New York Times

"With the opening of Osteria in February, he has taken a huge step. He has bucked his obsessive, controlling nature and accepted what is apparently nearly every acclaimed contemporary chef’s fate: to multitask across multiple stages."

Philadelphia Inquirer

"When the word went out that Osteria's estimable chef Jeff Michaud was hosting a pizza workshop in the demonstration kitchen at Foster's Homeware in Old City, I could feel a mischievous glint rising in my eye."

Philadelphia Magazine

"Osteria is the best restaurant in Philadelphia because of its attention to every element. It's not trying to be Vetri, with the exclusivity of an always-full reservation book… Instead, it's proof that a great, detail-oriented restaurant can be casual and convivial."

Bon Appetit

"Tiny, chef-driven restaurants certainly have charm, but they also come with a challenge: getting a reservation. Such is the case with Marc Vetri's 35-seat Italian jewel, Vetri, located in Center City. Thankfully, he has opened a casual joint, Osteria, that doubles your chances of trying his soulful Italian cooking."

Philadelphia Inquirer

"You can find all kinds of spectacular seasonal pies emerging from the 700-degree heat of the wood-fired brick oven here."

Philadelphia Weekly

"Ah, the food. Who would’ve thought a simple bowl of fusilli tossed with fresh fava beans, coated in creamy pecorino and scattered with brilliant fresh mint would be so utterly addictive?"

Philadelphia Magazine

"Braised dishes so meltingly tender that it’s hard to tell where the meat ends and the sauce begins."