Marc Vetri

Chef
Marc Vetri

Philadelphia

About Marc Vetri

Marc Vetri is a chef, restaurateur, author and philanthropist. Vetri Cucina in Philadelphia has set the standards for modern Italian cuisine since it opened in 1998. In 2018, he debuted Vetri Cucina’s much anticipated second location at The Palms Casino Resort in Las Vegas. Fiorella opened in February of 2020 in the Italian Market in Philadelphia with a short menu focusing on pasta. Marc's latest venture is a pop-up turned permanent restaurant in Red Rocks Casino Resort & Spa in Las Vegas.

My Venues

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

Where I Go Out

Hummus-tehina
Hummus-tehina
Zahav
$$$, Happy Hour, Full Bar, Israeli, Center City East
"Drizzled with olive oil and dusted in za'atar, chef Mike Solomonov's hummus is creamy and smooth. It's served with perfect laffa, an Iraqi flatbread cooked to order in a stone oven."
Marc Vetri
Chef
Marc Vetri
Osteria, Vetri
Village burger
Village burger
Village Whiskey
$$, Happy Hour, Burgers, Modern, Full Bar, Whisky Bar, Center City
"This is a no-nonsense burger: hand-chopped and twice-ground grass-fed, grain finished Maine beef, Bibb lettuce, tomato, Thousand Island dressing and a soft house-based sesame seed bun."
Marc Vetri
Chef
Marc Vetri
Osteria, Vetri
Sopa de tortilla
Sopa de tortilla
El Rey
$$, Happy Hour, Mexican, Full Bar, Breakfast, Center City
"Garnished with crispy tortillas and chicharones, this chicken-and-tomato-based Mexican soup has so much flavor. Chef Dionicio Jimenez gets it to the most amazing texture, too."
Marc Vetri
Chef
Marc Vetri
Osteria, Vetri
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At My Venues

Foie gras pastrami
Foie gras pastrami
Vetri
$$, Full Bar, Italian, Center City
"Foie gras crusted with pastrami spices is one of many examples of Marc Vetri's genius. If only I could enjoy this rare, decadent treat from Vetri everyday."
Carla Gonçalves
Chef
Carla Gonçalves
Porchetta tonnata
Osteria
$$$, Full Bar, Italian, Spring Garden
"They serve thinly sliced ribbons of pork over tonnata, which is one of my favorite condiments to make and eat. It's essentially tuna sauce: tonnata is a mayo made by emulsifying cured and confit tuna with olive oil. Then add some crispy slices of celery and a salty bite of Parmigiano and I'm good to go."
Sean McPaul
Chef
Sean McPaul
High Street on Hudson
Chicken liver rigatoni
Osteria
$$$, Full Bar, Italian, Spring Garden
"Chicken livers, sweet cipollini onions, sage, and perfectly cooked rigatoni—what more could you ask for? It’s my favorite thing to eat at a bar and a great pairing for wine."
Andrew Brown
Chef
Andrew Brown
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