Cuisine:

• Italian
• Others

Vetri Description:
Chef Marc Vetri needs no more than this intimate 35-seater on Spruce Street to impress his guests. From the cozy décor---walls awash in flaxen gold, assorted wooden chairs and knick-knacks hanging on the wall---comes a family dining room feel. Tables are pushed close enough together so you get not only a whiff but also a bird's eye view of your neighbor's meal. All at once, Marc Vetri's food is earthy, eloquent and ambitious. His influences span from his Sicilian grandmother to kitchens all over Italy (where he studied for three years) to chefs like Mario Batali. Dishes have included a chestnut fettuccine with wild boar ragù, and local veal cooked on a stone with sweet red pepper mostarda. To experience Vetri's well-rounded rolodex of cooking, the degustazione menu offered on Friday and Saturday is a must. It begins with a hand-painted menu that cannot begin to describe the sensual pleasures of an asparagus flan with quail egg yolk, Parmesan and truffle cream sauce or a golden sweet onion crêpe with truffled Parmesan fondue and gratinée. The crêpe unleashes lusty onion flavor, and an untraditional presentation captures layers of salty and sweet. Jeff Benjamin has been with Vetri since the beginning (1998). He smoothly transitions in his role(s) as Vetri's partner and caretaker to the 5,000-bottle cellar that specializes in regional Italian wines.


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