James Beard Award-winning chef Marc Vetri and his team of talented chefs bring the art of pizza making to the masses at their new Spring Garden-neighborhood spot, Pizzeria Vetri. (Photos by M. Edlow for GPTMC)
It’s a big day for the Vetri Family of Restaurants, as chef-restaurateur Marc Vetri debuts a brand-new offspring in Pizzeria Vetri.
Today, September 6, the James Beard Award-winning chef throws open the door to his fifth restaurant in Philadelphia, to join the eponymous Vetri on Spruce Street and Amis on 13th Street, as well as Osteria and Alla Spina on North Broad.
Opening on Callowhill Street, just around the corner from the Barnes Foundation, the informal Italian spot is the first concept from the group dedicated exclusively to pizza, though Vetri and his team are very well-loved for the pies turned out at Osteria.
With Pizzeria Vetri, chefs Brad Spence, Jeff Michaud and, of course, Marc Vetri aim to please pizza lovers with finely tuned versions of classic pies — including traditional circular Neapolitan pies as well as Roman pizza al taglio, or pizza by the slice.
Beyond the ’za, an extensive beer list, wine on tap, classic cocktails and an airy, welcoming atmosphere ought to keep this pizza shop bustling from opening (11 a.m.) to close (11 p.m.).
Read on for an overview of what to expect when you visit Pizzeria Vetri in the coming weeks.
The Layout
Destined to be a museum-goer’s dining mecca, Pizzeria Vetri is situated on a low-key block of Callowhill Street in the Spring Garden neighborhood, just behind the Central Branch of the Free Library of Philadelphia and almost cater-corner to the 20th Street entrance of the Barnes Foundation on the Benjamin Franklin Parkway.
At once airy and intimate, the 30-seat restaurant is the smallest of Vetri’s establishments to date, but maintains the modern, industrial feel patrons have come to know and love at spots like Amis and Alla Spina with 16-foot ceilings, bright white subway tiles and pops of red furnishings.
Offering both eat-in and to-go service, diners can snag a spot at the ten-seat, marble counter-topped pizza bar (with outlets beneath the seats to charge your smartphone!), or at one of the two communal tables. Also, look out for outdoor seating on the sidewalk of Callowhill Street soon.
The centerpiece of the open layout, though, is the massive is the 8,500-pound Renato ARS700 oven, which will crank out sublime pies seven days a week, 11 a.m. until 11 p.m.
An accessible, laid-back vibe welcomes one and all to the latest Vetri venture.
The Food
A curated chalkboard menu of eight pies, three salads, a handful of house specialties and simple desserts showcases the simplicity of the pizzeria concept, while keeping to the high standards diners have come to expect with the Vetri name.
The hardworking Renato oven will turn out traditional round Neapolitan-style pizzas with house-made dough including a classic, practically perfect Margherita, as well as imaginative varieties like the Crudo, topped with buffalo mozzarella and prosciutto crudo and the Tonno, with Sicilian tuna and peperoncino.
In addition to the traditional thin-crust pies, guests can order up Pizza al Taglio, an ever-changing rectangular “pizza of the day.”
Those who prefer something other than pie can dig in to a calzone or one of three straightforward salads, including a wood-oven salad with roasted corn, chanterelle mushroomss, green beans, prosciutto cotto and ricotta salata cheese.
Of the desserts, sweet lovers should gravitate towards the house-made soft serve, which comes in flavors like fior di latte and cappuccino.
Can’t decide what to order? Take a peek in the well of ingredients in the pizza bar for inspiration. Really, you can’t go wrong.
The Drinks
With an obvious nod to the ever-perfect pairing of pizza and beer, an extensive selection of craft brews on draft, in the bottle, and by the can dominate the beverage menu.
Working with just a small service bar to turn out drinks, beverage director Steve Wildy features three rotating drafts and a wide selection of both domestic and international brews. The selection includes everything from session beers like Sly Fox Helles and Peroni Nastro Azzuro to higher octane options like Brasserie Dupont’s Saison Dupont and Russian River’s Damnation ale.
Plus, folks can grab a sixpack of Genesee cans to accompany take-out pies, which sounds ever-so convenient.
In addition to the brews, red and white wine will be available on tap, and a trio of classic Italian cocktails, sparkling wine and Lambrusco will be poured, too.
For a couple more looks inside and the full menu, see below.
We think you’ll agree, this newest member of the Vetri family is a welcome addition to the city’s already phenomenal dining scene.
Pizzeria Vetri Opens
When: Friday, September 6; Regular hours, 11 a.m.-11 p.m., daily
Where: 1939 Callowhill Street
Cost: Pay as you go
More info: www.pizzeriavetri.com
With his new pizzeria, chef Marc Vetri focuses on the simple beauty of a carefully perfected pie. (Photo by M. Edlow for GPTMC)
Original photography of Naples, Italy, by Steve Legato adorns the subway-tiled walls of Pizzeria Vetri. (Photo by M. Edlow for GPTMC)
Chef Brad Spence works the top-of-the-line pizza oven behind the marble bar top in the open dining room at Pizzeria Vetri. (Photo by M. Edlow for GPTMC)