The Melanzana at Pizzeria Vetri | Photo by Courtney Apple
Pizzeria Vetri has made national news over the past couple of days because of Urban Outfitters announcement that it was purchasing Marc Vetri’s pizza chain and the rest of his restaurants (minus the eponymous Vetri). Headlines have blared “Why Urban Outfitters Made Its Controversial Pizza Purchase,” “Urban Drops After Saying It Will Buy Pizza Chain” and “It Will Take More Than a Pizza Party to Sure Up Urban Outfitters.” The business end of the deal has been covered excellently by our business reporter Jared Shelly, but we’re the food guys, and we want to talk pizza.
So for all the Wall Street analysts, URBN stockholders, University of Texas Seniors and everyone else who has been meaning to try Marc Vetri’s jump into casual dining, here is your guide to getting the most out of Pizzeria Vetri.
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Marc Vetri treated Tuesday like any other day. He spent his morning at Amis Trattoria on 13th Street, talking about the menu with the chef. Then he rolled over to Osteria on North Broad Street to do the same. Tonight, he’ll “roam around his restaurants” to make sure the vibe and the food are just right. Just like always.
But there’s little doubt that Tuesday is more than just another day. A day earlier, Vetri agreed to sell his family of restaurants to Urban Outfitters for an undisclosed price. In an interview Tuesday morning, Vetri said “we were never for sale” but that the synergy between the two companies was too strong to let the deal pass. Apart from the restaurant Vetri on Spruce Street, Urban now owns 100 percent of the business. Read more »
Marc Vetri’s Vetri Family of Restaurants has been sold to Urban Outfitters. The deal includes all of Vetri’s restaurant concepts, minus Vetri, but clearly the deal is about Pizzeria Vetri. Vetri’s casual pizza concept is already partnering with Urban to open in Austin, Texas and is in the planning stage to be part of Urban’s lifestyle village in Devon. The deal gives Pizzeria Vetri the backing to get big quick with Urban’s experience in rolling out concepts, albeit in fashion, not pizza.
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