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Alla Spina

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It's now officially, finally spring in Philadelphia, and that means Saisonale, a weeklong celebration of saisons, is back at Alla Spina. Those bright, refreshing, sometimes fruity, sometimes spicy beers so heavily associated with spring will be featured all week. Eater has the scoop: "For the entire week (through April 20), the bar will devote ten+ taps to...

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A new family-style dinner event has begun every Sunday at Alla Spina. Dubbed Suds and Grub, these will be prix fixe three-course meals for $35 per person, with optional beer pairings ($9) or flights ($15). Via Uwishunu: "Sunday suppers are a cherished tradition among many, including restaurant staffers, who often gather for a family-style feast...

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(Photo: Danya Henninger) In the article, Zagat praises Alla Spina's razor-sharp focus on both local and Italian craft beer, noting: "Marc Vetri’s birreria is even more into beer than the Italian drink houses it’s fashioned after, pouring from more than 20 taps that feature brews both local - the house beer is made by Victory...

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Via foobooz: "Fitler chef, Rob Marzinsky will be turning out a Polish feast of kielbasa, pierogies and galumpkis (Polish stuffed cabbage). Alla Spina’s crew will be turning out a Thanksgiving feast of turkey gobbler sandwiches, sweet potato gratin, soft pretzel stuffing and more. The drinks will include a tap takeover from Deschutes Brewery and cocktails...

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"Italian craft beer, Negroni cocktails, and Marc Vetri and Jeff Michaud’s take on bar food. We didn’t know we needed it, but we do."

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From philly.com: "'Eating Italy,' based on his three years in Italy (12 chapters, 12 towns), will be feted tonight (Sept. 9), starting at 8:30 p.m. at Alla Spina (1410 Mount Vernon St.). He'll sell and sign books and offer tastes of the recipes." These days, Michaud has been doubly busy with the opening of Pizzeria...

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Summer Summer Summer time Industry night this Monday is going to be a Summer Country Fair with Barbie Marshall of Hell's Kitchen and Ian Brendle of Green Meadow Farms in Lancaster PA. Barbie & Ian are husband and wife and long time friends of all the restaurants. We figured what better way to celebrate Pennsylvania's...

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"If you're new to fried pig tails, start here. If you're an old hand, be prepared. They've never tasted so sweet, so tangy, so extreme, so profound. What did you expect? Alla Spina is chef Marc Vetri's Italian take on the British gastropub, where excess is everything. The tails are hacked into small chunks, braised,...

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Current Alla Spina chef Mike Deganis will leave to head the Osteria outpost coming to the Moorestown Mall. Via philly.com: "Here's a whoa: Pat Szoke, who set the bar so much higher for bar food at The Industry in Pennsport, is headed back to the Vetri fold. As staff is about to find out, he...

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"The Quattro Pazzo Fill a highball glass with ice. Pour in 1 ounce pale lager, such as Peroni, 1 ounce Aperol, 1 ounce Prosecco and 1 ounce blood orange juice or San Pellegrino Blood Orange soda. Stir and garnish with an orange pinwheel. —Adapted from Alla Spina in Philadelphia"