Overviews

A rustic eleven-table dining room located in the heart of Center City, Philadelphia, Vetri Cucina specializes in authentic Northern Italian dining. Vetri Cucina serves each guest an individually tailored, multi-course tasting menu, as the sole dining offering, at the fixed price of $165 (excluding tax, gratuity and alcohol).

Additional information

  • Cross street
    13th Street
  • Neighborhood
    Center City
  • Hours of operation
    Dinner Daily (Multi-Course Tasting Menu, $165 Per Person): Sunday 5:00-9:00pm Monday-Thursday 6:00-9:30pm Friday-Saturday 5:45-9:45pm Friday Lunch (Four-Course Tasting Menu, $85 Per Person): Every Friday 11:30am-1:00pm BYO Every Monday Night
  • Price
    $50 and over
  • Cuisines
    Italian
  • Dining style
    Fine Dining
  • Dress code
    Business Casual
  • Parking details
    Parking lots available at Juniper and Spruce, Juniper and Locust, Broad and Locust, and 15th and Spruce.
  • Public transit
    SEPTA routes C, 27, and 32 stop at Broad and Spruce Streets. SEPTA route 23 stops at 12th and Spruce Streets. PATCO High Speed Line stops at Broad and Locust Streets as well as SEPTA's Broad Street Line. Regional Rail stations are located at Market East (11th and Market) and Suburban Station (16th and JFK).
  • Payment options
    AMEX, Discover, Mastercard, Visa
  • Executive chef
    Marc Vetri
  • Additional
    Beer, Chef's Table, Cocktails, Full Bar, Non-Smoking, Private Room, Wine
  • Phone number
    (215) 732-3478
  • Private party facilities
    Vetri Cucina is a available for private party bookings of up to 18 guests for a formal, seated dinner, up to 45 guests for a reception-style cocktail party with standing room, or up to 10 guests for a chef's counter experience. We also offer full buyouts of the restaurant. Please contact 215-732-3478 for additional details.
  • Private party contact
    Private Event Coordinator: (215) 732-3478
Address
1312 Spruce Street, Philadelphia, PA 19107

Pictures

Menu

Antipasti

  • Bay Scallop Crudo

    • Sweet Onion Crepe

      with Parmigiano & White Truffle Fondue

      • Pork Belly

        with Beets

        • Maitake Mushroom

          with Bagna Cauda

          • Dry Aged Ribeye Carpaccio

            • Seckel Pear

              with Fromage Blanc

              Pasta

              • Swiss Chard Gnocchi

                with Ricotta Salata & Brown Butter

                • Almond Tortellini

                  with White Truffle Sauce

                  • Maltagliati

                    with Pork Ragu

                    • Trofie

                      with Pistachio & Artichoke

                      • Honey Nut Squash Ravioli

                        with Gorgonzola

                        • Shellbark Chevre Cavatelli

                          with Beef Shank Ragu

                          • Spaghetti alla Chitarra

                            with King Crab & Bottarga

                            Secondi

                            • Local Capretto

                              with House-Milled Polenta

                              • Salt Baked Branzino

                                • Elysian Fields Lamb

                                  with Porrata

                                  • Duck

                                    with Cabbage and Grapes

                                    Dolce

                                    • Chocolate Polenta Souffle

                                      with Chocolate Ganache and Vanilla Gelato

                                      • Pistachio Flan

                                        with Milk Chocolate Gelato

                                        • Brioche Doughnuts

                                          with Apple Caramel

                                          • Piccola Pasticceria

                                            An Assortment of Seasonal Petit Fours

                                            Author:Kim Pisani Date:2024-11-08

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