Pizzeria Vetri

Row 1

Details
1939 Callowhill St
Philadelphia, PA 19130
(215) 600-2629
Pizza
$ $
Hours
Mon–Sun: 11:00 AM–11:00 PM

You can trace Pizzeria Vetri’s pedigree back to Osteria, chef Marc Vetri’s casual Italian restaurant that followed his 30-seat à la carte–turned–tasting menu Vetri. Osteria’s homemade pastas and wood-grilled fare quickly garnered local and national accolades, including a James Beard Award nomination for Best New Restaurant in 2008 and a 2010 award for chef Jeff Michaud (Best Chef Mid-Atlantic).

But its pizza! The Italian, thin-crust pies took on a success of their own, landing on GQ’s list of the 25 best pizzas in America. Baked egg with bitto cheese and cotechino, zucchini with stracciatella and lemon, octopus and smoked mozzarella — talk about a revelation. Thus it was in 2013 that the Vetri family bestowed upon Osteria lovers a new gift: Pizzeria Vetri.

Be sure to check off the tonno with Sicilian tuna and bursts of spicy peperoncino, but don’t leave Philadelphia without trying the Rotolo, a crispy pizza dough pinwheel stuffed with house-made mortadella and ricotta, crowned with pistachio pesto.

— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

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Foursquare Tips

  • Try the Brooklyn - a bittersweet take on the classic Manhattan riff, that's poured over a giant ice cube & a sublime Fabbri amarena cherry. It might as well say: 'Drink Me.'
  • The pizza crust here is Vetri's latest masterpiece - a modified version of the Osteria dough that puffs like a Neapolitan, but has more crisp & chew with a lingering savor that comes from age.
  • The boys at the pizzeria roll up pizza dough, mortadella, ricotta, pistachio pesto.
  • Save room for the citrus and fennel sugar fried pizza dough- aka a fluffy heaven & fiori di latte and cappuccino swirled soft serve, it's sick!
  • A classic sit-down pizzeria from one of Philly's most renowned restaurateurs, Marc Vetri.
  • During September 2015, Pizzeria Vetri will serve a papal-inspired "Il Papa," a Neapolitan-style pie with Black Mission figs, mozzarella, lardo & Pecorino Toscano, oregano & fresh basil all month long.
  • Pizzeria Vetri, with its wood-fired Renato oven, goes all out. Count on homemade fennel sausage, Sicilian tuna and prosciutto crudo to adorn the Neopolitan crust.
  • Yes, everyone raves about the rotolo being served here, but the pizzas are worth the trip, too. Go with the prosciutto-topped crudo or the killer quattro formaggi, and a bottled Brooklyn cocktail.
  • Neapolitan pies in a laid-back setting are an easy sell, but the Vetri family didn't stop there: everything here hits, from the bottled cocktails to the soft serve & cookies. [Eater 38 Member]
  • Grab the seats at the counter on the far left side to get the best view of the action.
  • The rotolo is delicious, but the crudo pizza that we got had parts that were just straight up burnt, probably bc they left it in too long to achieve the leoparding on the crust.
  • Delicious and filling pizzas. Very fresh. Great place to visit after touring Barnes Museum
  • We got the Salsiccia pizza and the twist soft serve for dessert. Thin chewy crust and delicious sauce. The ice cream was surprisingly good as well.
  • You can build your own pizza or modify anything on their menu. My personal favorite: margherita, add ricotta.
  • Yum. The rotolo is unbeatable, the seasonal pizza slices are always good, and who doesn't love soft serve?
  • Mauricio is phenomenon!
  • The dough for anything was terrific. Get the homemade ice cream
  • Pizza was really good. Caesar salad not interesting. Great espresso.
  • The bestttt
  • Affagato and any of their pizza. Amazing.