Marc Vetri, Jeff Benjamin, Jeff Michaud and Brad Spence open Osteria at the Moorestown Mall today. Like the Philadelphia location, Osteria offers house-cured meat, handmade pasta, pizza and entrees of meat, fish and vegetables.
Mike Deganis is the chef de cuisine at the Moorestown Osteria. Deganis was formerly the head chef at Alla Spina. Desserts are overseen by pastry chef Dominique Piscetella. Vetri Family beverage director Steve Wildy oversees the 100-bottle wine list.
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Pennsylvania Real Estate Investment Trust (PREIT) announced during an earnings call that the Moorestown Mall is getting another well known Philadelphia chef. Jose Garces will bring his third location of Distrito to the mall. Garces is joining Marc Vetri who is opening Osteria at the mall later this year. In addition to Osteria and Distrito, PREIT has landed Firebirds Wood Fired Grill as it seeks to add more draws to the South Jersey mall than just shopping. The Distrito announcement brings the number of spoken for liquor licenses to three. Moorestown, which had been a dry town, awarded PREIT four liquor licenses at the mall.
>More on Vetri’s Osteria project at the Moorestown Mall »
Dogfish Head Brewery, the artists of all things hops, has teamed up with Sierra Nevada to create a collaboration IPA called the Rhizing Bines, and to celebrate, chef Mike Deganis of Alla Spina has created a four-course pairing dinner to pair with it, as well as four other Dogfish Head beers. The IPA diversity bursting out of the Dogfish pipes is really quite impressive and this IPA seems to be something special—so special, it’s got its own specially designed glass.
The dinner is tonight, and it’s $60 a head, which includes five beers, four courses, and you get to keep the IPA glass. There are revolving seatings from 6-8:30 pm, call or book online to make a reservation.
Tonight’s menu »
In this week’s edition of the Wildy Weekly, Alla Spina general manager Steve Wildy revelas he is a pescetarian, which has to be some sort of special torment when you work at the pork-tastic Alla Spina. But now with spring (theoretically) upon us, chef Mike Deganis has rolled out a menu that is Wildy friendly. Fully a third of the menu is vegetarian, and roughly half is pescatarian friendly. There will still of course be those meaty faves, but nice to know you can now take your “weird-o” friends to Alla Spina.
Alla Spina [YouTube]
Alla Spina [Official Site]
On Tuesday, April 23rd at 7 p.m. at Union Transfer, some of Philadelphia’s most talented chefs will be competing to become Philadelphia’s second Ommegang Hop Chef.
The winner of Hop Chef Philadelphia will represent the city in a cook-off at Brewery Ommegang’s annual Belgium Comes to Cooperstown weekend.
Tickets cost $53.50 per person and includes all the Ommegang you can drink plus tastes of all six dishes that will showcase the competing chefs ability to pair beer with food.
The Hop Chef Philadelphia Competitors »