Marc Vetri was nominated for Outstanding Chef and Brad Spence was nominated for Best Chef, Mid-Atlantic for his efforts at Amis. Vetri Ristorante also picked up a nomination in the Outstanding Service category.
Check out the full list of nominees here. The James Beard Awards will be given out on May 3 in New York.
"In a cheeky bit of humor, Marc Vetri tweeted word of his next project, a pizzeria called Pizzeria Vetri. He attached a copy of a portion of his lease."
"Foobooz broke the news last night that Marc Vetri is planning to open a pizzeria at 20th and Callowhill."
"The pizzeria will serve up pizzas similar to Vetri’s Osteria and will also offer beer and salads. The space is one of several available at the Granary and will be the closest restaurant to the Barnes Foundation on the Parkway."
"The location is right across the street from the new home of the Barnes Foundation, and next to (or perhaps in) The Granary, Pearl Properties’ retrofitting of a historic structure into a modern apartment complex. No timeline or further details are available yet, but who cares? Vetri + pizza? Yes, please and thank you!"
Tags: marc vetri
On the upcoming Osteria at Moorestown Mall:
"It's going to be basically the same concept as Osteria. We feel that it is the perfect restaurant type to duplicate in different areas.
It's going to be about 5000 sq ft. Which is a little smaller, but the same menu. Not as many menu changes seasonally. But we will be bringing Spaghetti Lobster back for good! Yes to lunch, yes to similar menu. The kitchen will be run by somebody in our organization now, but not sure who. We find it important to always promote from within. It keeps the product consistent."
On his favorite restaurant of the four in the family:
"Well, I love all of my restaurants...but I always have to side with the mother ship. It's my heart and soul...everything I had went into it. And to be honest, with chef Adam Leonti now, this is the best version of Vetri there ever was!"
On the evolution of the Philadelphia dining scene:
"Interesting, it was a big decision to open here in 1998. But since then I believe Philly has evolved into one of the best dining cities. I love that we are an old city and have so much history. You can feel it when you come here. The art, the music and now the food. People are always amazed when they come to philly for the first time."
On the Vetri Foundation and his focus possibly being spread too thin because of it:
"I don't worry about that...our foundation has become my passion and it what I hope to be doing long after my restaurant days are over. The Vetri organization has evolved into a for profit and a non profit. Everyone who works for us loves that about us..it defines us...it will never hinder us.
Sure, I believe that talking only about the food we eat is talking about only half of the problem. We also have to talk about the way we eat it. Round tables, family style eating and interaction gives the confidence and the social skills to be an integral human being in society. That's what we need. It has been interesting. Not without its speedbumps. However, the school district has been surprisingly helpful and we are working towards a pilot public school in the district."
Check it out here.
Tags: Alla Spina
"Chef-partner Brad Spence has crafted a unique personality for his Vetri Family Midtown Village trattoria - think food with all of Vetri's quality and finesse in an atmosphere with around half the formality and three times the fun."
Read the rest of the article here.
"Get unprecedented access to Philadelphia's top kitchens and culinary masters like Jose Garces and Marc Vetri. Three nights, three unique tours per night, three restaurants per tour."
More info is expected soon; in the meantime, head here to read more about the event.
"Moorestown Patch: What made you pick Moorestown? Marc Vetri: I’ve been looking over there for a while now. I have some friends who’ve opened up restaurants there, Zeppoli (in Collingswood, run by former Vetri chef de cuisine Joey Baldino), and my partner (Vetri sommelier Jeff Benjamin) lives over there (in Cherry Hill). He’s always talking about, number one, there’s not a lot of restaurants to eat at over there, and two, the restaurants that he does eat at are usually all pretty full. We had been talking to PREIT about some other locations and they had mentioned that they’re planning on redoing the Moorestown Mall. And we went out to look at it and we were pretty impressed on their vision of it, and also what the opportunities could possibly be out there."
Read the rest of the article here.
"Philadelphia's Italian food whiz Marc Vetri will collaborate with The Publican January 24 at a special dinner to launch Hundred Horse, a new brew from Victory Brewing Co. The brew, developed with Vetri and his chefs at Alla Spina in Philadelphia, is a dry, rich ale (5.5% alcohol) made with German Kolsch yeast and Oregon chestnuts, and will be available on a limited basis in the Chicago market this winter. To launch it, Vetri and Alla Spina chefs Michael Deganis and Jeff Michaud will collaborate with The Publican's Paul Kahan and Brian Huston on a four-course meal in which each course will be paired with a different Victory beer, each of them new to the Chicago market."
"Marc Vetri's Osteria was his second location, and is still the most accessible. There's plenty of seating, and the same top quality pasta dishes you'll find at Vetri's eponymous restaurant. The Chicken Liver Rigatoni is one of Philly's best dishes, and the pizza is some of the best in the city."
Read the article here.