Marc Vetri


  • 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

At My Venues

Foie gras pastrami
Foie gras pastrami
$$, Full Bar, Italian, Center City
"Foie gras crusted with pastrami spices is one of many examples of Marc Vetri's genius. If only I could enjoy this rare, decadent treat from Vetri everyday."
Porchetta tonnata
$$$, 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."
Chicken liver rigatoni
$$$, 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."