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Amis brings the quintessential Roman-style trattoria to Philadelphia’s Center City neighborhood. Opened in 2010 by Vetri Family partners Jeff Benjamin and Chefs Marc Vetri, Brad Spence and Jeff Michaud, Amis has cemented its place as one of the city’s premier dining destinations, garnering high praise from such publications as the Philadelphia Inquirer (three-out-of-four-bells) and Bon Appetit magazine (“Top 10 Places for Pasta in the U.S.”), and from the crowds of regular guests who pack its dining room nightly for dinner and weekends for brunch.

Lively, comfortable and convivial, dining at Amis is perfect for a variety of occasions, boasting a share-plates menu of house-made pasta, salumi, farm-fresh meats and peak seasonal vegetable dishes, perfect for sharing while celebrating with friends and family, or a meal out with someone special. Be sure to ask about our “Beast of Amis” menu too. These special dishes feature whole animals—birds, hogs, fish and even full sides of beef.


squash with pecorino and spiced pumpkin seeds 9

mortadella mousse 8

eggplant caponata 8

imported bufala ricotta and black pepper 9


(all salumi is housemade)

salami del giorno with onion marmalade 8

mortadella with hazelnut honey 8

pork liver terrine 12

mixed salumi plate 16


mozzarella with pumpkin and pistacho 12

baked pecorino with almond honey 10

marinated olives  7

antipasti di pesce

squid with potatoes and hot peppers 12

swordfish meatballs with creamy polenta
and pine nuts 10

mussels with fennel sausage and leeks10

antipasti di carne

Sal’s old school meatballs with tomato potato 10

pork cheek saltimbocca with mushrooms 12

quail with sweet potao and arrope 12

il quinto quarto (the fifth quarter)

almond dusted sweetbreads with
fennel marmalade 12

grilled veal tongue with pepper mostarda 11

tripe alla romana (roman tripe stew) 9

antipasti di verdure e instalate

escarole salad with apples and radishes 8

fried cauliflower with pecorino and salsa rossa 9

quinoa with roasted tomato, cucumber,mozzarella and mint 10


tonnarelli “cacio e pepe” with pecorino
and black pepper 14

rigatoni with pancetta and mushrooms 16

bucatini with jalapeno and almond pesto 16

fettuccine with duck bolognese 16

paccheri with swordfish and eggplant fries 18

eggplant lasagna with tomato conserva 16


porcini rubbed striploin with potatoes and onions 28

pork chop with pickled vegetable 26

scallops with farro and melon 28

grilled swordfish with escalivada 24

roasted lamb shoulder with potatoes 26

chicken spiedini with cucumber and peppers 20


fried brussels sprouts and lemon 8

roasted potatoes 5

polenta with brown butter 6

roasted mushrooms with red onions and pecorino  8


Mom-Mom’s rice pudding 8

olive oil cake with apple butter, whipped cream
and black pepper 10

Alex's apple dumpling 12

belgian style waffle with nutella, vanilla semifreddo and toasted hazelnuts 10

“tartufo al bacio” chocolate and hazelnut semifreddo with amarena cherries 10


We also offer a gluten free menu


Amis Punch - 9
aperol/tito's handmade vodka/lemon

Negroni Pompelmo - 12
espolon blanco/campari/carpano/grapefruit cordial

Blood and Soda - 11
famous grouse/cherry heering/vermouth

Ginginber - 12

Limoncello Collins - 11
limoncello/mint/bluecoat gin

Mandorla - 11
tito's handmade vodka/lazzaroni amaretto/pineapple

Rosmarino Gin Fizz - 11
plymouth sloe gin/limoncello/fresh rosemary

Cheechee - 10


fall Fruit Bellini - 10

Alto - 12
prosecco/ginger/blood orange bitters

Granita - 10
prosecco/red wine granita


Amarena Cherry Soda - 4

Summer Fruit Soda - 4

VINI SPUMANTI (gls./btl.)

