Vetri, Philadelphia, 8/16/14

Vetri entrance
Vetri entrance

Vetri is a tiny place with amazing food! It is a tasting menu format but a little different. They present you with a menu and you can choose anything that sounds particularly good or veto the opposite for your particular dinner. We also chose an option to split a couple of the pasta courses so we could try more things. They offer wine pairings which were basically well chosen and good quality but very short pours, so many times the pour didn’t accommodate the entire course (this is one of my pet peeves!

I understand that restaurants don’t want to waste wine but it costs them little to make sure the guest gets a top off if needed). Otherwise the service was well paced and pleasant. Even with two seatings for the evening we did not feel rushed to make way for the next guests.

Everyone starts with the crudite bowl, savory amuse bouche plate and lovely bread and olives. There were no “forgettable” courses but some absolutely stood out. The watermelon and fluke were quite refreshing and a nice light beginning. The sweet onion crepe was one of the standouts with the caramelized onion portion being so sweet it seemed like something else was in it besides onion. The spinach gnocchi were light and airy as they should be and the almond tortellini was divine. The duck fazzoleti was ‘lick the plate’ type food – what more can I say? Vetri is a master of pasta and sauces. The veal was very tender and the goat was delicious presented with one ‘fall apart’ portion and another crispy. But if the secret of a happy patron is to end the meal well, they did that well. The pistachio flan ranks up there in my all time favorite desserts- sweet, chewy, buttery- in just the right combination!

All in all, if you’re in Philadelphia get a reservation for this place! It is a treat!

Mural on the side of the Vetri building. Chef is on the far right.
Mural on the side of the Vetri building. Chef is on the far right.
Close up of chef
Close up of chef
Amuse bouche: cantalope balls, vegetable tart, foie on brioche, Spanish ham, house sausage
Amuse bouche: cantalope balls, vegetable tart, foie on brioche, Spanish ham, house sausage
Crudites: fresh veggie with balsamic dip
Crudites: fresh veggie with balsamic dip
Bread and olives
Bread and olives
La Caponata: tomato flan, eggplant, tomato and pine nuts, olives
La Caponata: tomato flan, eggplant, tomato and pine nuts, olives
Watermelon and fluke crudo with watermelon soup
Watermelon and fluke crudo with watermelon soup
Il Cuscu di Enza (shrimp with couscous)
Il Cuscu di Enza (shrimp with couscous)
Sweet onion crepe wit truffle fondue
Sweet onion crepe wit truffle fondue
Spinach gnocchi with brown butter and Almond tortellini with truffle sauce
Spinach gnocchi with brown butter and Almond tortellini with truffle sauce
Agnolotto with pistachio
Agnolotto with pistachio
plate of a satisfied customer!
plate of a satisfied customer!
Pimenton chitarra with octopus
Pimenton chitarra with octopus
Duck Fazzoletti with Gaeta Olives
Duck Fazzoletti with Gaeta Olives
Capretto (goat) with stone millled polenta
Capretto (goat) with stone millled polenta
Lancaster veal chop with tonnato
Lancaster veal chop with tonnato
cookies and other chocolate treats
cookies and other chocolate treats
“Palate cleanser” - ice cream with cherry
“Palate cleanser” – ice cream with cherry
Pistachio flan with milk chocolate gelato
Pistachio flan with milk chocolate gelato
Chocolate polenta souffle
Chocolate polenta souffle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s