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| Since it opened in 1998, Vetri has built a reputation as Philadelphia’s premier authentic Italian dining experience. The Philadelphia Inquirer ranks it among the city’s top 5 restaurants alongside Le Bec-Fin, Susanna Foo, and the Fountain at The Four Seasons Hotel, and LaCroix. |
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| While Philadelphia’s other dining hotspots are vast and opulent, Vetri is small and intimate. Servers attend to each diner with exceptional care in a calm, refined atmosphere. “People come to Vetri to be transported,” says host and sommelier Jeff Benjamin, “to forget the worries of the day, and to lose themselves in a tranquil evening of fine Italian food and wine.” |
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| "Probably the best Italian restaurant in America." |
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| - Alan Richman, Bon Appetit, 2005 |
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| The menu changes seasonally, featuring both classic and contemporary Italian dishes made with local ingredients that are hand-selected by award-winning chef, Marc Vetri. Famous for his supple fresh pasta, Vetri also serves outstanding appetizers, main courses and desserts, including Sweet Onion Crepe with White Truffle Fondue, Guinea Hen Breast Stuffed with Prosciutto and Mushrooms, and the sublime Chocolate Polenta Souffle. On Friday and Saturday nights, the chef and sommelier pull out all the stops by creating customized, multi-course tasting menus for each table. On these special nights, guests are treated to a seamless succession of dishes and wines personalized to each individual’s taste. |
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| “Each dish’s flavors resonate with the clarity of a prized violin.” |
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| – Craig LaBan, Philadelphia Inquirer, 2001, upon awarding Vetri a “4-Bell” rating and naming it one of Philadelphia’s top 4 restaurants |
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| Vetri’s award-winning wine cellar houses more than 5,000 bottles. Its 500 labels feature 17 Italian growing regions as well as several distinguished wines from Slovenia, France, Spain, Australia, and California. To help navigate the extensive wine list, Jeff Benjamin serves as a personal guide. If customers want advice, Jeff offers expert suggestions that take into account menu selection, personal preference, and budget. |
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| “When Italian food is great, it can’t be beat for simplicity, sensibility, and sensitivity to ingredients. [Marc] Vetri gets all this, and he understands balance.” |
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| – Patricia Wells, International Herald Tribune, 2001 |
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| New additions to the restaurant’s dining room include a mahogany cheese cart and a 1958 Faema Urania espresso machine. These additions allow the owners to interact with the guests in the manner of an intimate Italian trattoria. |
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| “This evening is what cooking is all about, and I thank you for it!” |
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| – Renowned French chef Jacques Pepin, after enjoying a tasting menu at Vetri |
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| To walk into Vetri is to be welcomed into the acclaimed culinary home of Marc Vetri and Jeff Benjamin. Two hours in their restaurant gives you much more than just a fabulous meal. It would be more accurate to call it a deep, culinary massage that leaves you feeling thoroughly satisfied and rejuvenated from head to toe. |
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