Amis Trattoria Review

It's been a few years since the GF & I were last at Amis. And that's completely on us - we no longer live at 10th and Spruce. Still, we fondly remember some of our best first dates at Amis, which were always coupled with great food and hospitality. Based on  a recent visit back, I'm happy to say that nothing's changed on that front. But it's clear I need to get my butt back out here more often. 

Clockwise from Top Left: Negroni Fresco [$12] | Sangiovese [$12] | House-baked Olive Oil Foccacia

After a fairly busy work-week, drinks were needed. The Negroni Fresco hit the spot for me, with the gin balanced by Atxa Blanco vermouth and the sweetness of Ramazotti amaro. The GF enjoyed a glass of Sangiovese. FYI - the wine list at Amis has always allowed us to find some real gems! House-baked olive oil foccacia was easily enjoyed while waiting for starters.

Baked Pecorino [$12]

Almond honey

Baked pecorino was pretty perfect - hitting the salty and sweet notes that were just right for the grilled bread. Nice texture from the almonds as well.

Bass Crudo [$14]

Fava beans, preserved Meyer lemon

Chef Brad Spence and company dropped the bass nicely with the crudo. Hits of salt and citrus made each bite, with the hearty heft of the favas incorporating bits of spring.

Charred Octopus [$12]

New potato, ramps

Octo was meaty and tender, with lovely charred bits that were accented nicely with garlicky ramps and creamy new potatoes.

Cacio e Pepe [$18]

Cacio e Pepe is always a must order. Perfect tonnarelli noods were tossed in plenty of butter and Pecorino Romano, with the hits of black pepper providing that bracing bite that makes the dish so memorable.

Pork Chop Parmigiana [$29]

Beast of Amis is what this restaurant is known for. With whole animal cookery in mind, there are a few dishes centered around a specific protein. On this particular night, the "Beast of Amis" was rabbit and normally that's the route I would have taken. But I couldn't help but opt for the massive pork chop parmigiana. Nicely pan-fried, this thick-cut pork chop was juicy on its own, but made even better dressed in tomato sauce, olive oil, ricotta, and plenty of basil. Delicious.

Creamy Polenta [$6]

Brown butter, sage

As a side, the glutton in me couldn't help but order the brown butter polenta. And by brown butter, I mean drowned in browned butter and crispy sage. Nutty, rich, and creamy, this was the perfect side for the belly of this pig.

The kitchen also sent out this delightful strawberry ice cream and chocolate sundae, knowing that we recently got engaged. A nice touch and a wonderful way to cap off a great meal.

Chef Brad Spence and his kitchen continue to knock it out of the park at Amis Trattoria. But the evening wouldn't have been as memorable without the exceptional service we received throughout the meal. Yes, potential blogger's bias to be sure, but this sentiment has held true since back to 2012. Already looking forward to returning for our next meal! 

FTC Disclaimer: Thanks to Amis Trattoria and Urbn Food & Beverage for inviting me in. Regardless, my opinions are mine alone and, therefore, unbiased.

Scarpetta Philadelphia Happy Hour

I had the pleasure of being able to stop by Scarpetta earlier this week and indulge in their latest creation. In collaboration with locally-distilled Stateside Vodka, the Executive Chef at Scarpetta is bringing forth the city's first boozy pizza. 

Clockwise from Top: Scarpetta x Stateside Vodka Pizza [$10] | Negroni Invecchiato [$15] | Palermo Old Fashioned [$15]

Not only is the dough vodka-infused, the creamy blush sauce, ricotta, and sun-dried tomato all have notes of Stateside Vodka as well. It's not overpowering at all and certainly apropos for the Happy Hour crowd. I appreciated the bright acidity from the sun-dried tomato, which helped to balance out the richness of the ricotta and blush sauce. Easily enjoyed with a cocktail or two. By the way, drinks are half-off during Happy Hour Sun - Fri from 4-7PM! 

