This 13th Street Vetri spot does a killer brunch. The yolky raviolo all'uovo proves that pasta is truly the breakfast of champions.
After spending over $250.00, including a $70.00 bottle of wine, we left shaking our heads feeling violated and unsatisfied. We've asked ourselves how we could have made such poor choice while vowing never to return.
Out of 5 starters only one was truly palatable, the eggplant caponata. The others, marinated sardines (too much vinegar), octopus (chewy with no flavor), fried artichokes (greasy, greasy, greasy), meatballs (we never received them, but were instructed that we had, we where then told what a meatball looks like as though we where the ones clueless. All this from the manager who was willing to fight us until the bitter end regarding the missing meatballs.)
One pasta course was passable, the tonnarelli, while the other, the bucatini wasn't even true bucatini. The kitchen must have mixed up the boxes as there was no hole down the center of the pasta.
Save yourself the pain, don't go!
bad bad bad....!. I was told they serve Roman food.... (not even just Italian food). After a horrible appetiser and two bits of a horrible pasta in a whitish Alfredo-like sauce, we left to go get better food somewhere else. They were nice enough to charge us only for two glasses of wine (~$25).. bottomline, this place has nothing, but really nothing of Italian cuisine. It's a quite pedestrian and portions are ridiculously small.....one more thing, the wine list is straight from Trader Joe's.
Citysearch Editorial Review. Marc Vetri brings his culinary prowess to the people in the form of a trattoria that’s more casual and lower priced than his other epicurean apples of the national food press’ eye. The atmosphere at this sectional bistro that’s identified by a stretching zinc bar, wide-open kitchen and industrially warm exposed brick walls and ceiling is chatty yet refined, noisy yet civilized. Patrons on first dates or fresh from a day presiding over the firm sport jeans or business suits, while professional servers don neatly pressed dungarees, ties and clean black aprons. Rustically seasonal small and large plates culled from the tastes of Rome are presented against a backdrop of classic rock and washed down with Mediterranean-inspired cocktails, rare Italian microbrews and 25 wines by the glass, bottle or carafe.
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