Cuvee Beatrice, Prosecco NV - 9 / 41
bubbles/apple/crisp/dry; Veneto

Lini, Lambrusco NV “Labrusca” 12 / 54
fizzy red/tart/blackberry/grape/dry; Emilia-Romagna

Contadi Castaldi, Franciacorta Rose - 16 / 72
fresh/bright berries/apple and tropical fruit; Lombardia


DiGiovanna, Rosato di Nerello Mascalese ’13 - 12 / 54
fresh/dry/raspberry/strawberry; Sicilia


White Table Wine - 7 / 20
available by 5OOml carafe

Cesani, Vernaccia di San Gimignano '12 - 9 / 42
green apple/almonds/crisp; Toscana

Pietra Porzia, Frascati “Regillo” '12 - 12 / 54
roman classic blend/honeysuckle/soft yet crisp; Lazio

Fratelli Povero, Favorita '13 - 10 / 45
ripe pear/toasted hazelnuts/celery leaf; Piemonte

Fuso 21, Verdicchio di Matelica'13 - 12 / 54
green olive/melon/white peach/sea spray; Marche

Branciforti, Grillo' 12 - 12/54
meyer lemon/green mango/key lime/juicyfruit; Sicillia

Donnafugata, 'Anthilia' - 12 / 54
catarratto blend/orange blossom/lime zest; Sicilia

Vini Tipici di San Marino, 'Biancale'11 - 9 / 41
from the world's oldest republic/honeydew/herbal finish; S.M.

Monte Faliesi, Greco DI Tufo'11 - 14 / 61
anciant grape/full-bodied/cantaloupe/honeysuckle; Campania

Tre Monti, Albana “Vigna della Rocca” '12 - 14 / 61
peach/apricot/herbs/minerality; Emilia-Romagna

VINI ROSSI (gls./btl.)

Red Table Wine - 7 / 20
available by 5OOml carafe

Accornero, Barbera CampoMoro '11 - 10 / 45
barbera/freisa blend/vibrant/plum; Piemonte

Calatroni, Pinot Nero'12 - 12 / 54
wild strawberry/cedar/spice; Lombardia

Feudo di Santa Tresa 'Purato' Nero d'Avola'13 - 9 / 42
organic/black cherry/licorice root/prune; Sicilia

Rosso dei Politici Montepulciano'12 - 9 / 47
cooked fruit/vanilla/soft edges; Abruzzo

San Martino, Aglianico del Vulture “Siir” '11 - 13 / 59
red raspberries/peppery/earthy; Basilicata

Vestini Campagnano, Kajanero' '12   14/61
ancient grapes/rip cherry/tomato leaf/subtle oak; Toscana

Petra, “Zingari” '10 - 12 / 54
super tuscan/cabernet/merlot/sangiovese; Toscana

La Braccesca, Rosso di Montepulciano’11“Sabazio” - 13/59
sangiovese/ripe cherry/subtle oak; Toscana

Perrini, Primitivo '12   14/59
zinfandel/black raspberries/licorice/cola/organic; Puglia

*Reserve List Available Upon Request


Ithaca, Apricot Wheat Ale  4.9% - 6
light body/hint of apricot/fruity finish;NY

Stone, Levitation Ale 4.4%                                                        6
 american amber/rich malt/crisp hoppy finish; CA

Yards, Pynk  5%                                                                        6
sour cherry/raspberries/tart/quaffable; PA

Ommegang Witte ,  5.2%                                                       6
 refreshing wheat ale/subtle spice/crisp/dry finish; NY

Goose Island, Sofie 6.5%                                                         8
wine-barrel aged farmhouse/citrus/vanilla; IL

Evil Twin, Falco IPA  7%                                                            6.5
citrus/pine/easy drinking/complex; NY


