Center City".