Accolades

  • Best Chef: Mid-Atlantic
    James Beard Foundation
  • Nominee for Outstanding Chef
    James Beard Foundation
  • Nominee for Best Restaurant
    James Beard Foundation
  • Winner
    Iron Chef America
  • Top 50 Best New Restaurants
    Bon Appétit
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

  • Osteria
    640 N Broad St
    Philadelphia, PA

Where I Eat

Behind the Scenes

Chef Marc Vetri reviews  at post.venue.name
"Carrots...."
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Chef Marc Vetri reviews  at post.venue.name
"Lamb plin with sweet pea and pecorino fondue."
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From My Menu

Chef Jeremy Nolen reviews Chicken liver rigatoni at Osteria
$$$ | Italian
Fairmount
9 Reviews
"I love liver in many different ways, and this one is simplicity at its best. Chicken livers, rigatoni, cippolini onions, and sage. So simple and delicious."
Chef Carla Gonçalves reviews Foie gras pastrami at Vetri
$$$$ | Italian
Washington Square West
1 Review
"Foie gras crusted with pastrami spices is one of many examples of Marc Vetri's genius. If only I could enjoy this rare, decadent treat from Vetri everyday."
Chef Jared Cannon reviews Spinach gnocchi with brown butter at Vetri
$$$$ | Italian
Washington Square West
4 Reviews
"This is probably the best product I've ever consumed. I love the simplicity of the freshly boiled dumplings that are 90 percent spinach and the glorious amounts of fresh ricotta salata and boiled brown butter. Simply perfect."
Chef David Ansill reviews Swordfish meatballs at Amis Trattoria
$$$ | Italian
Washington Square West
1 Review
"The swordfish meatballs at Amis are the essence of the sea, providing a surprising explosion of flavor in such a small package. The moistness, the saltiness (I believe it's anchovy) and the occasional crunch of the pine nuts constantly surprise me with layers of flavor."
Chef Mitch Prensky reviews Trippa alla Romana at Amis Trattoria
$$$ | Italian
Washington Square West
1 Review
"My wife and I go to Amis for our special occasions when we aren't working. The last time we were there I had Marc Vetri's trippa alla Romana. It's tasty, stick-to-your-lips goodness from a guy who knows how to cook some entrails."
Chef Georges Perrier reviews Wood grilled octopus at Osteria
$$$ | Italian
Fairmount
1 Review
"Accented with potato, cured lemon and chive, I love this octopus at Osteria because it has just the right texture: not too chewy or rubbery, but just right and done to perfection on the grill."