Birra Menabrea, Bionda                                                            6

old school piedmontese pilsner/clean/fresh; Piemonte

Brewfist, Caterpillar                                                                 12

pale ale/rye/new zealand hops ; Lombardia

Amarcord/Brooklyn, Ama Bionda                                         12

  blond/orange blossom honey/floral/fruity; Marche

Amarcord/Brooklyn, Ama Bruna                                           12

  abbey dubbel/ toffee/chocolate/cinnamon; Marche



Allagash, White                                                                            7

belgian-style witbier /coriander/lemon; ME

North Coast, Scrimshaw Pilsner                                            6

subtle hop/crisp/dry finish; CA

Crispin, Cider                                                                               6

    orchard fresh/off-dry/crisp; CA

Yards, Brawler                                                                            6

    english dark mild/pub session ale/dark malts; PA

Bell's, Amber Ale                                                                         6

    toasted herbal hop notes/light caramel; MI

Ayinger, Bräuweisse 16.9oz                                                    9

    traditional hefe/lemony/tart and dry; Germany

Brasserie Dupont, Saison 12.7oz                                        12

farmhouse/citrus/pepper/quenching; Belgium

Russian River, Damnation  12.7oz                                     14

   belgian strong ale/banana/pear/earthy hops; CA

Lindemans Cassis 12.7oz                                      14

    lambic/fruity/sweet/black currant; Belgium

Petrus, Aged Pale 11.2oz                                                   11

    sour ‘oud bruin’/oak aroma/earthy/dry; Belgium

Green Flash, West Coast IPA                                              8

    intensely hopped/grapefruit/resin/big & layered; CA

Victory, Golden Monkey                                                             6

local heavyweight/tripel/unmistakable yeast; PA



Allagash, Curieux 25oz                                            33

belgian-style tripel/aged in jim beam barrels; ME

Victory, Old Horizontal 22oz                                16

  barleywine/honeyed malt/candied fruit; PA

Victory, V-12  25oz                                                         19

   belgian-style quadruple/dates/figs/molasses; PA

Dogfish Head, Red & White 25oz                           22

   belgian-style witbier/pinot noir juice/ oak barrels; DE

brunch cocktails

orange mimosa 10

limoncello collins (limoncello/mint/bluecoat gin)11

fall fruit bellini 10

bloody mary 9

bloody mary fra’ diavolo 9

freshly squeezed orange juice 5

freshly squeezed grapefruit juice 5


house made assorted bread basket 10

squash with pecorino and spiced pumpkin seeds 9

bufala ricotta with hazelnut honey bruschetta 8

egg salad with charred scallions bruschetta 8

mortadella mousse bruschetta 8


mozzarella with pumpkin and pistachio 12

baked pecorino with almond honey 10

classic warm salad with egg and pancetta 10

escarole salad with apples and radish 6

salumi misti 12

yogurt with strawberries and toasted almonds 8


bucatini with jalapeno and almond pesto 16

fettuccine with duck bolognese 16

rigatoni with sausage and egg yolk 16

tonnarelli carbonara 16

jersey cannonball 10

gnocchi alla romana with chorizo sausage ragu and scallions 12

belgian waffle with salted butter semifreddo, hazelnuts, and maple syrup 12

polenta pancake with pecans, golden raisins, and maple syrup 10

braised san marzano tomatoes with farm eggs and basil 10

soft scrambled eggs with mushrooms, red onions and pecorino 12

octopus with eggs, spring onions and potatoes 14

polenta scrapple with sunny side up eggs 12

porcini rubbed striploin steak with farm eggs 28


1732 meats smoked paprika bacon 6

roasted potatoes 5

scrapple 6


Mom-mom’s rice pudding 8

olive oil cake with strawberry, whipped cream
and black pepper 10

vanilla semifreddo with maple syrup and nuts 8


We also offer a gluten free brunch menu.

Cucina Ebraico-Romano Dinner

We will be holding a dinner celebrating the Jewish-Roman inspired cuisine of Italy on Wednesday December 17th! This will be a 4 course dinner at $45 a person. There will also be an optional beverage pairing at $30 a person. Below you will find the menu for this special evening. This is not to be missed! Call us at 215-732-2647 to reserve your seats. Happy Holidays!


