One of the most impactful Philadelphia restaurants of the past quarter century isn't afraid to keep evolving, and remains a gold standard for destination dining.
One of the most impactful Philadelphia restaurants of the past quarter century isn't afraid to keep evolving, and remains a gold standard for destination dining.’s dream restaurant hadn’t even been open a year when his relationship with the landlord, developer Leonard Levin, began to get messy.
Its longevity is all the more remarkable considering that steady influx and eventual departure of homegrown talents. Its advantage over whatever newcomer-of-the-moment rises to prominence is its consistency as a complete experience that’s greater than the sum of its parts.
Vetri Cucina’s kitchen has never been cutting edge, exactly, in that it uses traditional Italian techniques to explore seasonal ingredients with precision and clever twists. The Forchetta tasting menu, helmed by current executive chef Jacob Rozenberg, pushes that creativity most, beginning with a scoop of caviar atop a silky carrot mousse piped into the hollow of an empty egg shell.
It was at about this time that I overheard Shyamalan tell his wife, “We need to come back more often, so we can try the other dishes.”
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