Osteria's Jeff Michaud captured the James Beard Foundation's Best Chef: Mid-Atlantic award in 2010.
From the restaurant's website:
"Less than a year after conception, Feb. 15, 2007, Osteria opened its doors to the public, and, still in its infancy continues to stay true to the dream that three owners had standing on Ca’ Marcanda vineyards in Tuscany. A traditional Italian Osteria, where you can choose from our homemade pastas, thin-crust pizzas, or wood-grilled meats and fish."
Full bar. Serving lunch Thur–Fri, dinner nightly.
“The already comfortable rustic-hip dining room on North Broad Street is home to what could be the city's best wood-oven pizzas (the egg-topped Lombarda is an early favorite) and lovingly made pastas.”
— Philadelphia magazine
“Vetri's Osteria is, of course, much more than a pizzeria. It is an ode to a wide range of rustic Italian comforts, from homemade salumi and focaccia to inventive pastas and spit-roasted meats cooked over wood fires.”
— Craig LaBan, The Philadelphia Inquirer
Osteria's Jeff Michaud captured the James Beard Foundation's Best Chef: Mid-Atlantic award in 2010.
From the restaurant's website:
"Less than a year after conception, Feb. 15, 2007, Osteria opened its doors to the public, and, still in its infancy continues to stay true to the dream that three owners had standing on Ca’ Marcanda vineyards in Tuscany. A traditional Italian Osteria, where you can choose from our homemade pastas, thin-crust pizzas, or wood-grilled meats and fish."
Full bar. Serving lunch Thur–Fri, dinner nightly.
“The already comfortable rustic-hip dining room on North Broad Street is home to what could be the city's best wood-oven pizzas (the egg-topped Lombarda is an early favorite) and lovingly made pastas.”
— Philadelphia magazine
“Vetri's Osteria is, of course, much more than a pizzeria. It is an ode to a wide range of rustic Italian comforts, from homemade salumi and focaccia to inventive pastas and spit-roasted meats cooked over wood fires.”
— Craig LaBan, The Philadelphia Inquirer