Scarpetta's Bread Basket with Prosciutto & Broccoli Rabe Roll-Ups | Mushroom Arancini [$9] | Gorgonzola Crostini [$8]

The majority of Scarpetta's small bites are $6 during Happy Hour as well. The bread basket came with two favorites in particular - the broccoli rabe embodied South Philly flavors and a prosciutto roll-up offered up the salty savory flavors that satisfy with a proper drink in hand. The wild mushroom arancini were deftly fried, with al dente risotto within. There are several crostini on offer - we enjoyed a funky, yet sweet gorgonzola spread, with red-wine poached figs and crisp green apple on top. 

Crispy Fritto Misto [$13]
Calamari, shrimp, squash, eggplant, herbs

The fritto misto is a must. Not at all greasy, these were perfectly fried and allowed the calamari, shrimp, squash, and eggplant to shine. And the fried lemon slices? Really made each bite and easily enjoyed! 

Gnocchetti Fritti [$9]

Ricotta salata, fonduta, prosciutto

The fried gnocchi were light within, but great texture on the exterior. Each bite was well-seasoned as well, with a burst of salt from the prosciutto and ricotta salata, along with the richness of the fonduta.

Whether you're looking to grab a drink with your business partners or seeking out a sleek setting in the heart of Rittenhouse Square, be sure to check to stop by Scarpetta for Happy Hour. 

FTC Disclaimer: Thanks to Scarpetta Philadelphia & Cashman Associates for inviting me in. Regardless, my opinions are mine alone and, therefore, unbiased. 

Bank and Bourbon: 4th Annual Bourbon Bash

Regular readers know I'm a huge fan of Bank and Bourbon's annual Bourbon Bash. In fact, I've made sure to stop by every year. Now in their fourth year celebrating great food and bourbon, they're continuing to support Donors Choose, with proceeds from this event benefiting education. 

Clockwise from Top Right: Making of a Manhattan | Charcuterie & Cheese | Steak Tartare | Manhattan

Bourbon sponsors abounded at this event, with Jim Beam small-batch bourbons on full display and on offer. Knob Creek single barrel and Basil Hayden were enjoyed neat, on the rocks, and in craft-made Manhattans or Mint Juleps. For those that opted to skip the whiskey, there was plenty of champagne and wine as well. Hors d'ouerves were passed around and included crabcakes and a stunning steak tartare on crispy potato skins. I could eat a whole tray of those! And of course, the charcuterie and cheese station was an eye-opening array of Benton's and Creminelli ham, local cheeses (including Birchrun Hills blue!), grilled bread, and fresh fruit.

Clockwise from Top Right: Ahi Tuna | East Coast Oysters | Hamachi Poke | Knob Creek all around! 

And from there, revelers were able to enjoy plenty of fresh seafood including ahi crudo, East Coast oysters, and a wonderful hamachi poke.

Clockwise from Top Right: Knob Creek Single Barrel | Duroc Pork & Seasonal Greens | Pastrami Short Rib | Salmon & Morels

For the more voracious eaters, Executive Chef Tom Harkins pulled out all the stops. Fresh whole-plank salmon and whole-roasted rock fish were plated to order with morels. A juicy Duroc pork chop was enjoyed along with fresh asparagus and spring peas. There were plenty of Cowboy ribeyes being carved, along with a gorgeous pastrami short rib that had horseradish and whole grain mustard to provide balance to the heft of the meat.

Clockwise from Top Right: Coconut Macaroons | Bourbon Glazed Donuts | Blueberry Trifle | Chef Amanda's Dessert Spread

Pastry Chef Amanda was not to be outdone and offered up an incredible display of sweet treats. The donuts are always a standout - crisp on the exterior and perfectly fluffy within. Adorned with a bourbon glaze and popcorn (!), the salty and sweet elements were easily enjoyed. Blueberry trifles, banana s'mores, and coconut macaroons were also enjoyed by the belly of this pig.

