Thursday October 7, 2010
640 North Broad Street
Philadelphia, PA 19130
October 28, 2010
Tickets available September 23, 2010
Visa Signature Price: $130 per person inclusive
Visa Signature® tickets availableSeptember 20, 2010
Less than a year after conception, February 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.
As much as Vetri is small and intimate, with a rustic farmhouse feel, Osteria is classically designed to have a warm, evocative feel in an industrial setting. With wine-red-stained concrete floors, antique Berkel slicers, a gleaming vintage Faema coffee machine, solid antique pine country tables, a wall of beautifully stained wine boxes and view of a "vecchia chiesa" so spectacular that it rivals any this side of the Atlantic. Additionally, the menu changes seasonally, to go with our 100 bottle Italian wine list featuring grapes from Trentino to Sicily and all stops in between.
No matter how you choose to dine, the "Osteria" we've created will make you feel at home.
RESTAURANT - Avec, Chicago
Chef de Cuisine Koren Grieveson developed her singular style and meticulous palate during a five-year partnership with Executive Chef Paul Kahan at Blackbird restaurant, where she served as Sous Chef from 1998 until 2003. Working with the collaborative chef, Grieveson was part of the team that launched Blackbird onto the world stage, earning the restaurant accolades for its extraordinary cuisine.
Born in South Africa, Grieveson's family moved to Angola, Iran, England and Brazil before settling in the United States. She graduated from the Culinary Institute of America in 1996. In addition to Blackbird, her professional culinary experience includes work at San Francisco's Aqua under Chef Michael Mina, and in Chicago at Spruce under Chef Keith Luce, and Crofton on Wells under Chef Suzy Crofton. Prior to earning her degree, Grieveson worked in private catering to the entertainment industry and served in the United States Army for nine years.
In 2008 Chef Koren was named Best New Chef by Food & Wine Magazine and in 2010 won the James Beard Award for Best Chef Great Lakes.
RESTAURANT - Osteria, Philadelphia
The Executive chef/owner of Osteria Restaurant and Amis Restaurant, began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother Jeff attended the Culinary Institute of America and graduated in 1998.
Upon graduation, Jeff moved to Aspen, Co to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy.
His first stop was working at a family owned butcher shop, Mangilli, in the province to refine his skills in meat fabrication, sausage, and salame making. Over the next three years Jeff worked his way through the top restaurants of Bergamo including Michelin starred Frosio and La Lucanda as well as La Brugheria, Ristorante Loro, Ol Fa Pasticceria. His travel through Bergamo culminated with the position of Executive Chef at Locanda del Biancospino a small Inn in the foothills of the Alps. After serving as the opening chef, Jeff returned to the states and took several chef's positions throughout New England before returning to Philadelphia and rejoining the Vetri team to open Osteria, which, at just 5 months old, has already been named "Best New Restaurant" by Philadelphia magazine.
Amis Restaurant opened in January 2010 with partners Jeff Michaud, Marc Vetri and Jeff Benjamin. Amis is a Roman style Trattoria and just after 3 months of being opened it received 3 bells from the Philadelphia Inquirer. In May of 2010 Jeff won the James Beard Award for Best Mid-Atlantic Chef.