With the accolades piling up, including the James Beard Foundation’s Best Chef: Mid-Atlantic award, Marc Vetri could capitalize on his success. As of yet, he does not have his own TV show or a line of pasta sauces bearing his likeness on the label, and he still has not expanded his 35-seat townhouse-turned-restaurant in Center City (though he has opened a new venture, Osteria, on Broad Street). Vetri oversees the kitchen, while business partner and maitre d’ Jeff Benjamin handles the wine pairings for Vetri’s creations, which have many clamoring that this could be the best Italian restaurant in the country. Though menus change seasonally, and Saturday nights feature customized tasting menus for each table, Vetri is best known for its fresh pastas made with ingredients that are hand-selected by the chef and for the succulent pit-roasted goat.
Full bar. Serving dinner Mon–Sat. Closed Sun.
James Beard Foundation: Outstanding Restaurant award finalist (national), 2011-12
“In a city already smothered in trattoria fever and retro red gravy, Marc Vetri's intimate townhouse dining room hovers above the rest with a magnetic vision for Italian cooking that melds rustic authenticity with a bold individual swagger.”
— Craig LaBan, The Phildelphia Inquirer
With the accolades piling up, including the James Beard Foundation’s Best Chef: Mid-Atlantic award, Marc Vetri could capitalize on his success. As of yet, he does not have his own TV show or a line of pasta sauces bearing his likeness on the label, and he still has not expanded his 35-seat townhouse-turned-restaurant in Center City (though he has opened a new venture, Osteria, on Broad Street). Vetri oversees the kitchen, while business partner and maitre d’ Jeff Benjamin handles the wine pairings for Vetri’s creations, which have many clamoring that this could be the best Italian restaurant in the country. Though menus change seasonally, and Saturday nights feature customized tasting menus for each table, Vetri is best known for its fresh pastas made with ingredients that are hand-selected by the chef and for the succulent pit-roasted goat.
Full bar. Serving dinner Mon–Sat. Closed Sun.
James Beard Foundation: Outstanding Restaurant award finalist (national), 2011-12
“In a city already smothered in trattoria fever and retro red gravy, Marc Vetri's intimate townhouse dining room hovers above the rest with a magnetic vision for Italian cooking that melds rustic authenticity with a bold individual swagger.”
— Craig LaBan, The Phildelphia Inquirer