Vetri will be participating, along with other talent, in the southern comfort lunch:
"Southern Comfort features lunch in the country. The event takes place from noon until 3 p.m. at Swank Farms in Loxahatchee. The meal will be prepared by Lindsay Autry, Timon Balloo, Michael Feraro, Darryl Moiles, Marc Murphy, Clayton Miller, James and Julie Petrakis, Daniel Serfer, Stephen Stryjewski, Marc Vetri and Sarah Sipe. Jeff Benjamin, and Mariya Kovacheva and David Lombardo will pair the wines. $200"
For more on Marc and the Palm Beach Food and Wine Fest, head here.
LaBan awarded Vetri's hot new pizzeria at 1939 Callowhill St. three bells, saying:
"The pizza crust here is his latest masterpiece - a modified version of the Osteria dough that puffs like a Neapolitan, but that has more crisp and chew (almost intuitive in its spring), with a lingering savor that comes from two days' age. That dough is the essential building block for what makes Pizzeria Vetri's pies contenders for the city's best, from the heat-blistered marinara topped just with hand-crushed tomatoes, slivered garlic, and oregano, to the more elaborate crudo, a hot white pie topped with cool tangy chunks of milky buffalo mozz and silken sheets of prosciutto. But it's the complete package, from toppings and menu twists, to the drink program and overall feel, that puts it on top."
Read the full article here.
While it's very similar to the menu of the North Broad original, there are a couple of dishes that are only available across the Delaware River at the moment, notes Zagat:
"Below are the opening dishes that chef de cuisine Mike Deganis is putting out for lucky diners across the river. The lists are indeed very close to the Philly restaurant, down to the matching prices, but there are a couple of differences, including some old favorites that have made a return.
You won’t currently find the pheasant lasagnetta in Philly, nor the cauliflower risotto. The fig, speck and gorgonzola Trentino Neapolitan pie and the warm Creekstone beef carpaccio with chanterelles are additional reasons to make the trip east."
Check out the full article and menu here.
"Moorestown's long prohibition against the sale of alcohol came to an end this week, and crowds are celebrating at Moorestown Mall with wine, cocktails, pheasant lasagna, wild boar Bolognese, fire-grilled octopus pizza, and monkfish osso buco.
'We knew it was coming,' said Bonnie Bornstein of Lumberton."
Check out the article here.
"Marc Vetri, Jeff Benjamin, Jeff Michaud and Brad Spence open Osteria at the Moorestown Mall today. Like the Philadelphia location, Osteria offers house-cured meat, handmade pasta, pizza and entrees of meat, fish and vegetables.
Mike Deganis is the chef de cuisine at the Moorestown Osteria. Deganis was formerly the head chef at Alla Spina. Desserts are overseen by pastry chef Dominique Piscetella. Vetri Family beverage director Steve Wildy oversees the 100-bottle wine list."
Read the article here.
(photo: Danya Henninger)
"Dining in Moorestown is about to get a major upgrade. On Monday, November 18, doors officially open at Osteria, a Marc Vetri restaurant modeled after the original Osteria on North Broad in Philly. The suburban outpost is very similar to its urban sister, with a dining room split by a windowed wall and a menu of updated Italian classics. We stopped in for a look at the nearly complete restaurant earlier this week."
Check out the article and pictures here.
"Marc Vetri and company have opened up the second outpost of Osteria (400 New Jersey Route 38) at the Moorestown Mall. We had a chance to preview the new space last week and its got all of the same warm vibes as the north Broad original, no food court ambiance here."
Check out the full article here.
"History was made Monday night at the Moorestown Mall with the opening of a high-end restaurant. Osteria, the new restaurant from popular Philly chef Marc Vetri, opened its doors. It’s the first restaurant in Moorestown to serve alcohol since the previously “dry” town approved a referendum allowing liquor licenses."
Check out the article here.
"Fitler chef, Rob Marzinsky will be turning out a Polish feast of kielbasa, pierogies and galumpkis (Polish stuffed cabbage). Alla Spina’s crew will be turning out a Thanksgiving feast of turkey gobbler sandwiches, sweet potato gratin, soft pretzel stuffing and more. The drinks will include a tap takeover from Deschutes Brewery and cocktails made from the organic cold-pressed juices of Pure Sweets and Co."
Read more here.
"Why it’s great: Before gorging yourself on the always-phenomenal food here, you’ll need to prep your palate and your belly. The gently bitter fizziness of this perfect Cynar spritz is among the very best ways to do so.
What to eat with it: Either snack on a plate of homemade salumi ($14) or go all in on the arti-choke (which is more or less what Cynar tastes like) and pair it with the wonderful artichokes alla giudia ($10). Either way, you’ll be very happy, indeed."
Read the entire list here.
"Italian craft beer, Negroni cocktails, and Marc Vetri and Jeff Michaud’s take on bar food. We didn’t know we needed it, but we do."
Read the full list here.
"If Pizzeria Vetri had opened five years ago, Marc Vetri’s Fairmount pizzeria might have been greeted with a parade on par with what the World Champion Phillies received. But in 2013, excellent pizza abounds in Philly. Our children know to check for leoparding spots and blister marks on their slices. Bufala mozzarella and crushed San Marzano tomatoes have us yawning in complacency (like a 2010 Phillies fan). Yes, our pizza scene has come a long way, and on any given day, one of a half-dozen spots might pull the best pizza in town out of its wood-fired oven. But Pizzeria Vetri is certainly in that mix, and as part of Vetri’s stable of restaurants, it certainly has access to great ingredients."
Read more here.