Chef
Marc Vetri

Philadelphia

My Venues

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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

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Where I Go Out

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."

$$, Sandwiches, Passyunk Square

"Call me crazy, call me Philly, but every now and then, I find myself running down to 9th and Passyunk for a cheesesteak from Pat's. Always wiz wit—I can't live without it."

$$, Burgers, Modern, Pub, American, 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."

$$, Mexican, 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."

Chef

Marc Vetri

Osteria, Vetri

Pappardelle al ragú di cinghiale

Melograno

$$$, Italian, Center City

"I don't eat pasta anywhere but at my own restaurants, but I'll make an exception for chef Gianluca Demontis at Melograno in Rittenhouse. I'm always happy to indulge there. The papparadelle with the wild boar ragu is definitely my favorite."

Chef

Marc Vetri

Osteria, Vetri

Hummus with beef and pickled egg

Dizengoff

$$, Israeli, Center City

"Ahhhh, I needed that! @dizengoff_philly @mikesolomonov"

Chef

Marc Vetri

Osteria, Vetri

At My Venues

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."

Chef

Carla Gonçalves

Spinach gnocchi with brown butter

Vetri

$$, Full Bar, Italian, Center City

"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."

$$$, 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."

Chef

Sean McPaul

High Street on Hudson

Chicken liver rigatoni

Osteria

$$$, Full Bar, Italian, Spring Garden

"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

Jeremy Nolen

Brauhaus Schmitz, Whetstone Tavern

Chicken liver rigatoni

Osteria

$$$, Full Bar, Italian, Spring Garden

"Served with roasted cippolini onions and sage, this is one of the best and most simple pasta dishes ever."

Chef

Jon Cichon

Lacroix at The Rittenhouse

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."

Chef

Andrew Brown

ChefMarc Vetri

Philadelphia

My Venues

Accolades

Where I Go Out

At My Venues

Chef
Marc Vetri