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