Professional mouth (and Philly native) Alan Richman has come out with another list of the 25 Best New Restaurants in the United States for GQ magazine, and Philly has made the cut–twice.
Today at noon, the James Beard Foundation announced the semifinalists for its 2015 Restaurant and Chef Awards.
Abe Fisher and Townsend were Best New Restaurant nominees. Michael Solomonov and Marc Vetri got nods for Outstanding Chef and Ellen Yin’s new restaurant group received three nominations. Fork was nominated for Outstanding Restaurant and Alex Bois (High Street on Market) and Jon Nodler (a.kitchen) received rising stars nominations.
Last week at the Rittenhouse Hotel Garrett Snider and The Garrett Getlin Snider Foundation hosted a benefit to raise awareness for The Vetri Foundation For Children’s Eatiquette program. On hand to explain how the Eatiquette program works was Marc Vetri and Jeff Benjamin, co-founders of the Vetri Foundation, who told us that the program is one of its newest methods of bringing healthy choices to the school lunchroom. It’s an effort to make kids lunches less an assembly line and more a relaxed eating atmosphere with healthy choices. The program also teaches kids healthy ways to prepare dishes from locally sourced ingredients. Guests were treated to dishes that you might find at the program, as well as specialty drinks that are not on the menu at the school.
Vetri took a bit of a shot at Solomonov in his Huffington Post piece on food writing and criticism the other day. But I guess the two of them have worked it out.
Nicely done, gentlemen.
After yesterday’s kerfuffle, you’d think there wouldn’t be much that we and Marc Vetri would agree on. But you’d be wrong because this Restaurant Week thing? It’s getting out of hand. Vetri has never been a fan, and while we might understand the draw and utility of a few days of deals in the middle of a dead month, enough is enough.
As he occasionally does, Marc Vetri took to the internet again today, writing a piece for the Huffington Post about how modern food writing, particularly as it relates to him, all sucks all the time always, and how all the punk kids in town have to get off his lawn.
His list of grievances, in no particular order:
Adam Erace has a new favorite Vetri restaurant and it’s Lo Spiedo. The newly opened restaurant at the southern end of Broad Street impresses the City Paper critic with its cocktails, its burger and its pasta. Surprisingly, he isn’t in love with the entrees that come off Lo Spiedo’s namesake spit but he has does have praise for other dishes coming off chef Scott Calhoun’s wood-fired grill.
Scott Calhoun is a stud that deserves as much of the credit as his mentor. I couldn’t quit the Lancaster native’s smoky spit-roasted cabbage in a crock of Gorgonzola fonduta, or the sponge of cornbread soaked in rotisserie drippings. Al dente rigatoni tossed with spit-roasted tomato sauce and ricotta salata had such depth of flavor, I barely believed him when he told me it was vegetarian.
Vetri’s latest, Lo Spiedo is firing on all cylinders at the Navy Yard [City Paper]
Lo Spiedo [Foobooz]
If you slept in today, you already missed this. I’m talking about it now just because I think it was kind of awesome–and proof of how much social media has affected the way restaurants do business these days.
Early this morning, Marc Vetri went on the Twitters and made an announcement:
We’ve talked before about the classes Marc Vetri and his team hold upstairs in the newly remodeled test kitchen-slash-classroom space above his eponymous restaurant. It’s the kind of place where you have the opportunity to get up close and personal with your favorite members of Team Vetri, eat a bunch of awesome food and, as a bonus, learn how to make some delicious pasta (or chocolate, or gnocchi, or whatever) in the process.
What we didn’t know was just how up close and cozy the classes here get. As shown in the video below, this isn’t just about having Marc Vetri teach you how to make dinner, this is actually making dinner with Marc Vetri.
[Sitting in Vetri’s recently renovated upstairs private dining room]
Michael: Wow, look at this. I used to sleep on a cot in that corner.
Marc: Yeah, it used to be this crappy apartment.
PM: When Michael worked for you, Marc, did you notice his talent right away? Can you spot talent?
Marc: I used to think that I could really figure folks out when they walked into the kitchen. But after a certain amount of time — ya know, two months, three months — they can walk out and you never see them again. They leave their knife bag and everything. They are just gone. So I really don’t think I can say that anymore.
Michael: It’s a generational thing, because when you and I first met, there certainly wasn’t anything like that happening here. Read more »