Chef Mark Vetri learned to prepare rustic Italian cuisine (think: rabbit loin and sweetbreads wrapped in pancetta with morels or baby goat poached in milk and then oven roasted to crispness) from Italy’s best chefs and then brought his skills home to Philly. Ensconced in the tiny, 35-seat space once occupied by other pinnacle establishments (Le Bec-Fin, Chanterelle), Vetri is intent on creating likewise legendary meals. The wine list has been nationally lauded, and the service is seamless. On Saturdays, indulge in Vetri’s five- or seven-course prix fixe menus (not available during the summer). Italian menu.

Vetri Information:

• Dinner. Closed Sunday; two weeks in January and three weeks in August; Saturday in summer. Business casual attire. Reservations recommended.