And I couldn't leave the event without enjoying the goat cheese cheesecake. Tart, tangy, and wonderfully smooth, this had better be on the regular menu at Bank & Bourbon! If you missed out on this year's Bourbon Bash, be sure to be on the look out for tix next year. You won't be sorry! And in the meantime, be sure to stop by the restaurant for great food and drink. 

Pizzeria Vetri: Spring 2018 Menu Review

This is part of a series of posts related to Pizzeria Vetri: [1], [2], [3]. 

I've always been a fan of Pizzeria Vetri. And there's no shame in my eating game - it's part of the reason why we decided to move to the apartment complex that houses PV Callowhill on its ground level. You likely know about the shift in ownership, but under the clearly capable hands of Head Chef John Sidoti (previously Chef de Cuisine at Osteria), the tastes and tenets that started with Chefs Vetri, Michaud, and Spence remain in place. We stopped by to check out the new spring additions to the menu and judging by the crowds on an early Thursday evening, Pizzeria Vetri remains as popular as ever!

Italian Derby [$12]
Bulleit rye whiskey, Fernet Branca, lemon, mint

Regular readers know I'm a fan of rye and Fernet respectively, so the Italian Derby seemed like a match made perfectly for me. Fernet acted as the bitters, with the bright citrus from the lemon coming on through, along with the freshness of the mint. Easy spring drinking. 

Strawberry Fennel Salad [$12]
Strawberries, shaved fennel, sunflower seed granola, watercress, banyuls vinaigrette

Strawberry fennel salad had fresh flavors coming through from the sweet strawberries and the crisp fennel. I enjoyed the bitterness from the watercress, which was nicely balanced by the texture of the sweet sunflower seed granola and the acid from the oak barrel-aged banyuls vinaigrette. 

Roasted Beets [$8]
Beets, robiolina, pistachios, parsley

Chef Sidoti was killing it with the execution on something as simple as the beet salad. Salt-compressed for 6 hours, the beets had an intensely sweet earthiness from having the moisture pulled out. Paired with the nutty texture of the pistachios, the creaminess of the super-smooth robiolina, olive oil, and parsley, this is a must-order, especially at $8! 

Wood Oven Salad [$12]
Asparagus, snap peas, spring onions, baby carrots, radishes, pecorino, lemon butter dressing

The wood-oven salad was seasonally spring - a cornucopia of roasted asparagus, spring onion, and sweet snap peas, along with sweet baby carrots and a nice bite from the radish. I enjoyed the salty funk from the pecorino, with the lemon-butter dressing tying everything together. 

Asparago [$16]
Shaved asparagus, fried egg yolk, Meyer lemon, mozzarella, parmigiana 

At the Callowhill location, the asparagus pie is a welcome spring addition to the pizza menu. Chef Sidoti is killing it with a fried egg yolk, designed to be picked up and drizzled all of your pie. Talk about yolk porn! The shaved asparagus provides some heft to each bite, with the Meyer lemon providing a punch of bright acidity. 

Funghi Calzone [$14]
Roasted mushrooms, garlic, scallions, ricotta, mozzarella, parsley

The calzones are always a winner at PV. Perfect leoparding on the crust, with a substantial glut of roasted mushrooms, garlic, and scallions, interspersed with creamy ricotta and fresh mozzarella within. 

Agnello [$18]
Roasted lamb, English peas, pickled red onion, young pecorino, parmigiana, mint, oregano

If you're at the Chancellor Street location in Rittenhouse, look out for the Agnello. Beautifully marbled lamb shoulder is roasted and pulled apart all over your pie. English peas and mint are the natural complement to the sweet grassy lamb, with the pickled red onion really making each bite. 

Here's hoping the wonderful weather continues and we're truly done with winter. There's no better way to enjoy it than stopping by for a drink and some good eats at your nearby Pizzeria Vetri. And even if the chill returns, you can certainly enjoy the tastes of spring. 

FTC Disclaimer: Thanks to Pizzeria Vetri and Urbn Food & Beverage for inviting me in. Regardless, my opinions are mine alone and, therefore, unbiased.