. . . bustling . . . Modern Italian . . . friendly
Restaurant noise, attentive service, sitting in the middle of a family style table and ambiance made us feel like we had found a welcoming happy place for our dinner out after an art opening in the city.
My Parma pizza was from the Le Pizze Tradizionali menu. The crust was thin and crisp and supported perfectly a generous yet truly balanced proportion of mozzarella, fontina, arugula and the most wonderful prosciutto di parma. My road buddy ordered the anatra pizza from Le Pizze Napoletane menu. His crust was doughy and flavorful and a perfect plate for the san marzano tomatoes, anatra duck luganega, red onion, cerignola and mozzarella.
We were really there for the pizza but the rest of the menu looked equally enticing and full of balanced flavors and interesting combinations.
Marc Vetri is a supporter of local farmers and this definitely came through in the Antipasti dish that we had. It was a fall special [a little behind in posting this ; )] and the variety of vegetables prepared and seasoned uniquely was again perfectly balanced and interesting! I would recommend starting with any dish from the antipasti menu in any season and his menu does change seasonally.
On my wish list for our next visit is the pumpkin ciambella with spicy hot chocolate and homemade fluff. I saw several of these wonderful plates with pillowy puffs and hot chocolate and fluff come out of the kitchen. My road buddy was very encouraging about sharing an order including warning me that I might have some regret – hate when he is right ; )
Pizza Note: “In its simplest, most elemental form, pizza is melted cheese . . . on good bread . . . with tomato–one of the all-time great food combinations. Pizza is a perfect food.” – Ed Levine
I love Pizza!
I love making Pizza!
I love our corner wood-fired pizza place! [oven flown in from Italy along with the people who put it together ; )]
And I have been loving the idea of exploring pizza places near and far! Kind of like the concept of hanging out at a good café! But like many good ideas this one has been lost as a theory and it is for sure time to give it some focused attention. Possibly I was waiting for a revival of artful pizza using homemade pizza dough and quality fresh ingredients. And yes I do realize that great pizza has been in this country for over a century. I also believe that over time some of the art has been lost. For a more in depth discussion Pizza A Slice of Heaven by Ed Levine is an interesting and masterful must read about all things pizza!
Pizzeria Vetri recently opened [kind of where my point comes from] in the museum district of Philadelphia and I feel it is one of the many emerging pizza focused restaurants to open up in the past few years!
So after viewing some amazingly intricate German Prints my friends and I walked over on a grey fall afternoon to Pizzeria Vetri. We sat at the bar by the wood-fired oven so we could watch closely as our pizza’s were formed and stretched and topped and then carefully handled and turned. The last step was holding the pizza to the roof of the oven for a few seconds for a final melting of the cheese and heating of the toppings. This I believe to be a sign of the art of pizza making!
It has been quite a long time since I picked out pizza with friends and I was not sure how it was going to work as there were three of us, two pizza’s to order and my strong preferences ; ) You know that you have the best friends when the two pizzas were perfectly complimentary and had all ingredients that I really like even when I let them pick out one, too! We agreed that the next time we came back we would try two different pizzas and they were sure to be as doughy, cheeesy, topped perfectly and artfully awesome!
Pizza’s Enjoyed : : Renato – mozzarella, rosemary, olive oil, sea salt Salsiccia – fennel sausage, roasted fennel, tomato, mozzarella.
Pizza Note: “It was in New York that Neapolitan immigrant and grocery store owner Gennaro Lombardi was granted the nation’s first license to sell pizza in 1905.” – Ed Levine Pizza A Slice of Heaven