Moshulu is a legendary ship over a century old with rich history of sailing the world as a trading vessel to now being an award winning, AAA 4 Diamond rated restaurant nestled in Penns Landing on the Delaware River. If that isn't impressive enough the ambiance and dining experience, including beautiful vistas will surely captivate your senses.

Let's start with the actual venue. The gigantic former sailing vessel has multiple levels of dining and bar space both inside and outdoors, including tented space. The decor shares a bit of classic nautical hardware and tapestry with touches of modern style throughout the vessel. Whether indoors or outside the views are equally beautiful. Whether on a date, family outing (including children) or hosting an event, Moshulu makes a perfect, beautiful venue do to either.

The staff, including the managers, are polite and professional. Throughout my dining experience, I was engaged and catered to. My server had great conversation sharing details of the music scene here in Philly as well as the local events that are typical for 4th of July in Philly.

What attracted me to this restaurant was it's unique venue and the appetizer menu filled with some of my favorite items.

1. The grilled octopus is a must have for me at any restaurant. I love the combination of a charred exterior with soft chewy tenticles. The added touch of spicy cucumbers, heirloom tomatoes with pea & pint puree topped by a harissa citrus vinaigrette were chef's kiss.

2. The Turkey Meatballs were my second favorite. It is difficult to find a rival tonthe traditional savory Italian Meatball, especially the top-notched ingredient meatballs with lamb, pork and ground beef. This definitely runs neck and neck with it. Instead of a traditional tomato ragu it is topped with a spicy tomato sauce, grana padano and calabrian chillis. The hint of mild spice sets off the flavor in this dish.

3. The pan roasted muscles were quite tasty and prepared to perfection not overcooking causing the texture to become too chewy. The toasted bread dipped in the curly parsley, garlic and tomato blended olive oil was delightful.

4. The collossal shrimp coctail, while a simple American staple as far as appetizers go, was unique in that it was offered over a tiny garnishment of mixed greens in a light vinaigrette and a special blended cocktail sauce. Simple yet savory.

5. The green goddess salad was ample for sharing as well and tasted good. While there is not much dote over when discussing salads, it was a great palate cleanser amidst the well coursed appetizer tasting experience.

6. The bay scallop ceviche had potential to be much more flavorful than what was presented. It tasted a bit rushed in the process that actually "cooks" the raw ingredients in the acidic ingredients making it a ceviche. I didn't taste the leche de tigre at all. It was missing a kick of lime, perhaps a bit of spice and herb, definitely sea salt to meld the flavors together. Given how well the other dishes were prepared, I am certain an improvement to the ceviche can easily make it a star menu item.

7. The Pineapple wine was the perfect pairing. It is a nice medium bodied wine, almost like a Chardonnay but with effervescent fruit notes that are not too sweet nor over powering.