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The Philadelphia Inquirer
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| "A side of Tuscan beef is no match for an Italian chef with a cleaver. But as young Marc Vetri watched a master dismantle a Chianina steer into steaks in his Bergamo kitchen, then grill them over an oak fire for lunch, he was simply awestruck." |
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New York Times
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| "With the opening of Osteria in February, he has taken a huge step. He has bucked his obsessive, controlling nature and accepted what is apparently nearly every acclaimed contemporary chef’s fate: to multitask across multiple stages." |
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Philadelphia Magazine
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| "Vetri's tender and intense spinach gnocchi, a signature at his 10-year-old jewel Vetri, and his decadent egg-topped Lombarda pizza, an instant classic at his year-old Osteria, don't even register among the top five reasons he's this city's chef to watch." |
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Gourmet Magazine
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| "Mario Batali loves the place, and so does just about everyone else who's lucky enough to snag one of the 35 seats in this casual but rarefied room." |
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Bon Appétit
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| "Even now, when all of Philadelphia is realizing that Vetri is not just a genuine Italian restaurant but probably the best Italian restaurant in America, there are always a few unenthusiastic customers. Well, one in particular." |
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The Philadelphia Inquirer
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| "Something as common as an antipasto becomes a thrilling showcase for his ideas, from sherry-charred brussels sprouts and saffron-poached cauliflower, to grilled wedges of smoked mozzarella and silky sheets of prosciutto peeled by the chef himself from the antique slicer beside your table." |
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La Madia
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| "Con l’arrivo dell’estate e il dollaro ancora basso rispetto all’euro, molti turisti italiani sono diretti negli Stati Uniti per le vacanze. Philadelphia è una delle tappe preferite e in questo caso Vetri è un must, anzi vale addirittura una deviazione." |
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Wine Spectator
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| "Vetri, 39, revels in the Italian approach to food, which is apparent when he shows off uncelebrated ingredients, but he is not exactly a purist." |
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Restaurant Hospitality
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| "When the accolades for a restaurant start to roll in, you’d think a chef/owner would jump at any opportunity for promotion and profits, right? And of course there’s the requisite cookbook deal, media exposure and grand plans for expansion to consider - it’s enough to make one dizzy. But Marc Vetri, who’s experienced just such success with his eponymous Italian restaurant, cooks to the beat of a different drummer." |
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Philadelphia Magazine
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| "What makes Mario Batali and Marc Vetri friends is an odd but shared equilibrium regulated by a common love for motorcycles, which they prefer to be as fast as possible, and rustic Italian cooking, which they like to keep slow." |
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The Philadelphia Inquirer
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| "The food that now emerges seems new, but in fact, it is as rooted in the old ways as the coveted meat slicer, gliding at the very peak of tradition, tuning the subtle dials of texture, temperature and presentation to render each dish personal, inventive and fresh." |
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The New York Times
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| "Hands down, the best dish of my Philadelphia tour was Mr. Vetri’s roasted goat, which he prepared by simmering the meat in milk to impart a rich flavor, then roasting it until the skin was blistered and almost carmelized. Also superb was his spinach-ricotta gnocchi topped with shavings of smoked ricotta." |
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International Herald Tribune
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| "As I sat feasting a few weeks ago at a corner table in the small and intimate restaurant run by Marc Vetri, I could have closed my eyes and believed I was in Italy. A passionate Italian cook would be alone in the kitchen, cooking his heart out, creating a rare symphony of fare that depended on great ingredients, an inborn knowledge of how they must go together and a palate that would outmatch anyone’s in a heartbeat." |
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Food & Wine
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| "Exquisite balance is Vetri’s hallmark at his 10-table labor of love... for Italy." |
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Magic in the Kitchen
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| "It’s all about the product now. That is the most important thing—the ingredients. If you start out with nothing you’re going to make nothing. But if you start out with something nice, something really fresh, with a wonderful flavor, then you can go somewhere with it." |
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Wine Spectator
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| "Not only does Vetri provide a breadth of Italian offerings, but he is also known to shape meals around diners’ wine selections. Wine director Jeff Benjamin will often come to the kitchen with a bottle, providing Vetri with all the inspiration he needs. The list, which also includes some California wines, shows signs of building depth with its Brunellos, super Tuscans and wines from the Trentino region. "Our love here is Italy," Vetri says, and its a love he is nurturing." |
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