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Vetri

  1. Chef Shuffle
    The Williamsburg Hotel Has Plucked a Vetri Alum to Run Its KitchenHiring Adam Leonti is quite a coup.
    By Sierra Tishgart
  2. Accolades
    Vetri’s Adam Leonti Lands a Spot on Forbes ‘30 UnderLeonti often posts drool-woorthy photos to Twitter under the handle VetriCucina.
    By Collin Keefe
  3. Lists
    Buddakan Back on Top In the Latest Zagat SurveyAside from this minor shakeup, the book reads just like any other year’s.
    By Collin Keefe
  4. Accolades
    Vetri Culinary Juggernaut Rolls Into Bon Appetit; Nighttime Is theVetri, and one of his proteges gets named, and the Khyber owners are kings of late night.
    By Collin Keefe
  5. Prix Fixes
    Vetri Ups the Prix Fixe AnteIt should be interesting to see if Le Bec fires back.
    By Collin Keefe
  6. The Other Media
    Advocate Gives Props to Still Unopened Hop Sing LaundromatThough the magazine picks it as a best bet for visiting Philly, it’s still not yet open.
    By Collin Keefe
  7. Coming Soon
    The Industry to Replace Shuttered Witch In PennsportThe new spot celebrates all those who make the city’s restaurants so amazing, and all those who love them.
    By Collin Keefe
  8. The Other Critics
    Hell’s Bells: Le Bec-Fin and Lacroix Downgraded; Zahav and Bibou Ascend toNo doubt the report delivers some surprises, but it’s hardly an outright condemnation of fine dining.
    By Collin Keefe
  9. The Other Critics
    Ding Dong: LaBan to Drop a Fifth Four BellWho’s up and who’s down? Let us know what you think.
    By Collin Keefe
  10. Interviews
    Joe Beef’s Frederic Morin on His New Book, Billionaire Farmers, andWe caught up with Frederic Morin, one-half of the team behind Montreal’s super-popular Joe Beef.
    By Collin Keefe
  11. Celebrity Settings
    Chris Tucker Turns Up at the Palm; Guess Where Bourdain Ate?Tucker is latest star of the still-in-production ‘Silver Linings Playbook’ to dine at the Palm.
    By Collin Keefe
  12. Rumors
    Does Vetri Have His Sights Set on Atlantic City?Unlike the other chef participating in Savor Borgata, Vetri doesn’t have a restaurant in Atlantic City… yet.
    By Collin Keefe
  13. Empire Building
    Vetri Sets His Sights on the SuburbsWhether or not a liquor license is secured, Vetri and company are hunting for a suburban location.
    By Collin Keefe
  14. Wagers
    Marc Vetri Bets on a Phillies WinIf all goes as expected, the Phils will win, and Vetri’s going to have dinner at Eleven Madison Park.
    By Collin Keefe
  15. Foodievents
    Osteria Pairs Beer and Cheese TonightThe pairing serves as a little taste of what to expect next year at Alla Spina.
    By Collin Keefe
  16. Bookshelf
    Marc Vetri’s ‘Rustic Italian Food’ Is a More StraightforwardThe new book is geared toward home cooks, but Vetri says it also offers some challenging recipes.
    By Collin Keefe
  17. Openings
    Zeppoli Opens in Collingswood TomorrowThe new BYOB from Vetri/Chez Panisse alum Joey Baldino brings Sicilian style dishes to Collingswood’s restaurant row.
    By Collin Keefe
  18. Foodies With Benefits
    Here Comes FEASTIVAL AgainMore than 75 of Philly restaurants are participating in this year’s fundraiser.
    By Collin Keefe
  19. Foodies With Benefits
    Vetri and Co. Cook Up the Stuff of Dreams For Disadvantaged YouthThe restaurant vets provided lunches that met federal guidelines and came in at less than $3 per child.
    By Collin Keefe
  20. Foodievents
    Top Chef’s Jen Carroll Works Blue For Amis’ Industry Night PartyThe ribald themed party will have a Jersey Shore vibe, and lots of breasts, thighs and legs jokes.
    By Collin Keefe
  21. Empire Building
    Stephen Starr Moves Forward on New York Historical Society RestaurantOne of the two restaurants that Starr promised earlier this year appears to be making progress.
    By Collin Keefe
  22. Foodievents
    Amis Hosts Gabrielle Hamilton For Its Monthly Industry Night TonightTonight the Amis crew will celebrate the work of chef-author Gabrielle Hamilton with a lamb roast inspired by her book.
    By Collin Keefe
  23. Menu Changes
    Tonight Vetri Goes All Prix Fixe All the TimeStarting tonight Vetri will only offer prix fixe tasting menus.
    By Collin Keefe
  24. Foodies With Benefits
    Monk’s Raises $4,000 For Alex’s LemonadeThrough sales of Russian River beers and generous donations, Monk’s raised thousands of dollars for the charitable organization today.
    By Collin Keefe
  25. Menu Changes
    With Scrapple, Traditions Mingle at AmisBrad Spence puts an Italian spin on the Pennsylvania Dutch delicacy.
    By Collin Keefe
  26. Menu Changes
    Long Live Fine Dining: Vetri Eighty-Sixes A La CarteThe changes buck the trends that have other restaurants going more casual.
    By Collin Keefe
  27. Coming Soon
    FarmShop’s Finally Coming In The Next Few WeeksJeff Cerciello’s super-sourced, Brentwood bucolic will open with executive chef Joshua Drew in the kitchen.
    By Hadley Tomicki
  28. Menus
    Vetri Introduces New Autumn MenusThe new menus will change slightly as the season advances, but the tasting and grand tasting menus will remain the same.
    By Collin Keefe
  29. Beefs
    Chefs Have Gripes About Restaurant WeekChefs Grub Street spoke with have much to moan about.
    By Collin Keefe
  30. Accolades
    Amada Dethrones Buddakan in the Latest Zagat SurveyBuddakn was the reigning champion for as long as anyone can remember.
    By Collin Keefe
  31. Chef Shuffle
    Vetri Hires Joey Baldino as Chef de CuisineThe chef has worked with Vetri on and off for ten years.
    By Collin Keefe
  32. Menus
    Amis Scrounges Up Small BitesThe menu of small, tasty bar snacks is available Monday through Friday from 5 to 6 p.m.
    By Collin Keefe
  33. Rumor Mill
    Le Bec-Fin May or May Not Be on the MarketWhile realtors have it listed, Perrier is denying its for sale.
    By Collin Keefe
  34. Chef Shuffle
    Trevor Budny Enters Rouge, Matt Levin Not Exiting YetThe new chef will not replace Matt Levin, yet.
    By Collin Keefe
  35. The Food Chain
    Marc Vetri’s Charcuterie Reminds Sueños Chef Sue Torres of Her“We have so many ways we make charcuterie - we have to just rotate them in all the time.”
    By Kirsten Henri and Helen Rosner
  36. The Other Magazines
    Tom Colicchio Finds Vetri’s ‘Impossibly Thin’ Pastas Quite Capable ofThe Top Chef visits the Philly area
    By Kirsten Henri