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Lex | Feb 9, 201507:12 AM

Went to Amis this past weekend for the first time. It was a let down. Let me explain. The setting and staff were great. The restaurant itself was well done, with a good layout. The problem was the food. Not everything was a huge miss but there were so many little things and technique issues I will probably not be returning. They have the "Beast" tasting where they take an animal, in this case it was venison and they prepare it in a variety of ways. We got the croquettes of venison and ricotta with a herbed mayo sauce. The croquettes were paste-like inside yet the flavor was good. The texture was not. The pasta dish while inventive and good flavored was ill prepared. We got the bucatini with almond pesto and jalapeños. This was good in flavor profile. What we got was an undercooked pasta, two minutes before it was really al dente. The sauce was a bit stiff and could have used a couple of spoons of pasta water to thin it a bit. There was also too much sauce to pasta ratio. These are all areas Vetri excels at but none of these basic Italian culinary techniques was happening this weekend. We also got the veal tongue with mostarda. The veal was semi-cold, and barely marked by the griddle and slathered with a sickly sweet honey sauce that in no way resembled a mostarda, with a sweet and sour flavor profile. Now if the point was to have a one dimensional almost desert like sweetness to accompany veal tongue then bravo, I think they did it! It was not so good. I wanted to like the restaurant, but all of the dishes lacked follow-through, acid, and proper cooking techniques. Maybe when a restaurant dynasty gets too large it is hard to handle the day to day. I hope that they make some basic changes that would greatly change the culinary experience for the diners. The ideas and half of the execution was well done, but the follow through messed up the pleasant beginnings.

amis trattoria,
Vetri Cucina,
Pizzeria Vetri
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