Rye Pizza al Taglio with Onions and Rosemary

Aliciotti con Indivia
Fritto Misto of Brains, Romanesco and Artichokes
Marinated Vegetable Salad  with Baked Ricotta

Bigoli with Anchovies and Bread Crumbs
Fettuccine with Stracotto Gravy

Stracotto with Round Eye
Roasted Cod with Spinach, Pine Nuts and Raisins

Pizza Ebraica
Ricotta and Fruit Crostada

Breast Brunch Ever!


Amis is teaming up with Yards Brewing for The Breast Brunch Ever on Sunday October 19th! We will be offering a 3 course menu for $25/person, and we will be featuring a few special brunch items made with Yards beer. Yards will be bringing their tart berry ale, PYNK, and we will be making a delicious pink cocktail. A portion of the proceeds will go towards breast cancer research and awareness. Come out to Amis this Sunday for a fun brunch to support a great cause!

Experience the Beast of Amis


Every week we breakdown a whole animal and use it to create a 3-course, a la cart meal.  It's not to be missed.  We have cooked sharks, pigs, lamb, crabs, ducks, goats, salmon, and more.  Join us for a fun and truly unique meal.

Follow us on instagram to see photos of our weekly creations.

Amis’ Brad Spence nominated for James Beard Award


For the second consecutive year, Amis chef and co-owner Brad Spence has been nominated for a James Beard award in the category of Best Chef: Mid-Atlantic. It's an award that Marc Vetri won in 2005. Vetri himself was nominated this year in the Outstanding Chef category.

The James Beard Foundation award winners will be announced on May 5 in New York. You can see the complete list of nominees here.

Sausage Fest, January 29 at Amis


The festivities will include a Yards tap takeover and as previously mentioned, a sausage eating contest. Zagat notes:

"Forget the crude cretins of Wing Bowl and get ready for an eating contest with real food pros. On Wednesday, January 29, Amis is holding an evening-long sausage fest. This bit of Restaurant Week counter-programming offers guests the chance to score three sausage-full courses for $19.99 per person, with $5 Yards beers available all night.

If you want entertainment along with your tasty meat, plan to be in the house at the 13th Street restaurant around 9:30 or 10 PM, when Spence and co. are hosting a covey of chefs for a sausage eating contest. Confirmed participants include Jennifer Carroll, Kevin Sbraga (Sbraga, The Fat Ham), Scott Schroeder (American Sardine Bar, South Philadelphia Tap Room), Jason Cichonski (Ela, The Gaslight), Brad Daniels (Osteria) and Lê of Hop Sing Laundromat."

Read the full article here.

Job Openings

Amis is always looking for energetic, motivated and talented staff. To see current openings, click here.

Phone: 215.732.AMIS(2647) | Email: amis@vetrifamily.com

Mon-Thu: 5-10pm | Fri-Sat: 5-11:00pm | Sun: 5-10pm
Sunday Brunch 10am-2pm

412 S. 13th Street & Waverly | Philadelphia, PA 19147 | Between Pine & Lombard


Special Events & Parties

Amis is one of the city’s premier dining destinations, garnering high praise from such publications as the Philadelphia Inquirer (three-out-of-four-bells) and Bon Appetit magazine (“Top 10 Places for Pasta in the U.S.”).

Lively, comfortable and convivial, dining at Amis is perfect for a variety of occasions, boasting a share-plates menu of house-made pasta, salumi, farm-fresh meats and peak seasonal vegetable dishes, perfect for sharing while celebrating with friends and family.

The semiprivate platform at Amis is located to the left of the front entrance. The platform is a small step above the rest of the restaurant creating a feeling of exclusivity while still being able to enjoy the Amis ambiance.

Full Details

Opportunities at Other Vetri Family Restaurants